These ring-a-lings have been around for a very long time. I believe they originated back in the 1940’s when some of the very first Pillsbury Bake-Offs first started. The original recipe has orange zest in them with an orange glaze, but my mother changed them to a vanilla frosting and deleted the orange zest. I think either way, you cannot go wrong. These little puppies just melt in your mouth and are the perfect treat to spoil your guests during the holidays with,.
First melt your butter and milk together until very warm in a small saucepan.
In your mixing bowl add 2 cups of the all-purpose flour, 1/3 cup sugar, salt and your yeast. Mix together.
Now add in the warm milk mixture…
and your eggs. I use my paddle attachment to my mixer. Mix until all is incorporated.
It will look very loose. Now by hand……
or a spatula, mix in the remaining flour.
Once you have a stiff dough, grease a glass bowl and place the dough into the bowl. Cover the bowl and let the dough rise in a warm place for about 45 to 50 minutes.
It should have doubled in size and be nice and squishy.
Put your dough on a well floured surface.
Roll the dough out into a large rectangle.
Spread half of the pecan mixture lengthwise on half of the rolled out dough, then fold over and cut into strips.
(I made mine super tiny for a brunch, so this is not how small they will look when you make yours). Now twist the dough
Tuck the dough ends under and place on cookie sheet.
Bake for about 12 minutes or until nice and golden brown. Frost and pour yourself a nice hot cup of coffee and enjoy these decadent and delicious homemade sweet rolls. They are sure to impress!!!
Vanilla and Pecan Ring-a-Lings
Makes approximately 22 Rolls
4 to 4 1/2 cups All Purpose flour
1/3 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup milk (I used whole)
1/3 cup butter
1 cup powdered sugar
1/3 cup butter, softened
1 cup pecans
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
4 tablespoons milk or enough to get to desired consistency
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt and yeast; mix well.
In a small saucepan, heat milk and 1/3 cup margarine until very warm (120 to 130 degrees f). Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees f.) until light and doubled in size, 35 to 50 minutes.
In food processor, process the powdered sugar, butter and pecans. Pulse until pecans are finely chopped and all is incorporated. Set aside. In second small bowl, blend frosting ingredients; cover and set aside.
Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22×12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Heat oven to 350 degrees F. Uncover dough. Bake for about 12 minutes or until light golden brown. Once you have let them cool for about 15 minutes then frost with the vanilla frosting. Serve warm.