ROLLS - CARAMEL CINNAMON PECAN

By akselden

Ingredients

• 1 (1/4 oz.) envelope active dry yeast
• 1/4 C. warm water
• 1/4 C. sugar
• 3 T. butter
• 1 tsp. salt
• 3/4 C. milk, scalded
• 1 egg, beaten
• 3 C. flour
• 3/4 C. packed brown sugar, divided
• 1/2 C. chopped pecans, divided
• 1 tsp. cinnamon
• 3 T. light corn syrup
• 6 T. melted butter, divided

Details

Servings 18

Preparation

Step 1

1. Prepare the dough; Soften the yeast in warm water along with a pinch of sugar. (If the yeast isn't foaming slightly after 5 minutes, it isn't working; start again).

2. In a mixing bowl, combine the remaining sugar, the 3 tablespoons of butter, the salt and the milk. Cool to lukewarm.

3. Stir in the egg and yeast mixture and gradually add enough flour to form a stiff dough. Knead on floured surface until smooth, place in a greased bowl, turning to grease all sides of the dough. Cover and let rise in warm place until doubled about 1 hour.

4. Meanwhile, combine 1/4 cup of the brown sugar, 1/4 cup of the pecans and all of the cinnamon; set aside.
Combine the remaining brown sugar, pecans, corn syrup, and 1/4 cup (4 tablespoons) of the melted butter. Spread the mixture in the bottom of a buttered 9x13 inch pan. Don't worry if there isn't much and it can't be spread evenly; do the best you can, it will be lovely.

5. When the dough has risen, roll it out on a floured surface to an 18x12 inch rectangle.

6. Brush with the remaining melted butter and sprinkle evenly with the set aside mixture the brown sugar, pecans and cinnamon.

7. Starting with the 18-inch side, roll up to form an 18-inch long cylinder. Cut into 1 inch slices; place them flat in the prepared pan.

8. Cover the pan and let the rolls rise in a warm place until they have doubled, about 45 minutes.

9. Preheat the oven to 375° degrees. Bake the rolls for 25-30 minutes, cool 1 minute then invert onto a wire rack over waxed paper. Allow to stand 1 minute before lifting pan away.