Ingredients Jump to Instructions ↓

  1. Rolls

  2. 1 package yeast

  3. 1/4 cup warm water

  4. 1/2 cup milk

  5. 1/2 cup unsalted butter, divided

  6. 1/3 cup granulated sugar

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon vanilla extract

  9. 2 eggs

  10. 2 1/4 to 2 1/2 cups all−purpose flour

  11. 1 tablespoon ground cinnamon

  12. 1/2 cup dark brown sugar

  13. Sprinkle the yeast over the warm water in a small bowl, and let it dissolve. Heat the milk and 1/4 cup of

  14. the butter together in a small saucepan until the butter is melted. Pour the milk and butter into a large

  15. mixing bowl, and stir in the sugar, salt and vanilla extract. Let the mixture cool to lukewarm, and add

  16. the yeast. Beat in the eggs. Gradually mix in the flour, adding only as much as is needed to make a

  17. smooth dough. Turn the dough out onto a floured surface, and knead until it is satiny.

  18. Rinse and dry the bowl, and coat it lightly with oil. Place the dough back in the bowl, and turn it over

  19. so that it is covered with a film of oil. Cover the bowl with a towel, and set the bowl aside in a warm

  20. place until the dough rises to double its original size, about 1 1/2 hours. While the dough is rising,

  21. butter a 12 x 9−inch baking pan. Prepare the Topping.

  22. 10 inches by 12 inches. Melt the

  23. final 1/4 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar. Roll

  24. up the dough carefully from one of the rectangle's longer sides. Cut the roll into slices about 1 inch

  25. thick. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough

  26. rise until it is doubled in size again.

  27. Bake the rolls 30 minutes or until they are golden brown. Run a knife around the inside edge of the pan

  28. and invert the rolls onto a plate or tray. Serve the rolls immediately, or let them cool and reheat them,

  29. covered, the following morning.

  30. Topping

  31. 1 cup dark brown sugar

  32. 1/2 cup pecan pieces, toasted

  33. 1/4 cup unsalted butter, cut into several pieces

  34. 6 tablespoons corn syrup

  35. Scatter the brown sugar, pecans, and butter bits in the dish, and drizzle with the corn syrup. Place the

  36. pan in the oven, and set the oven to 350 degrees F.

  37. Heat the pan for a few minutes, until the butter has melted and the syrup is runny. Remove the pan

  38. from the oven, but leave the oven on. Stir the mixture if it has melted unevenly. Set the pan aside.


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