OOEY GOOEY CINNAMON ROLLS
Ingredients
- Roll Dough
- 4 c all purpose flour
- 1 tsp white sugar
- 1 pkg active dry yeast
- 1/2 c warm luke water
- 1/2 c luke warm milk
- 1/4 c white sugar
- 1/4 c melted butter
- Rolls
- 3/4 c butter
- 3/4 c brown sugar
- 1/2 c pecans chopped
- 1/4 c melted butterbrown sugar
- 3/4 c brown sugar
- 1/2 c pecans chopped
- 1 tbsp cinnamon
Instructions
- In small bowl, dissolve 1 tsp sugar and yeast in warm water. Let stand until creamy, about 10 minutes. warm the milk in microwave and add 1/4 c sugar,1/4 c butter and salt. Stir too mix
- In large bowl, combine the yeast mixture,milk mixture, eggs and 11/2 c flour; Stir well to combine. Stir in the remaining flour, 1/2 c at a time, beating well after each addition. When the dough has pulled together, turn it out on a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover dough with damp cloth and let rise in warm place until doubled in volume, about an hour
- While dough is rising, melt 3/4 c butter in a small saucepan over medium heat. Stir in 3/4 c brown sugar,whisking until smooth.
- Pour into greased 9 X 13 inch baking pan.
- Sprinkle bottom of pan with 1//2 c pecans; set aside
- Melt remaining 1/4 c butter; set aside.
- Combine remaining 3/4 c brown sugar,1/2 c pecans and cinnamon and set aside.
- Turn dough out onto a lightly floured surface. Roll into a 14 X 18 inch rectangle.
- Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered;
- Sprinkle with brown sugar cinnamon mixture.
- Starting at long side, tightly roll up pinching
- seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces;
- Place cut side down in prepared baking pan.
- Cover and let rise until doubled in volume,about an hour.
- Bake in pre-heated oven at 375* for 25 to 30 minutes until golden brown
- Let cool in pan for 3 minutes, then invert onto serving platter.
