(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

• Rolls
• 1 1/2 cups warm water (100 to 110 degrees F)
• 1/4 ounce Fleischmann's active dry yeast
• 1/3 cup nonfat dry milk
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon imitation vanilla, clear flavor (Tone's brand)
• 1 egg, beaten
• 5 - 5 3/4 cups bread flour
• Caramel Pecan Mixture
• 1/2 cup butter or 1/2 cup margarine
• 1 cup brown sugar
• 1/4 cup Karo light corn syrup
• 3 tablespoons heavy cream
• 1 - 1 1/2 cup chopped pecans, toasted*
• Cinnamon Filling
• 1/4 cup butter or 1/4 cup margarine, softened
• 1/3 cup sugar
• 2 teaspoons tone's ground cinnamon

1. For Rolls:
2. Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
3. Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
4. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
5. Place in a greased bowl, turning once to coat.
6. Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
7. While dough is rising, make Caramel Pecan Mixture:
8. Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat.
9. Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly.
10. Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.
11. Sprinkle toasted pecans on top of syrup.
12. Set aside.
13. Punch dough down.
14. Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle.
15. To apply Cinnamon Filling, spread 1/4 cup butter over surface.
16. Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.
17. Roll up jellyroll style.
18. Slice into 8 rolls.
19. Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture.
20. Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour.
21. Bake in a preheated 350u0b0F oven for 20 to 25 minutes, until golden.
22. Remove from oven and let stand 5 minutes.
23. Invert rolls on to serving plate or parchment paper.
24. *To toast pecans, spread on a shallow baking sheet and bake in 350u0b0F oven for 7 to 8 minutes, stirring once.
25. Remove from oven.

rolls, warm water, yeast, nonfat dry milk, butter, sugar, salt, imitation vanilla, egg, bread flour, butter, brown sugar, corn syrup, heavy cream, pecans, cinnamon filling, butter, sugar, cinnamon

Taken from www.food.com/recipe/iowa-state-fair-sweet-dough-caramel-cinnamon-rolls-435816 (may not work)