Ingredients
¾cupmilk
⅓cupbutter,softened
3¼cupsflour
2tspinstant yeast
¼cupwhite sugar
½tspsalt
1egg
¼cupwater
½cupbutter
¾cupbrown sugar
¼cupkaro syrup
3tbspheavy cream
1½cupsfisher nuts pecans,chopped
¾cupbrown sugar,packed
2tbspcinnamon
5tbspbutter,melted
Preparation
In a small saucepan over medium-low heat add the milk and butter. Stir until the butter has melted, and remove from heat. Let stand until lukewarm temperature.
In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached.
Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
In a medium saucepan add the butter and melt over medium heat. Stir in the brown sugar, karo syrup, and heavy cream. Stir in the pecans. Spread the mixture into the bottom of the greased 9×13-inch pan.
On a lightly floured surface, roll the dough into a large 9×15-inch square. About ¼-½ inch thick.
In a small bowl combine the cinnamon, brown sugar, and melted butter. Spread evenly on the dough keeping it about ½ inch from the edges.
Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on the desired thickness of the cinnamon rolls. Place in a greased 9×13-inch pan and cover with a damp cloth and let rise for 15 minutes.
Preheat oven to 375 degrees F. Bake for 25 minutes or until just golden brown on the tops.
