CINNAMON ROLLS

Cinnamon rolls taken from breadworld.com

CINNAMON ROLLS
CINNAMON ROLLS

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes: 1 dozen rolls

  • Prep Time: 60 minutes

  • Proof Time: 1-3/4 to 2 hours

  • Bake Time: 20 to 25 minutes

  • Cinnamon Roll Dough:

  • 1

    cup warm water (100° to 110°F)

  • 1

    envelope Fleischmann's® Active Dry Yeast

  • 1/4

    cup sugar

  • 1

    teaspoon salt

  • 1/2

    cup butter OR margarine, softened

  • 1

    egg

  • 3-1/2 to 4

    cups all-purpose flour

  • Filling:

  • 3

    tablespoons butter OR margarine, melted

  • 1/2

    cup sugar

  • 1

    tablespoon Spice Islands® Ground Saigon Cinnamon

  • Frosting:

  • 1-1/4

    cups powdered sugar

  • 1/4

    teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

  • 1 to 2

    tablespoons half and half

  • To Make Gooey Caramel Pecan Rolls:

  • Caramel Topping:

  • 1

    cup butter OR margarine

  • 1

    cup brown sugar

  • 1/4

    cup Karo® Light OR Dark Corn Syrup

  • 1

    teaspoon Spice Islands® Pure Vanilla Extract

  • 1-1/2

    cups pecan halves OR chopped pecans

Directions

Directions To make dough: Combine water and yeast in large mixer bowl; set aside for 5 minutes to soften yeast. Add sugar, salt, butter, egg and 1 cup flour. Beat 3 minutes at medium speed of mixer; beat in additional 1 cup flour. Add enough remaining flour to form a soft dough. Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 45 to 60 minutes. Punch down dough and roll out to an 18 x 10-inch rectangle. Brush dough with melted butter. Mix sugar and cinnamon together and sprinkle evenly over dough. Roll up from long side; seal edges. Cut into 12 slices. Place rolls in greased 13 x 9-inch pan, cut side down. Cover and let rise about 1 hour until double. Bake in preheated 350°F oven for 20 to 25 minutes until lightly browned. Cool. Mix powdered sugar, vanilla and enough cream to make icing of pouring consistency. Drizzle frosting evenly over rolls. While dough is rising, prepare caramel topping. Melt butter in a medium saucepan; add brown sugar and corn syrup and bring just to a boil. Add vanilla. Pour hot syrup into a greased 13 x 9-inch pan. Sprinkle pecans over the caramel. Punch down dough and roll out to an 18 x 10-inch rectangle. Brush dough with melted butter. Mix sugar and cinnamon together and sprinkle evenly over dough. Roll up from long side; seal edges. Cut into 12 slices. Place rolls, cut side up, on top of caramel. Cover and let rise about 1 hour until double. Bake in preheated oven at 350°F for 20 to 25 minutes until lightly browned. Cool 5 minutes and then invert rolls onto serving tray.

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