Ingredients: |
Ingredients: For the Dough 1/2 tablespoon instant yeast 1/2 cup warm milk 3 tablespoon sugar 1/4 cup butter, well softened, but not melted 1/2 teaspoon salt 1 egg 2 cups all purpose flour For the Filling 1 tablespoon cinnamon 1/2 cup brown sugar 3 tablespoons butter, softened For Pecan Topping 1/3 cup brown sugar 1 tablespoon corn syrup 3 tablespoons butter 1/2 cup chopped pecans
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Directions: |
Directions:1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt, and egg. Stir in the flour until the dough comes together. 2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size. 3. Punch the dough down and nead a few times until smooth. Combine the 1/2 cup brown sugar and 1 tablespoon cinnamon. 4. Make the Pecan topping by combing the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10" round baking pan and sprinkle with pecans. Set aside. 5. Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge. 6. Using a thread or a sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375º for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foil lined tray. Be careful, the caramel is very hot. |