Cinnamon Pecan Rolls

(DB – My Mom)

2 pkgs. yeast
2 ½ c. warm water (110)
1 c. butter or margarine
¾ c. sugar
1 ½ t. salt
2 eggs
8 ¼ c. flour

*Dissolve yeast in 1 ½ c. warm water – let stand about 10 min. until bubbly. With electric mixer, beat margarine and sugar until fluffy. Add eggs and salt, beat well. Add dissolved yeast and 4c. flour (1 at a time). Beat 5 minutes on medium speed. With mixer or by hand, stir in remaining 1 c water and 4 c. flour to form a soft dough. Turn dough into a large greased bowl, cover with plastic wrap, refrigerate 8 hours (up to 5 days). To shape for baking, punch down dough, divide it in half. On floured board, foll half of dough into a 10”x24” rectangle. Brush with melted butter, sprinkle with ½ c. sughar mixed with 2 t. cinnamon. Roll up (jelly roll fashion). Cut into 1” pieces. In small pan, combine:

½ c. margarine
½ c. brown sugar
2T. light corn syrup

Stir over low heat until melted. Pour into baking pan. Add lots of chopped or half pecans. Place cut rolls on top of the nuts. Let rise about 1 ½ hours, or until doubled in size. Bake at 375 for 20-30 min. Invert onto serving plate. Serve warm. Repeat with second half of dough whenever you need them.

For the frosted version:

Make a frosting of whipping cream and powdered sugar. Flavor with a drop of vanilla if desired. Omit the caramel sauce poured into pan & nuts. Line pan with parchment. Allow to cool slightly, remove rolls from pan, then drizzle with frosting.