Paper and Fiber Arts

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Thursday, December 17, 2009

Flip Flaps in Display Album

Flip Flap on top of the rest of the recipe. (Above picture)
Open Flip Flap (above) and the back side of where it is attached (below.)

I put this project away shortly after starting it a few months ago because I had a long recipe that wouldn't easily fit on a 6 x 6 page. It stumped me until I realized last week that if it was to be sent out to my sister anytime before Christmas, I'd better get moving! All of a sudden I realized that I could use a Flip Flap to list the ingredients for the Cinnamon Pecan Rolls. These rolls are easy to make with any bread machine and according to my dh, "Better than the State Fair's." He assures me that is a compliment. :-)
Here is the recipe from the Oster bread machine's owner's manual (several years and machines ago.)


1 cup water

1 egg

2 tablespoons butter, softened

3 ¼ cups bread flour

¼ cup sugar

1 teaspoon salt

3 teaspoons regular active dry yeast


1/3 cup butter, melted

½ cup packed brown sugar

1 tablespoon corn syrup

2/3 cup pecan halves

½ cup granulated sugar

2 teaspoons ground cinnamon

2 tablespoons butter, softened

Place all dough ingredients in bread pan in order listed.

Press Dough Cycle and start machine.

Grease 13x9x2-inch pan.

Mix 1/3 cup butter, brown sugar, corn syrup and pecan halves. Spread mixture in pan.

Mix ½ cup white sugar and the cinnamon. Flatten dough with hands or rolling pin into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with sugar-cinnamon mixture. Roll up tightly, beginning at 15-inch side.

Pinch edge of dough into roll to seal. Cut roll into 1-inch slices. Place in pan.

Cover; let rise in warm place about 1 hour or until double.

Heat oven to 375. Bake 22 to 27 minutes or until golden brown. Immediately invert pan onto heat proof serving plate or tray. Let pan remain a minute so caramel can drizzle over rolls. 15 rolls.

Check back for more pictures tomorrow. :-)

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