Blue-Ribbon Cinnamon Rolls
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
37
Spice
44
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 large
Egg1 cup
Milk8 cups
All-Purpose Flour (divided)2 tbsps
Active Dry Yeast2 cups
Brown Sugar3 tbsps
Ground Cinnamon1 cup
Pecan (chopped)4 cups
Sugar (confectioners')1 tbsp
Almond ExtractDirections:
1
For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt
2
Combine the warm milk and margarine and add to the egg mixture
3
While mixing slowly, gradually add 4 cups of the flour; beat to combine
4
Add the yeast and mix thoroughly
5
Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough
6
Turn the dough out of the bowl
7
Knead briefly and form into a ball
8
Put the dough in a lightly oiled bowl
9
Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour
10
Preheat the oven to 350 degrees F
11
For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle
12
Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans
13
Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices
14
Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes
15
Let cool
16
For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl
17
Whisk in a tablespoon of margarine at a time until combined
18
(This will look a little crumbly
19
) Slowly whisk in the milk to make a thick glaze
20
Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set
21
Serve