Directions: |
Directions:Recipe works well with mixer and dough hook or electric bread machine set on sweet-large-dough.
Combine warm milk, 1/4 c softened butter, egg, salt, yeast disolved in warm water, and sugar. Mix dough adding one cup of flour at a time until dough is smooth and pulls away from sides of bowl without sticking. Let hook nead for 10 minutes.
Place ball of dough in large buttered bowl, cover, and let rise until doubled in size.
While dough is rising, prepare baking pans for cinnamon rolls. Spray sides and bottom of two 9x13 inch pans with nonstick baking spray. In sauce pan, melt 3/4 cup of butter, brown sugar, and maple syrup. Mix together to make a thick syrup. Pour into prepared pans. Top with pecan halves making sure to evenly distribute.
Divide dough into two balls and roll each out onto floured board. Spread remaining softened butter over dough and sprinkle cinnamon and sugar over entire surface. Roll up and cut each half into 8 or 12 rounds. Place evenly in pans. Let rise until double once more. Bake at 350 degrees for 20 to 25 minutes until lightly brown on top. Immediately invert each pan of cinnamon rolls onto large sheet of foil or cookie sheet. Enjoy! |
Personal
Notes: |
Personal
Notes: I have been making these cinnamon rolls for as long as I can remember. When my three children were very small, I baked these rolls and sold them to clients in the community of Ellensburg, WA. There were many days when I would make 12 dozen or more. I also made them with freshly ground whole wheat flour and honey and sold them to our health food store. The original recipe came from our mom, Lucille, who used to let me climb up beside her in the kitchen and help make them. I've loved the memory of those times and still enjoy making them today for family gatherings.
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