- 1 1/2 cups milk
- 1 1/2 teaspoons salt
- 1/2 cup shortening
- 1/2 cup white sugar
- 2 (.25 ounce) packages active dry yeast
- 6 cups all-purpose flour, or more as needed
- 2 eggs, beaten
- 6 tablespoons butter
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 1/2 cups brown sugar
- 3/4 cup butter
- 3/4 cup pecan halves
- 6 tablespoons light corn syrup
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
07/25/2019
recipepes.com
caramel cinnamon rolls, recipe
PT15M
PT1H
5
455 calories
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