THE BEST CINNAMON ROLLS
Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
- Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
- Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
- Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
- Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
- Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
- Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CAROL'S CINNAMON WAFFLES
If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup. Most waffles need the sweetness of syrup to make them special. These waffles are yummy just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out or just add butter and powder sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!
Provided by Carol Castellucci Miller
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 18
Number Of Ingredients 11
Steps:
- Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
- Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Fold the the beaten egg whites into the batter.
- Preheat a waffle iron and coat with cooking spray.
- Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 21.1 g, Cholesterol 1.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 158.6 mg, Sugar 9.9 g
HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 3h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
- Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
- Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
- Generously butter 2 9-inch (23 cm) round baking pans and set aside.
- Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
- Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
- Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
- Spread the filling evenly over the dough.
- Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
- Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
- Preheat the oven to 350˚F (180˚C).
- Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
- When the cinnamon rolls are finished, let cool for about 10 minutes.
- Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
CAROLE'S CINNAMON ROLLS
Make and share this Carole's Cinnamon Rolls recipe from Food.com.
Provided by In Ulm um Ulm...
Categories Yeast Breads
Time 3h15m
Yield 48 small rolls
Number Of Ingredients 7
Steps:
- Soften/proof yeast in the lukewarm water and set aside.
- Pour scalded milk on the sugar, salt and shortening. Let sit until lukewarm.
- Then add 2 C sifted flour - mix thoroughly.
- Add 1 beaten egg and the yeast and water to flour mixture - beat well.
- Add up to 3 ½ C flour (that much is never needed - start with 2 C).
- Kneed on board until smooth-still kind of sticky (not too stiff).
- Put in greased bowl and cover - let rise until double (1-2 hours).
- When finger dent stays - Punch down. (At this point, you may grease and refrigerate).
- Punch and let rise again ... OR make rolls and let them rise).
- Make rolls - Take half the dough, roll it out in a long rectangle. Spread with butter and sprinkle generously with cinnamon and sugar. Roll lengthwise. Cut in ½ inch pieces. Place in buttered muffin tin cups. Or make a rounded coffee bread ring shape.
- Bake 375 º 12-15 minutes.
- These freeze well.
- Frost with powdered sugar frosting.
Nutrition Facts : Calories 21.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 4.2, Sodium 99.9, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 0.3
GRANDMOM'S CINNAMON ROLLS
Kids and adults crave grandma's cinnamon rolls!
Provided by Tana
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
- While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
- Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
- Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
- Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
- Bake in the oven until golden brown, 20 to 25 minutes.
- Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
- Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g
CHRIS' QUICK CINNAMON ROLLS
My sister Chris gave me this recipe for non-yeast cinnamon rolls. I've yet to try it but it's her family's go-to recipe for cinnamon rolls, as she has not tackled the yeast ones yet. From Recipes Only.
Provided by Katzen
Categories Quick Breads
Time 35m
Yield 9 Rolls, 9 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- Cut shortening or butter in until mixture resembles course meal.
- Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
- Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
- Roll out dough into a 10-inch square; spread filling evenly over dough.
- Roll up; pinch edges to seal.
- With a sharp knife, cut into 9 pieces.
- Place in a greased 8-inch square pan.
- Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
- For icing, mix icing sugar, milk, and vanilla together.
- Glaze or drizzle with icing.
Nutrition Facts : Calories 450.5, Fat 22.8, SaturatedFat 9.9, Cholesterol 30.4, Sodium 511.8, Carbohydrate 59.3, Fiber 1.1, Sugar 34.9, Protein 3.9
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GRANDMA CARROLL'S CINNAMON ROLLS RECIPE | MYRECIPES
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5/5 (4)Calories 559 per servingServings 12
- In a 2-quart pan over medium heat, heat milk to lukewarm. In a large bowl, dissolve yeast in 1 cup warm (110°) water. Let stand 5 minutes.
- If using a heavy-duty mixer: With the paddle attachment, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Beat on high until slightly stretchy, about 2 minutes. Switch to dough hook and, on medium speed, beat in 1 1/2 cups more flour until a stiff dough forms. Continue beating until dough pulls cleanly from bowl, 5 to 7 minutes longer; if dough is still sticky, add more flour, 1 tablespoon at a time.
- If mixing by hand: With a wooden spoon, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Stir vigorously until slightly stretchy, 2 to 4 minutes. Stir in 1 1/2 cups more flour until a stiff dough forms. Scrape onto a floured board and knead until smooth, elastic, and no longer sticky, about 8 minutes; add flour as required to prevent sticking. Return dough to bowl.
GRANDMA CARROLL'S CINNAMON ROLLS RECIPE -SUNSET MAGAZINE
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3/5 (11)Estimated Reading Time 4 minsServings 12Calories 559 per serving
- In a 2-quart pan over medium heat, heat milk to lukewarm. In a large bowl, dissolve yeast in 1 cup warm (110°) water. Let stand 5 minutes.
- If using a heavy-duty mixer: With the paddle attachment, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Beat on high until slightly stretchy, about 2 minutes. Switch to dough hook and, on medium speed, beat in 1 1/2 cups more flour until a stiff dough forms. Continue beating until dough pulls cleanly from bowl, 5 to 7 minutes longer; if dough is still sticky, add more flour, 1 tablespoon at a time.
- If mixing by hand: With a wooden spoon, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Stir vigorously until slightly stretchy, 2 to 4 minutes. Stir in 1 1/2 cups more flour until a stiff dough forms. Scrape onto a floured board and knead until smooth, elastic, and no longer sticky, about 8 minutes; add flour as required to prevent sticking. Return dough to bowl.
CARL'S CINNAMON ROLLS - KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (24)Calories 260 per servingTotal Time 3 hrs 15 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all of the dough ingredients together — by hand, using a stand mixer, or in a bread machine set on the dough cycle — to make a smooth, supple dough., Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours.
- If you're using a bread machine, allow the machine to complete its cycle., Transfer the dough to a lightly oiled work surface, and divide it in half.
- Working with one piece at a time, pat and then roll the dough into a 12" x 18" rectangle., For the filling: Brush each piece of dough with 1 tablespoon of the milk, leaving a 1" bare edge along one long side.
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