BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
CARAMEL CINNAMON ROLLS
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 3h33m
Yield 27
Number Of Ingredients 14
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g
CLASSIC CINNAMON ROLLS
First Place Winner at the 2008 Iowa State Fair!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 2h45m
Yield 24
Number Of Ingredients 17
Steps:
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
- Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
- Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
- Let rise 30 to 45 minutes until nearly doubled.
- Bake in preheated 350 degrees F oven for 25 to 30 minutes.
- Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 65.4 g, Cholesterol 49 mg, Fat 13.5 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 318 mg, Sugar 29.7 g
GRANDMA'S BEST CINNAMON ROLLS
This is from a clipping from a magazine dated 1997 I mix the dough in the bread machine on the dough cycle. And then shape, rise and bake in the oven. The rolls are tender and I like the oatmeal. I finished them off with some icing I had left over from a spanich bar cake that I made a few days before. This is a good recipe if you are home getting ready for overnight guests, the bread machine does a lot of the work, and your guests think you spent hours making these. (the prep time doesn't include the time in the bread machine)
Provided by ChrisF
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
- Process on dough/manual cycle.
- To shape and fill: When cycle is complete, remove dough to floured surface.
- If necessary, knead in additional flour to make dough easy to handle.
- Roll dough to 18 x 8 inches; brush with melted butter.
- Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
- Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
- Place, cut sides up, in greased 8 x 8-inch pan.
- Cover; let rise in warm place 45 to 60 minutes or until doubled.
- Bake at 350°F for 25 to 30 minutes or until done.
- Remove from pan; cool on wire rack.
- In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
- Drizzle or spread on rolls.
Nutrition Facts : Calories 334.4, Fat 11.6, SaturatedFat 6.9, Cholesterol 51.6, Sodium 219.3, Carbohydrate 53.4, Fiber 1.5, Sugar 25.7, Protein 5.1
SIMPLY SINFUL CINNAMON ROLLS
My good friend DeLynn took a Cinnamon Roll making class at the Culinary Institute 15 years ago and this is the recipe she's being using ever since. She brought these to a gathering this weekend and they were delicious! I can see why she's never strayed from this recipe...why change from the best!
Provided by Dine Dish
Categories Breads
Time 4h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
- Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
- Then add eggs and yeast mixture and a couple cups of flour and beat again.
- Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
- Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
- Add more of the flour, as needed.
- Place dough in a greased bowl, turning once to grease all sides.
- Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
- Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
- Punch down dough again.
- Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
- Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
- Spread with one fourth the cinnamon sugar mixture.
- Roll up; roll tightly; Pinch edges; Cut into slices.
- Place in greased pan and let rise until double in size, 45-60 minutes.
- Bake in a 350 degree preheated oven for 20-25 minutes.
- Frost with a powdered sugar glaze or light amount of canned vanilla frosting.
Nutrition Facts : Calories 600.9, Fat 21.6, SaturatedFat 13.1, Cholesterol 85.4, Sodium 589.6, Carbohydrate 94, Fiber 2.6, Sugar 43.6, Protein 9.1
GLAZED CINNAMON ROLLS
This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses a Kitchenaid mixer to mix the dough. I'm sure it can be converted to make them by hand just not sure how to do it. It takes about 5 hours from start to finish to make these beautiful cinnamon rolls. The use of the instant read thermometer to tell if they are done I believe helps to assure these rolls come out just right, not over cooked and dry.
Provided by Pumpkie
Categories Breads
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the dough:.
- Heat the milk and butter in a small pan until the butter melts.
- Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
- In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
- Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
- Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
- Scrape the dough onto a lightly floured work surface.
- Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
- Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
- While dough is raising prepare the icing:.
- Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
- Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
- Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
- To roll and fill the dough:.
- After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
- Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
- Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
- Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
- Keep it tightly rolled.
- Moisten the top border with water and seal the roll.
- Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
- Grease a 13 x 9 inch baking dish or spray with cooking spray.
- Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
- Place the rolls cut side up, evenly in the prepared baking dish.
- Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
- Preheat oven to 350 degrees and adjust oven rack to the middle position.
- Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
- Invert rolls onto a wire rack and cool for 10 minutes.
- Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
- If not eating right away cover rolls and frost as you use them.
- The icing needs to be kept in the refrigerator.
- Rolls can be covered and reheated in microwave.
Nutrition Facts : Calories 438.9, Fat 17.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 392.4, Carbohydrate 64.5, Fiber 2.2, Sugar 28.3, Protein 7.5
GRANNY'S CARAMEL CINNAMON ROLLS
Years ago, when most farmers milked cows, cream was often used in baking. My grandmother and mother always made caramel sauce on their cinnamon rolls. I have adapted this recipe for the modern convenience of a bread machine, but have kept all of the old-fashioned taste.
Provided by Martina
Categories Yeast Breads
Time 55m
Yield 12 cinnamon rolls
Number Of Ingredients 12
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!
Nutrition Facts : Calories 349.4, Fat 14.8, SaturatedFat 9.1, Cholesterol 46.3, Sodium 264.4, Carbohydrate 50.9, Fiber 1.1, Sugar 25.8, Protein 4.3
(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
Provided by Charlotte J
Categories Breads
Time 1h20m
Yield 8 large rolls
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 907, Fat 43.5, SaturatedFat 21.6, Cholesterol 115.6, Sodium 546, Carbohydrate 120.3, Fiber 3.9, Sugar 53, Protein 12.3
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