Ooey Gooey Breakfast Rolls Food

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

OOEY GOOEY BREAKFAST ROLLS

Steps:

• Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

OOEY GOOEY CINNAMON ROLLS

Steps:

• In a cup, combine yeast, warm water and 1 tsp sugar. Stir and set aside.
• In a large bowl, mix milk, remaining sugar, butter, salt and eggs. Stir well.
• Add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is stiff.
• Turn out onto a well-floured board.
• Knead for 10 minutes.
• Place in a plastic bowl and cover.
• Let dough rise in a warm place until double in bulk. This may take 1 1/2 hours.
• Punch down dough and let it rest for 5 minutes.
• Roll out on a floured surface into a 15x20 inch rectangle.
• To prepare filling----------.
• Spread dough with half cup butter.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
• Sprinkle with walnuts and raisins.
• Roll up and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
• Sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
• Topping----------.
• In a saucepan, place all ingredients except for pecans.
• Melt these ingredients on range top.
• Mix in pecans and then pour over the top of rolls.
• Preheat oven to 350°F.
• Bake for 25 minutes or until done.
• Cool.