Cinnamon Rolls/ Pecan Rolls

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STEP ONE
1 cup milk
6 tablespoons Butter Flavored Crisco

Bring milk to scalding, add crisco and cool to lukewarm


STEP TWO
2 packages dry yeast
1 tsp sugar
1 cup lukewarm water

Mix and let stand for 10 minutes. Stir.

STEP THREE
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon salt

Beat eggs and add to the yeast mixture.
Add this to the milk mixture, then add
sugar, vanilla and salt.

STEP FOUR
6 cups flour (about)

add flour to the mixture one cup at a time.
Mix well, then knead for 10 minutes.

STEP FIVE
Let rise in a warm place for 2 hours.

STEP SIX
Punch down

STEP SEVEN
Roll out in a rectangle.
Brush with melted butter.
Sprinkle and spread 1/2 cup sugar and 4 tsp cinnamon.
Roll up and slice one inch thick.
Let rise one hour.

STEP EIGHT
Bake at 375 degrees for 15 minutes
or until golden brown.

When warm, ice with Butter Icing.

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TOPPING for Cinnamon Rolls
(Vanilla Butter Frosting)

1/3 cup soft butter
3 cups powdered sugar
2 tsp vanilla
4 tablespoons milk

Spread on warm cinnamon rolls

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PECAN ROLL TOPPING

Put this on the bottom of the pan before the rolls are put in:

1 cup brown sugar
1/2 cup melted butter
2 tablespoons white syrup
1/2 cup chopped pecans