Iowa State Fair Sweet Dough Caramel Cinnamon Rolls Food

AUNT JOAN'S CINNAMON ROLLS

Steps:

• Dough: Mix first ingredients (Yeast through Egg) with a spoon. Add in Flour gradually and then mix with your hands until you can knead the dough.
• Warm a bowl with hot water, dry and grease the bowl. Let the dough rise in the warmed, greased and covered bowl at room temperature until doubled.
• Make Topping: Cook sugar and butter until it is combined (in a pan on the stove). Take off the heat, add Caro Syrup and stir. Pour 1/2 syrup mixture into each greased 9X13 Pan. NOTE: don't cook this too long or too hard - you'll get a hard candy topping -- Joan cooked it for just a few minutes -- You can optionally add nuts to the topping. You can make the topping ahead of time and pour into the prepared pans while the dough is rising.
• Divide dough in half once doubled. Perform the following on each dough: Roll dough out oblong to about 12 X 18 inches. Spread milk over the dough with your fingers (1/8 C or so?) (note - some recipes call for using butter instead of milk - the milk does work fine though -- ) Sprinkle sugar and cinnamon over the dough. Can optionally add raisins. Roll up dough lengthwise. NOTE: First time I made these I used an unmeasured amount of cinnamon and sugar - sprinkled it on what I thought was liberally and it wasn't nearly enough. Researched cinnamon rolls on the internet and found 1C Sugar + 1 TBL cinnamon was a pretty common ingredient set in cinnamon rolls. I tried these amounts and the sugar melted out of the rolls when they cooked and left gaps in the rolls that I wasn't happy with. Next time will use between 1/2 - 3/4 C sugar and a slightly reduced amount of Cinnamon.
• Cut rolls about every 1 1/2 inches and place on top of syrup in pan. When you place the rolls, there will be big gaps between them - rolls will be 3 X 4 in the 9 X 12 pan. As they rolls rise the second time, these gaps will be filled in nicely. Let rise until "ready" (Second raise - maybe another 1/2 - 1 hour to hour depending on humidity levels?).
• Bake at 350 degrees for 30 minutes. Important - Check the rolls about 20 minutes inches If the rolls on the edges start to brown and the middle looks not done - put tin foil over the rolls and cook a bit longer. Once all are done, run a spatula along the edge of the pan and then immediately turn out (with topping on top) onto a bread board, cookie sheet, foil or wax paper to cool completely (But not a cooling rack - you want to capture all of the topping!).
• Aunt Joan lets them cool completely and then wraps tightly in wrap (freezer paper / plastic combo) and puts most into the freezer now days as her kids are long ago grown and moved away. Believe me - even frozen and thawed these things ROCK. (of course, you could eat them right away ;).

NINETY MINUTE CINNAMON ROLLS

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
• In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.Add Water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
• Cover the dough with a damp cloth and let rest for 1-0 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, soften butter.
• Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seem to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
• Bake in the preheated oven for 20 minutes, or until browned. Be sure to put muffin tin on a cookie sheet to prevent any possible spills. Remove from muffin cups to cool. Serve warm.

GLAZED CINNAMON ROLLS

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.

KAHLUA PRALINE BARS

Steps:

• Preheat oven to 350°.
• Line an 8 or 9-inch square pan with parchment, letting two opposite ends hang slightly over sides of pan.
• For crust, in a large bowl, combine brown sugar, flour, butter and pecans, mix well.
• Pat into bottom of prepared pan.
• For filling, in sauce pan, melt chocolate, shortening and butter.
• Remove from heat and stir until smooth and slightly cooled.
• Beat in sugars and vanilla.
• Beat in eggs, one at a time.
• Stir in Kahlua, flour and salt.
• Add pecans. Pour over crust.
• Bake for 25 minutes or till fudgy--Do not overbake.
• Cool.
• For frosting, beat together butter, Kahlua, confectioners sugar and milk.
• Add more Kahlua if necessary to achieve spreading consistency.
• Frost cooled cake, either in the pan or lifted out by the parchment paper handles.
• Let frosting set.
• Slice into bars. Refrigerate.

STATE FAIR WINNER CARAMEL PECAN ROLLS !

Steps:

• For Rolls:.
• Cream butter, sugar and salt. Add eggs.
• In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add the hot water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface and knead until smooth. Place dough in a greased bowl, cover and let rise until double in bulk, about 45 to 50 minutes.
• Divide dough into 3 equal portions. For each portion: roll out to an 8x14-inch rectangle. Brush with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon to make cinnamon sugar. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup pecans on each rectangle. Roll up from short side. Cut each roll into 8 slices.
• For Caramel Syrup:.
• Melt butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended.
• Place 1 cup caramel syrup and 1 cup pecans in each of three 13x9-inch pans. (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover and let rise until double, about 45 to 50 minutes.
• Bake at 325ºF for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.

BATTER ROLLS

Steps:

• Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded.
• Stir in sugar, salt and butter.
• Measure warm water in 2 quart bowl and sprinkle in yeast.
• Stir.
• Add lukewarm milk mixture, egg and 2 cups flour.
• Beat until smooth.
• Stir in enough remaining flour to make a soft dough.
• Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes.
• Punch down.
• Shape into 24 rolls.
• Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.

(IOWA STATE FAIR) SWEET DOUGH CARAMEL CINNAMON ROLLS

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.