"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Creamy Cinnamon or Caramel-Pecan Rolls Recipe

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This recipe for Creamy Cinnamon or Caramel-Pecan Rolls, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Smith
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 to 4 cups flour
1 package active dry yeast
1 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 eggs

Directions:
Directions:
Mix 2 cups of flour and yeast. Heat and stir milk, sugar, shortening, and salt till warm. Add to flour mixture; add eggs. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Knead in enough of the remaining flour to make a moderately stiff dough. Kneed till smooth (6 to 8 minutes). Shape into ball. Place in greased bowl; turn. Cover; let rise till double (45 to 60 minutes). Punch down; divide in half. Cover; let rest 10 minutes. Roll each into a 12 x 8 inch rectangle. Use in Creamy Cinnamon Rolls or Caramel-Pecan rolls.
CREAMY CINNAMON ROLLS:
Brush dough with 3 tablespoons melted butter. Sprinkle with mixture of 2/3 cup brown sugar, 1/2 cup chopped walnuts and 2 tsp. cinnamon. Roll up. Seal. Slice. Place in 2 greased 9 inch baking pans. Cover; let rise till double (about 30 minutes). Pour 3/4 cup whipping cream over the two pans. Bake in 375 oven for 18 to 20 minutes. Cool slightly; remove. If desired drizzle with icing of 1 cup confectioners' sugar, 1/4 tsp. vanilla and enough milk to make of drizzling consistency. makes 24 (NOTE: KATHY DOUBLES FILLING)
CARAMEL-PECAN ROLLS:
In each of two 9 inch round baking pans combine 1/3 cup brown sugar, 2 tbsp. butter, and 1 tbsp. light corn syrup. Cook and stir till blended. Sprinkle each pan with 1/4 cup chopped pecans. Brush dough with 3 tbsp. melted butter. Sprinkle mixture of 1/2 cup granulated sugar and 1 tsp. cinnamon. Roll up. Seal. Slice. Place in pans. Cover; let rise till double (about 30 minutes). Bake in 375 oven for 18 to 20 minutes. Cool about 30 seconds. Invert. Remove from pans. Makes 24.

 

 

 

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