(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

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

• Ready In: 1 hr 20 mins
• 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

1. For Rolls:
2. Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
3. Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
4. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
5. Place in a greased bowl, turning once to coat.
6. Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
7. While dough is rising, make Caramel Pecan Mixture:
8. Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat.
9. Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly.
10. Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.
11. Sprinkle toasted pecans on top of syrup.
12. Set aside.
13. Punch dough down.
14. Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle.
15. To apply Cinnamon Filling, spread 1/4 cup butter over surface.
16. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.
17. Roll up jellyroll style.
18. Slice into 8 rolls.
19. Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture.
20. Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour.
21. Bake in a preheated 350°F oven for 20 to 25 minutes, until golden.
22. Remove from oven and let stand 5 minutes.
23. Invert rolls on to serving plate or parchment paper.
24. *To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once.
25. Remove from oven.