Melt In Your Mouth Cinnamon Rolls Recipes

Steps:

• 1. Soften yeast with 1/4 cup of warm water.
• 2. In mixer combine: sugar, shortening, and salt; stir in hot milk; cool to lukewarm.
• 3. Add softened yeast, egg, and 2 cups of flour; beat well. Gradually add remaining flour.
• 4. Cover and let rise in warm place for 90 minutes.
• 5. Punch down dough and then divide into two balls.
• 6. Roll out each ball 16 inches long and 8 inches wide with rolling pin.
• 7. Brush top of dough all over with about 2TB. butter.
• 8. Generously sprinkle dough with brown sugar, cinnamon, and chopped pecans.
• 9. Roll dough up from long side like you would a jelly roll; seal seam well.
• 10. Cut filled roll every 1 1/2inch. Poke roll from bottom up in middle to create pretty shape and place in each greased muffin tin cut side down.
• 11. Brush tops of cinnamon rolls with more butter. Cover and let rise until almost double about 30-40 minutes.
• 12. Bake at 375 for 15 minutes or until done--be careful not to overcook or they will not be as tender.
• 13. Mix together sifted powdered sugar, vanilla, and butter. Add enough milk to make a runny frosting to drizzle on top.
• 14. Serve warm. Drizzle frosting on top with a spoon and if desired sprinkle more chopped pecans on.

Steps:

• Dissolve yeast in warm water and add 1 tablespoon sugar and baking powder. Allow to stand for 20 minutes.
• Meanwhile scald milk. Add margarine, 1/3 cup sugar and salt. Cool a little and then add eggs. (I do this step in my 4 c glass measure in the microwave.).
• Combine all with flour. Cover and refrigerate overnight. (The dough will more than double in bulk, so make sure your container is big enough. If it looks like it might outgrow its bowl, you can always punch it down once or twice without any ill effects.).
• Two hours before serving, divide dough into thirds and roll out into large circles about 9 inches in diameter on a floured surface. The dough will be sticky, but don't worry. It will quickly come together and handle really well with a few sprinklings of flour (not too much). Cut into 8 wedges and make crescent rolls by starting at the wide end and rolling up. Place on greased pans to rise, covered with clean towels.
• Bake at 425 degrees for 8-10 minutes. Mom always rubbed the hot rolls with a stick of butter when they came out of the oven, and I do, too. It makes them so beautiful.

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.