Pecan Praline Cinnamon Rolls

(from wkphipps’s recipe box)

Tone’s Iowa State Fair Cinnamon Roll Champion

Prep time: 90 minutes
Cook time: 30 minutes
Serves 12 people

Categories: Breakfast

Ingredients

  • Rolls:
  • 2 envelopes Fleischmann's Active Dry Yeast
  • 1/2 cup warm water
  • 1 1/2 cups milk
  • 3/4 cup butter
  • 2/3 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 6 1/2 to 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
  • 1/2 cup Karo Light Corn Syrup
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1 1/2 cups toasted pecan halves

Directions

  1. Roll Preparation:

  2. Dissolve yeast in warm water in a large mixing bowl.

  3. Heat milk and butter in small saucepan until warm (100 – 110 deg. F.). Butter does not need to melt completely.

  4. Add yeast mixture.

  5. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.

  6. Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook.

  7. Place in greased bowl, turning once to coat top.

  8. Cover and let rise in warm draft-free place until doubled in bulk. About 1 hour.

  9. Filling Preparation:

  10. Mix sugar and cinnamon in small bowl. Set aside.

  11. Caramel Topping Preparation:

  12. Combine brown sugar, butter, corn syrup and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar.

  13. Remove from heat.

  14. Grease three 8-inch square pans.

  15. Divide caramel glaze between pans and spread evenly.

  16. Place 1/3 of the pecans in each pan. on the caramel.

  17. Punch dough down.

  18. Roll into 18 X 10 inch rectangle on lightly floured surface.

  19. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough.

  20. Roll up tightly sealing edges.

  21. Cut in to 12 equal slices

  22. Place atop caramel topping (4 per pan)

  23. Cover rolls and let rise until nearly doubled, about 1 hour.

  24. Bake in a preheated 350 degree oven for 25 to 30 minutes.

  25. Cover with foil during last 10 minutes if rolls are browning too quickly.

  26. Cool for 5 minutes before inverting on serving plate.

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