Oh my goodness. Even with the morning sickness, going through my recipes is making me hungry! I have had this recipe for years. I originally found it on a bed and breakfast website, but that link is long gone. These are fabulous and easy. You can make them the night before and pop them in the oven before stepping in the shower. When you get out they are almost done and ready to eat!
1. In a large bowl, combine: 2 c flour, 1/2 c sugar, 1 1/2 tsp salt and 4 1/2 tsp yeast.
2. Stir in until mixed: 3/4 c warm milk, 1/2 c warm water, 1/2 stick softened butter (not melted!), 2 eggs.
3. Add enough flour to make a smooth dough. (2-3 cups)
4. Knead on a floured surface until smooth. Cover and let rest for at least 10 minutes. Roll out dough to a 20 x 12 in rectangle. Spread a generous amount of softened butter on top of dough.
5. Sprinkle with: Pecan Rolls: 1/2 c brown sugar, 1 tsp cinnamon and 4 tbls pecans
Cinnamon Rolls: 1/2 c brown sugar, 2 tsp cinnamon, optional raisins. (or cinnamon sugar)
6. Roll up, pinch seam and cut into slices about 1 1/2 in thick.
7. Line a 13 x 9 baking pan with aluminum foil (DO NOT SKIP THIS!!!)
8. Pecan Rolls: Combine the following in a small sauce pan over low heat, stirring until smooth: 1/2 c maple syrup, 1/2 c brown sugar, 1/4 c butter, 1 c pecans. Pour glaze into bottom of pan.
9. Place rolls in pan (either directly or on top of glaze). Cover with plastic wrap and refrigerate for 2 - 24 hours.
10. To bake: Preheat oven to 375 degrees. Remove pan from fridge and let stand at room temp at least 10 minutes. Bake 25-30 minutes. Invert onto serving tray and enjoy!
11. For Cinnamon Rolls: Top with cream cheese frosting (blend cream cheese, vanilla extract, a small amount of butter, powdered sugar and milk until desired consistency and taste.)
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