2 packages regular of quick active dry yeast (4 1/2 t.)
1 c. very warm milk
1/4 c. - 1/2 c. - 2 T. butter, divided and softened
1 large egg
1c. - 1/5 c. packed brown sugar, divided
1 c. pecans
1/4 c. corn syrup
1 t. ground cinnamon
Instructions
Mix 2 c. flour, the sugar, salt and yeast in large bowl. Add warm milk, 1/4 c. butter and the egg. Beat with electric mixer on low speed 1 min., scraping often. Beat on med. speed 1 min., scraping often. (DO NOT OVER MIX!) STIR in enough remaining flour to make dough easy to handle. (about another 1-2 c.)
Place dough on lightly floured surface. Kneed about 4-5 min or until dough is smooth and springy. Place 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 1/2 hours or until double. (check after 1 hour by poking two fingers in about 1/2 inch. if indention remains, it's ready)
While dough is rising, make-
CARAMEL TOPPING- heat 1 c. brown sugar, 1/2 c, butter to boil, stirring constantly. Remove from heat and stir in corn syrup. Pour into ungreased 13x9. Sprinkle with pecans.
FILLING- mix 1/4 c. packed brown sugar, 1 t. cinnamon.
When dough has doubled and indentation remains when touched, gently push fist into it to deflate. Turn out on lightly floured surface and roll into 15x10 inch rectangle. Spread with 2 T. butter and sprinkle with filling mixture.
Roll rectangle up tightly. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into fifteen 1 inch slices with sharp knife. Place slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 min, or until double.
Heat oven to 350.
Bake 30-35 min or until golden brown. Let stand 2-3 min., immediately turn upside down on heatproof serving plate. let stand 1 min so caramel and nuts all drizzle down. Remove pan and serve warm.
For regular cinnamon rolls, omit caramel topping and place rolls in 13x9 greased with shortening. Bake as directed, let stant 2-3 min and remove to wire rack to cool. Drizzle with Vanilla Glaze.
VANILLA GLAZE- Double this if you like lots!
Melt 1/3 c. butter over low heat, remove from heat and stir in 2 c. powdered sugar and 1 1/2 t. vanilla. One at a time, stir in 2-4 T. hot water until smooth and the consistency of thick syrup.
Originally Submitted
12/10/2010
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