Pecan Praline Cinnamon Rolls

2009 Tone's Cinnamon Roll Iowa State Fair Contest Winner

Prep time: 1 hour, 30 minutes

Rise time: 2 hours
Bake time: 25 to 30 minutes
Makes 24 rolls

Rolls:
2 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 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
1/3 cup Karo® Light Corn Syrup
2 tablespoons water
1/8 teaspoon salt
1-1/2 cups toasted pecan halves**

Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small
saucepan to 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.
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.

Filling:
Mix sugar and cinnamon in small bowl. Set aside.

Caramel Topping:
Combine brown sugar, butter, corn syrup and salt in heavy saucepan. Bring just to boiling
point over medium heat to dissolve sugar. Remove from heat. Grease two 13 x 9-inch
pans. Divide caramel glaze between pans and spread evenly. Place half the pecans in each
pan, on the caramel.

Punch dough down, divide in half. Roll each half into 15 x 10-inch rectangle on lightly
floured surface. Spread with half the butter and top with half the cinnamon-sugar filling,
pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices; place
atop caramel topping. Repeat with remaining dough. Cover rolls and let rise until nearly
doubled, about 1 hour.

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.

**To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8
minutes, stirring once. Remove from oven.

Recipe Tip: For giant cinnamon rolls, divide the caramel topping between three 8-inch
square pans OR one 13 x 9-inch pan plus one 8-inch square pan. Cut 12 (instead of 24)
rolls. Place 4 rolls in each 8-inch pan (8 rolls in a 13x9-inch pan).