Caramel Pecan Cinnamon Rolls

Can you say wonderful? This recipe won the top prize for cinnamon rolls in 1998 at the Iowa State Fair.

Caramel Pecan Cinnamon Rolls


16 rolls 16 rolls


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Prep Time

0:40 0:40

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

1-1/2 hours, total 1-1/2 hours, total

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  • Dough:
  • 2-1/2 cups milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 2 tablespoons butter, softened OR oil
  • 7-1/4 to 7-3/4 cups all-purpose flour
  • Topping:
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 1/4 cup corn syrup, light
  • 2 cups pecans
  • Filling:
  • 1/2 cup butter
  • 3/4 cup brown sugar, packed
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 cup heavy cream to brush over rolls


  1. Heat milk until warm (100-110°F). Add sugar, salt and eggs. Mix and add yeast and butter. Let stand 5 minutes.
  2. Add flour 1 cup at a time, stirring in as much of the flour as possible with a wooden spoon.
  3. Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (knead 3 to 5 minutes total).
  4. Place dough in a large greased bowl, turning once to grease surface.
  5. Cover and let rise about 40 minutes, or until doubled in bulk.
  6. Punch dough down and let rise a second time, until double in size (about 30 minutes). Punch dough down; divide dough in half. Cover and let rest 10 minutes.
  7. For topping, combine 1 cup butter, 2 cups brown sugar, corn syrup and pecans in a medium saucepan. Heat to boiling; reduce heat to medium-low and cook for 2 minutes.
  8. Divide topping between desired pans. (Use four 8-inch or 9-inch round cake pans; OR two round pans and one 13 x 9 x 2-inch baking pan. To divide topping evenly between pans, use approximately 3/4 cup syrup mixture in the round pans and 1-1/2 cups in the 13x9x2-inch pan); set aside.
  9. On lightly floured surface, roll each half of dough into an 8x15-inch rectangle. Apply filling mixture to each half; spread with softened butter then sprinkle with a mixture of brown sugar and cinnamon.
  10. Roll up from short side into a spiral. Cut in 1-inch slices. Place rolls 1-inch apart, cut side down, in pans (4 in each round pan and/or 8 in 13x9x2-inch pan).
  11. Brush with half the heavy cream. Cover and let rise until nearly doubled (20 minutes).
  12. Bake at 350°F for 25 to 30 minutes. Brush rolls with remaining cream. Let cool in pans for 5 minutes; invert onto serving plates to remove from pans. Serve warm.
  13. Note: If oven will not hold all pans at once, cover one or two pans with plastic wrap and chill while first pans bake.

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