Best Blue Ribbon Cinnamon Rolls Recipes

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.

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.

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.