Cinnamon Flat Rolls Recipes

THE BEST CINNAMON ROLLS

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.

MOM'S GOOD CINNAMON ROLLS

Steps:

• In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
• Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, until golden.

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS

Steps:

• In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
• Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
• Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
• Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
• Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
• Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
• Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
• Clean up the mess BUT leave floured counter-top AS IS.
• At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
• Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
• Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
• Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
• On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
• Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
• Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
• HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
• Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
• Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
• Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
• Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
• When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
• Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
• You have JUST entered the Pearly Gates!

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!

SOFT CINNAMON ROLLS

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.

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.

CINNAMON FLAT ROLLS

Steps:

• On a floured surface, roll each dinner roll into a 5-in. circle. Brush with oil. Grill, uncovered, over medium heat for 1 minute on each side or until golden brown (burst any large bubbles with a fork). Combine sugar and cinnamon; sprinkle over rolls.

GIANT CINNAMON ROLL SNOWMAN

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
• Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
• Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
• Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
• Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
• When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
• Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
• Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

NO-ROLL CINNAMON ROLLS

Steps:

• Allow the dough to rest at room temperature for 30 minutes on a floured surface.
• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Combine the brown sugar and cinnamon in a small bowl. Set aside.
• Roll out the dough to an 8-by-14-inch rectangle. Spread the butter over the dough. Sprinkle the brown sugar mixture over the butter and pat down lightly. With a long side facing you, make 3 vertical cuts in the dough, creating 4 equal strips, each 8 inches long and 3 1/2 inches wide. Place one strip of dough into the prepared loaf pan, sugar-side up. Repeat with the remaining strips of dough, stacking them.
• Bake until golden brown and puffed, 28 to 30 minutes. Allow to cool for 5 minutes. Invert the pan onto a serving platter and set aside until just cool enough to slice.
• To make the glaze, sift the confectioners' sugar into a medium bowl. Whisk in the milk and vanilla to make a smooth glaze.
• Slice the cinnamon roll loaf into pieces and drizzle with the glaze.

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 FLATBREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle; transfer to a lightly greased 14-in. pizza pan. Make indentations in top of dough with fingers. Spread with butter; sprinkle with brown sugar and cinnamon. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 30 minutes or until golden brown. Cool for 5 minutes; cut into wedges and serve warm.