Cinnamon Rolls

Submitted by CCLady

"These are wonderful to take for an early morning treat. The topping can be doubled for those who REALLY love the caramel pecan mixture."

 

• Ready In: 2hrs 5mins
• Ingredients: 16
• Yields: 32 rolls

ingredients

• Topping

• 2 cups brown sugar (packed)
• 1 cup butter (melted)
• 4 tablespoons light corn syrup
• 4 cups pecan pieces

• Rolls

• 2 (1/4 ounce) packages active dry yeast (regular or rapid-rise)
• 1⁄2 cup warm water
• 2 cups milk, room temperature
• 1⁄3 cup sugar
• 1⁄3 cup canola oil
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 5 -6 cups all-purpose flour
• 4 tablespoons butter, softened

• Filling

• 1⁄2 cup sugar
• 4 teaspoons cinnamon

directions

1. Prepare pans: Use non-stick spray to coat the sides of 2 13x9" baking pans.
2. Combine brown sugar, melted butter and corn syrup.
3. Spread in bottom of pans.
4. Sprinkle each pan with half the nuts.
5. Prepare filling: Combine the 1/2 cup sugar and the cinnamon; blend well; set aside.
6. Prepare dough: Dissolve yeast in warm water.
7. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour.
8. Beat until smooth.
9. Mix in enough remaining flour to make dough easy to handle.
10. Turn dough onto well-floured board; knead until smooth and elastic, 8-10 minutes.
11. Place in greased bowl; turn greased side up.
12. Cover; let rise in warm place until double.
13. Divide dough in half.
14. Roll one half into rectangle 12 by 10-inch.
15. Spread with 2 tablespoons soft butter.
16. Sprinkle with half the filling mixture.
17. Roll dough, beginning at the long edge.
18. Pinch the edge of the dough to seal the roll.
19. Cut into 16 slices.
20. Place in pan allowing a small space between slices.
21. Repeat with the other half of the dough.
22. Cover the pans (the new non-stick foil is perfect).
23. Refrigerate at least 12 but not more than 48 hours.
24. (If you want, you can let them rise until doubled, and bake immediately, following directions below.) Heat the oven to 350º.
25. Remove foil from pans.
26. Bake until golden, about 30-35 minutes.
27. Immediately flip the pans over onto a foil-covered surface (non-stick foil recommended here, too).

Reviews

[tamurai Michaels]

These were very yummy. they were worth the wait. I think My husband ate one pan for himself

 

[DeShawn]

I made these for Thanksgiving, and they were wonderful. I actually divided the recipe in two because I didn't think I needed so many, but they went so fast that I should not have divided it. I will definitely be making them again. The only difference that I did was added pecans to the filling and the topping, and I doubled the topping.

 

[FriscoBay]

A little piece of heaven. While the directions seem cumbersome, they are well worth the wait.

 

[Doodah]

These are oh my goodness melt in your mouth! Perfect! Total Winner here!

 

[Lour7731]

This is the best cinammon rolls!! It is perfect. Thank you for sharing this recipe!