Blue Ribbon Cinnamon Rolls Recipe 35

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.

Steps:

• 1. Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved.
• 2. In a large bowl, add the yeast mixture to the powered milk, sugar, oil and egg.
• 3. Slowly add in 1 1/2 cups flour and work in until smooth. Gradually add 2 - 2 1/2 cups more flour until you get the dough to a good working consistency so that it is easy to handle. Cover and let rest for 5 minutes.
• 4. Knead the dough onto a floured surface until smooth. Put dough in a large bowl with lightly oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size.
• 5. On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
• 6. In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
• 7. Sprinkle the chopped pecan pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
• 8. Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen twine.
• 9. Place on a greased cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
• 10. Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
• 11. TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

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.

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.

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes., Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.

Steps:

• 1. Combine butter, salt, sugar, hot water, hot potato water, and hot mashed potatoes into a bowl and stir until the butter melts.
• 2. In a separate bowl, combine the yeast with the warm water and allow time to activate. Add yeast mixture to the potato water mixture and stir. Stir in beaten eggs. Next, add flour to the water mixture, one cup at a time, stirring after each cup, until a soft dough forms.
• 3. Turn out onto a floured surface and start kneading until smooth, about seven minutes. Place dough into a greased bowl, turning o grease all sides. Cover, and let rise until double, about 1 hour.
• 4. Roll dough into a long rectangle and spread softened butter over top. Combine cinnamon and sugar and sprinkle over top of dough. Roll up jelly-roll style, long way, and cut into 24 equal pieces. Place rolls into two 9x13 pans. Cover and let rise until double, about 30 minutes. Bake in a 350-degree oven until golden brown, about 25-30 minutes.
• 5. Let rolls cool for about 10 minutes. Combine frosting ingredients and spread over 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.

Steps:

• In large bowl mix together yeast, milk and sugar then let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture.
• Mix in flour 2 cups at a time then cover with wax paper.
• Let dough stand at room temperature overnight.
• In the morning divide dough in half then roll each half into a 9" 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 then bake at 375 for 15 minutes.