Pecan Praline Cinnamon Rolls

Submitted by Chef #1125217

"This is the 2009 Iowa State Fair Cinnamon Roll Champion"

 

• Ready In: 1hr 55mins
• Ingredients: 17
• Yields: 12 Rolls
• Serves: 12

ingredients

• Rolls

• 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

• Filling

• 1⁄2 cup sugar
• 1 1⁄2 tablespoons tone's ground cinnamon
• 4 tablespoons butter, softened

• Caramel Topping

• 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.