(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

Name: (Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 large rolls
Ingredients: 1 1/2 cups warm water (100 to 110 degrees F); 1/4 ounce Fleischmann's active dry yeast; 1/3 cup nonfat dry milk; 1/2 cup butter or 1/2 cup margarine, softened; 1/2 cup sugar; 1 teaspoon salt; 1/2 teaspoon imitation vanilla, clear flavor (Tone's brand); 1 egg, beaten; 5 -5 3/4 cups bread flour; 1/2 cup butter or 1/2 cup margarine; 1 cup brown sugar; 1/4 cup Karo light corn syrup; 3 tablespoons heavy cream; 1 -1 1/2 cup chopped pecans, toasted*; 1/4 cup butter or 1/4 cup margarine, softened; 1/3 cup sugar; 2 teaspoons tone's ground cinnamon

Submitted by Charlotte J

"This was the winning entry at the 2010 Iowa State Fair for the Tone's Spices Best Cinnamon Roll Contest - Overall Winner - 2010 Iowa State Fair Recipe created by Janice Nostrom of Humboldt . Janice, I can't wait to try this as my rolls are so bad I don't even try to make them any more. I have high hopes with this recipe from Janice. Thank you!! Rise Time: about 2-1/2 hours"

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Ready In:: 1hr 20mins
Ingredients:: 17
Yields:: 8 large rolls

ingredients

Rolls
1 ¹⁄₂ cups warm water (100 to 110 degrees F)
¹⁄₄ ounce Fleischmann's active dry yeast
¹⁄₃ cup nonfat dry milk
¹⁄₂ cup butter or 1/2 cup margarine, softened
¹⁄₂ cup sugar
1 teaspoon salt
¹⁄₂ teaspoon imitation vanilla, clear flavor (Tone's brand)
1 egg, beaten
5 - 5 ³⁄₄ cups bread flour
Caramel Pecan Mixture
¹⁄₂ cup butter or 1/2 cup margarine
1 cup brown sugar
¹⁄₄ cup Karo light corn syrup
3 tablespoons heavy cream
1 - 1 ¹⁄₂ cup chopped pecans, toasted*
Cinnamon Filling
¹⁄₄ cup butter or 1/4 cup margarine, softened
¹⁄₃ cup sugar
2 teaspoons tone's ground cinnamon

directions

For Rolls:
Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning once to coat.
Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
While dough is rising, make Caramel Pecan Mixture:
Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat.
Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly.
Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.
Sprinkle toasted pecans on top of syrup.
Set aside.
Punch dough down.
Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle.
To apply Cinnamon Filling, spread 1/4 cup butter over surface.
Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.
Roll up jellyroll style.
Slice into 8 rolls.
Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture.
Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour.
Bake in a preheated 350°F oven for 20 to 25 minutes, until golden.
Remove from oven and let stand 5 minutes.
Invert rolls on to serving plate or parchment paper.
*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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Reviews

These are absolutely THE BEST cinnamon rolls I've ever made!!! I have been searching for this perfect recipe for years! I used real butter and real vanilla (I make my own) and I included some allspice and cloves in my cinnamon mixture. <br/>Thank you so much for sharing this wonderful recipe!!!

_Amanda_
Very delicious cinnamon rolls!

Betus
Absolutely wonderful tasting cinnamon rolls, these, & I really enjoyed the preparation of them, too! Needless to say, I did use real butter & vanilla & was a bit generous with the toasted nuts! And, as much as I do enjoy those with the extra frosting, these, as given in this recipe, were outstanding! I'll certainly be keeping this recipe around from now on! [Tagged & made in Please Review My Recipe]

Sydney Mike