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Iowa State Fair Sweet Dough Caramel Cinnamon Rolls

The aroma of cinnamon and sugar, caramel and toasted pecans – it’s a scent that instantly transports me back to the vibrant bustle of the Iowa State Fair. I can still vividly recall the thrill of wandering through the exhibit halls, the air thick with the mingled perfumes of livestock, fried dough, and prize-winning pies. It was during one such visit, perhaps on a sweltering August afternoon, that I first encountered these remarkable cinnamon rolls. They weren’t just good; they were a revelation, a perfect harmony of textures and flavors that epitomized the spirit of Iowa’s agricultural bounty and culinary ingenuity. To think that this symphony in dough and caramel was crowned the winner of the Tone’s Spices Best Cinnamon Roll Contest is a testament to its sheer deliciousness, and it’s with immense pleasure that I share Janice Nostrom’s winning recipe with you today.

Recipe Overview

Prep Time: Approximately 30-45 minutes, plus rising time
Cook Time: 20-25 minutes
Total Time: About 3-4 hours (including rising)
Servings: 8 large rolls
Yield: 8 large rolls
Dietary Type: Contains dairy, gluten, eggs

Ingredients

This recipe is divided into three distinct components, each playing a crucial role in creating these award-winning rolls.

For the Sweet Dough:

1 ½ cups warm water (100 to 110 degrees F)
¼ ounce Fleischmann’s active dry yeast
⅓ cup nonfat dry milk
½ cup butter or ½ cup margarine, softened
½ cup sugar
1 teaspoon salt
½ teaspoon imitation vanilla, clear flavor (Tone’s brand recommended)
1 egg, beaten
5 to 5 ¾ cups bread flour

For the Caramel Pecan Mixture:

½ cup butter or ½ cup margarine
1 cup brown sugar
¼ cup Karo light corn syrup
3 tablespoons heavy cream
1 to 1 ½ cups chopped pecans, toasted*

For the Cinnamon Filling:

¼ cup butter or ¼ cup margarine, softened
⅓ cup sugar
2 teaspoons Tone’s ground cinnamon

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Whisk
Rubber spatula or wooden spoon
Clean work surface for kneading
Greased bowl for rising
Rolling pin
Small saucepan
Two 8 x 8-inch greased baking pans
Plastic wrap or clean kitchen towel for covering
Oven
Wire cooling rack (optional, for inverting)
Shallow baking sheet (for toasting pecans)

Instructions

The process for creating these rolls is a labor of love, but each step builds towards a truly spectacular result. Patience with the dough’s rise will be amply rewarded.

Activate the Yeast: In a large mixing bowl, combine the warm water and Fleischmann’s active dry yeast. Allow this mixture to rest for 2 to 3 minutes. You should see a light foam begin to form, indicating the yeast is active and ready to go.
Build the Dough Base: To the yeast mixture, add the nonfat dry milk, softened butter or margarine, sugar, salt, imitation vanilla (Tone’s brand is specified and imparts a distinct flavor profile), and the beaten egg. Mix these ingredients together thoroughly until well combined.
Incorporate the Flour: Gradually begin adding the bread flour to the wet ingredients. Start with about 5 cups, mixing until a soft dough begins to form. Continue adding flour, ¼ cup at a time, as needed, until the dough is manageable but still soft. The exact amount of flour can vary slightly depending on humidity.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for approximately 8 to 10 minutes, or until it becomes smooth and elastic. This process develops the gluten, which is essential for a light and airy texture.
First Rise: Lightly grease a clean bowl. Place the kneaded dough in the greased bowl, turning it once to ensure the entire surface is coated. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place. This initial rise will take about 1 to 1 ½ hours, or until the dough has doubled in bulk. A good place to let dough rise is in a slightly warmed (then turned off) oven.
Prepare the Caramel Pecan Mixture: While the dough is rising, let’s prepare the luscious caramel pecan layer. In a small, heavy saucepan, combine the ½ cup butter or margarine, 1 cup brown sugar, ¼ cup Karo light corn syrup, and 3 tablespoons heavy cream.
Boil the Caramel: Place the saucepan over medium heat. Bring the mixture to a boil, then reduce the heat to low. Allow it to boil for 3 minutes, stirring constantly to prevent scorching.
Divide and Pecanize: Remove the caramel mixture from the heat. Carefully pour an equal amount of this hot syrup into two 8 x 8-inch greased baking pans. Immediately sprinkle the toasted pecans evenly over the surface of the syrup in each pan. Set these pans aside for now.
Prepare the Cinnamon Filling: In a small bowl, combine the ¼ cup butter or margarine, ⅓ cup sugar, and 2 teaspoons of Tone’s ground cinnamon. Mix these ingredients together until they form a paste-like consistency.
Shape the Rolls: Once the dough has completed its first rise, punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll out the dough into a large rectangle measuring approximately 16 x 12 inches.
Apply the Filling: Spread the prepared cinnamon filling evenly over the surface of the rolled-out dough, ensuring it covers the entire rectangle.
Roll and Slice: Starting from one of the longer sides, roll up the dough tightly, jellyroll style. Once rolled, use a sharp knife or dental floss to slice the log into 8 equal rolls.
Assemble in Pans: Carefully place 4 of the sliced rolls, cut side down, into each of the prepared 8 x 8-inch baking pans, nestled on top of the caramel pecan mixture.
Second Rise: Cover the pans again with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a warm, draft-free place until they have doubled in size, which should take about 1 hour. This second rise is crucial for achieving that signature pillowy texture.
Bake the Rolls: Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, bake them in the preheated oven for 20 to 25 minutes, or until they are golden brown and appear beautifully baked.
Rest and Invert: Remove the pans from the oven and let the rolls stand for 5 minutes. This brief resting period helps the caramel to set slightly.
The Grand Reveal: Carefully invert the pans onto a serving plate or a sheet of parchment paper. The warm caramel and pecans should cascade over the tops of the soft, fragrant cinnamon rolls.
*Toasting Pecans: If you haven’t already, toast your pecans. Spread the chopped pecans on a shallow baking sheet and bake in a 350°F (175°C) oven for 7 to 8 minutes, stirring once halfway through. This brings out their natural oils and enhances their nutty flavor. Remove from oven.

