Blue Ribbon Cinnamon Rolls Recipes

GIANT CINNAMON ROLLS

Steps:

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter, salt and sugar.
• Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
• While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
• Flour a rolling pin and roll the dough to about a very large rectangle (about 26"x18" if you can get it that big).
• Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
• Use a pizza cutter to cut the rectangle in half down the middle to make two squares.
• Starting with one of the halves, on the long end, roll the dough up tightly jelly roll style.
• Cut the rolled part into 6 slices.
• With the remaining rolled out dough, use a pizza cutter to cut 6 long strips of dough. The strips should be about the same width as the rolled dough that you have already made.
• Place one of the rolls on its side one of the strips you cut. Roll the strip around the outside of the rolls again to make the roll twice as big. Repeat with the remaining 5 rolls. You should end up with 6 very large rolls.
• Place the rolls in a greased 10x15" baking pan.*
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
• Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Preheat the oven to 350 degrees.
• Bake at 350 degrees for about 28 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. If the rolls are getting too browned on top, cover loosely with a piece of foil.
• While the rolls are cooling, prepare the cream cheese frosting.
• In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
• Add in your favorite extract and the powdered sugar. Beat until combined.
• Spread the frosting over the cooled rolls.
• Store in an airtight container.

BLUE RIBBON OVERNIGHT ROLLS

Steps:

• In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
• In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

CAROL'S CINNAMON ROLLS

Steps:

• 1. For rolls, place ingredients in machine following the order of your machine.
• 2. Set on dough cycle.
• 3. After dough cycle, remove from machine and place on a lightly floured surface.
• 4. Roll out to about a 17 x 10 rectangle.
• 5. For filling, mix brown sugar and cinnamon.
• 6. Spread softened butter over dough.
• 7. Sprinkle with brown sugar and cinnamon mixture.
• 8. I add nuts and raisins.
• 9. Roll tightly from the long end.
• 10. Pinch the edges closed when completely rolled.
• 11. Slice the dough into about 1/2 inch slices or larger depending on how big you want to make them.
• 12. Place into cake pans (I use a greased 9x13 pan). Sometimes I can get as many as 20 rolls to a batch. You may need two pans.
• 13. Let rise until doubled.
• 14. Bake at 350 for 15-20 minutes. Do not overbake.
• 15. For frosting, combine the frosting ingredients.
• 16. Spread on warm rolls.
• 17. They are best if eaten fresh, but 10 -15 seconds in the microwave will soften them up.

BLUE RIBBON CINNAMON ROLLS RECIPE - (3/5)

Steps:

• Sprinkle yeast in water, stir to dissolve. Mix first 5 ingredients and 2 cups flour. Beat until smooth gradually add remaining flour to make a soft dough. Place in greased bowl and turn to coat. Cover and let rise for 1 1/2 hours. Combine syrup, butter and sugar. Heat until sugar is dissolved. Cool slightly. Pour syrup evenly into 2- 13"x9" pans. Divide dough in half and roll each into rectangle, spread with melted butter and sprinkle with cinnamon and sugar. Roll up and slice each into 12 slices. Let rise for 45 minutes. Bake at 375* for 30 minutes. Remove from pan immediately.

MRS. MANWARREN'S CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
• In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
• Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
• Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
• For the filling: Spread the melted butter on the rolled-out dough.
• In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
• Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
• For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
• Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.

BLUE-RIBBON CINNAMON ROLLS

Steps:

• 1. For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt. Combine the warm milk and margarine and add to the egg mixture. While mixing slowly, gradually add 4 cups of the flour; beat to combine. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough.
• 2. Turn the dough out of the bowl. Knead briefly and form into a ball. Put the dough in a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
• 3. Preheat the oven to 350 degrees F.
• 4. For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle. Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans. Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices. Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes. Let cool.
• 5. For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl. Whisk in a tablespoon of margarine at a time until combined. (This will look a little crumbly.) Slowly whisk in the milk to make a thick glaze. Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set. Serve.

SINFUL CINNAMON ROLLS

Steps:

• 1. Turn oven on to 200 degrees for 3 minutes and then turn off. Dissolve yeast in water in a small bowl, mix and let sit for about 10 minutes or till bubbly. Beat eggs, sugar and salt in a mixing bowl. (I used my Kitchenaid with the paddle attachment). Then add the yeast mixture. Add 1 cup of flour and beat on high for about a minute or until smooth. Add 1 stick of melted butter, mix well. Then add 3 1/2 cups of flour in 1/2 cup increments (I switch to my dough hook at this point, or you can mix in flour and knead by hand). Knead the dough 5 minutes with a mixer or 8-10 minutes by hand.
• 2. Place the dough in a greased bowl and cover. Place a towel on oven rack and put covered bowl in warm oven on top of towel. Let dough rise until doubled, about 45 minutes to an hour.
• 3. Remove from oven and punch down dough. On a lightly floured surface, roll dough into a rectangle until its about 3/4-in thick.
• 4. Mix cinnamon and brown sugar together. Spread remaining 1/2 stick of melted butter over the dough and sprinkle the sugar mixture over the butter. (At this point you could add raisins, or chopped pecans if you wish). Roll dough into a log shape and cut into pinwheels according to how thick you want them.
• 5. Put close together in a greased 9x13 pan and brush lightly with butter. Cover and let sit for 30 minutes. Bake at 375 degrees for about 20 - 25 minutes or until they start to brown. Start checking them at 20 minutes. They won't rise much while sitting in the pan, but they bake up beautifully.
• 6. Mix glaze ingredients together and drizzle over hot rolls. You may want to double the glaze if you like a little more.

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS

Steps:

• Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!

BLUE RIBBON BUTTERMILK CINNAMON ROLLS

Steps:

• Dissolve yeast into lukewarm water.
• Sift together flour, salt, soda, powdered buttermilk, and white sugar.
• Add half the flour mixture to the water and yeast mixture and beat well.
• Beat in melted butter.
• Add remaining flour mixture and mix lightly.
• Turn upside down on a floured board leaving bowl on top to cover.
• Let rise for 10 minutes.
• Remove bowl and knead until smooth.
• Cover with bowl again and let rise for 20 minutes.
• Roll dough out into a rectangle.
• Spread cream onto dough.
• Sprinkle cinnamon, brown sugar, and chopped nuts.
• Roll up and slice into 1 inch slices.
• Preheat oven to 425.
• Place in pan and let rise for 30 minutes.
• Bake for 7-10 minutes.
• Top with cream cheese or powdered sugar icing.