(Archived) Karen’s Cinnamon Rolls or Monkey Bread

• In a mixer, dissolce the yeast and white sugar in the warm water and milk. Let sit until foamy.
• When foamy, add the salt, butter, egg, and 3 cups of flour.
• Knead for a minute then continue to add flour until no longer sticky. (You may need up to a total of 6 cups.)
• Knead until smooth and elastic.
• Place in a large, greased bowl, cover, and let rise in a warm place until doubled in size.

For Cinnamon Rolls:

• While the dough is rising, make one recipe worth of caramel sauce then pour it evenly into a greased 9×13 pan and sprinkle the 1/2 cup of pecans over it.
• Once the dough has doubled in size, roll it out, spread with butter, and sprinkle the cinnamon and brown sugar on liberally.
• Roll the dough up tightly, cut it into 12 pieces, and place in the prepared pan. (It works well to slide a piece of dental floss under the dough, position it where you want the dough cut, then begin to tie it. It will slice cleanly through the dough.
• Allow the dough to rise another 30 minutes, or until doubled in size.
• Preheat the oven to 375. When the rolls have risen, bake for 15-25 minutes.

For Monkey Bread:

• When the dough is risen, combine 1/2 cup white sugar and 1 1/2 Tbsp cinnamon in a bowl.
• Once the dough has doubled in size, roll in to 1" balls. (You can roll the dough out and cut into 1" squares, then roll them into balls if you want.)
• Roll the balls in the cinnamon/sugar mixture.
• Arrange the balls and 1 cup of pecans in a greased bundt pan and allow to rise until doubled again.
• While the dough is rising in the pan, make the caramel sauce and allow it to cool.
• Preheat the oven to 350.
• When the dough is risen, pour the cooled caramel sauce over the dough balls and bake.

  (Place on a cookie sheet to catch drips if it bubbles over.)
• Normal rolls bake for 30-35 minutes, but this could take up to 50 minutes because it is so thick.