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2 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
2 c. lukewarm milk (scalded then cooled)
1/3 c. granulated sugar
1/3 c. vegetable oil or shortening
3 tsp. baking powder
2 tsp. salt
1 egg
6 1/2 to 7 1/2 c. Gold Medal all-purpose flour
1 c. packed brown sugar
1/2 c. butter, softened
2 tbsp. light corn syrup
1 c. pecans halves
4 tbsp. butter, softened
1/2 c. granulated sugar
1 tbsp. plus 1 teaspoon ground cinnamon

Dissolve yeast in warm water in large mixing bowl. Stir in milk, 1/3 cup sugar, the oil, baking powder, salt and egg and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

Heat brown sugar and 1/2 cup butter until melted; remove from heat. Stir in corn syrup. Divide mixture between 2 baking pans, 13 x 9 x 2 inches. Sprinkle each with 1/2 cup pecan halves.

Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches. Spread with 2 tablespoons of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle. Roll up, beginning at 12-inch side. Pinch edge firmly to seal. Stretch roll to make even.

Cut roll into 12 (1 inch) slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy-duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.)

Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 minutes. Immediately invert pan on heatproof serving late. Let pan remain a minute so caramel drizzles over rolls. 2 dozen rolls.

If using self-rising flour, omit baking powder and salt.

Overnight Cinnamon Rolls: Omit caramel mixture; place slices in greased pans. Continue as directed. Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth; spread over baked rolls (frosts 1 pan of rolls).

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