Blue Ribbon Cinnamon Rolls Recipes

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BLUE-RIBBON CINNAMON ROLLS



Blue-Ribbon Cinnamon Rolls image

As Sonja says, be sure to let the "goo" (that's the dough) get "happy" (rise) for an hour before rolling it out.

Provided by Food Network

Categories     dessert

Yield Makes 12 rolls

Number Of Ingredients 17

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

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.

BLUE-RIBBON HERB ROLLS



Blue-Ribbon Herb Rolls image

These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. -Mary Ann Evans, Tarpon Springs, Florida

Provided by Taste of Home

Time 55m

Yield 4 dozen.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup vegetable oil
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons dill weed
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 large egg, room temperature, beaten
4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

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.

Nutrition Facts : Calories 94 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 150mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

THE BEST HOMEMADE CINNAMON ROLLS



The BEST Homemade Cinnamon Rolls image

Yield 15

Number Of Ingredients 16

1 Tablespoon active dry yeast
1/2 cup sugar
3 eggs (beaten)
1 cup milk (lukewarm)
1/2 cup butter (melted)
1/2 teaspoon salt
4 cups all-purpose flour
1/4 cup butter (softened to room temp)
3/4 cup brown sugar
2 Tablespoons cinnamon
4 ounces cream cheese, (softened)
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Pinch salt
2 Tablespoons milk

Steps:

  • Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
  • Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours on counter or overnight in the refrigerator.
  • Do not knead the dough.
  • Roll out dough into a long, thin rectangle on a lightly floured surface.
  • Spread on softened butter.
  • Mix together brown sugar and cinnamon, and spread evenly over the dough.
  • Tightly roll into a jellyroll shape, starting at the long end of the dough.
  • Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching).
  • Cover and let raise an additional 30 minutes.
  • Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
  • In a bowl, mix together frosting ingredients and spread over baked rolls.

Nutrition Facts : Servingsize 1 serving, Calories 5573 kcal, Fat 195 g, SaturatedFat 118 g, Cholesterol 508 mg, Sodium 5279 mg, Carbohydrate 894 g, Sugar 475 g, Protein 85 mg

BLUE RIBBON OVERNIGHT ROLLS



Blue Ribbon Overnight Rolls image

Found on Allrecipes by Pam Vienneau. This is a delicious sweetish roll and great with breakfast. This mixture has to be left overnight - this time has not been included in the preparation time.

Provided by Good Looking Cooking

Categories     Yeast Breads

Time 1h

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 7

1 (7 g) package active dry yeast
1/2 cup melted butter
1 cup warm milk
1 teaspoon salt
1/2 cup granulated sugar
4 cups all-purpose flour
2 beaten eggs

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.

Nutrition Facts : Calories 139.4, Fat 4.8, SaturatedFat 2.8, Cholesterol 29.2, Sodium 135.5, Carbohydrate 20.7, Fiber 0.6, Sugar 4.2, Protein 3.2

BLUE RIBBON BUTTERMILK CINNAMON ROLLS



Blue Ribbon Buttermilk Cinnamon Rolls image

Make and share this Blue Ribbon Buttermilk Cinnamon Rolls recipe from Food.com.

Provided by Brad 007

Categories     Breads

Time 1h37m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 12

2 (1/4 ounce) packages yeast
2 1/4 cups lukewarm water
5 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
6 tablespoons dry buttermilk
1/2 cup white sugar
6 tablespoons melted butter
1/2 cup cream
1/4 cup brown sugar
1 teaspoon cinnamon
chopped nuts (optional)

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.

Nutrition Facts : Calories 336.2, Fat 9.6, SaturatedFat 5.8, Cholesterol 28.6, Sodium 672.6, Carbohydrate 55.1, Fiber 1.8, Sugar 14.5, Protein 7.3

GRANDMA DELSIE'S CINNAMON ROLLS



Grandma Delsie's Cinnamon Rolls image

Grandma Delsie's Cinnamon Rolls will have you salivating with the aromas filtering from your kitchen as they bake. This recipe is from my Grandma's of her dinner rolls, including notes and instructions on making the cinnamon rolls, the delicious cinnamon filling, and the icing to top them. These rolls do not need sugar added to...

Provided by Shelia Senghas

Categories     Other Breakfast

Number Of Ingredients 17

3/4 c milk
1/2 c shortening
1/2 c sugar
1 tsp salt
2 pkg active dry yeast
1/2 c warm water (120 t0 115 degrees)
41/4 c 4 1/4 to 4 3/4 cups sifted flour
2 eggs
FILLING
1 c sugar
1/2 c melted butter
1 Tbsp cinnamon
1/2 c raisins (optional)
ICING
1 c confectioners' sugar
1-2 Tbsp milk
1/2 - 1 tsp vanilla extract

Steps:

