Email to Cat      

Cinnamon Pecan Rolls

Source of Recipe


From "Farm Journal's Country Cook Book"



List of Ingredients



• 1 cup milk, scalded
  
• 1 package granular or compressed yeast
  
• 6 Tbsp shortening
  
• 2 Tbsp butter or margarine
  
• ¾ cup granulated sugar, divided
  
• 1 tsp salt
  
• 2 egg yolks or 1 egg, beaten
  
• About 3 cups sifted flour, plus extra for kneading
  
• Melted butter or margarine
  
• ½ cup brown sugar
  
• 2 tsp cinnamon
  
• 1½ cups pecans
  
• Caramel Syrup (recipe follows)
  






Instructions



1. Cool milk to lukewarm (110°); sprinkle granular yeast over top. (Or cool to lukewarm -- 85° -- and crumble compressed yeast over top.) Cream shortening and the 2 tablespoons of butter; add ¼ cup of the granulated sugar and salt, and cream together until light and fluffy. Add egg yolks or egg, yeast-milk mixture, and enough flour to make a soft dough. Knead until smooth and elastic on lightly floured cloth or board. Place in greased bowl, cover and let rise until doubled.
   
   
2. Divide dough in half; roll into two rectangles, 9 x 13 inches each, about ¼ inch thick. Brush with melted butter or margarine. Mix together the remaining ½ cup granulated sugar, the brown sugar, and cinnamon; sprinkle each piece of dough with half of the mixture. Roll up like a jelly-roll and cut into 1-inch slices. Drop slices, cut side down, in greased muffin pans containing about 1 tablespoon of the caramel syrup and 4 to 5 pecans, rounded side down in syrup. Let rise.
   
   
3. Bake at 400° for 12 to 15 minutes. Remove from oven; flip pans over at once onto large tray. Let pans stand over rolls a minute, so syrup drains onto them.
   
   Makes 3 dozen.
   
   ............
   
   CARAMEL SYRUP
   
   • 1 cup corn syrup (light or dark)
   • 1 cup brown sugar
   • ¼ cup butter
   
   In saucepan over low heat or in top of double boiler, combine the syrup, sugar and butter, and heat slowly.