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Dough: In mixing bowl, dissolve yeast in water. Stir in sugar, salt, margarine, egg and 2 cups flour. Beat until smooth. Work in enough remaining flour until dough is easy to handle. Place in a greased bowl, turning dough in bowl so that top of dough is greased. Cover tightly and refrigerate overnight or up to 4-5 days.
Filling: Combine margarine, brown sugar, corn syrup and pecan halves. Pour into greased 9x13 inch pan. Combine granulated sugar and cinnamon and set aside. Roll dough on floured board into a 9x15 inch rectangle. Spread with melted margarine and sprinkle with sugar/cinnamon mixture. Roll as if in a jelly roll, starting with the 15 inch side and slice into 1 inch slices. Place in prepared 9x13 inch pan. Cover and let rise in warm place until double in bulk, about 1 1/2-2 hours.
Bake in 375 degree F oven for 25-30 minutes. Remove from oven. Cool 5 minutes and invert on platter or rack. Makes 15 rolls.
By Robin from Washington, IA
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(Archived Jan 11, 2010)Caramel Pecan Cinnamon Rolls
Warm milk. Add sugar, salt and eggs. Mix and add yeast and oil. Add flour to make a soft dough. Cover and let rise about 40 minutes. Punch dough and let it rise a second time, until about double in size (usually about 30 minutes). Punch dough down again and roll into a rectangle.
Spread dough with butter, brown sugar and cinnamon. Roll dough and slice into 1 inch strips.
Mix topping ingredients and cook 5 minutes. Pour topping into pan. Place rolls on topping, leaving 1 inch space between rolls. Brush cream on rolls. Let rise until double in size. Bake 25-30 minutes at 350 degrees F. Brush rolls with cream again. Makes 12-15 rolls.
By Robin from Washington, IA
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