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Categories:
yeast white sugar milk eggs butter salt bread flour butter brown sugar corn syrup filling white sugar ground cinnamon butter
Viewed: 47 - Published at: 6 years agoIngredients
- FOR THE DOUGH:
- 2-1/2 teaspoons Yeast
- 1/2 cups White Sugar, Divided
- 1 cup Milk, Heated To 110 Degrees F
- 2 Eggs, Slightly Beaten
- 1/3 cups Butter, Melted
- 1 teaspoon Salt
- 4-1/2 cups Bread Flour
- FOR THE TOPPING:
- 1/2 cups Butter, Softened
- 1-1/2 cup Brown Sugar
- 4 Tablespoons Corn Syrup
- 1 bag (6 Oz. Size) Pecan Pieces
- FOR THE FILLING:
- 3/4 cups White Sugar
- 4 teaspoons Ground Cinnamon
- 6 Tablespoons Butter, Softened
Method
- For the dough, in a small bowl, combine yeast, 2 tablespoons sugar, and warm milk. Stir until yeast and sugar are dissolved. Set aside to rest and start to foam.
- In a large bowl, stir remaining sugar, eggs, melted butter, and salt. Add yeast mixture. Stir to combine.
- Add bread flour, 1 cup at a time. Mix and knead until dough is no longer sticky. Put dough into greased bowl, cover, and let rise in a warm place for 45-60 minutes.
- While the dough rises, prepare the topping. In a medium saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and pecan pieces. Cook until sugar is dissolved. Pour topping into a greased 9x13 baking dish.
- For the filling, in a small bowl, combine sugar and cinnamon.
- Once dough has risen, turn out onto a lightly floured surface. Roll dough into a 16x21 inch rectangle. Spread softened butter over dough and sprinkle with cinnamon sugar mixture.
- Roll dough up, tightly sealing the seam. Cut into 12 equal rolls and place in baking dish above topping. Cover pan and let rise for 40-60 minutes. Bake at 350°F for 30-40 minutes until rolls are golden brown.
- Remove from oven and immediately invert onto a heatproof plate or baking sheet. Let rolls stand for 2-3 minutes before removing the baking dish. Serve warm.
