Ingredients
- 3 1/2 to 4 cups flour
- 1/3 cup sugar
- 1 tsp salt
- 2 packages regular yeast
- 1 cup very warm milk (120 to 130 degrees)
- 1/4 cup butter, softened
- 1 large egg
- Caramel topping (see below)
- 1 cup pecan halves
- Filling (see below)
- 2 tbs butter, softened
- Caramel Topping
- 1 cup brown sugar
- 1/2 cup butter, softened
- 1/4 cup corn syrup
- Filling
- 1/2 cup chopped pecans or raisins
- 1/4 cup sugar or brown sugar
- 1 tsp ground cinnamon
Preparation
Step 1
Mix 2 cups of the flour, the sugar, salt and yeast in a large bowl. Add warm milk, 1/4 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour thirty minutes or until double. Dough is ready if indentation remains when touched.
Caramel Topping
Heat brown sugar and butter to boiling in 2 quart saucepan, stirring constantly; remove from the hear. Stir in corn syrup.
Filling
Mix all ingredients.
Pour caramel topping into ungreased rectangular plan, 13 x 9 x2 inches. Sprinkle with pecan halves.
Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15 x 10-inch rectangle on lightly floured surface. Spread with 2 tbs butter. Sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Bake at 350 degrees for 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes; immediately turn upside down onto heatproof tray or serving plate. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
For cinnamon rolls; Omit caramel topping and pecan halves. Grease bottom and sides of rectangular pan 13 x 9 x 2 with shortening. Place dough slices in pan. Let rise and bake as directed above, except do not turn pan upside down. Remove rolls from pan to wire rack. Cool 10 minutes. Drizzle rolls with Vanilla glaze ( 1/2 cup powdered sugar, 1/4 tsp vanilla and 2 to 3 tsp milk).