Ultimate Caramel Pecan Cinnamon Rolls
Experience the heavenly delight of these Ultimate Caramel Pecan Cinnamon Rolls, inspired by the award-winning recipe from the 2010 Iowa State Fair. Created by Janice Nostrom from Humboldt, Iowa, this recipe features a rich buttery dough with a fluffy texture, infused with a luscious caramel and toasted pecan mixture. Each bite delivers a perfect balance of sweetness and warmth, making them a standout treat for any occasion. With a rise time of just 2-1/2 hours, you'll find these rolls are surprisingly easy to make and unforgettable in flavor, promising to impress family and friends alike.
N/A
Servings
250
Calories
15
Ingredients
Ingredients
Warm water
1 1/2 cups (100 to 110 degrees F)
Fleischmann's active dry yeast
1/4 ounce
Nonfat dry milk
1/3 cup
Butter or margarine, softened
1 cup (divided)
Sugar
1/3 cup (plus 1 cup for filling)
Salt
1 teaspoon
Imitation vanilla, clear flavor (Tone's brand)
1/2 teaspoon
Egg, beaten
1
Bread flour
5 to 5 3/4 cups
Brown sugar
1 cup
Karo light corn syrup
1/4 cup
Heavy cream
3 tablespoons
Chopped pecans, toasted
1 to 1 1/2 cups (*To toast pecans, spread on a shallow baking sheet and bake in a 350°F oven for 7 to 8 minutes, stirring once.)
Sugar for filling
1/3 cup
Tone's ground cinnamon
2 teaspoons
Instructions
1
In a large mixing bowl, dissolve the yeast in warm water (100 to 110 degrees F) and let it rest for 2 to 3 minutes until foamy.
2
Add the nonfat dry milk, softened butter or margarine, sugar, salt, imitation vanilla, and beaten egg to the yeast mixture. Stir until well combined.
3
Gradually incorporate enough bread flour (starting with 5 cups) to form a soft dough, mixing until the dough begins to pull away from the sides of the bowl.
4
Transfer the dough to a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. If the dough is too sticky, gradually add more flour until manageable.
5
Place the kneaded dough in a greased bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free area for 1 to 1-1/2 hours, or until doubled in size.
6
While the dough is rising, prepare the Caramel Pecan Mixture. In a small heavy saucepan over medium heat, combine the butter, brown sugar, Karo light corn syrup, and heavy cream.
7
Bring to a gentle boil and cook for 3 minutes while stirring constantly. Remove from heat and distribute the mixture evenly between two greased 8 x 8-inch pans.
8
Sprinkle the toasted pecans on top of the caramel mixture in each pan and set aside.
9
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 16 x 12-inch rectangle using a rolling pin.
10
Spread 1/4 cup of softened butter evenly over the dough surface. In a small bowl, mix together the sugar and Tone's ground cinnamon; sprinkle this mixture evenly over the buttered dough.
11
Carefully roll the dough up from the long side (jelly-roll style) to form a tight log. Slice the log into 8 equal rolls with a sharp knife or dough cutter.
12
Place 4 rolls, cut side down, in each of the prepared pans over the caramel-pecan mixture.
13
Cover the pans and let the rolls rise again in a warm place until they are doubled in size, about 1 hour.
14
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 20 to 25 minutes until they are golden brown and cooked through.
15
Remove from the oven and let the rolls sit for 5 minutes. Carefully invert each pan onto a serving plate or parchment paper to release the rolls.
Nutrition Information
10g
Fat
36g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Caramel Pecan Cinnamon Rolls?
These are award-winning cinnamon rolls featuring a rich buttery dough with a fluffy texture, topped with a luscious caramel and toasted pecan mixture.
Who created this cinnamon roll recipe?
The recipe was created by Janice Nostrom from Humboldt, Iowa.
Where did this recipe win an award?
This recipe was an award-winner at the 2010 Iowa State Fair.
What type of yeast is recommended for this recipe?
The recipe calls for Fleischmann's active dry yeast.
What is the ideal water temperature for dissolving the yeast?
The water should be between 100 to 110 degrees F.
How long should the yeast rest in the water?
It should rest for 2 to 3 minutes until it becomes foamy.
What specific brand of vanilla is suggested?
The recipe suggests Tone's brand clear imitation vanilla.
How much bread flour is required?
You will need between 5 to 5 3/4 cups of bread flour.
How long should the dough be kneaded?
The dough should be kneaded for 8 to 10 minutes until it is smooth and elastic.
How long is the first rise for the dough?
The first rise takes approximately 1 to 1-1/2 hours, or until the dough has doubled in size.
What ingredients are in the Caramel Pecan Mixture?
The mixture consists of butter, brown sugar, Karo light corn syrup, and heavy cream.
How long should the caramel mixture boil?
It should be brought to a gentle boil and cooked for 3 minutes while stirring constantly.
How do I toast the pecans?
Spread the chopped pecans on a shallow baking sheet and bake at 350 degrees F for 7 to 8 minutes, stirring once.
What size pans are needed for baking the rolls?
You should use two greased 8 x 8-inch pans.
What dimensions should the dough be rolled into?
The dough should be rolled into a 16 x 12-inch rectangle.
What is used for the cinnamon filling?
The filling is made of 1/4 cup softened butter, 1/3 cup sugar, and 2 teaspoons of Tone's ground cinnamon.
How many rolls does this recipe produce?
The recipe makes 8 equal rolls, split between two pans.
How long is the second rise?
The rolls should rise in the pans for about 1 hour until doubled in size.
What is the baking temperature for the rolls?
The rolls should be baked at 350 degrees F (175 degrees C).
How long do the rolls need to bake?
Bake them for 20 to 25 minutes until they are golden brown.
How long should the rolls sit before inverting them?
Let the rolls sit in the pan for 5 minutes after removing them from the oven.
How many calories are in one serving?
Each serving contains approximately 250 calories.
What is the fat content per roll?
There are 10 grams of fat per serving.
How many carbohydrates are in a serving?
There are 36 grams of carbohydrates per serving.
What is the protein content of the rolls?
Each roll provides 4 grams of protein.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either softened butter or margarine.
What is the total rising time for this recipe?
The total rise time is approximately 2-1/2 hours.
Which brand of corn syrup is recommended?
The recipe specifies Karo light corn syrup.
What type of flour is best for these rolls?
Bread flour is used to give the rolls their specific texture.
How do I serve the rolls?
Invert the pans onto a serving plate or parchment paper to release the rolls and reveal the caramel pecan topping.