Ingredients:
Rolls
2 cups milk
Two 1⁄4- ounce packages active dry yeast
1⁄2 cup shortening
1⁄2 cup granulated sugar
2 eggs
1 tablespoon salt
7 to 8 cups all-purpose flour
syrup
One 16- ounce package light brown sugar
1⁄2 cup white corn syrup
1⁄2 cup milk
1⁄4 cup (1⁄2 stick) butter
11⁄2 cups chopped pecans, or to taste,
optional
filling
1⁄4 cup (1⁄2 stick) butter, soft ened
1⁄2 cup (1 stick) margarine, soft ened
11⁄3 cups packed light brown sugar
2 tablespoons plus 2 teaspoons ground
cinnamon
Method:
1. To prepare the rolls, heat the milk in a small saucepan until scalded and set aside to cool to 110°F. Dissolve the yeast in 1⁄4 cup warm water (105° to 115°F) in a small bowl.
2. Cream the shortening and granulated sugar in a large bowl, using a mixer at medium- high speed, until light and fluffy.
3. Beat in the eggs and salt. Add the yeast mixture and warm milk.
4. Reduce the mixer to medium speed and gradually add 3 cups of the flour, 1 cup at a time, blending well after each addition. Stir in the remaining flour, 1 cup at a time, until a stiff dough forms.
5. Turn the dough onto a floured work surface and knead for about 5 minutes until smooth and elastic. Place the dough in a large greased bowl, turning once to coat both sides.
6. Cover and place in a warm area until doubled in size, 1 to 2 hours.
7. To prepare the syrup, combine the light brown sugar, corn syrup, milk, and butter in a medium saucepan. Cook
over medium heat, stirring constantly, just until the sugar is dissolved. Do not boil. Set aside to cool.
8. Lightly coat fi ve 8- inch round or square pans with nonstick cooking spray. Pour 5 tablespoons of the syrup into each
pan; sprinkle the pecans, if using, over each pan. Punch down the dough and knead two or three times. Divide the dough into 4 pieces, keeping each piece covered until used.
9. To prepare the filling, combine the softened butter and margarine in a small bowl; mix well. Combine the brown sugar and cinnamon in a bowl.
10. Working with one- quarter of the dough at a time, roll it out into a 19 × 24- inch rectangle. Spread one- quarter of the
butter mixture evenly over the dough. Sprinkle one- quarter of the sugar mixture over the dough. Using a rolling pin,
roll the topping mixture into the dough. Drizzle with 3 to 4 tablespoons of the syrup.
11. Roll up the dough jelly- roll style, starting at the small end and pinching the seam to seal. Slice into 15 pieces each and place 12 in each prepared pan, cut side down. Repeat with the remaining dough and filling. Cover and let rise in a
warm place for about 1 hour until doubled in size.
12. Preheat the oven to 350°F. Bake for 18 minutes, or until golden brown. Do not overbake. Remove from the oven, let stand for 5 minutes, and invert onto plates.
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| Christmas Cinnamon Rolls Recipe |
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| Christmas Cinnamon Rolls Recipe |
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| Christmas Cinnamon Rolls Recipe |
