Oven 350
3= 10inch pans *see note at bottom*
2c. warm Milk divided
2 packages dry yeast
3/4c oil
2c firmly packed brown sugar divided
1/2c granulated sugar
2 large eggs
1 tsp salt
6-7 c flour divided
3/4c +6 tbs butter melted and divided
1 1/2c chopped pecans
Cinnamon roll filling (recipe below)
In small b owl combine 1/2 warm milk and yeast let stand for 5 min.
in large bowl combine remaining 1 1/2c milk. oil, 1/2c brown sugar, granulated sugar, eggs and salt.
Mix on low speed until smooth
beat in yeast mixture. gradually add 5c flour beating until smooth after each addition
beat in enough remaining flour to make a soft dough
on lightly floured surface turn out dough and knead for 6-8 min or until dough is smooth and elastic.
Place dough in a lightly greased bowl turning to grease top cover and let stand in warm place free from drafts for an hr or until doubled in size
Lightly grease pans pour 1/4c butter in each pan sprinkle each evenly with 1/2c brown sugar and 1/2c pecans
divide dough in half on lightly floured surface roll out half the dough into a 10x15 rectangle
brush with 3 tbsp melted butter sprinkly with hafl of ci9nnamon roll filling leaving a 1 inch border on long side of dough.
roll up dough starting at long side jelly-roll fashion.pressing edge to seal
cut into 1 inch slices and place cut sides up in prepared baking pans. repeat with remaining dough, remaing 3tbsp butter and filling
cover and let rise in a warm place free from drafts for 1 hour or til double in size
bake rolls for 25-35 min or until lightly browned let cool for 5min , invert pans onto serving dish serve warm
Cinnamon roll filling
1 1/2c firmly packed brown sugar
2 tsp cinnamon
combine in small bowl
These are to die for rolls.
*NOTE*
I used 10 inch pans the first time I made them and spent 2 hrs cleaning oven so 2nd time I used 2 9x13 pans and didn't have to clean oven.
(sorry for spelling/grammar/punctuation mistakes it's way past bedtime lol)