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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
2 pkg. active dry yeast
1/2 cup warm water
1 cup milk
1/2 cup butter
2/3 cup sugar
1 tsp salt
1 tsp vanilla
3 eggs
5 cups all-purpose flour
melted butter
cinnamon
1 cup light brown sugar
caramel pecan coating

Instructions:
Sprinkle yeast into warm water. Let stand until dissolved. Heat milk and butter together until butter melts. Pour into a large mixing bowl. Stir in sugar, salt and vanilla. Cool to lukewarm. Stir in yeast mixture. Add eggs one at a time. Beat until smooth. Gradually beat in enough flour to make a soft dough. Turn out on a floured board. Knead until smooth and satiny. Place in a greased bowl. Butter top of dough lightly. Cover with kitchen towel. Let rise until doubled in size, about 1 1/2 hours. Divide dough in half and knead lightly. Roll each piece into a 10x12 inch rectangle. Spread with melted butter. Sprinkle lightly with cinnamon. Scatter 1/2 cup brown sugar onto each rectangle. Roll up. Cut into 3/4 inch slices. Place in prepared caramel-coated pans. Cover. Let rise until doubled in size. Bake in 350 degree oven for 30 minutes, or until golden brown. Immediately turn upside down on racks and lift off pans. Serve warm or cool. Makes about 3 dozen rolls.


Caramel Pecan Coating:
Select 3 9" round or square baking pans. Place 2 1/2 Tbsp butter, 1/4 cup light corn syrup, and 2/3 cup firmly packed light brown sugar in each pan. Heat in 350 degree oven just until butter melts and mixture bubbles. Spread coating evenly over the bottom of pans. Scatter 1/3 cup of pecan halves onto each caramel coated pan.


 

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