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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Dreamy Cinnamon Breakfast Rolls (Sticky Rolls) Recipe

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This recipe for Dreamy Cinnamon Breakfast Rolls (Sticky Rolls) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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