Description
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
Instructions
- 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 350f 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 350f oven for 7 to 8 minutes, stirring once
- Remove from oven