Butter Pecan Cinnamon Rolls

Butter Pecan Cinnamon Rolls

1/4 cup lukewarm water
1 cup whole milk, slightly warm
1/4 cup shortening (I used Crisco)
1 large egg, beaten
1/4 cup granulated sugar
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1/2 cup cinnamon chips
2 1/2 teaspoons bread machine yeast

Place ingredients in bread machine in the order listed. Set to the dough cycle, and press start.

When the dough cycle has completed remove dough to a lightly floured cutting board, punch down, and roll into a 24" x 8" rectangle.

Filling:

Spread 4 tablespoons melted and slightly cooled butter over the surface of the dough.

Combine 1/2 cups sugar and 2 teaspoons of cinnamon, and sprinkle on top of the butter. Tightly roll up in jelly roll fashion and seal the ends. Cut into 16 1-1/2 inch slices.

Topping:

In the bottom of a 10" x 10" metal pan, stir together 1 cup of brown sugar, 1/2 cup butter, and 2 tablespoons light corn syrup. Place pan on a stove burner over very low heat, and stir frequently until well blended. Remove from heat, and sprinkle 2/3 cups of broken pecans over your sugar mixture, spreading gently to fill pan.

After the topping has cooled, place the rolls cut side down in the pan. Cover lightly and let rise in a warm place until doubled. This will take anywhere between 30 minutes to an hour depending upon the warmth of your house. When they have risen to double in size, preheat oven to 375°. Bake the rolls for 25 minutes or until done. Remove from oven to a wire rack and cool for 2 to 4 minutes to allow the topping to settle onto the rolls. Invert the rolls onto a rack that has parchment paper or wax paper beneath it to catch the drips, and slowly remove the pan. This recipe makes approximately 16 rolls.

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