Ingredients
- 2 envelopes active dry yeast
- 1/2 cup warm water
- 2 cups milk, scalded
- 1/3 plus 1/2 cup sugar
- 1/3 cup oil or shortening
- 3 tsp. baking powder
- 2 tsp. salt
- 1 egg
- 6 1/2-7 1/2 cups flour
- 1 Tbsp. cinnamon
- 4 Tbsp. butter, softened
Directions
In large mixing bowl, dissolve yeast in warm water. Cool milk to lukewarm and stir into yeast with one-third cup sugar, oil, baking powder, salt, egg and three cups flour. Beat smooth. Stir in enough remaining flour to make dough easy to handle. Knead on well floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease. Cover and let rise in warm place until doubled, about 1 1/2 hours. Meanwhile, prepare two 9x13 baking pans. For frosted cinnamon rolls, liberally grease pans. For caramel rolls, prepare topping and divide evenly between pans. Mix 1/2 cup sugar and cinnamon; reserve. Punch down dough and divide into halves.
Roll one half to a 12x10 rectangle. Spread with 2 Tbsp. softened butter and sprinkle with half the cinnamon mixture. Beginning on 12 inch side, roll up dough, pinching edge firmly to seal. Cut into 12 one inch slices. Arrange in prepared pan. Repeat with remaining dough, butter and cinnamon mixture. Wrap pans with foil and refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap; let rise until doubled, about 30 minutes). To bake, remove foil from pans.
Bake at 350 degrees F until golden, 30-35 minutes. Immediately invert pan onto heatproof serving plate. Wait a minutes, then remove pan. Caramel-topped rolls are ready to serve. For cinnamon rolls (without caramel), prepare glaze and spread over rolls while warm. Makes 24 rolls. Caramel Topping: Heat 1 cup brown sugar and 1/2 cup butter until melted. Remove from heat and stir in 2 Tbsp. corn syrup. Divide mixture between baking pans and sprinkle 1/2 cup pecans evenly in each. Glaze: Mix 2 cup confectioners' sugar, 2 Tbsp. milk and 1 tsp. vanilla until smooth.
By Robin from Washington, IA
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