This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
I cut the recipe back to 12 servings and used a 9x13 pan. Also, I kneaded the dough instead of the extra rise to save time. The topping was sticky and sweet, just as you would expect and I added extra chopped pecans, for what is a pecan roll without a lot of pecans? Personally I prefer butter in the dough instead of shortening, but it was still very good.
Read MoreThis tasted of disappointment. I followed this recipe exactly. It had very little flavor beyond sweet. Next time ( if I were to waste the time and ingredients again) I would add more cinnamon and perhaps a touch of clove or nutmeg to the filling. Unfortunately it just tasted sweet with no real flavors. No caramel, no cinnamon, nothing... just blah.
Read More I cut the recipe back to 12 servings and used a 9x13 pan. Also, I kneaded the dough instead of the extra rise to save time. The topping was sticky and sweet, just as you would expect and I added extra chopped pecans, for what is a pecan roll without a lot of pecans? Personally I prefer butter in the dough instead of shortening, but it was still very good.
Excellent, best caramel rolls in the world. The only substitution -I used a little maple syrup instead of corn syrup since I didn't have corn syrup. Made dough in the bread machine on dough cycle, then shaped the rolls and let rise, baked about 25 minutes. I did not bake the brown sugar and butter, forgot! but they turned out really well. So I will skip that extra step.
This tasted of disappointment. I followed this recipe exactly. It had very little flavor beyond sweet. Next time ( if I were to waste the time and ingredients again) I would add more cinnamon and perhaps a touch of clove or nutmeg to the filling. Unfortunately it just tasted sweet with no real flavors. No caramel, no cinnamon, nothing... just blah.
Good! This really makes alot! I ended up using 2 9X13 pans and split them 13/14. Turned out really good. One of my pans got a little overdone-so my recommendation would be to watch oven carefully. Start with the lesser time and watch. I really wish I would have taken the one pan out sooner. I also used honey and a tsp of cream of tartar instead of the corn syrup.