Here I am frosting the rolls and attaching my entry tags right before entering the fairgrounds. Then we scurried to the Elwell Family Food Center where the competition was to be held at 3:00pm.After meeting Aunt Jean (who was so patient with Brian and me...we were very late arriving), I checked in my cinnamon rolls. I was pretty nervous.
There were 167 entries into the competition....that's a lot of competition!
Thanks to Aunt Jean, Brian, and my co-worker Deb (who also came to see the competition) I had a great seat to watch the judging. As you can imagine, it was standing room only. Here's one of the judges sampling my rolls for the first time. She looked like she enjoyed them and mouthed the words "good texture" and "my favorite so far." I was pretty excited. Unfortunately, I didn't place. The judges do make comments, which will be mailed to me at a later date. That's okay, though. We had a great time and competing was a lot of fun. I still think my cinnamon rolls are kicker. For anyone who is interested, here's a photo of the grand champion.Also, here's my recipe. Enjoy! As for me, I'm pretty sick of making cinnamon rolls, but I've started thinking about what I might want to make next year...
Hope’s 2009 State Fair Cinnamon Rolls
Prep Time: 4 Hours
1 ½ C light brown sugar
3 Tbls ground cinnamon
½ tsp salt
(2) .25 oz pkts active dry yeast
1 tsp granulated sugar
1 C 110 degree milk
1 C warm milk
2/3 C granulated sugar
2/3 C melted butter
2 tsp salt
3 eggs (slightly beaten)
½ C cornstarch
7-8 C flour
½ C softened butter
½ C melted butter
1 pkt (8 oz) cream cheese
½ C softened butter
1 C powdered sugar
1 tsp vanilla
½ tsp salt
Preheat oven to 200 degrees F. When oven reaches temperature, turn off.
In small bowl, dissolve yeast and 1 tsp sugar in 110 degree milk; set aside
In large bowl, mix together warm milk, 2/3 C sugar, 2/3 C melted butter, 2 tsp salt, and eggs; add yeast mixture and stir until combined.
In separate bowl, combine 4 C flour and cornstarch; add to yeast mixture and beat until smooth with electric mixer; using bread attachment for electric mixer, stir in enough remaining flour to form a slightly stiff dough.
Turn dough out onto well-floured surface and knead for 8 minutes.
Place dough into large greased bowl and cover tightly with plastic wrap. Place in warm oven and allow dough to rise until double in size (1- 1 ½ hours).
Punch down dough and let rest for 5 minutes.
In small bowl combine brown sugar, cinnamon, and ½ tsp salt.
Roll dough out onto floured surface into a 15” x 20” rectangle.
Spread ½ cup softened butter over dough; sprinkle cinnamon sugar evenly over dough.
Tightly roll up dough and pinch edges together to seal; cut the roll into 12 slices using dental floss or thread.
Coat the bottom of a 13” x 9” x 2” baking pan (or two smaller pans) with ½ C melted butter. (Glass pans work best.)
Place cinnamon roll slices close together in the prepared pan; cover pan with plastic wrap and allow to rise in a warm place for 45 minutes.
Remove plastic wrap and replace with aluminum foil right before baking.
Bake rolls in a 350 degree over for 25-30 minutes, or until golden brown. Remove foil with 10-15 minutes of bake time left.
Beat cream cheese and butter with electric mixer until smooth. Add confectionery sugar and vanilla; beat until light and creamy. Spread over cinnamon rolls when rolls are still slightly warm.