BLUE-RIBBON CINNAMON ROLLS

Blue-Ribbon Cinnamon Rolls image

Provided by Food Network

Categories dessert

Yield Makes 12 rolls

Number Of Ingredients 17

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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.