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Instructions |
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Mix the lard and sugar till fluffy, Add 1 Cup of warm water to melt the
shortening. Add the beaten eggs and mix. Add salt, yeast and the
additional 1 cup of warm water and mix. Slowly mix in the flour until
well blended. Knead for 10 minutes until dough is smooth and shiny.
Place dough in a large bowl covered and let it rice in a warm place
until dough is doubled in size. Approximately 1 hour.
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Separate the dough in half. Roll each half out until dough is 1/8 inch
thick in 2 separate rectangle shapes. Spread softened butter to
cover the dough. Sprinkle the brown sugar and cinnamon generously
on top of the butter. Roll up completely and slice each tube into 12
rolls.
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CARMEL SAUCE, Melt brown sugar and butter in a sauce pan at
medium heat until ti comes to a soft boil and then add corn syrup.
Pour into the bottom two large cookie sheets. Sprinkle the pecans a
over the Carmel sauce. Take the sliced cinnamon rolls and place on
top of the Carmel and pecans. Leave space for the buns to double in
size. Let rise approximately 1 hour. Cook at 350 degrees for about
20 minutes. When out of the oven flip the cookie sheet over onto
another cookie sheet. The sauce will drizzle down around each bun.
It is ready to eat unless you want to add the cream cheese icing.
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CREAM CHEESE ICING, Mix 2 cups of icing sugar with the softened
butter. Add vanilla and milk and mix. Add the cream cheese and then
slowly add the remaining 1 cup of icing sugar to get the right
consistency. When the buns have cooled spread the cream cheese
icing on top.
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Originally Submitted
2/16/2017
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