Rich Cinnamon Sticky Rolls
Ingredients
Weight
Measure
Directions
all -purpose flour
4 lbs.
3 qts.

Stir together flour, baking powder, salt and sugar; mix in butter and shortening on low speed until crumbly. Add eggs and milk. Mix just until dough forms. Wrap and chill 1 hour before using.

Cream butter, brown sugar, and cinnamon; divide chilled dough into thirds. Roll out each into 1/4-inch thick rectangles on floured surface. Spread creamed mixture equally over each. Sprinkle with pecans. Roll up jelly roll style and cut each roll into 16 slices.

Combine brown sugar, syrup and butter in saucepan. Simmer 2 minutes until sugar is melted. Pour evenly onto bottom of 18x26-inch bun pan. Sprinkle with pecans.

Arrange rolls, cut-side down in pan.

Bake at 350 degrees F. for 35 minutes or until golden brown. Release rolls from pan while warm, turning coated-side up.

Yield: 48 rolls

baking powder
1 1/2 oz.
5 Tbsp.
salt
1/2 oz.
1 Tbsp.
granulated sugar
10 oz.
1 1/2 cups
butter
1 lb.
2 cups
vegetable shortening
13 oz.
2 cups
large eggs
10 1/2 oz.
6
milk
1 pint
2 cups
melted butter
6 oz.
3/4 cup
brown sugar
1 lb.
2 cups
cinnamon
1/4 oz.
2 Tbsp.
chopped pecans
1 lb.
1 qt.
Sauce:
brown sugar
1 lb. 8 oz.
3 cups
light corn syrup
1 lb.
2 cups
butter
12 oz.
1 1/2 cups
chopped pecans
12 oz.
3 cups

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