"delicious" doesn't do it justice..

This my friends, is called heaven.

Last night Jennifer Jackson and I were sitting around being depressed about the rainy, windy and cold weather here in Rexburg and so we decided to do something extra crazy to enjoy the night in.

Carmel Pecan Cinnamon Rolls

May I just say, they are absolutely amazing! After purchasing all the necessary ingredients, making two batches of dough (the first didn't rise fast enough) rolling it out, melting pounds of butter, making Carmel and suffering while we waited for them to cook a half hour, they were ready.

It was worth the wait.

Here is the recipe if your mouth is watering as was mine:
20 30 50 Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm milk (110° to 115°)
• 2 eggs
• 5 tablespoons butter, melted
• 1/2 cup sugar
• 1 teaspoon salt
• 5 cups all-purpose flour
• 
  CARAMEL SAUCE:
• 1 cup butter, cubed
• 2 cups packed brown sugar
• 1/4 cup corn syrup
• 1/2 to 3/4 cup chopped pecans
• 
  FILLING:
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Bring to a boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with pecans; set aside.
• Punch the dough down. Turn onto a floured surface. Roll into a 17-in. x 15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
• Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Let stand 5 minutes; invert onto a serving platter. Yield: 15 servings.

And for your aesthetic pleasure: