Dough:

2 pkg. yeast
1 cup warm water
2/3 cup butter
1 cup hot water
1/2 cup sugar
2 tsp. salt
2 eggs, beaten
6 1/2 cups all-purpose flour, divided

Soften 2 packages yeast in 1 cup warm water. Melt butter in cup of hot water. Mix yeast and butter together and add sugar, salt, beaten eggs and 3 cups flour. Blend in remaining 3 1/2 cups flour by hand. Refrigerate at least 1 hour or leave in fridge overnight.

Cinnamon Rolls:

Refrigerated Dough (see above)
1/2 cup (1 stick) butter, softened
1 cup brown sugar
3 tsp. cinnamon

When ready to assemble, divide refrigerated dough into 2 pieces. Roll each piece into a rectangle and spread with 1/2 stick butter. Mix brown sugar and cinnamon together and sprinkle 1/2 of mixture over each rectangle. Roll up dough jelly-roll fashion and slice, making about 12 slices per rectangle.

Caramel Sauce:

1/2 cup (1 stick) butter
1 cup brown sugar
1 tbsp. light Karo syrup
1 cup chopped pecans

You will need to make 2 batches of Caramel Sauce to cover both batches of rolls.

Combine ingredients in saucepan and stir until butter is melted and ingredients are combined. Pour into a 13x9-inch cake pan. Lay 12 sliced rolls over Caramel Sauce and allow to rise until doubled. Repeat with second batch of sliced dough.

Bake at 375°F for 20 minutes. Remove from oven and invert while hot.

Makes 24 rolls.

Submitted by: Nicole Carroll