Expert Tips & Tricks

Yeast Activation: Don’t skip the resting time for the yeast. If you don’t see a foam, your yeast might be old, and you’ll need to start with a fresh packet for the best rise.
Dough Consistency: The amount of bread flour can vary. The goal is a soft, slightly sticky dough that pulls away cleanly from the sides of the bowl but is not dry. Over-flouring can result in tough rolls.
Warmth for Rising: If your kitchen is cool, create a warm spot for the dough to rise. The easiest way is to preheat your oven to its lowest setting for a minute, then turn it off and place the covered dough inside.
Perfect Slice: For clean cuts on your cinnamon roll log, chilling the log for 15-20 minutes in the refrigerator before slicing can help prevent squishing. Alternatively, using unflavored dental floss by sliding it under the log and crossing the ends over the top to cut is a baker’s secret for perfect slices.
Caramel Consistency: If the caramel mixture seems too thin after boiling, it will thicken as it cools and bakes with the rolls. If it seems excessively thick, a tiny splash more cream could be added off the heat, but be cautious.

Serving & Storage Suggestions

These Iowa State Fair Sweet Dough Caramel Cinnamon Rolls are best enjoyed warm, shortly after they’ve been inverted from the pan. The molten caramel and soft, yielding dough are at their absolute peak at this moment. Serve them individually on small plates, perhaps with a dusting of powdered sugar for an extra touch of elegance, or simply as they are, letting the caramel and pecan topping shine.

For storage, if by some miracle there are leftovers, cool them completely. Store them in an airtight container at room temperature for up to 2 days. If you need to store them for longer, they can be refrigerated in an airtight container for up to 4 days. To reheat, you can gently warm them in a microwave on a low setting for about 15-20 seconds per roll, or bake them in a 300°F (150°C) oven for about 5-7 minutes until heated through and the caramel is gooey again. Freezing is also an option; wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and reheat as described.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Nutrient	Amount per Serving	% Daily Value
Calories	907 kcal	–
Calories from Fat	431 kcal	–
Total Fat	47.9 g	61%
Saturated Fat	21.6 g	108%
Cholesterol	115.6 mg	39%
Sodium	546 mg	24%
Total Carbohydrate	120.3 g	44%
Dietary Fiber	3.9 g	14%
Sugars	53 g	106%
Protein	12.3 g	25%

Variations & Substitutions

While Janice Nostrom’s recipe is a triumph as is, creative bakers can explore minor variations:

Nut-Free: For a nut-free version, omit the pecans. The rolls will still be incredibly delicious with just the caramel topping.
Spiced Caramel: Add a pinch of ground cardamom or a dash of nutmeg to the caramel mixture for an extra layer of warmth.
Darker Caramel: For a deeper caramel flavor, you can slightly increase the cooking time of the caramel mixture, being very careful not to burn it.
Different Nuts: While pecans are classic, walnuts or even almonds could be used in place of the pecans, though the flavor profile will change.

FAQs

Q: My dough didn’t double in size during the first rise. What went wrong?
A: This usually indicates an issue with the yeast. Ensure your water was the correct temperature (100-110°F), and that your yeast was fresh and not expired. A cool environment can also slow down rising.

Q: Can I use all-purpose flour instead of bread flour?
A: While you can, bread flour has a higher protein content which develops more gluten, resulting in a chewier, more elastic dough and a superior texture for rolls. All-purpose flour will yield a slightly denser roll.

Q: My caramel seems too runny after baking. Is that normal?
A: The caramel is designed to be gooey and slightly runny when warm. It will firm up as it cools, but it should retain a luscious, saucy quality. If it seems excessively watery, ensure you boiled it for the full 3 minutes.

Q: How do I know when the rolls are done baking?
A: The rolls should be a beautiful golden brown on top, and the centers should appear set, not doughy. A toothpick inserted into the side of a roll should come out mostly clean.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and let it complete its first rise, then cover and refrigerate it overnight. Allow it to come to room temperature for about 30-60 minutes before proceeding with shaping.

Final Thoughts

There’s something deeply satisfying about creating a batch of cinnamon rolls from scratch, and knowing you’re recreating an award-winning recipe adds an extra layer of joy. These Iowa State Fair Sweet Dough Caramel Cinnamon Rolls are more than just a dessert; they’re a taste of tradition, a testament to the simple, yet profound, pleasures that good food brings. I encourage you to gather your ingredients, embrace the process, and fill your home with the irresistible aroma of these magnificent rolls. They are perfect with a steaming cup of coffee or a cold glass of milk, and guaranteed to bring smiles to anyone fortunate enough to share them with you. Happy baking!

(Iowa State Fair) Sweet Dough Caramel Cinnamon Rolls Recipe