I always made these rolls on Christmas morning for years for my family. Some bakers prefer the yeasted bread version, which my grandma called sticky buns. But if you are not experienced with raised doughs and want a quick bread roll, these are easy and very good when eaten fresh out of the oven with a good cup of coffee.

3 C. flour
1/4 tsp salt
1/2 C. granulated
2/3 C. milk
2 beaten eggs
1/2 C. melted shortening (or vegetable oil)
1/2 C. granulated sugar
1 tsp. cinnamon
1/4 C. melted butter
1 cup brown sugar
2 Tbs. dark corn syrup
1/2 C. melted butter
2/3 C. pecans

3 C. flour 1/4 tsp salt 1/2 C. granulated 2/3 C. milk 2 beaten eggs 1/2 C. melted shortening (or vegetable oil) 1/2 C. granulated sugar 1 tsp cinnamon 1/4 C. melted butter 1 cup brown sugar 2 Tbs. dark corn syrup 1/2 C. melted butter 2/3 C. pecans

Sift flour, salt, baking powder and 1/2 cup granulated sugar. Mix milk, eggs and cooled shortening; add to dry ingredients. Roll 1/4" thick.

Filling:

Combine remaining granulated sugar, cinnamon and butter; spread over dough.

Roll as for jelly roll and cut into 1/2" slices.

Topping:

Combine brown sugar, melted butter, corn syrup, and pecans; sprinkle in two greased round pans. Arrange slices cut side down, over topping mixture.

Bake in 375 degrees for 20 to 25 minutes. Remove from pans immediately onto a big plate held upside down and then inverted.

Makes about 18 rolls