Cinnamon Rolls/Pecan Rolls Recipe

Use Cuisinart machine or a heavy duty mixer. In bowl, dissolve yeast in water. Stir milk, sugar, salt, eggs, shortening and half of the flour into yeast. Mix until smooth. Add enough remaining flour to handle easily. You may not need all of the flour. Turn onto floured board; form into ball and lightly cover top with butter or margarine; place in bowl; cover with cloth/towel. Let rise until about double in size. Divide tripled recipe of dough into 2 pieces before rolling out dough. Roll dough into oblong shape; spread with soft butter; sprinkle with sugar and cinnamon. Then roll long side of dough in on its self-roll tightly and seal well by pinching edges of the roll together. Cut rolls 1 to 1 1/2" wide. Place in round cake pan with the following mix on the bottom of the pan triple the amount when making the above 3 pans recipe. Single pan; 1/2 C butter or margarine (melted),1/2 C brown sugar (packed),1 T corn syrup.1/2 C pecan halves. Stir together-put in bottom of pan-place rolls on top. Cover rolls and let rise. When rolls have risen, cover lightly with aluminum foil to keep from browning too much before they are done. The rolls on the outside of the pan can get to dark or burn if not covered. Foil will look like a shower cap on the roll-not tight-let air in. Bake at 375 for about 25 minutes. Check lightly with fork to see if the middle roll is done. It is the last to get done. Uncover for about 5 min. until the top are the rolls are browned. Turn pan upside down on wax paper or large plate.