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2006 Iowa State Fair Cinnamon Roll Winner
Prep Time: 1 hour
Raise time: 1 hour/30 minutes
Bake time: 35 to 40 minutes
Makes 24 rolls
Dough
3/4 cup hot mashed potatoes (about 2 potatoes)
3/4 cup sugar
1-1/2 cups warm water (100°F to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup butter, softened
2 eggs
2 teaspoons salt
5-1/2 to 6 cups flour
Caramel Syrup
1/2 cup butter
1 cup brown sugar
1/4 cup Karo® Light Corn Syrup
3 tablespoons cream
2 cups whole pecans
Filling
2/3 cup sugar
1-1/2 cups light brown suger
1 tablespoon Spice Islands® or Tone's® Cinnamon
1/2 cup butter, softened
Combine potatoes, sugar, water and yeast in a large bowl. Mix well, cover and let rise in a warm place for 1 hour. Stir down dough; mix in butter, eggs and salt. Gradually stir in flour to make a soft dough. Turn out onto a floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes. Place dough in a greased bowl, turning once to grease the top. Let rise until doubled, about 1 hour.
While dough rises, prepare caramel syrup. Mix butter, brown sugar, corn syrup and cream in a small saucepan. Cook over medium heat, stirring until butter is melted and sugar dissolved, about 3 to 4 minutes. Pour caramel syrup into two greased 13 x 9-inch pans. Sprinkle each pan with 1 cup pecans.
Combine sugar and cinnamon. When dough has doubled, divide in half and roll out each half to a 14 x 8-inch rectangle. Spread each rectangle with half the butter, then sprinkle with half the cinnamon sugar. Roll dough up from the long sides, jelly roll style. Cut each roll into 12 slices. Place rolls, cut side down, into the pans, on top of caramel syrup and pecans. Cover and let rise until doubled, about 30 minutes. Bake at 350°F for 35 to 40 minutes. Cool for 5 minutes on wire rack before inverting onto serving plate.
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