On Nov 23, 3:03*am, Damaeus > wrote:
> How do you make from scratch the cinnamon rolls that you cut in strips and
> sprinkle with cinnamon and sugar before rolling up without having them
> turn out to look like the Tower of Babel after baking?
>
> Thanks,
> Damaeus

Mine is from Better Homes & Gardens c. 1963 Bread cookbook - have
always used this one for both pecan rolls and cinnamon rolls - see
note at the bottom.

Buttery Pecan Rolls Nancy Dooley

Dough:

1 pkg. active dry yeast
1/4 C. warm water
1 C. milk, scalded
1/4 C. butter
1/4 C. sugar
1 tsp. salt
3 1/4 to 3 1/2 C. flour
1 beaten extra-large egg

Filling:

2 T. melted butter
1/2 C. sugar
2 tsp. cinnamon

Topping:

1 1/2 C. brown sugar, divided
2/3 C. butter, divided
3 T. corn syrup, divided

To make dough, soften yeast in warm water (110 deg. F.). Measure
butter and sugar into large bowl, and pour the scalded milk over.
Stir to melt butter, and then cool to lukewarm. Add 1 cup of the
flour, and the salt. Beat well. Beat in the beaten egg and the yeast
mixture. Gradually add remaining flour to form a soft dough, beating
well. Make dough into a rounded mound in the bowl, and brush the top
with melted butter. Cover with a towel or plastic wrap and let rise
in warm place until double (about 2 hours). Punch down and turn out
on lightly floured surface. Divide in half and cover the unused half
with a towel while you work with the other half. Roll each piece out
to a 12 x 8" rectangle, about 3/8" thick.

Brush each half with 1 T. melted butter, and then sprinkle half the
cinnamon-sugar mixture over each half, being sure to put filling to
the edges of the rectangle. Roll up, starting with long side, and
slice into 8 equal pieces.

In each of two 8 x 8 square pans, melt half the Topping butter. Add
half the brown sugar, and half the corn syrup to each pan. Stir until
sugar is incorporated into the butter. Sprinkle each pan with 1/3 C.
chopped pecans, or use pecan halves and arrange them in a pattern.
Place 8 rolls in each pan, cut side down. Cover and let rise for
about 45 minutes, or until double. Bake at 375 deg. F. about 25
minutes. Cool 2 or 3 minutes, and invert on a rack or on a double
thickness of foil, or on a serving platter. Remove pans, scraping out
the last of the sugary syrup and nuts. Makes 16 rolls.

*Use this recipe also for Cinnamon Rolls, leaving out the Topping
recipe and ignoring the directions about using the topping - bake in
ungreased pans. Frost with cream cheese or butter cream frosting.