Cinnamon Rolls



  • 3 1/2 cups flour
  • 1 pack yeast
  • 1 1/4 cup milk
  • 1/4 cup sugar
  • 1/4 cup crisco
  • 1 t salt
  • 1 egg (room temperature)


  • 1 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • pecans


Combine 1 1/2 c flour and yeast in mixing bowl.  In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts).  Add milk mixture to flour mixture and mix.  Mix in egg.  Beat at low for 30 seconds, then at high speed for 3 minutes.  Mix in remaining flour.  Put in buttered bowl, cover with a piece of saran wrap covered in butter.  Let rise for about 1 1/2 hours.  Divide the dough into 2 parts.  Roll each out into a 12″x8″ rectangle.  Makes enough for 2 pans of rolls.

Heat 1/2 cup brown sugar, butter and corn syrup in a small saucepan for about 5 minutes.  Add the pecans.  Put in the bottom of an 8″ cake pan. 

Spread melted butter onto dough.  Mix together cinnamon and 1/4 cup brown sugar.  Spread onto buttered dough.  Roll up into a 12″ log.  Slice into 12 slices.  Place in pan on top of pecan mixture.  Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan. 

Bake at 375 for 20 minutes.  Cool for 3 minutes and invert onto a plate.