Iowa State Fair Sweet Dough Caramel Cinnamon Rolls
Experience a taste of Midwestern comfort with these Iowa State Fair Sweet Dough Caramel Cinnamon Rolls—a show-stopping combination of pillowy, buttery dough, a luscious cinnamon-sugar filling, and a rich, homemade caramel glaze. Perfectly golden and fluffy, these rolls are made with a soft, yeast-risen dough that’s lovingly rolled, filled, and baked to perfection. The crowning touch is a decadent caramel sauce, drizzled over the warm rolls for gooey sweetness in every bite. Perfect for brunch, holidays, or simply treating yourself, this recipe captures the nostalgic charm and indulgent flavors of state fair classics. With an irresistible balance of tender cinnamon layers and melt-in-your-mouth caramel, this crowd-pleaser is sure to become a cherished family favorite.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 1 cup Brown sugar, packed
- 2 tablespoons Ground cinnamon
- 6 tablespoons Unsalted butter, softened (for filling)
- 0.25 cup Heavy cream
- 1 cup Brown sugar (for caramel sauce)
- 4 tablespoons Unsalted butter (for caramel sauce)
- 0.5 cup Heavy cream (for caramel sauce)
- 1 teaspoon Vanilla extract
Instructions
In a small saucepan, warm the milk over low heat until it reaches about 105-110°F (40-43°C). Remove from heat and stir in the butter until melted. Let the milk mixture cool until lukewarm.
In a large mixing bowl, combine the warm milk mixture, yeast, and sugar. Let it sit for 5-10 minutes, or until the yeast becomes frothy.
Add the eggs and salt to the yeast mixture and whisk until combined.
Gradually mix in the flour, one cup at a time, until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
While the dough rises, mix the brown sugar and cinnamon in a small bowl to create the filling.
After the dough has doubled, punch it down and roll it out on a floured surface into a 16x12-inch rectangle.
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, leaving a 1/2-inch border around the edges.
Starting at the long edge, tightly roll the dough into a log. Pinch the seam to seal it, then cut the log into 12 even rolls.
Grease a 9x13-inch baking dish. Arrange the rolls in the dish, cover with plastic wrap or a kitchen towel, and let rise again for 30-45 minutes, or until visibly puffed.
Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until golden brown on top and fully cooked through.
While the rolls are baking, make the caramel sauce: In a small saucepan, combine the brown sugar, butter, and heavy cream. Heat over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes). Stir in the vanilla extract and remove from heat.
Once the rolls are out of the oven, immediately drizzle them with the warm caramel sauce. Let them cool slightly before serving.
Nutrition Facts
Calories |
6409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.7 g | 351% | |
| Saturated Fat | 163.3 g | 817% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1096 mg | 365% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 925.5 g | 337% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 540.7 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1075 mg | 83% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
