This recipe is different from the traditional cinnamon rolls because after it is rolled and cut, you put the roll in muffin tins, with the glaze on the bottom. When it is cooked, you invert the muffin tins and glazing covers the cinnamon roll.
- 2 cups milk
- 3 Tbsp sugar
- 1/2 stick butter
- 1 tsp salt1 pkg yeast (scant 1 Tbsp)
- 1/3 cup lukewarm water
- 2 eggs, beaten
- 5 cups all-purpose flour
- Sugar and Cinnamon as desired
- 8 oz brown sugar (1 cup)
- 4 oz butter, softened (1 cube)
- 2 oz corn syrup (about 1/4 cup)
- 3/4 oz honey (heaping spoonful)
- 2 cups chopped pecans
In a large bowl, combine milk, sugar, butter, and salt and stir; let cool. Soften yeast in lukewarm water and add to milk mixture. Beat in eggs and add flour gradually. Turn out on a lightly floured surface and knead until smooth and not sticky. Place dough in buttered bowl, brush with melted butter and cover with a towel. Let rise in a warm place 2 hours or until doubled in bulk. (We did overnight in the fridge)
While the dough is rising, prepare the sweet roll butter by combining all the ingredients in a bowl.
Preheat oven to 350. Bake rolls for 20-25 minutes. Remove from oven and let sit for 5 minutes. Carefully invert onto a tray large enough to hold all the rolls.