| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads |
20 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Stephanie's Cinnamon Rolls |
| 1 |
c |
Butter |
| 1 |
c |
Brown Sugar |
| 9 |
tb |
Light Corn Syrup |
| 1 |
c |
Pecans Or Walnuts; coarsely chopped |
INSTRUCTIONS
Prepare rolls as per recipe.
In a saucepan or in your microwave oven combine butter, brown sugar and
corn syrup. Heat and stir until the mixture thickens. I test it by dropping
a small dollop of the mixture into cold water, it should form a soft ball.
Pour topping into the bottom of the pan (pans) you are using for the rolls,
place unbaked cinnamon rolls on top of the caramel sauce.
Allow to rise in a warm place until double in size (about 1 hour).
Preheat oven to 350.
Bake for 15 to 20 minutes or until lightly brown. After removing pans from
oven, cover with foil; invert onto cooking racks, cool 1 minutes, and
remove pan. Cool before serving.
Posted to recipelu-digest Volume 01 Number 276 by James and Susan Kirkland
<kirkland@gj.net> on Nov 19, 1997
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”