Recipe

Cinnamon Pecan Rolls Recipe

Add Step-by-Step Photos	Possumqueen / All my dishes 6 months ago This is one of the best cinnamon bun/rolls recipe I've found so far. Servings:24	Possumqueen
	cinnamonrolls pecans nuts stickybuns

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Ingredients

1 package of active dry yeast

1/4 cup of warm water

2 cups of hot milk (not boiling)

1/2 cup sugar, divided

1 teaspoon salt

1 cup and 3 tablespoons of butter, softened and divided

1 egg, beaten

5 1/2 to 6 cups all-purpose flour

2 teaspoons ground cinnamon

1/2 cup light corn syrup, divided

1/4 cup heavy cream, divided

2 cups pecan halves, divided

Directions

Dissolve yeast in warm water. Stir together hot milk, 1/4 cup sugar, salt, and 3 tablespoons of butter until mixture is cool. Stir in yeast mixture then add egg. Gradually stir in flour until a soft dough has formed. Turn dough out onto a lightly floured surface and knead until smooth, for about 5 minutes. Place dough in a greased bowl, turn dough over coat dough with grease. Cover and let rise in warm place until dough has doubled in size, about 2 hours.

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Punch dough down then turn dough out onto a lightly floured surface and knead gently for about 1 - 2 minutes. Let rest for 5 minutes. Roll out dough into 18x12-inch rectangle. Spread dough evenly with 1/4 cup of butter. Combine ¼ cup of sugar with cinnamon and sprinkle evenly on top of buttered dough. Roll dough like a jelly roll from long end. Cut into 1-inch slices.

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Melt remaining 3/4 cup butter and divide between two 13x9-inch pans. In a small bowl mix corn syrup, brown sugar, and heavy cream; divide between the two pans and gently stir to spread the mixture. Spread evenly 1 cup of pecans to each pan. Place rolls in pans, cut side down. Cover and let rolls rise in a warm place until rolls have doubled in size.

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Bake at 375° for 30 – 35 minutes. Immediately invert pan onto a heat-proof plate or tray. Let pan sit for 3 minutes before removing.

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