Cinnamon Rolls - cooking recipe

Ingredients

Topping
2 cups brown sugar (packed)
1 cup butter (melted)
4 tablespoons light corn syrup
4 cups pecan pieces
Rolls
2 (1/4 ounce) packages active dry yeast (regular or rapid-rise)
1/2 cup warm water
2 cups milk, room temperature
1/3 cup sugar
1/3 cup canola oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
5 -6 cups all-purpose flour
4 tablespoons butter, softened
Filling
1/2 cup sugar
4 teaspoons cinnamon

Preparation

Prepare pans: Use non-stick spray to coat the sides of 2 13x9\" baking pans.
Combine brown sugar, melted butter and corn syrup.
Spread in bottom of pans.
Sprinkle each pan with half the nuts.
Prepare filling: Combine the 1/2 cup sugar and the cinnamon; blend well; set aside.
Prepare dough: Dissolve yeast in warm water.
Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured board; knead until smooth and elastic, 8-10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double.
Divide dough in half.
Roll one half into rectangle 12 by 10-inch.
Spread with 2 tablespoons soft butter.
Sprinkle with half the filling mixture.
Roll dough, beginning at the long edge.
Pinch the edge of the dough to seal the roll.
Cut into 16 slices.
Place in pan allowing a small space between slices.
Repeat with the other half of the dough.
Cover the pans (the new non-stick foil is perfect).
Refrigerate at least 12 but not more than 48 hours.
(If you want, you can let them rise until doubled, and bake immediately, following directions below.) Heat the oven to 350\u00b0.
Remove foil from pans.
Bake until golden, about 30-35 minutes.
Immediately flip the pans over onto a foil-covered surface (non-stick foil recommended here, too).