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 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.

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, 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.

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.

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 350°F oven for 7 to 8 minutes, stirring once. Remove from oven.