Prep: 25 mins | Cook: 38 mins | Additional: 2 hrs 30 mins | Total: 3 hrs 33 mins | Yield: 27 Rolls
This recipe is a must-try! A big thanks to my sister for recommending this. Just follow these steps for they will guide you to perfection. Enjoy!
Ingredients:
2 (.25 oz.) packages of active dry yeast
½ c white sugar
2 large eggs, beaten
¾ c butter
1 ½ c milk
1 ½ tsp salt
6 tbsp butter
2 tbsp ground cinnamon
½ c shortening
¾ c pecan halves
6 tbsp light corn syrup
6 c all-purpose flour, or more as needed
1 ½ c brown sugar
¾ c brown sugar
Directions:
Place a saucepan on the stove and turn the heat to medium.
Add the milk and heat it for about 5 minutes or until boiling.
Add in the salt, 1/2 cup sugar, and shortening. Stir until well blended.
Remove from the stove and allow it to cool for 10 minutes.
In a small mixing bowl, add 1/4 cup of warm water and the yeast. Stir until the yeast is dissolved completely.
Transfer the mixture into the milk mixture. Add in eggs and flour. Stir until well mixed, then cover with a damp cloth or towel for 1 hour to double its volume.
Press the dough and cover, then allow it to rise for another 40 minutes.
Sprinkle flour on a flat surface and place the risen dough on it. Roll to get about 9×15-inch rectangles.
Brush 2 tablespoons of butter on each rectangle.
In a medium mixing bowl, add the cinnamon and 3/4 cup of brown sugar. Stir until well blended.
Sprinkle the sugar mixture on top of the rectangles. Roll and cut into 9 even slices.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
In a small mixing bowl, add 3/4 cup of butter, pecans, 1 1/2 cups brown sugar, and corn syrup. Stir until well blended. Sprinkle the mixture on top of the rolls.
Place them inside the preheated oven and bake for 5 to 10 minutes or until caramelized.
Remove from the oven. Allow it to rise again by adding 9 rolls in every pan. Allow them to rest for about 40 minutes.
Place inside the oven and bake for another 30 minutes or until golden brown.
Remove from the oven and invert the rolls on aluminum foils. Allow them to cool completely.
Serve warm and enjoy!
Nutrition Facts:
Calories: 327.2 Protein: 4.4g9 % Carbohydrates: 46.1g15 % Dietary Fiber: 1.4g6 % Sugars: 21.6g Fat: 14.6g22 % Saturated Fat: 6.3g32 % Cholesterol: 35.2mg12 % Vitamin A Iu: 283.3IU6 % Niacin Equivalents: 2.8mg22 % Vitamin C: 0.1mg Folate: 66.5mcg17 % Calcium: 46mg5 % Iron: 1.7mg9 % Magnesium: 14.2mg5 % Potassium: 104mg3 % Sodium: 202.7mg8 % Thiamin: 0.3mg26 % Calories From Fat: 131.1
Ingredients
- 2 (.25 oz.) packages of active dry yeast
- ½ c white sugar
- 2 large eggs, beaten
- ¾ c butter
- 1 ½ c milk
- 1 ½ tsp salt
- 6 tbsp butter
- 2 tbsp ground cinnamon
- ½ c shortening
- ¾ c pecan halves
- 6 tbsp light corn syrup
- 6 c all-purpose flour, or more as needed
- 1 ½ c brown sugar
- ¾ c brown sugar
Instructions
Place a saucepan on the stove and turn the heat to medium.
Add the milk and heat it for about 5 minutes or until boiling.
Add in the salt, 1/2 cup sugar, and shortening. Stir until well blended.
Remove from the stove and allow it to cool for 10 minutes.
In a small mixing bowl, add 1/4 cup of warm water and the yeast. Stir until the yeast is dissolved completely.
Transfer the mixture into the milk mixture. Add in eggs and flour. Stir until well mixed, then cover with a damp cloth or towel for 1 hour to double its volume.
Press the dough and cover, then allow it to rise for another 40 minutes.
Sprinkle flour on a flat surface and place the risen dough on it. Roll to get about 9×15-inch rectangles.
Brush 2 tablespoons of butter on each rectangle.
In a medium mixing bowl, add the cinnamon and 3/4 cup of brown sugar. Stir until well blended.
Sprinkle the sugar mixture on top of the rectangles. Roll and cut into 9 even slices.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
In a small mixing bowl, add 3/4 cup of butter, pecans, 1 1/2 cups brown sugar, and corn syrup. Stir until well blended. Sprinkle the mixture on top of the rolls.
Place them inside the preheated oven and bake for 5 to 10 minutes or until caramelized.
Remove from the oven. Allow it to rise again by adding 9 rolls in every pan. Allow them to rest for about 40 minutes.
Place inside the oven and bake for another 30 minutes or until golden brown.
Remove from the oven and invert the rolls on aluminum foils. Allow them to cool completely.
Serve warm and enjoy!
Notes
Nutrition Facts: Calories: 327.2 Protein: 4.4g9 % Carbohydrates: 46.1g15 % Dietary Fiber: 1.4g6 % Sugars: 21.6g Fat: 14.6g22 % Saturated Fat: 6.3g32 % Cholesterol: 35.2mg12 % Vitamin A Iu: 283.3IU6 % Niacin Equivalents: 2.8mg22 % Vitamin C: 0.1mg Folate: 66.5mcg17 % Calcium: 46mg5 % Iron: 1.7mg9 % Magnesium: 14.2mg5 % Potassium: 104mg3 % Sodium: 202.7mg8 % Thiamin: 0.3mg26 % Calories From Fat: 131.1
