A Recipe For Togetherness

Cinnamon Pecan Rolls

Yield:
20 servings

Prep Time:
1 hour

Proof Time:
70 minutes

Bake Time:
25 to 30 minutes

Nut Topping:
1/4 cup	butter or margarine, melted
1/2 cup	firmly packed brown sugar
1/4 cup	Karo^® Light Corn Syrup
3/4 cup	chopped pecans

Dough:
5 to 5- 1/2 cups	all-purpose flour
1/2 cup	sugar
2 envelopes	Fleischmann’s^® RapidRise Yeast
1-1/2 teaspoons	salt
1/2 cup	water
1/2 cup	milk
1/2 cup	butter or margarine
2 large	eggs

Cinnamon Filling:
1/4 cup	butter or margarine, melted
1/2 cup	sugar
1 tablespoon	Spice Islands^® Ground Saigon Cinnamon

In a medium bowl, combine Nut Topping ingredients; stir to blend. Spread evenly on bottom of 13 x 9-inch baking pan. Set aside.

In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 24 x 12-inch rectangle. Brush with melted butter; sprinkle with sugar and cinnamon. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 20 equal portions. Place, cut sides up, in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350°F for 25 to 30 minutes or until done. Let cool in pan on wire rack for 10 minutes. Turn upside down and remove from pan; cool completely on wire rack.

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