Ingredients
-
-
1 1/2
-
1/4
-
1/3
-
1/2
-
1/2
-
1
-
1/2
-
1
-
5 - 5 3/4
-
-
1/2
-
1
-
1/4
-
3
Directions
(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls, 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, These are absolutely THE BEST cinnamon rolls I’ve ever made!!! I have been searching for this perfect recipe for years! 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!!!, Very delicious cinnamon rolls!
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Steps
|
1
Done
|
For Rolls: |
|
2
Done
|
Dissolve Yeast in Warm Water, in a Large Mixing Bowl; Let Rest 2 to 3 Minutes. |
|
3
Done
|
Add Dry Milk, Butter, Sugar, Salt, Vanilla and Egg; Mix Well. Gradually Add in Enough Flour to Make a Soft Dough. |
|
4
Done
|
Turn Out Onto a Lightly Floured Surface and Knead Until Smooth and Elastic, About 8 to 10 Minutes. |
|
5
Done
|
Place in a Greased Bowl, Turning Once to Coat. |
|
6
Done
|
Cover and Let Rise in a Warm, Draft-Free Place, About 1 to 1-1/2 Hours, Until Doubled in Bulk. |
|
7
Done
|
While Dough Is Rising, Make Caramel Pecan Mixture: |
|
8
Done
|
Combine Butter, Brown Sugar, Corn Syrup, and Cream in a Small, Heavy Saucepan Over Medium Heat. |
|
9
Done
|
Bring to a Boil, Reduce Heat and Boil For 3 Minutes, Stirring Constantly. |
|
10
Done
|
Remove from Heat and Pour an Equal Amount of Hot Syrup Into Two 8 X 8-Inch Greased Pans. |
|
11
Done
|
Sprinkle Toasted Pecans on Top of Syrup. |
|
12
Done
|
Set Aside. |
|
13
Done
|
Punch Dough Down. |
|
14
Done
|
Roll Out Onto a Lightly Floured Surface With a Rolling Pin to a 16 X 12-Inch Rectangle. |
|
15
Done
|
to Apply Cinnamon Filling, Spread 1/4 Cup Butter Over Surface. |
