Cinnamon Rolls Recipes

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BEST CINNAMON ROLLS



Best Cinnamon Rolls image

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

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

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.

QUICK CINNAMON ROLLS



Quick Cinnamon Rolls image

Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!

Provided by shaunawillman

Categories     Bread

Time 40m

Yield 18

Number Of Ingredients 15

¼ cup butter, divided
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, softened
¾ cup milk
1 egg
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
4 ounces cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
  • Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
  • Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
  • Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
  • Bake in the preheated oven until rolls are set, 20 to 25 minutes.
  • Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g

OVERNIGHT CINNAMON ROLLS



Overnight Cinnamon Rolls image

For a sweet treat, bake Alton Brown's Overnight Cinnamon Rolls; let the dough rest overnight so they become plump, fluffy and perfect with cream cheese icing.

Provided by Alton Brown

Time 11h45m

Yield 12 rolls

Number Of Ingredients 16

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Steps:

  • For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
  • Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
  • Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
  • Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
  • Preheat the oven to 350 degrees F.
  • When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
  • While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

CLASSIC CINNAMON ROLLS



Classic Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 12 rolls

Number Of Ingredients 19

1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, recipe follows
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

Steps:

  • Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
  • Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
  • Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
  • Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
  • Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  • Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  • Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SOFT CINNAMON ROLLS



Soft Cinnamon Rolls image

Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.

Provided by Sharon

Categories     Bread     Yeast Bread Recipes

Time 1h35m

Yield 12

Number Of Ingredients 9

1 (.25 ounce) package active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
¾ teaspoon salt
1 egg, room temperature
2 ½ cups bread flour
¼ cup butter, softened
1 tablespoon ground cinnamon
½ cup brown sugar

Steps:

  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
  • Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
  • Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 28.9 g, Cholesterol 25.7 mg, Fat 4.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 181.4 mg, Sugar 10.1 g

CINNAMON ROLLS



Cinnamon rolls image

Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze

Provided by Member recipe by tjkent2426

Categories     Afternoon tea, Treat

Time 1h15m

Yield Makes 8

Number Of Ingredients 14

300g self-raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
70g butter, melted, plus extra for greasing
2 egg yolks
130ml milk, plus extra for glazing
1 tsp ground cinnamon
55g light brown soft sugar
2 tbsp caster sugar
40g butter, melted
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla essence

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.

Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY



How to Make Cinnamon Rolls Recipe by Tasty image

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

2 cups whole milk, warm to the touch
½ cup sugar
8 tablespoons unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup light brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons ground cinnamon
4 oz cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
4 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

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

CINNAMON ROLLS



Cinnamon Rolls image

Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure and chew. It might be tempting to enjoy the rolls straight out of the oven, but be sure to let them rest at least 20 minutes before serving--this completes the cooking process and yields tender and airy, not gummy, buns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 13h35m

Yield Makes 12

Number Of Ingredients 17

6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
1 cup whole milk
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
2/3 cup granulated sugar
1 large egg
3 1/2 cups bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
2/3 cup packed light-brown sugar
2 teaspoons ground cinnamon
Large pinch kosher salt
6 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup confectioners' sugar
2 to 3 tablespoons whole milk
1/2 teaspoon pure vanilla extract
Pinch kosher salt

Steps:

  • Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
  • Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush a 9-by-13-inch glass baking dish with butter; set aside.
  • Filling: In a medium bowl, stir together brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared dish; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
  • Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in dish on a wire rack, 10 minutes.
  • Glaze: Meanwhile, whisk together cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze; let cool 15 to 20 minutes more before serving.

HOMEMADE CINNAMON ROLLS RECIPE BY TASTY



Homemade Cinnamon Rolls Recipe by Tasty image

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

Provided by Scott Loitsch

Categories     Breakfast

Time 2h31m

Yield 14 servings

Number Of Ingredients 15

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
2 ¼ teaspoons active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Generously butter two disposable foil pie/cake pans.
  • In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
  • Add 4 cups (500g) of all-purpose 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 (95g) 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 cm) thick. Fix corners to make sure they are sharp and even.
  • Spread the softened butter evenly over the dough.
  • Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
  • Press the mixture into the butter.
  • Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  • Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
  • Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  • Preheat oven to 350˚F (180˚C).
  • To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
  • Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
  • While still warm, drizzle evenly with frosting.
  • Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 63 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams

OUR FAVORITE CINNAMON ROLLS



Our Favorite Cinnamon Rolls image

Our ultimate cinnamon rolls combine a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly they disappear.

