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White Lily

Cinnamon Rolls

PREP TIME:

45 min

COOK TIME:

30 min

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 beaten1 cup granulated sugar
4 1/2 cups White Lily® Enriched Unbleached Bread Flour divided4 tsps. ground cinnamon

PREPARATION DIRECTIONS:

  1. 1.
    DISSOLVE yeast in warm water in large bowl; set aside.

  2. 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.

  3. 3.
    TURN onto lightly floured surface. Knead 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into ball.

  4. 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.

  5. 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.

  6. 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.

  7. 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.)

  8. 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.