Christmas Cinnamon Rolls Recipe

Rolls
2 cups milk
Two 1/4-ounce packages active dry yeast
½ cup shortening
½ cup granulated sugar
2 eggs
1 tablespoon salt
7 to 8 cups all-purpose flour

Syrup
One 16-ounce package light brown sugar
½ cup white corn syrup
½ cup milk
¼ cup (1/2 stick) butter
1½ cups chopped pecans, or to taste, optional

Filling
¼ cup (1/2 stick) butter, softened
½ cup (1 stick) margarine, softened
1 1/3 cups packed light brown sugar
2 tablespoons plus 2 teaspoons ground cinnamon

1. To prepare the rolls, heat the milk in a small saucepan until scalded and set aside to cool to 110 degrees F. Dissolve the yeast in ¼ cup warm (105 to 115 degrees F) water in a small bowl.
2. Cream the shortening and sugar in a large bowl using a mixer at medium-high speed until light and fluffy. Beat in the eggs and salt. Add the yeast mixture and the warm milk. Reduce the mixer to medium speed and gradually add 3 cups of the flour, 1 cup at a time, blending well after each addition. Stir in the remaining flour, 1 cup at a time, until a stiff dough forms.
3. Turn the dough onto a floured work surface and knead for about 5 minutes until smooth and elastic. Place the dough in a large greased bowl, turning once to coat both sides. Cover and place in a warm area until doubled in size, 1 to 2 hours.
4. To prepare the syrup, combine the light brown sugar, corn syrup, milk, and butter in a medium saucepan. Cook over medium heat, stirring constantly, just until sugar is dissolved. Do not boil. Set aside to cool.
5. Lightly coat five 8-inch round or square pans with nonstick cooking spray. Pour 5 tablespoons of the syrup mixture into each of the pans; sprinkle the pecans evenly over each pan, if using. Punch down the dough and knead 2 or 3 times. Divide the dough into four pieces, keeping each piece covered until used.
6. To prepare the filling, combine the softened butter and margarine in a small bowl; mix well.
7. Combine the brown sugar and the cinnamon in a bowl. Working with one-quarter of the dough at a time, roll it out on a clean work surface into a 19 x 24-inch rectangle. Spread ¼ of the butter mixture evenly over the dough. Sprinkle ¼ of the sugar mixture over the dough. Using a rolling pin, roll the topping mixture into the dough. Drizzle with 3 to 4 tablespoons of the prepared syrup.
8. Roll up jellyroll style starting at the small end and pinching the seam to seal. Slice into 15 pieces each and place 12 in each prepared pan, cut side down. Repeat with the remaining dough and filling. Cover and let rise in a warm place for about 1 hour, until doubled in size.
9. Preheat the oven to 350 degrees F. Bake for 18 minutes or until golden brown. Do not overbake. Remove from the oven, let stand 5 minutes, and invert onto plates. Serves 30.