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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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There is a burst of cinnamon in every bite of these ooey gooey tender rolls. They are good to have on hand when someone drops in for a cup of coffee. Maybe that's why we have so many people dropping in for coffee.Florence Jerome, Helena, Montana Ingredients:
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 cup mashed potato flakes |
1/4 cup nonfat dry milk powder |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1 cup hot water |
1/4 cup canola oil |
1 egg, beaten |
topping: |
1 cup packed brown sugar |
1/4 cup light corn syrup |
3 tablespoons butter |
36 pecan halves |
filling: |
1/3 cup sugar |
2 tablespoons ground cinnamon |
3 tablespoons butter, melted |
Directions:
1. In a large bowl, combine 1 cup flour, sugar, potato flakes, milk powder, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
3. In a small saucepan, combine brown sugar, corn syrup and butter; cook and stir over medium heat until sugar is dissolved. Pour into a well-greased 12x9-in. baking dish; sprinkle with pecans.
4. Turn dough onto a lightly floured surface. Roll into a 12x15-in. rectangle. Combine sugar and cinnamon. Brush melted butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.
5. Place rolls, cut side up, in dish. Cover and let rise in a warm place until doubled, about 15-20 minutes.
6. Meanwhile, preheat oven to 375°. Bake 25-30 minutes. Immediately invert onto a serving platter. Yield: 1 dozen.
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