Measuring cups and spoons
9x1 1/2-inch round baking pan
2/3 Cup Warm Water
1 package active dry yeast
2 cups packaged biscuit mix
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon light corn syrup
1/3 cup pecan halves
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 Measure warm water. Check water temperature with a thermometer
The water must be 115 degrees. Usually hot water out of the faucet
is ok. Use kitchen scissors to cut open package of yeast.
Use a fork to stir yeast into warm water. Stir until yeast dissolves.
2 To make dough, measure biscuit mix. Put it into a mixing bowl.
Pour yeast mixture into the bowl. Stir with a wooden spoon till mixed well. Set the dough aside.
3 Measure brown sugar, butter, and corn syrup. Put into a
small saucepan. Put pan onto burner. Turn burner to medium heat.
Cook and stir sugar mixture with a rubber scraper till butter
melts. Turn off burner. Pour sugar mixture into round baking pan.
Use rubber scraper to spread the mixture over bottom of pan.
4 Measure the pecans. ut pecans into a plastic bag. Close bag. Use rolling
pin to crush pecans. Sprinkle pecans over sugar mixture in pan.
5 Measure sugar and cinnamon. Put them into a small bowl. Stir till
mixed well. Get enough dough on a large spoon so dough is slightly
humped in spoon. With back of a small spoon, push dough into
sugar-cinnamon mixture. Use small spoon to roll dough around in sugar-cinnamon
mixture until it is well coated. Put coated balls
of dough into baking pan.
6 Now the yeast goes to work. It makes bubbles in the dough that get
large, causing dough to rise. For this to happen, the rolls
need to be in a warm place where they will not be disturbed. A good
place is your oven. Fill a saucepan about half full of hot water.
Put it onto a oven rack. Put the pan of rolls onto the same oven
rack. Close oven door. Let the rolls rise till they're almost
twice as big. This should take 45 minutes to a hour. Do not turn oven on.
7 When the rolls have doubled in size, it's time to bake them. Remove the
pan of risen rolls from the oven. Remove the saucepan of water from the oven, too.
8 Turn oven to 400 degrees. Let oven preheat for 10 minutes. Put the
pan of cinnamon rolls into the hot oven. Bake for 20 to 25 minutes
or till the cinnamon rolls are golden brown.
9 Turn oven off. Use hot pands to remove cinnamon rolls from the oven.
Holding pans with hot pads, use a table knife to loosen the sides
of the rolls from the pan. Put a serving plate upside down over
the baking pan. Using the hot pads, very carefully flip the plate
and pan of rolls together so the rolls end up upside down on the plate.
Remove pan. Serve cinnamon rolls warm. Makes 12 rolls.
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