Cinnamon Rolls Texas Style Recipes

BEST CINNAMON ROLLS

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.

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY

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!

CINNAMON ROLLS, TEXAS STYLE

Steps:

• Dissolve Yeast in 1 cup of warm water, set aside.
• Combine 3 cups warm water, sugar, salt. Stir to dissolve.
• Add yeast, eggs, shortening, extract and 6 cups of flour. Mix well.
• With dough hook, mix in remaining flour.
• Knead well and form a ball. Place dough in a well greased bowl. Cover, let rise 1 hour or until doubled.
• Punch down the dough and roll it out on a lightly floured surface.
• Form in to a rectangle about 1/2" thick. (about 1 foot wide by 3 feet long).
• Mix filling by hand and spread on the dough. (Cold butter works better, as a melted, thinner filling is harder to keep in while slicing).
• Leave one of the long edges clear of filling.
• Roll the dough jellyroll style toward the edge without the filling.
• With a very sharp knife or a string, cut into 1" thick rolls.
• Place rolls on well greased cookie sheets leaving some space between the rolls.
• Preheat oven to 375.
• Let the rolls rise for a half hour of so, not more than double in size.
• Place in oven, one sheet at a time, for 15-20 min or until golden brown.
• Make the frosting by combining ingredients and mixing well. Add powdered sugar to taste, I prefer more of a cream cheese flavor so I use 3/4-1lb. The coffee adds a very subtle flavor that really sets these rolls apart. If you are opposed to coffee, a strong hot chocolate would be a great substitute.

TEXAS CINNAMON ROLLS

Steps:

• Sift flour before measuring. Add sugar, baking powder and salt and sift again into a large mixing bowl. Cut shortening into dry ingredients.
• In a small bowl, mix together egg and milk, then add mixture, a small amount at a time, to flour/shortening mix. Handle lightly.
• When dough is formed, roll out on floured board to 1/8 inch thickness.
• Spread dough with 1 tbsp of the softened butter, sprinkle with 2 tbsp of the brown sugar and the 1/2 tsp cinnamon. Roll tightly, beginning at the edge nearest you. Cut into 2-inch slices.
• Cream together the remaining 2 tbsp butter and 2 tbsp brown sugar. Spread onto the bottom of a heavy baking pan that will hold the slices fairly close together.
• Place slices into the pan and bake at 375 for 18-20 minutes.
• Because this recipes does not have a topping, you can make you own. I make one by mixing melted butter with powdered sugar. Sometimes I add raisins and/or chopped nuts.

GRANDMOM'S CINNAMON ROLLS

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.

CINNAMON ROLLS

Steps:

• Make the dough: Warm milk in a small pot over medium heat until it's warm to the touch but not yet simmering (110 degrees). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it's slightly foamy and starting to bubble, about 2 to 5 minutes. (If this doesn't happen after about 5 minutes, check the expiration date on the yeast; it might be dead.)
• Meanwhile, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.
• Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. If using the mixer, you may need to scrape the dough off the paddle. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine.
• Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it's smooth, shiny and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.)
• Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it's cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1 1/2 to 2 hours.
• Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight).
• Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about 1/4- to 1/3-inch thick.
• Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it's sticking. Drizzle with remaining butter.
• Starting at the end closest to you (the long side of the dough), roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.
• Cut log into nine even pieces, about 1 3/4-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.)
• Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1 1/2 to 2 hours.)
• Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes.
• Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it's best to err on the thicker side.
• Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in.