I made these for the morning that we celebrated Christmas, which was actually Christmas Eve as I had to work on Christmas Day. My wife and I always tried to have something delicious before we had our daughter and that was used to be the packaged cinnamon roles. Well with my daughter's peanut allergy it's safer and easier to fix everything from scratch, like I need more reasons! Well I found this recipe in my go to cook book, The Complete Cooking Light cookbook, that has almost any recipe I would want to make. This recipe is great and I am hard pressed to go looking for another recipe. I will be doing this recipe again because it's so GOOD!
Rise: 8 hours 45 minutes
Cook: 23 minutes
1 package dry yeast
1 teaspoon granulated sugar
1/4 cup warm water (100º to 110º F)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated fat-free milk, divided
14 cup water
1 large egg, lightly beaten
1 1/4 cups packed dark ground sugar, divided
1/2 cup dark corn syrup (I used dark Agave Nectar with excellent results)
2 tablespoons stick margarine or butter
3/4 cup chopped pecans (I omitted these for my daughters peanut allergy)
1 tablespoon ground cinnamon
1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Precess 1 additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be tacky).
2. Place dough in a large bowl coated with cooking spray, turning bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place(85º), free from drafts, 45 minutes or until doubled in size. Combine remaining 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.
3. Punch dough down; let rest 5 minutes. Roll into a 24x10-inch rectangle on a lightly floured surface; coat dough with cooking spray. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough, leaving a 1/2 inch border. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do no seal ends of roll). Place long piece of dental floss or string under the roll; slowly pull ends to cut though the dough. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray; let rise in refrigerator 8 to 24 hours or until doubles in size.
4. Preheat oven to 375º.
5. Bake rolls at375º for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of each pan; invert onto plate. Yield: 2 dozen