  • 1. Scald milk in a saucepan; add shortening, sugar, and salt. Cool to lukewarm.
  • 2. Sprinkle yeast on warm water; stir to dissolve.
  • 3. Add 1 1/2 cups of the measured flour to the milk mixture; beat well. If not using a mixer, beat with a wooden spoon.
  • 4. Beat in eggs and yeast.
  • 5. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.
  • 6. Turn onto lightly floured board cover and let rest for 5 minutes.
  • 7. Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.
  • 8. Place in a lightly greased bowl, invert to grease top, cover, and let rise until doubled, for 1 to 1 1/2 hours. Punch down and turn onto a board.
  • 9. Divide in half. Lightly grease counter or board. Roll each half into a 14 x 6-inch rectangle.
  • 10. For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and 1 Tbsp ground cinnamon.
  • 11. Spread half of the mixture on each rectangle. Scatter 1/2 cup of raisins on each rectangle (optional).
  • 12. Roll up the rectangle lengthwise as for jelly roll. Seal the edges and cut dough into 1-inch slices. Put cut side down in 2 well-greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.
  • 13. Bake 25-30 minutes in a preheated oven at 350 degrees. Makes 32 rolls, however, the exact number will depend on the size you cut them.
  • 14. For the icing, mix 1 cup confectioners' sugar with milk or cream to enable spreading consistency. Add 1/2 tsp vanilla and a dash of salt.
  • 15. Frost while rolls are still warm. Note 1: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand-kneaded the dough another 5 minutes before placing them in the bowl to rise. Note 2. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven. Note 3: I cut the rolls between 1 1/2 inches and 2 inches because Grandma's cinnamon rolls were always big. These can be baked in a round, rectangle, or square pan.
  • 16. Every time I bake these for my family, my first memory of these rolls come back to me. I was 4 years old and I was out on the tractor with Grandpa one chilly morning. We had just left the barn and were moving hay to the pasture for his cows. I caught a whiff of something in the air. I said," Grandpa what is that good smell?" He lifted his head and said, "Oh wee! Grandma's baking cinnamon rolls." I was sitting on top of this lap and he turned that tractor around so fast that I almost fell off. We got to the house and raced inside the kitchen door and I guess Grandma had been watching us from the window. She was standing there with her rolling pin, slapping it in her hand. She looked sternly at Grandpa and said, "If you're ever going to drive the tractor like that again while that child is with you, you're going to be seeing stars." Grandpa and I sat down and Grandma placed a glass of milk and one of her big cinnamon rolls in front of us. When Grandma had her back to us, I leaned in and whispered, "Grandpa, this is so yummy I think it's worth seeing the stars." Grandpa smiled back at me and winked. From then on when I was with Grandpa on the tractor I would say, "Go faster Grandpa." He would reply, "No siree, Grandpa don't want to see stars today." We would laugh and giggle.

SINFUL CINNAMON ROLLS



Sinful Cinnamon Rolls image

I agree with Kim. This cinnamon roll recipe IS sinful! They're soft and fluffy and the balance of cinnamon and sugar is spot on. The icing drizzle on top of the cinnamon rolls is creamy with a hint of vanilla and butter. Oh, these are good!

Provided by Kim Kelemen

Categories     Other Breakfast

Time 50m

Number Of Ingredients 14

2 pkg yeast( i use the pre packaged kind that comes in a 3 pack)
1/2 c warm water (110-120 degrees)
4 eggs
1/2 c sugar
2 tsp salt
4 1/2 c all-purpose flour
3/4 c butter, melted, separated (1 1/2 sticks)
1 c brown sugar, firmly packed
2 Tbsp cinnamon
GLAZE
3-4 c powdered sugar
2 tsp vanilla extract
3 Tbsp butter, melted
enough milk to make a thick glaze (i use whole milk. your already indulging why not get a few extra calories)

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 CINNAMON ROLLS RECIPE - (3/5)



BLUE RIBBON CINNAMON ROLLS Recipe - (3/5) image

Provided by RhondaI

Number Of Ingredients 12

2 pkg. yeast
3 cups lukewarm water
1/2 cup butter
1/4 cup shortening
2 tsp. salt
2 eggs
10 cups flour
**********************************************1 cup syrup
1/2 cup butter
1 cup brown sugar
melted butter
cinnamon and sugar (I like brown)

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.

EASIEST EVER CINNAMON ROLLS



Easiest Ever Cinnamon Rolls image

Um, yum!! Easy for sure... delicious definitely!

Provided by Debbie Thurmond

Categories     Other Breakfast

Time 2h30m

Number Of Ingredients 17

CINNAMON ROLLS
1 pkg or 2 1/2 teas. yeast
1 c water, warm
1/4 c powdered milk or buttermilk
1/2 c sugar
1/4 c cooking oil
1 egg
4 c self-rising flour
CINNAMON ROLL FILLING
1 c sugar
3 tsp ground cinnamon
3/4 c finely chopped pecans (optional)
1/2 - 1 stick butter, room temperature
CONFECTIONER'S SUGAR GLAZE
2 c confectioners' sugar, sifted
1 tsp vanilla
3-4 tsp warm water

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.

CAROL'S CINNAMON ROLLS



Carol's Cinnamon Rolls image

There's no way else to say it, these homemade cinnamon rolls are scrumptiously delicious. The raisins and nuts, mixed with brown sugar, cinnamon, and butter is the perfect filling. We opted for pecans and loved the crunch. Not a fan of raisins or nuts? No worries, leave them out. These cinnamon rolls will be just as good. The...

Provided by Carol Jesmer

Categories     Sweet Breads

Time 2h

Number Of Ingredients 22

BREAD INGREDIENTS
4 Tbsp melted butter
4 Tbsp water
1/2 box pudding mix (I use vanilla or butterscotch); 3.4 oz
1 c milk
1 medium egg
1 Tbsp sugar
1/2 tsp salt
4 c bread flour (I use all-purpose)
2 1/2 tsp yeast (I use dry yeast, sometimes rapid rise)
FILLING INGREDIENTS
1/2 c softened butter
1 c brown sugar
2 tsp cinnamon
1/2 c chopped nuts (optional)
1/4 c raisins (optional)
FOR FROSTING
4 oz cream cheese
1/4 c softened butter
1 1/2 c powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk

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.

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