Absolutely Sinful Cinnamon Rolls Recipes

ABSOLUTELY SINFUL CINNAMON BUNS

Steps:

• 1. Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
• 2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour. (Cover the bowl with plastic wrap and then wrap the whole bowl in a large towel and let sit on your counter for rising)
• 3. Next, stir together 1/2 cup flour, the baking powder, baking soda, and salt. Add to above mixture and stir till well mixed (a minute or so)
• 4. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup SOFT butter on top, then sprinkle a mixture of 1/2 cup sugar and 1 tablespoon of cinnamon over the butter (leave about an inch of the dough clean so that you can seal the roll.
• 5. Preheat your oven to 350 F for a regular oven and 325 F for convection
• 6. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Grease a 9 x 13 glass baking pan. Using a piece of thread-lay it under the "tube" of dough, bring ends together and pull, and "slice" into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 350 F (or 325 F for the convection oven) for 23-25 minutes or until golden, rotating the pan at the 15 minute mark
• 7. Make an icing with 2 cups of icing sugar, 1 teaspoon of vanilla and a couple tablespoons of milk or 1/2 & 1/2. Just stir this together and pour over hot rolls.
• 8. ***IF MAKING AHEAD FOR THE MORNING: Instead of popping them into the oven, just put them straight into the fridge (without the rising after the rolls are prepared for the pan)and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes (set mine on the stove top when the oven was on for baking something else-the glass pan was quite cold), and then pop them in the oven as directed.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

SINFUL CINNAMON ROLLS

Steps:

• 1. Turn oven on to 200 degrees for 3 minutes and then turn off. Dissolve yeast in water in a small bowl, mix and let sit for about 10 minutes or till bubbly. Beat eggs, sugar and salt in a mixing bowl. (I used my Kitchenaid with the paddle attachment). Then add the yeast mixture. Add 1 cup of flour and beat on high for about a minute or until smooth. Add 1 stick of melted butter, mix well. Then add 3 1/2 cups of flour in 1/2 cup increments (I switch to my dough hook at this point, or you can mix in flour and knead by hand). Knead the dough 5 minutes with a mixer or 8-10 minutes by hand.
• 2. Place the dough in a greased bowl and cover. Place a towel on oven rack and put covered bowl in warm oven on top of towel. Let dough rise until doubled, about 45 minutes to an hour.
• 3. Remove from oven and punch down dough. On a lightly floured surface, roll dough into a rectangle until its about 3/4-in thick.
• 4. Mix cinnamon and brown sugar together. Spread remaining 1/2 stick of melted butter over the dough and sprinkle the sugar mixture over the butter. (At this point you could add raisins, or chopped pecans if you wish). Roll dough into a log shape and cut into pinwheels according to how thick you want them.
• 5. Put close together in a greased 9x13 pan and brush lightly with butter. Cover and let sit for 30 minutes. Bake at 375 degrees for about 20 - 25 minutes or until they start to brown. Start checking them at 20 minutes. They won't rise much while sitting in the pan, but they bake up beautifully.
• 6. Mix glaze ingredients together and drizzle over hot rolls. You may want to double the glaze if you like a little more.