9 cups all-purpose flour
1 heaping tsp baking powder
1 TBS salt
2 cups softened butter
1/4 cup ground cinnamon for sprinkling
2 cups sugar
Pecan Caramel Topping: *This is only enough topping for 1/2 of the recipe, about 24 rolls*
3/4 cup packed brown sugar
1/4 cup heavy cream
2 TBS light corn syrup
1/2 tsp table salt
1 cup chopped pecans, toasted
For the dough, heat the milk, vegetable oil and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
You may use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
To assemble the rolls, remove half the dough from the bowl. On a floured surface, roll the dough into a large rectangle, about 30 x 10 inches.
To make the filling, spread 1 cup of the softened butter over the surface of the dough. Use your fingers to spread the butter evenly.
Sprinkle 1/8 cup of the ground cinnamon and 1 cup of the sugar over the butter.
Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight.
When you reach the end, pinch the long seam together. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log. Set aside.
To make the pecan caramel topping, boil the brown sugar, cream, corn syrup and salt in a saucepan over medium-low heat, for 2 minutes. The topping is only enough for about 24 rolls (a 9x13 pan). You will need to double the topping if you are making this full recipe.
Pour the hot caramel mixture into the greased pan(s). Sprinkle toasted pecans over the caramel. Set aside.
Transfer the dough logs to a cutting board and with a sharp knife, make 1 1/2 in slices. One log will produce about 20-25 rolls.Place the sliced rolls in the pans being careful not to over crowd. I was able to fit 24 rolls in one 9 x 13 pan.