Caramel Pecan Sweet Rolls

There's nothing like a delicious breakfast pastry to start your day. Whether for a holiday treat, group gathering, or a Friday at work, sweets first thing in the morning will always give you a head start to a great day. The first time I made these was for a group gathering I was invited to by a friend from work. It was a hit and my friend told others at work they loved it and I started getting requests to make it again. So it has now become my go to recipe for work treats. I found this recipe on a news site and can't seem to find it anymore...good thing I printed a copy.

Ingredients:
5.5 - 6.5 cups flour
2 packages active dry yeast
1.75 cups milk
1/2 cup water
2 tablespoons sugar
1 tablespoon salt
3 tablespoons shortening
1 cup brown sugar
1/2 cup melted butter
2 tablespoons corn syrup
1 cup chopped pecans
4 tablespoons softened butter
1/2 cup sugar
1 teaspoon cinnamon

Directions:
In a large mixing bowl combine 2.5 cups flour and the yeast. In a saucepan, heat the milk, water, 2 tablespoons sugar, salt, and shortening until warm and add to the dry ingredients. Beat at a low speed for 1 minute: scrape the sides of the bowl constantly. Beat on high for 3 minutes. Stir in enough of the remaining flour BY HAND to make a soft dough, turn out on a floured surface and knead until smooth. Cover and allow the dough to rest for 20 minutes.
In the meantime combine the brown sugar, melted butter, and corn syrup in a saucepan. Cook and stir until blended. Pour the mixture evenly in two greased 9 inch round pie tins. Top mixture with pecans.
Punch down dough. Divide the dough in half into a 10x6 rectangle. Spread with softened butter. Combine the 1/2 cup sugar and cinnamon and sprinkle over the dough. Roll up, jelly roll style beginning with the long side: seal edges. Cut the dough into 1-inch slices and place cut-side down in prepared pans. Cover and refrigerate 2 and up to 24 hours. Remove frome refrigerator and let stand up to 20 minutes. Bake at 425 for 20 to 25 minutes. Place under a cookie sheet in oven to avoid dripping. Allow to cool on racks. Serve warm.


It seems like there is a lot to this recipe, but it's so simple once you get going. I usually make them the night before so all I have to do is place them in the oven and enjoy the next day.

Be prepared for compliments and requests for more!

Enjoy,
Becky