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.

Prep: 25 mins
Cook: 38 mins
Additional: 2 hrs 30 mins
Total: 3 hrs 33 mins
Servings: 27
Yield: 27 rolls

Ingredients

1 ½ cups milk
1 ½ teaspoons salt
½ cup shortening
½ cup white sugar
2 (.25 ounce) packages active dry yeast
6 cups all-purpose flour, or more as needed
2 eggs, beaten
6 tablespoons butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 ½ cups brown sugar
¾ cup butter
¾ cup pecan halves
6 tablespoons light corn syrup

Directions

Step 1: Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.

Step 2: Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.

Step 3: Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.

Step 4: Place dough on a lightly floured surface. Roll into three 9×15-inch rectangles. Spread each rectangle with 2 tablespoons butter.

Step 5: Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.

Step 6: Preheat oven to 375 degrees F (190 degrees C).

Step 7: Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.

Step 8: Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.

Step 9: Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Nutrition Facts

Per Serving: 327 calories; protein 4.4g; carbohydrates 46.1g; fat 14.6g; cholesterol 35.2mg; sodium 202.7mg.