Cajeta Rolls Rising

Breakfast is our favorite meal at The Beekman. In fact, we throw more breakfast parties than dinner parties. (Never brunch. There are too many farm chores to break up the day like that.) Plus, just about every breakfast food you can dream of can be made almost entirely from things produced on the farm.

One of our favorites is Cajeta Cinnamon Rolls. Some of you might remember how we make our cajeta (goat milk caramel sauce), but if you don’t, you can find the recipe here. Of course, if you don’t want to go to the trouble of making your own caramel sauce, any old jar will do.

Makes 9 rolls

• FOR THE DOUGH
• 4 tablespoons (1/2 stick) unsalted butter, plus more for bowl
• 2 2/3 cups all-purpose flour, plus more for work surface
• 1/4 cup sugar
• 1 (1/4-ounce) envelope rapid-rise yeast
• Pinch of salt
• 3/4 cup warm (115 to 125 degrees) goat’s milk
• 1 large egg
• FOR THE FILLING
• 1 cup (2 sticks) unsalted butter, plus more for pan
• 2 cups Cajeta Sauce, plus more for serving (optional)
• 2/3 cup coarsely chopped pecans
• 1 tablespoon ground cinnamon
• 2/3 cup raisins or currants

Directions

1. Make the Dough: Butter a large bowl and set aside. Melt 4 tablespoons butter; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, sugar, yeast, and salt. Add goat’s milk, butter and egg; mix on medium speed until smooth, 3 to 5 minutes. Transfer to prepared bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 30 minutes.
3. Make the Filling: Meanwhile, butter a 9-by-13-inch baking dish; set aside. Place cajeta, butter, pecans, cinnamon and raisins in a medium saucepan over low heat. Cook until butter is melted and mixture is well combined. Remove from heat and let cool slightly. Pour one-third of the mixture into the bottom of the baking dish, spreading to evenly coat; set aside.
4. On a lightly floured, roll out dough to a 10-by-15-inch rectangle. Pour remaining filling onto dough and spread evenly to cover. Starting with one of the short sides, roll up dough; slice crosswise into nine 1-inch-thick rounds. Place, cut side-down in prepared baking dish; cover with plastic wrap. Let stand in a warm place until rolls are doubled in size, about 30 minutes.
5. Preheat oven to 350 degrees.
6. Transfer rolls to oven and bake until golden brown, 30 to 45 minutes. Transfer to a wire rack to cool slightly; invert rolls onto a serving platter. Drizzle with additional cajeta, if desired.