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Ooey-Gooey Cinnamon Rolls Recipe

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This recipe for Ooey-Gooey Cinnamon Rolls, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. sugar
2 packages active dry yeast (4 1/2 tsp. bulk yeast)
1 cup warm water (110 degrees)
1 cup milk
1/2 cup sugar
1/2 cup butter
2 tsp. salt
4 eggs, beaten
8 cups flour (approximate)

Caramel Sauce:
1 1/2 cups butter
1 1/2 cups brown sugar
2 cups chopped pecans, divided

Filling:
1 1/2 cups brown sugar
2 tbsp. ground cinnamon
1/2 cup melted butter

Directions:
Directions:
In a small bowl, dissolve 2 tsp. sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm. In a large bowl, combine the yeast mixture milk mixture, eggs, and 3 cups flour; stir well to combine. Stir in the remaining flour gradually, adding 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon. set aside. Turn dough out onto a lightly floured surface. Divide in two. Roll each half into an 18x14 inch rectangle. Brush with 2 tbsp. melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tbsp. butter. With serrated knife, cut each roll into 15 pieces. Place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Personal Notes:
Personal Notes:
Another very good, light and fluffy cinnamon roll.

 

 

 

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