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Jo's Cinnamon Squares Recipe

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This recipe for Jo's Cinnamon Squares, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joanna Gaines

Category:
Category:

Ingredients:  
Ingredients:  
¼ C warm water (105F to 115F)
2 ¼oz. pkg. active dry yeast
2 C sugar
1¼ C milk, warmed
½ C butter, melted and cooled, plus additional
2 eggs, lightly beaten
1 Tsp salt
6 C four, plus extra for rolling
1 egg, beaten to brush on dough

Filling:
2 C pecan halves or peices
1 C chilled butter, cut into pieces
2 C packed brown sugar
2 Tsp cinnamon

Directions:
Directions:
Dough:
In a large bowl stir together the water, yeast and 1 Tab of the sugar. Let stand for 3-4 minutes or until foamy.

Add remaining sugar, milk, melted butter, 2 eggs and salt, stir with wooden spoon until combined.

Add flour and stir until dough comes together, the dough will be very sticky.

Rub some softened butter around inside of the bowl and over top of dough. Cover and let stand in a warm place for 1 hour.

Filling:
In a food processor combine pecans, 1 C butter, brown sugar and cinnamon. Process until mix is well blended and paste like.

Pre-heat oven to 350º, set rack in middle of oven.

Line a large 13 x 18" rimmed baking sheet with parchment paper.

Place a large piece of parchment paper on the work surface and generously flour it.

Punch dough down and place it on the floured paper. Roll dough into 16 x 24" rectangle.

Spoon two-thirds of the filling over dough, spreading all the way to edges. Starting with a short side, carefully fold the dough in half over the filling, pressing the short sides together and flattening slightly to a 14 x 16" rectangle.

Spoon the remaining filling over the dough, spreading all the way to edges. Using the parchment paper and starting with a short side, carefully fold the dough in half over filling, pressing the short sides together and pressing with your hands to flatten it to about a 12 x 18" rectangle.

Use a sharp knife or pizza cutter to cut the rectangle into 24 squares. Arrange squares on the prepared baking sheet so they are touching. Brush tops with the beaten egg.

Bake 25-30 minutes or until light golden.

Let cool 15 minutes.

Can drizzle with icing.

Serve warm

Number Of Servings:
Number Of Servings:
24 squares
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Good

 

 

 

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