Nancy Johnson of Story City won the big $3,000 overall winner cash prize for her “Pecan Praline Cinnamon Rolls” (recipe below) that she entered in the Tones Best Cinnamon Roll Contest at the Iowa State Fair in Des Moines.
Nancy is a secretary at the ISU Extension Office and has been entering recipe contests at the fair for the last seven years. Her cinnamon rolls are always a huge hit with her large family, which consists of her husband Roger, son Jeremy and daughter Kristin, as well as her five grandchildren.
Prep time: 1 hour, 30 minutes
Rise time: 2 hours
Bake time: 25 to 30 minutes
Makes 24 rolls
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100 to 110ºF)
1-1/2 cups milk
3/4 cup butter
2/3 cup sugar
2 teaspoons salt
6-1/2 to 7 cups all-purpose flour
1/2 cup sugar
1-1/2 tablespoons Tone’s® Ground Cinnamon
4 tablespoons butter, softened
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 110ºF (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.
Mix sugar and cinnamon in small bowl. Set aside.
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 13×9-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 15×10-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.