12 Servings Prep: 30 min. + rising Bake: 30 min. Ingredients 1 package (1/4 ounce) active dry yeast 3/4 cup warm water (110° to 115°) 3/4 cup warm milk (110° to 115°) 1/4 cup sugar 3 tablespoons canola oil 2 teaspoons salt 3-3/4 to 4-1/4 cups all-purpose flour FILLING: 1/4 cup butter, softened 1/4 cup sugar 3 teaspoons ground Tone’s® Ground Cinnamon 3/4 cup packed brown sugar 1/2 cup heavy whipping cream 1 cup coarsely chopped pecans Directions In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into an 18-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Combine brown sugar and cream; pour into a greased 13-in. x 9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter. Yield: 1 dozen.
Posted on: Fri, 06 Sep 2013 18:03:10 +0000