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Cinnamon rolls

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Ingredients/Components

sugar - 1/4 c
cinnamon - 2 tsp
granulated sugar - 1/2 c
salt - 1 tsp
flour - 3 to
brown sugar - 1/2 c
egg - 1 item
corn syrup - 1 Tbsp
margarine - 2 Tbsp
pecan halves - 2/3 c
warm water - 1 c
margarine, melted
dry yeast - 1 pkg

How to make cinnamon rolls:

Caramel Mixture:1/3 c. margarine, melted1/2 c. brown sugar1 Tbsp. corn syrup2/3 c. pecan halves1/2 c. granulated sugar2 tsp. cinnamon In a mixing bowl, dissolve yeast in warm water. Add sugar, salt, margarine, egg and 2 cups of the flour. Beat until smooth. Work in enough remaining flour to make dough easily handled. Grease one side of dough ball. Place in a greased bowl with greased side of dough facing up. Cover tightly. Refrigerate overnight or up to five days.

Caramel Mixture: Combine margarine, brown sugar, corn syrup and pecans. Heat and pour into greased 9 x 13-inch pan. Combine sugar and cinnamon. Set aside.

On a floured surface, roll dough to a 15 x 9-inch rectangle. Rub top of dough with margarine and sprinkle with sugar-cinnamon mixture. Roll up tightly, starting with wide side. Seal edges. Cut into 1-inch slices and place into prepared pan. Cover and let rise in warm place until double, about 1 1/2 hours. Bake at 375° for 25 to 30 minutes. Makes 15 rolls.

Recipe categories: Breads, Yeast breads, Brunch.

Rating:

4.3

Average rating: 4.3, total votes: 4

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