Cinnamon Rolls
PREP TIME: 45 min
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COOK TIME: 30 min
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YIELD: 30 rolls |
INGREDIENTS:
| ROLLS | Crisco® Original No-Stick Cooking Spray |
| 2 pkgs. active dry yeast | CARAMEL COATING |
| 1/2 cup warm water (105 to 120°F) | 1 cup butter |
| 1/2 cup milk | 1 cup firmly packed brown sugar |
| 1/2 cup granulated sugar | 1/4 cup corn syrup |
| 1 tsp. salt | 1 cup chopped pecans |
| 1/2 cup Crisco® All-Vegetable Shortening | FILLING |
| 1/2 stick OR Crisco® Baking Sticks All-Vegetable Shortening | 4 tbsps. butter softened |
| 2 large eggs lightly beaten | 1 cup granulated sugar |
| 4 1/2 cups White Lily® Enriched Unbleached Bread Flour divided | 4 tsps. ground cinnamon |
- ROLLS
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 120°F)
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup Crisco® All-Vegetable Shortening
- OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
- 2 large eggs, lightly beaten
- 4 1/2 cups White Lily® Enriched Unbleached Bread Flour, divided
- Crisco® Original No-Stick Cooking Spray
- CARAMEL COATING
- 1 cup butter
- 1 cup firmly packed brown sugar
- 1/4 cup corn syrup
- 1 cup chopped pecans (optional)
- FILLING
- 4 tablespoons butter, softened
- 1 cup granulated sugar
- 4 teaspoons ground cinnamon
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PREPARATION DIRECTIONS:
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1.
DISSOLVE yeast in warm water in large bowl; set aside.
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2.
HEAT milk, 1/2 cup granulated sugar, salt and shortening in saucepan to 115°F. Do not boil. Stir milk mixture and eggs into yeast mixture. Beat in 2 cups flour. Stir in enough remaining flour to make a soft dough.
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3.
TURN onto lightly floured surface. Knead 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into ball.
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4.
SPRAY a large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp cloth. Let rise in warm place 1 1/2 hours or until double in size.
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5.
MELT 1/2 cup butter in each of two 13 x 9 x 2-inch pans. Stir in half of brown sugar, corn syrup and pecans in each pan. Set aside.
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6.
ROLL half of dough into 15 x 13 inch rectangle. Spread with 2 tablespoons butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over butter. Roll dough, jelly roll fashion, from long side. Seal seam; cut roll into 15 (1-inch) slices. Place slices into pan on top of brown sugar mixture. Repeat with remaining dough, placing in second pan.
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7.
COVER pans with warm, damp, lint-free cloth or plastic wrap. Let rise in a warm place 30 minutes or until double in size. (An indention made with finger will remain in place.)
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8.
HEAT oven to 375°F. Bake 25 to 30 minutes. Invert pans onto wax paper-lined trays; leave pans in place 5 minutes before removing. Serve warm.
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