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Overnight Sticky Rolls

Smiles will greet you when you serve these yummy rolls. Seasoned with cinnamon and baked in a rich, gooey syrup, the goodies please everyone I know!

24 ServingsPrep: 35 min. + chilling Bake: 20 min.

Ingredients

5-1/2 to 6 cups all-purpose flour
2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1-3/4 cups milk
1/2 cup water
3 tablespoons shortening
3/4 cup butter, divided
1 cup packed brown sugar
2 tablespoons corn syrup
1 cup pecan halves or walnut pieces
FILLING:
1/2 cup sugar
1 teaspoon ground cinnamon

Directions

In a bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a
saucepan, heat milk, water and shortening to 120°-130°. Add
to the flour mixture. Beat on low speed for 2 minutes; beat on
medium for 3 minutes. Add enough remaining flour to form a soft
dough. Turn onto a floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a saucepan, combine 1/2 cup butter, brown sugar and

2 of 2

Overnight Sticky Rolls (continued)

Directions (continued)

corn syrup. Cook and stir over medium-low heat until sugar is
dissolved and butter is melted. Pour into two greased 13-in. x 9-in.
baking pans. Sprinkle with pecans.
Punch dough down. Turn onto a floured surface; divide dough in half.
Roll each portion into a 12-in. x 8-in. rectangle. Spread with
remaining butter to within 1/2 in. of edges. Combine sugar and
cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting
with a long side; pinch seams to seal.
Cut into 1-in. slices. Place rolls, cut side down, in prepared pans.
Cover and refrigerate overnight. Remove from the refrigerator 20
minutes before baking. Bake at 400° for 20-25 minutes or until
golden brown. Invert rolls onto a serving platter.
Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 271 calories, 11 g fat (5 g saturated fat), 18 mg cholesterol, 270 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.