"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Dreamy Cinnamon Breakfast Rolls (Sticky Rolls) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Dreamy Cinnamon Breakfast Rolls (Sticky Rolls), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnn Urban
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Pkg. 2 layer size French Vanilla Cake Mix
5-1/2 to 6 c. all purpose flour
2 Pkg. active dry yeast
1 tsp. salt
2-1/2 c. warm water (120 to 130)
1/4 c. butter, softened
3/4 c. sugar
1 T. cinnamon
1-1/3 c. packed brown sugar
1 c. butter
2 T. light colored corn syrup
1-1/2 c. pecans

Directions:
Directions:
In a large mixing bowl, combine the dry cake mix, 2 cups flour, yeast & salt. Add the water and beat with an electric mixer on low speed till combined, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto a floured surface. Kneed in enough of the remaining flour to make a smooth dough (about 3 minutes; dough will still be slightly sticky). Place dough in a large greased bowl. Cover and let rise in a warm place till doubled in size (about 1 hour). Punch dough down. Turn dough out onto a well floured surface and divide in half. Cover and let stand for 10 minutes. Roll each portion to form a 16 x 9 rectangle. Spread each rectangle with half of the 1/4 cup melted butter. Sprinkle with mixture of sugar and cinnamon. Starting from long side, roll up dough into a spiral. Pinch to seal. (cut each spiral into 12 pieces)
In a sauce pan, combine the brown sugar, 1 cup butter and corn syrup. Bring to boil. Remove from heat. Divide mixture into two 13 x 9 x 2 inch baking pan.
Sprinkle pecans evenly into the pans. Place half of the rolls, cut side down, into each baking pan.
Cover and refrigerate for 8 hours or overnight.
Before baking, remove rolls from refrigerator and let stand at room temperature for 30 minutes.
Bake at 350 oven for 25 minutes or till golden.
Let cool for 10 minutes in pans on wire racks.
Turnout onto foil or cookie sheet.

Personal Notes:
Personal Notes:
I have made the rolls on a Friday and baked one pan on Saturday morning and baked the other one on Sunday morning.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

273W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!