Breakfast

Caramel Pecan Rolls

This sweet treat is great way to coax the family out of bed on the weekend, with the mouth-watering aroma of cinnamon and pecans. You can bake an entire Caramel Pecan Rolls from scratch in under two hours. The dough is made with Smith's Milk, cornmeal, butter, sugar, salt, flour, yeast and eggs. Roll the dough into rectangles, then spread with butter and sprinkle with cinnamon and sugar. Carefully roll up your Caramel Pecan Rolls, cut into 12 slices, and top with a mix of Smith's Milk, chopped pecans, brown sugar and butter. Baked until golden brown, these breakfast Caramel Pecan Rolls are so good you'll want to make them a new Saturday-morning tradition!

How to Make

INGREDIENTS

2 cups Smith's milk
1/2 cup sugar
1/2 cup margarine or butter
1/3 cup cornmeal
2 tsp salt
2 (1/4-oz) packages active dry yeast
7 to 7-1/2 cups flour
1/2 cup water
2 eggs

Topping:

2 cups brown sugar
1/2 cup margarine or butter
1/2 cup Smith's milk
1/2 to 1 cup chopped pecans.

Filling:

1/4 cup softened butter or margarine
1/2 cup sugar
2 tsp cinnamon

DIRECTIONS

In a saucepan, combine Smith's milk, sugar, butter, cornmeal and salt; bring to a boil, stirring frequently. Set aside to cool to 120-130 F.
In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
Turn the dough onto a floured board; knead until smooth and elastic, about 6 to 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.
Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13" x 9" baking pans. Sprinkle with pecans; set aside.
Punch dough down; divide in half. Roll each into a 12" x 15" rectangle; spread with butter.
Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under.
Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan.
Cover and let rise in a warm place until nearly doubled, about 30 minutes.
Bake at 375 F for 20-25 minutes or until golden brown.

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