Caramel Pecan Rolls

By Booper-2

Try this award-winning recipe adapted from the Iowa State Fair Cookbook.

Ingredients

• 1.75 cup(s) unsalted butter
• 3/4 cup(s) granulated sugar
• 1 teaspoon(s) salt
• 1 large egg
• 2.25 teaspoon(s) quick-rising active dry yeast
• 4 cup(s) all-purpose flour
• 1 cup(s) light brown sugar, packed
• 1/4 cup(s) light corn syrup
• 1/2 teaspoon(s) vanilla
• 1 tablespoon(s) ground cinnamon
• 1.75 cup(s) chopped pecans

Details

Servings 18
Adapted from countryliving.com

Preparation

Step 1

Make the dough: Beat 1/2 cup butter, 1/4 cup granulated sugar, and salt together in a medium bowl with an electric mixer set on medium-high, until combined. Add the egg until combined. Combine the yeast and flour in a large bowl. Stir in the butter mixture and 3/4 cup very warm water (120 degrees - 130 degress F) using a wooden spoon. A shaggy dough will form. (Add up to 1/4 cup more water if dough does not come together.) Turn the dough out onto a lightly floured surface and knead until the dough is soft and smooth. Shape into a ball and place in a lightly oiled bowl. Turn the dough to coat with the oil, cover with plastic wrap, and let rise until almost doubled -- about 1 1/2 hours.

Make the syrup: Melt 1 cup butter in a medium saucepan. Add the brown sugar, corn syrup, and vanilla and stir until combined. Pour the syrup into a 9- by 13-inch baking pan.

Shape the rolls: Melt the remaining butter and cool slightly. Mix the remaining 1/2 cup sugar and the cinnamon and set aside. Divide the dough into 2 equal portions. Roll each into an 8- by 14-inch rectangle, and brush with the melted butter. Sprinkle with the cinnamon sugar and pecans and starting at the 8-inch end, roll each into a log. Cut into 9 rolls. Place the rolls in the prepared pan. Cover and let rolls rise until almost doubled -- about 45 minutes. Heat oven to 325°F. Bake for 35 minutes, until lightly golden. Cool slightly. Invert pan onto a plate and serve warm.