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1/3 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. chopped pecans
4 tsp. Clabber Girl Baking Powder
3 Tbsp. unsalted butter, melted
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 C. unsalted butter
1/2 C. chopped pecans
1/2 C. vegetable shortening
Topping:
1/2 C. milk
3/4 C. packed brown sugar
Dough:
2 med. eggs, beaten
1/2 C. light corn syrup
3 C. all purpose flour
Filling:
1/3 C. unsalted butter
Prepare dough:
Sift flour, sugar, baking powder and salt together in a mixing bowl. Cut in butter and shortening until mixture is texture of coarse crumbs. Add milk and eggs; blend just until ingredients are moistened and dough forms. Cover dough and chill at least 1 hour.
Prepare Filling:
Cream brown sugar, butter and cinnamon until smooth. Set aside.
Assemble:
Roll out dough on lightly floured surface, into 1/4-inch thick rectangle. Spread filling evenly on dough. Sprinkle on pecans. Roll up dough, start with long side, jelly-roll style. Cut into generous 1-inch thick slices. Preheat oven to 375° F. Grease a 9×13-inch baking pan, then set aside.
Prepare Topping:
Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil, reduce heat to simmer. Cook 2 minutes, stirring until sugar is dissolved. Pour evenly into baking pan. Sprinkle with pecans. Arrange rolls on top of topping in pan.
Bake at 375° F. oven for 25 to 30 minutes, until golden brown. Place a cookie sheet or a flat serving dish over the baking pan, then flip the baking pan over. Leave the baking pan on for 10 minutes before removing. Cool until slightly warm and serve.
1/3 C. granulated sugar
1/2 C. packed brown sugar
1/2 C. chopped pecans
4 tsp. Clabber Girl Baking Powder
3 Tbsp. unsalted butter, melted
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 C. unsalted butter
1/2 C. chopped pecans
1/2 C. vegetable shortening
Topping:
1/2 C. milk
3/4 C. packed brown sugar
Dough:
2 med. eggs, beaten
1/2 C. light corn syrup
3 C. all purpose flour
Filling:
1/3 C. unsalted butter
Prepare dough:
Sift flour, sugar, baking powder and salt together in a mixing bowl. Cut in butter and shortening until mixture is texture of coarse crumbs. Add milk and eggs; blend just until ingredients are moistened and dough forms. Cover dough and chill at least 1 hour.
Prepare Filling:
Cream brown sugar, butter and cinnamon until smooth. Set aside.
Assemble:
Roll out dough on lightly floured surface, into 1/4-inch thick rectangle. Spread filling evenly on dough. Sprinkle on pecans. Roll up dough, start with long side, jelly-roll style. Cut into generous 1-inch thick slices. Preheat oven to 375° F. Grease a 9×13-inch baking pan, then set aside.
Prepare Topping:
Combine brown sugar, corn syrup and butter in saucepan. Bring to a boil, reduce heat to simmer. Cook 2 minutes, stirring until sugar is dissolved. Pour evenly into baking pan. Sprinkle with pecans. Arrange rolls on top of topping in pan.
Bake at 375° F. oven for 25 to 30 minutes, until golden brown. Place a cookie sheet or a flat serving dish over the baking pan, then flip the baking pan over. Leave the baking pan on for 10 minutes before removing. Cool until slightly warm and serve.