-
1
For Rolls:
-
2
Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
-
3
Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
-
4
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
-
5
Place in a greased bowl, turning once to coat.
-
6
Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
-
7
While dough is rising, make Caramel Pecan Mixture:
-
8
Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat.
-
9
Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly.
-
10
Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.
-
11
Sprinkle toasted pecans on top of syrup.
-
12
Set aside.
-
13
Punch dough down.
-
14
Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle.
-
15
To apply Cinnamon Filling, spread 1/4 cup butter over surface.
-
16
Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.
-
17
Roll up jellyroll style.
-
18
Slice into 8 rolls.
-
19
Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture.
-
20
Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour.
-
21
Bake in a preheated 350u00b0F oven for 20 to 25 minutes, until golden.
-
22
Remove from oven and let stand 5 minutes.
-
23
Invert rolls on to serving plate or parchment paper.
-
24
*To toast pecans, spread on a shallow baking sheet and bake in 350u00b0F oven for 7 to 8 minutes, stirring once.
-
25
Remove from oven.
