This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Ingredients
- ½ cups milk: 1 piece
- ½ teaspoons salt: 1 piece
- shortening: 0.5 cup
- white sugar: 0.5 cup
- active dry yeast: 2 packages (.25 ounce packages)
- all-purpose flour: 6 cups (or more if needed)
- eggs: 2 piece (beaten)
- butter: 6 Tbsp
- brown sugar: 0.75 cup
- ground cinnamon: 2 Tbsp
- ½ cups brown sugar: 1 piece
- butter: 0.75 cup
- pecan halves: 0.75 cup
- light corn syrup: 6 Tbsp
Metric Conversion
Stages of cooking
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Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
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Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
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Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
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Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
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Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
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Preheat oven to 375 degrees F (190 degrees C).
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Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
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Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
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Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
