So okay...they aren't pretty, BUT OH MY GOSH!!! Are they yummy!!!
|Make your dough.|
|Our assistant, aka my niece, Lu Lu. She is amazing in the kitchen. Well...she is just amazing.|
|Roll the dough out...the width of a little girls finger.|
|That's right. A whole stick of butter. Spread it out so that it covers the entire surface.|
|A mixture of cinnamon, pecans and brown sugar. I think I might die.|
|Get it all over. Don't be scared.|
|Begin at one end, and roll up...like a burrito.|
|A cinnamon, sugar, nutty burrito. So excited.|
|Cut em' up.|
|Reshape, and try to make them circles. We laughed a lot while doing this part.|
|Then we made this AMAZING Caramel-Pecan frosting to top them.|
|They made me sooo happy.|
4 T yeast
1 C water
3 C warm water
1 C sugar
4 tsp salt
1 C shortening
12 C flour (we only used about 10)
1 stick of butter...to be spread on dough.
1 C brown sugar
2 tsp cinnamon (or more...depending on how you like it!)
Pecans...as many or as little as you want.
Melt the yeast in the water. Mix everything else in. Add flour till the dough isn't sticky, but it should be soft. Knead dough until it is smooth. Let it rise for 30 minutes. Punch down dough and roll it out to about 1/2 inch thick. Spread softened butter (1 stick). Sprinkle with sugar mixture. Roll up dough, cut into slices. Put rolls on greased cookie sheets. Let rise 30 minutes.
Bake at 375* for 20-25 minutes or until very light brown. Let cool a little, then put on frosting. Makes about 40-50 rolls.
1/4 C butter
1/2 C brown sugar
6 T evaporated fat-free milk
2 t vanilla
3 C powdered sugar
1/4 C chopped pecans
Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cinnamon rolls. Sprinkle with pecans. Note: If it's too thick, add 1 T evaporated fat-free milk. Makes about 2 cups.