MoM T Pecan Cinnamon Rolls Topped with Caramel Pecan Drizzle

                                     

Cinnamon Rolls
I c. warm milk

2 eggs (room temperature, slightly beaten)

1/3 c. butter melted

4 1/2 c. flour

1 tsp. salt

1/2 c. sugar

3 tsp. yeast

Caramel Filling:

1/2 c. butter melted

1 1/2 c. packed brown sugar

1 c. chopped pecans

2 Tbs. cinnamon (optional)

Directions:

1. Dissolve yeast in 1/2 c heated milk (110 degrees)

2. In a large bowl mix flour sugar and salt.

3. In a medium bowl mix remaining 1/2 c. milk, melted butter and eggs.

4. In flour mixture make a well/hole in the center of bowl.  Pour pumpkin mixture in the center of the well.  With a wooden spoon stir in the middle taking little bits of flour from the sides.  When enough flour has fallen to make the consistency of a runny dough.

5. Add yeast mixture to runny dough and place in warm area for 20 min. Dough will start to foam.

6. With wooden spoon, gradually stir in the rest of the flour. If too hard to stir, knead by hand.

7. Cover with clean dish cloth and place in warm area for approx. 90 min. to rise.  Dough should almost double in size.

8. While dough is rising, in a medium bowl mix 1/2 c. butter, 2 Tbs. cinnamon (optional) and 1 1/2 c. brown sugar. Set aside.

9. Using a cutting board and large knife chop 1 c. of pecans.  Set aside.

10. After dough has risen turn the dough out and place on a slightly floured surface and cover for 10 min.

11. Roll dough into a 16x21 inch rectangle.  Spread brown sugar, butter mix evenly over the dough.  Sprinkle pecans over dough.  Flatten into dough using a fork or the palm of your hand. 

12. Cut dough into 9 strips and roll up and place into a slightly greased 9x9 inch baking pan. Cover and let rise approx. 30 min.

13. Preheat oven to 350 degrees.

14.  Bake rolls until golden brown for about 30-35 minutes. While rolls are baking make Caramel Pecan Drizzle.

Caramel Pecan Drizzle

1 1/4 c. light corn syrup

3 c. brown sugar

1 can sweetened condensed milk

1/2 c. butter

1 c. pecans

Directions:

In a medium saucepan on medium heat cook and stir 1 1/4c. corn syrup and 3 c. brown sugar, until it boils.  Add 1 can sweetened condensed milk and stir, until it comes to a boil.  Add 1/2 c. butter (not margarine) turn heat to medium low and continue cooking for 5 minutes.  Drizzle caramel over warm rolls.  Enjoy!



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