Provided by Rhoda Boone

Categories     Breakfast     Bake     Cinnamon     Pastry     Birthday     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Frankenrecipe

Yield Makes 16 rolls

Number Of Ingredients 24

For the dough:
3 1/2 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons rapid-rise yeast
1/3 cup sugar
2 large eggs, room temperature, beaten
1 cup whole milk
4 tablespoons unsalted butter, plus more for greasing pan
2 teaspoons ground cinnamon
1 teaspoon kosher salt
Vegetable-oil cooking spray
For the filling:
1 1/4 cup packed dark-brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
2 cups chopped, lightly toasted pecans
For the glaze:
1 cup powdered sugar
1 tablespoon plus 2 teaspoons whole milk
1/4 teaspoon vanilla extract
Pinch kosher salt
Special equipment:
2 9-inch round cake pans

Steps:

  • Make the dough:
  • In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
  • Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
  • Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
  • While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
  • Make the filling:
  • Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
  • Make the glaze:
  • In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
  • Assemble and bake:
  • Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
  • Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
  • Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.

ITALIAN CINNAMON ROLLS



Italian Cinnamon Rolls image

Provided by Giada De Laurentiis

Time 2h40m

Yield 12 rolls

Number Of Ingredients 18

2 envelopes (4 1/2 teaspoons) active dry yeast
5 1/4 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground anise seed
1/2 cup (1 stick) unsalted butter, melted
1/2 cup heavy cream, at room temperature
1 teaspoon pure vanilla extract
2 large egg yolks
1 cup packed light brown sugar
1 1/2 teaspoons orange zest
1 teaspoon lemon zest
1 teaspoon ground anise seed
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened, plus more for the baking dish
2 cups powdered sugar
3 tablespoons freshly squeezed orange juice

Steps:

  • For the dough: Sprinkle the active dry yeast over 1 1/4 cups warm water. Allow it to sit until it becomes creamy and starts to bubble, about 2 minutes.
  • Meanwhile, in the bowl of an electric mixer, combine the flour, granulated sugar, salt and anise. Stir together with a rubber spatula. Whisk together the melted butter, heavy cream, vanilla and egg yolks in a separate bowl. Add the wet ingredients and the active yeast to the dry ingredients. Using a rubber spatula, stir together to form a rough dough. Place the bowl on the mixer with a dough hook and knead until the dough pulls away from the sides but is still soft and silky, about 10 minutes. Cover with plastic wrap and set aside to double in size, about 1 hour.
  • For the filling: Mix together the brown sugar, orange zest, lemon zest, anise, cinnamon and salt in a bowl. Dust the counter lightly with flour. Pour the dough out onto the counter and dust the top of the dough with more flour. Gently, roll the dough into a rectangle about 22 by 15 inches and a 1/3 inch thick. Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the brown sugar mixture. Starting at the end closest to you, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into twelve 2-inch rolls.
  • Butter the inside of a 9-by-13-inch glass baking dish. Place the rolls in the pan and allow to double in size, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Bake the rolls until golden brown and puffed, 30 to 35 minutes. Allow to cool slightly while preparing the glaze.
  • For the glaze: Whisk together the powdered sugar and orange juice in a small bowl. Drizzle the glaze over the rolls and serve warm.

GRANDMOM'S CINNAMON ROLLS



Grandmom's Cinnamon Rolls image

Kids and adults crave grandma's cinnamon rolls!

Provided by Tana

Time 2h5m

Yield 16

Number Of Ingredients 13

1 cup milk
¼ cup white sugar
¼ cup shortening
1 teaspoon salt
1 (.25 ounce) package yeast
¼ cup warm water
3 ½ cups all-purpose flour
1 large egg
1 cup white sugar
½ cup melted butter
3 tablespoons ground cinnamon
2 cups confectioners' sugar
2 tablespoons water, or more as needed

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

CINNAMON ROLLS



Cinnamon rolls image

Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast

Provided by Barney Desmazery

Categories     Breakfast

Time 1h20m

Number Of Ingredients 14

500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp ground cinnamon
50g golden caster sugar
200ml warm milk
2 eggs
100g butter, softened, plus extra for the tin
2 tbsp golden syrup
150g light brown soft sugar
2 tbsp ground cinnamon
125g butter, at room temperature
50g soft cheese
50g icing sugar
¼ tsp vanilla extract

Steps:

  • Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
  • Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
  • Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
  • Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
  • Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

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