5 1/4 pounds Danish Pastry Dough
47 ounces Cinnamon Roll Paste (2 lb. 15 oz.)
1 pound Pecans
21 ounces Fondant Glaze, orange variation (1 lb. 5 oz.)
Yield: 45 Pastries
1. Roll the Danish dough into a rectangle measuring 14 inches (35 centimeter) wide.
2. Spread the Cinnamon Roll Paste evenly over the rectangle leaving 1/2 inch (1 centimeter) of each long edge clear. Sprinkle evenly with pecans.
3. Tightly roll the dough up from the bottom edge into a long tube. Cut 1/2-inch (1.2-centimeter) wide pieces from the dough with a sharp chef's knife.
4. Lay each cut piece flat on a paper-lined sheet pan with each end tucked underneath the roll.
5. Proof the rolls until increased 90% in size, or cover and retard the pastries.
6. Bake at 400°F (210°C) until evenly browned, approximately 18 to 20 minutes.
7. Cool then brush the rolls liberally with Orange Fondant Glaze.
47 ounces Cinnamon Roll Paste (2 lb. 15 oz.)
1 pound Pecans
21 ounces Fondant Glaze, orange variation (1 lb. 5 oz.)
Yield: 45 Pastries
1. Roll the Danish dough into a rectangle measuring 14 inches (35 centimeter) wide.
2. Spread the Cinnamon Roll Paste evenly over the rectangle leaving 1/2 inch (1 centimeter) of each long edge clear. Sprinkle evenly with pecans.
3. Tightly roll the dough up from the bottom edge into a long tube. Cut 1/2-inch (1.2-centimeter) wide pieces from the dough with a sharp chef's knife.
4. Lay each cut piece flat on a paper-lined sheet pan with each end tucked underneath the roll.
5. Proof the rolls until increased 90% in size, or cover and retard the pastries.
6. Bake at 400°F (210°C) until evenly browned, approximately 18 to 20 minutes.
7. Cool then brush the rolls liberally with Orange Fondant Glaze.
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