Cast Iron Cinnamon Buns Atk Recipes

CAST IRON CINNAMON BUNS-ATK

Steps:

• FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon melted butter, 1/4 cup granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in bowl; set aside.
• Whisk flour, baking powder and 3/4 teaspoon salt together in large bowl. In separate bowl, whisk together milk, yeast, 2 tablespoons melted butter and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together (dough will be sticky).
• Transfer dough to lightly floured counter and knead to form smooth, round ball, about 2 minutes. Roll dough into 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12 inches in length with even diameter.
• Grease 10-inch cast-iron skillet with 1 tablespoon melted butter. Using serrated knife, cut (trying not to press down excessively) cylinder into 8 pieces and arrange cut side down in prepared skillet. Cover buns loosely with plastic wrap and let rise for 30 minutes.
• Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops of buns with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25 to 30 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let buns cool for 10 minutes.
• FOR THE GLAZE: Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns. Serve.

ULTIMATE CINNAMON BUNS ATK

Steps:

• The Buns - Pre-heat Oven to 200 Degrees F - Add Milk (warmed), Yeast and Eggs into small mixing bowl and whisk together - Set aside - Add all Dry ingredients into the bowl of a large professional mixer - Using Dough Hook mix at low speed (2 of 10) - Add wet ingredients slowly - continue to mix - Add butter pieces one at a time - Increase Speed to medium (6 of 10) - Mix until the dough pulls away from the bowl o About 5 - 10 minutes - Gently turn out and knead - not too much - Put in greased bowl, cover with Saran and turn off oven and place in oven - Let rise for 45 - 60 minutes - Dough should double in size The Filling - Mix Sugar, Cinnamon and salt together and work out any lumps o Set aside Roll Out Raised Dough - Per-heat oven to 200 DF again - Push down the dough lightly while still in bowl - Turn out on lightly floured work surface - Roll Dough into 18 inch square - Spread softened butter over entire surface - Sprinkle Cinnamon mix avoiding the last ½ inch around edges so mix doesn't spill when rolling up. - Pat Filling Mix into dough so it will stick during rolling - Lift edge and Roll tightly, keeping edges even - Pinch the seam shut - Cut the Roll in Half, then each Half in half and again - will yield 8 buns - Grease 9x13 glass cake pan - Create an aluminum liner and grease it as well - Place the buns into the liner - Pat the top of buns to firm them up - Place in pre-heated 200 Degrees (turn off oven again!) - Let rise for about 1 hour (until Buns have doubled) - Pre-heat oven to 350 DF Glaze: - Mix all ingredients in medium bowl - Whisk until smooth - Set aside Buns: - Bake for 30 - 40 Minutes - After baking and while still hot spread about ½ cup of Glaze over the top of buns and let this "sink in" while Buns cool ~ 15 minutes - Lift from Baking pan and spread remaining Glaze - Serve warm. Be Fearless

GIANT CINNAMON ROLL RECIPE BY TASTY

Steps:

• Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
• In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
• Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
• Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
• Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
• Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
• Preheat the oven to 325˚F (160˚C).
• Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
• Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
• Enjoy!

SKILLET CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn 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., In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium-low heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons., In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and 2 tablespoons of reserved bacon drippings; cook and stir until blended. Cool to room temperature. Wipe out skillet; grease with remaining bacon drippings., Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls., Place rolls, cut side down, in prepared skillet. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake on a lower oven rack until golden brown, 18-20 minutes. Cool 20 minutes., In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.

STICKY BUNS RECIPE BY TASTY

Steps:

• Combine the water, olive oil, honey, salt, flour, water and yeast in a large bowl.
• Mix well and knead for 10 -15 minutes, until the dough is elastic.
• Transfer the dough into a well-oiled bowl.
• Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has doubled in size.
• Preheat the oven to 375˚F (190˚C).
• Cut the dough into 8 portions and shape into balls. Cover with a towel or plastic wrap. Set aside.
• Combine the butter, brown sugar, cinnamon, honey and salt in a small bowl and mix well.
• Spread the brown sugar mixture onto the bottom and sides of a cast iron pan. Line pecans on top of the mixture, and place the dough balls on top.
• Bake for 20-30 minutes
• Remove the sticky buns from the oven and allow to cool for 10-15 minutes before inverting onto a plate.
• Enjoy!