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    You are in: Home / Recipes / (Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls Recipe
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    (Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    Charlotte J's Note:

    This was the winning entry at the 2010 Iowa State Fair for the Tone's Spices Best Cinnamon Roll Contest - Overall Winner - 2010 Iowa State Fair Recipe created by Janice Nostrom of Humboldt . Janice, I can't wait to try this as my rolls are so bad I don't even try to make them any more. I have high hopes with this recipe from Janice. Thank you!! Rise Time: about 2-1/2 hours

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    Units: US | Metric


    Caramel Pecan Mixture

    Cinnamon Filling


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

    Ratings & Reviews:

    • on December 16, 2010


      These are absolutely THE BEST cinnamon rolls I've ever made!!! I have been searching for this perfect recipe for years! I used real butter and real vanilla (I make my own) and I included some allspice and cloves in my cinnamon mixture.
      Thank you so much for sharing this wonderful recipe!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2010


      Very delicious cinnamon rolls!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2010


      Absolutely wonderful tasting cinnamon rolls, these, & I really enjoyed the preparation of them, too! Needless to say, I did use real butter & vanilla & was a bit generous with the toasted nuts! And, as much as I do enjoy those with the extra frosting, these, as given in this recipe, were outstanding! I'll certainly be keeping this recipe around from now on! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for (Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

    Serving Size: 1 (2019 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 907.0
    Calories from Fat 391
    Total Fat 43.5 g
    Saturated Fat 21.5 g
    Cholesterol 115.5 mg
    Sodium 546.0 mg
    Total Carbohydrate 120.3 g
    Dietary Fiber 3.9 g
    Sugars 53.0 g
    Protein 12.2 g

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