Bourbon Pecan Cinnamon Rolls

Instructions

1. 1

   In a large bowl, combine the contents of the box of hot roll mix. Add the 2 tablespoons, the egg, and hot water. Mix with a wooden spoon until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes. Let rest for 5 minutes.

2. 2

   Place the 1/2 cup of butter in a medium saucepan over medium heat. When butter has melted, add 1/4 cup of brown sugar and the corn syrup. Stir until the sugar is dissolved and the mixture is starting to bubble.

3. 3

   Stir in the cream and then the bourbon and vanilla extract. Stir in the pecans and simmer the mixture for about 3 minutes. Pour into the bottom of a large cast iron pan. Rub some butter around the edges of the pan to prevent the rolls from sticking.

4. 4

   Roll the dough out into a rectangle about 14×12 inches. Spread the 6 tablespoons of softened butter over the dough.

5. 5

   Combine the remaining 1 1/4 cups of brown sugar and the cinnamon and sprinkle evenly over the dough.

6. 6

   Starting at the end closest to you, tightly roll the dough into a log. Cut the log into 2 equal pieces and then cut each piece into 6 pieces so that you have 12 cinnamon rolls.

7. 7

   Place the rolls on top of the pecan mixture in the cast iron pan. Cover and let rise for 30 minutes, or until doubled in size.

8. 8

   Preheat oven to 375 degrees. Once rolls have doubled, bake them for 12 to 15 minutes. Let cool for about 5 minutes and then invert onto a serving platter. (This part is a little messy.) Careful not to let them cool in the pan too long or they will stick.