(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls

Recipe by Charlotte J
READY IN: 1hr 20mins




  • 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.