Pecan Praline Cinnamon Rolls |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is the 2009 Iowa State Fair Cinnamon Roll Champion Ingredients:
2 (1/4 ounce) envelopes fleischmann's active dry yeast |
1/2 cup warm water (100 to 110 f) |
1 1/2 cups milk |
3/4 cup butter |
2/3 cup sugar |
2 teaspoons salt |
2 eggs |
6 1/2-7 cups all-purpose flour |
1/2 cup sugar |
1 1/2 tablespoons tone's ground cinnamon |
4 tablespoons butter, softened |
1 1/2 cups brown sugar |
6 tablespoons butter |
1/3 cup karo light corn syrup |
2 tablespoons water |
1/8 teaspoon salt |
1 1/2 cups pecan halves, toasted |
Directions:
1. Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100° to 110°F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.
2. Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
3. Filling:.
4. Mix sugar and cinnamon in small bowl. Set aside.
5. Caramel Topping:.
6. Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans.
7. Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour.
8. Bake in a preheated 350ºF oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate.
9. **To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once. Remove from oven.
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