My Recipe Box

Cinnamon Pecan Rolls

Makes: 20 servings
Prep Time: 1 hour
Proof Time: 70 minutes
Bake Time: 25 to 30 minutes
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Ingredients

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

Directions

  1. Combine Nut Topping ingredients in a medium bowl; stir to blend. Spread evenly on bottom of 13 x 9-inch baking pan. Set aside.
  2. Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl. 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.
  3. 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.
  4. 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.