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Makes 1 dozen rolls1 recipe Buttery Sweet Dough 1/4 cup plus 5 tablespoons Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick plus 5 tablespoons, divided 1/2 cup packed brown sugar 1 to 2 tablespoons milk 2/3 cup chopped nuts (optional) 5 tablespoons granulated sugar 1 tablespoon ground cinnamon Prepare dough as directed. In 1-quart saucepan blend 1/4 cup Butter Flavor Crisco and brown sugar. Add 1 tablespoon milk. Cook and stir over medium heat until bubbly, adding more milk if desired for consistency. Quickly spread in 13 x 9 x 2-inch pan. Sprinkle nuts over mixture. On floured board roll dough into a 15 x 10-inch rectangle. Spread 3 tablespoons Butter Flavor Crisco over dough. In small bowl mix granulated sugar and cinnamon. Sprinkle evenly over dough. Starting with longer edge, roll dough tightly. Pinch edge into roll to seal. Stretch roll to make even. Cut into twelve even slices. Place slightly apart on top of caramel mixture in pan. Cover; let rise in warm place until doubled, about 30 minutes. Preheat oven to 350ºF. Melt remaining 2 tablespoons Butter Flavor Crisco; brush on rolls. Bake at 350ºF for 25 to 30 minutes, or until light golden brown. Immediately turn onto serving plate. Let pan stay inverted over rolls for 5 minutes. |
