Ingredients
Dough Mixture:
- 4 eggs
- 6 ounces sugar
- 1 teaspoon fine salt
- 2 cups milk, lukewarm
- 4 ounces margarine
- 8 cups all-purpose flour, divided
- 2 tablespoons yeast
Filling:
- 4 ounces margarine
- 2 cups brown sugar
- 3 tablespoons ground cinnamon
- 1 cup pecans, chopped
Icing:
- 4 cups powdered sugar
- 4 ounces margarine
- 1 cup milk
- 1 tablespoon almond extract
Directions
In a large mixing bowl beat the eggs, sugar, and salt for the dough mixture. Combine the warm mile and margarine and add to the egg mixture. Slowly add 4 cups flour and beat well. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for 7 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise to double its size, about 1 hour.
Roll the dough into a 1 1/2 by 2-foot rectangle.
For the filling:
Spread 4 ounces of margarine over the dough and sprinkle entire surface with brown sugar, cinnamon, and chopped pecans. Roll the dough into a cylinder shape starting with the bottom edge, and then cut into 12 slices. Place the slices onto an oiled pan and bake at 350 degrees F for 15 minutes. Cool and cover with icing.
For the icing:
Stir all ingredients until thoroughly combined.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By teddybear570
on September 24, 2012
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This is the second time I tried this recipe for cinnamon rolls. I followed the directions to the letter but man what a mess. The dough did raise nicely but man it was so sticky I could not handle it without a ton of flour. I finally added flour to the whole batch of dough and rolled it out the best I could...Of course the rolls came out hard and tough...I think next time I want cinnoman rolls, I will buy them at the bakery...I am throwing this recipe out........
By cook4my2kids
on March 24, 2012
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My two teenage boys really liked these cinnamon rolls. My first time making homemade ones! I only had a handmixer, and I didn't mix it for 7 minutes as the recipe calls for. I might have gotten two minutes of mixing before the handmixer wouldn't mix anymore due to the dough thickness. The rolls still came out great. The kids didn't like the raisins in it. The taste of the raisins overtook the flavor of the rolls. Next time I'll keep them out. I let the rolls rise overnight at room temperature after slicing them and the rolls were huge in the morning. After baking and cooling, I spread cream cheese icing on them. Overall a great recipe, a keeper for sure.
By cookingmomma_86
Madison, WI
on March 03, 2012
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I didnt have quick rise yeast so i had to let it sit all night so it could rise and i changed the filling i doubled the filling and used dark brown sugar and i used real butter so i melted it and mixed with the cinnamon/brown sugar mixture and i had to let them bake longer so i adjusted the time. for the frosting i made a cinnamon cream cheese frosting and it was amazing, we love the recipe and the dough i will definatly use again
Read all 42 reviews