Ingredients: |
Ingredients: 1 tsp. White sugar
2 1/4 tsp. Yeast
1/2 cup. warm water
1/2 cup. Milk
1/4 cup. White sugar
1/4 cup. Butter
1 tsp. Salt
2 Eggs, beaten
4 cups. All purpose flour
3/4 cup. Brown sugar
1 cup. Pecans, chopped
3/4 cup. Brown sugar
1 tbsp. Cinnamon
1/4 cup Butter, melted
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Directions: |
Directions:In a small bowl, dissolve sugar and yeast in warm water, let stand until creamy about 10mins.
Warm milk in a small sauce pan until it begins to bubble. Remove from heat.
Mix in 1/4 cup. sugar 1/4 cup. butter and salt, stir until butter has melted. Let cool till Luke warm.
In a large bowl, combine yeast mix with milk mix, eggs and 1 1/2 cup flour; stir in remaining flour 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic, about 8 min.
Lightly oil a large bowl, place dough in bowl , turning to once to cover. Cover bowl with a damp cloth and let rise in a warm place until double in size, about one hour. While dough is rising, melt 3/4 cup butter in a small sauce pan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour mixture into a greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup Pecans; set aside.
Turn dough out onto lightly floured surface, roll into a 18x14 inch rectangle. Brush with melted butter, leaving a 1/2 inch border uncovered; sprinkle with remaining brown sugar and cinnamon mix.
Starting from the long side, tightly roll down pinching seam to seal. Brush with remaning 2 tbsps. of butter. Cut inot 15 pieces; place cutside down in prepared pan. Cover and let rise for an hour or until double in size.
Pre-heat oven to 375ºF.
Bake in a preheated oven for 25-30 minutes or untl golden brown. Let cool in pan for 3 minutes. Then invert onto serving platter. Scrape remaining filling from pan onto rolls. |
This recipe for Ooey Gooey Cinnamon Rolls is from