We’ve outlined all the ingredients and directions for you to make the perfect Blue-Ribbon Cinnamon Rolls. The Blue-Ribbon Cinnamon Rolls recipe should make enough food for Makes 12 rolls.
You can add your own personal twist to this Blue-Ribbon Cinnamon Rolls recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blue-Ribbon Cinnamon Rolls recipe.
Ingredients for Blue-Ribbon Cinnamon Rolls
- 4 large eggs
- 3/4 cup plus 1 tablespoon granulated sugar (6 ounces)
- 1 teaspoon fine salt
- 2 cups lukewarm milk
- 1/2 cup (4 ounces) margarine, at room temperature
- 8 cups all-purpose flour, divided
- 2 tablespoons active dry yeast
- Oil, for brushing
- 1/2 cup (4 ounces) margarine, at room temperature
- 2 cups brown sugar
- 3 tablespoons ground cinnamon
- 1 cup pecans, chopped
- 4 cups confectioners’ sugar
- Pinch of salt
- 1 tablespoon almond extract
- 1/2 cup (4 ounces) margarine, at room temperature
- 1/3 cup milk
Directions for Blue-Ribbon Cinnamon Rolls
- 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blue-Ribbon Cinnamon Rolls recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- American – American(s) may refer to:
- Cinnamon Roll – A cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Scandinavia, but also in Austria and Germany) and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsboller or kanelsnurr, in Finland it is known as korvapuusti, and in Estonia it is known as kaneelirull. In Austria and Germany it is called Zimtschnecke.
- Nut Recipes
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
