Iowa State Fair Sweet Dough Caramel Cinnamon Rolls Recipes

(IOWA STATE FAIR) SWEET DOUGH CARAMEL CINNAMON ROLLS

Steps:

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

GRANNY'S CARAMEL CINNAMON ROLLS

Steps:

• Place dough ingredients in bread machine in order given.
• Press dough cycle.
• While dough is mixing, combine filling ingredients.
• In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
• Stir well to mix.
• Set aside.
• In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
• Stir mixture together well.
• Place in fridge.
• When dough cycle has completed, remove dough from the machine and place on floured surface.
• With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
• Spread filling onto dough spreading close to edges.
• Roll up dough, jellyroll style, starting at long edge.
• Pinch seam closed.
• Slice into 1 1/2 inch thick slices.
• Place in 9x13 pan, that has been coated lightly with non-stick spray.
• Place cinnamon rolls in warm place until doubled in bulk.
• (About 1 hour).
• Preheat oven to 350 F.
• Just before placing in oven, remove caramel sauce from fridge, stir once more.
• Next, evenly pour caramel sauce over rolls.
• Bake for 25-30 minutes or until light golden brown.
• Let cool on wire rack for about 10 minutes, then invert.
• The gooey caramel sauce will be on top.
• Store leftovers in tightly closed container.
• Leftovers can be warmed up in microwave.
• Enjoy!

ANNA'S CINNAMON CARAMEL ROLLS (BREAD MACHINE)

Steps:

• DOUGH.
• Put the yeast in a measuring cup and add warm (yeast appropriate) water to the 1/4 cup line. Add to the bread machine.
• Slightly stir eggs so that yolks and whites are mixed. Add to the bread machine.
• Add the remaining dough ingredients to the bread machine in the order listed above.
• If you bread machine has a "dough" setting, use that. If not, run your machine through the first cycle. My machine beeps at the end of the first cycle, but I also have a dough option.
• FILLING.
• When the dough is ready, remove it from the machine and put it on a floured board. Using your hands, spread the dough evenly to approximately to a 15" x 8" rectangle.
• Spread the butter over the dough and sprinkle the sugar and cinnamon evenly over that. The quantities for the filling are approximate, so feel free to play.
• Starting on the long side, roll the dough up and cut it into 12 pieces.
• TOPPING.
• In the bottom of a 9" x 13" pan, mix butter, brown sugar, syrup and pecans (again, the quantities are approximate, so feel free to increase or decrease). Add the 12 rolls.
• Cover the rolls with a clean towel and put the pan in a warm place to rise.
• Let the rolls rise until they're up to the top of the pan (can take up to an hour).
• Remove and bake in a 350 oven for 30 minutes.

STATE FAIR WINNER CARAMEL PECAN ROLLS !

Steps:

• For Rolls:.
• Cream butter, sugar and salt. Add eggs.
• In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
• Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
• For Caramel Syrup:.
• Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
• Place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
• Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.

NANA'S CARAMEL CINNAMON ROLLS

Steps:

• Sprinkle brown sugar in greased 9x13-inch pan. Pour over whipping cream, set aside.
• In large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. Add water, egg, and melted butter; beat at low speed until moistened.
• By hand, stir in 1 1/2- 2 cups flour. Knead 3 minutes; let rest 10 minutes.
• Roll dough to a 7x15-inch rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up tightly and seal edges. Cut into 1-inch rolls.
• Place in prepared pan. Cover and let rise until doubled.
• Bake at 350° for 20-25 minutes.
• Invert onto serving plate.