From WHITE LILY
Makes 30 cinnamon rolls
A warm and gooey breakfast favorite…perfect for Christmas morning with the family.
2 packages active dry yeast
1/2 cup warm water (105 to 120°F)
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup All-Vegetable Shortening
2 large eggs, lightly beaten
4 1/2 cups WHITE LILY Enriched Unbleached Bread Flour, divided
No-Stick Cooking Spray
1 cup butter
1 cup firmly packed brown sugar
1/4 cup corn syrup
1 cup chopped pecans
4 tablespoons butter, softened
1 cup granulated sugar
4 teaspoons ground cinnamon
1.Dissolve yeast in warm water in large bowl; set aside.
2.Heat milk, 1/2 cup granulated sugar, salt, and shortening in saucepan to 115°F. Do not boil. Stir milk mixture and eggs into yeast mixture. Beat in 2 cups flour. Stir in enough remaining flour to make a soft dough.
3.Turn onto lightly floured surface. Knead 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into ball.
4.Spray a large bowl with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp cloth. Let rise in warm place 1 1/2 hours or until double in size.
5.Melt 1/2 cup butter in each of two 13” x 9” x 2” pans. Stir in half of the brown sugar, corn syrup, and pecans in each pan. Set aside.
6.Roll half of dough into 15” x 13” rectangle. Spread with 2 tablespoons butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over butter. Roll dough, jelly roll fashion, from long side. Seal seam; cut roll into 15 (1-inch) slices. Place slices into pan on top of brown sugar mixture. Repeat with remaining dough, placing in second pan.
7.Cover pans with warm, damp, lint-free cloth or plastic wrap. Let rise in a warm place 30 minutes, or until double in size. (An indention made with finger will remain in place.)
8.Heat oven to 375 degrees. Bake 25 to 30 minutes. Invert pans onto wax paper-lined trays; leave pans in place 5 minutes before removing. Serve warm.
Find this recipe and more holiday treats at whitelily.com