Best Iowa State Fair Sweet Dough Caramel Cinnamon Rolls Recipes

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!

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.

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.