Ingredients

• 1.5 cups milk
• 1.5 teaspoons salt
• 0.5 cups shortening
• 0.5 cups white sugar
• 2 , .25 ounce
• 6 cups all-purpose flour , or more as needed
• 2 eggs , beaten
• 6 tablespoons butter
• 0.75 cups brown sugar
• 2 tablespoons ground cinnamon
• 1.5 cups brown sugar
• 0.75 cups butter
• 0.75 cups pecan halves
• 6 tablespoons light corn syrup

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
2. 2 Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
3. 3 Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
4. 4 Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
5. 5 Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
8. 8 Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
9. 9 Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Nutrition per serving