CINNAMON MINCEMEAT BUNS
My grandmother gave me this recipe a long time ago. Whenever I make these old-fashioned spiced rolls, I get rave reviews from family and friends.
Provided by Taste of Home
Time 1h5m
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water. Beat in sugar, salt, oil, egg and 1 cup flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate 4 hours., Crumble mincemeat into a small saucepan; add cider. Bring to a boil; cook and stir for 1 minute. Remove from the heat. Cool completely. Combine brown sugar and cinnamon; set aside., Punch dough down. Turn onto a floured surface. Roll into a 16-in. x 12-in. rectangle. Spread filling to within 1/2 in. of edges; sprinkle with brown sugar mixture. Dot with butter. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 16 rolls. Place cut side up in two greased 9-in. round baking pans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over warm rolls.
Nutrition Facts : Calories 253 calories, Fat 6g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 324mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING
Steps:
- For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
- Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
- Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
- Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
- For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
- Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
- To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
- Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F.
- Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. 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 8 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 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
BEST EVER CINNAMON BUNS
Best Ever!
Provided by re
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 24
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
- Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
- Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
- Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g
MINCEMEAT STICKY BUNS
Yield Makes 9 buns
Number Of Ingredients 5
Steps:
- Grate enough orange zest to measure 1 teaspoon , then squeeze juice from orange. Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 hour.
- Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 16- by 10-inch rectangle. Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar and crumble mincemeat evenly over sugar. Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal, then cut log crosswise into 9 equal slices. Arrange slices, a cut side down and about 1 1/2 inches apart, in baking pan. Cover pan with a sheet of wax paper and then a kitchen towel and let buns rise in a warm draft-free place until they fill pan, about 1 1/4 hours.
- Put oven rack in middle position and preheat oven to 375°F.
- Remove kitchen towel and wax paper from baking pan and bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more. Cool slightly in pan on a rack, about 5 minutes. Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter. Carefully lift pan off buns. Cool buns to warm.
MINCEMEAT CHELSEA BUNS
Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze
Provided by Good Food team
Categories Treat
Time 1h2m
Yield Makes 8 buns
Number Of Ingredients 17
Steps:
- Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough - it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size - this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step.
- Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size - about 30 mins. Sprinkle over the demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with ½ tbsp water and brush over the buns, then leave to cool.
- Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days.
Nutrition Facts : Calories 596 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 106 grams carbohydrates, Sugar 67 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
EASY CINNAMON BUNS
What a treat for the kids when they come home from school or for a Sunday brunch. There will never be any of these left over! They are crispy on the outside and lovely and soft inside. Very tasty
Provided by Bergy
Categories Quick Breads
Time 32m
Yield 12 cinnamon buns
Number Of Ingredients 12
Steps:
- Spray a 9 inch baking pan and preheat oven to 425°F.
- In a small bowl mix the filling ingredients together, mixing well.
- In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
- Add yogurt and oil, mix well together until you have formed a dough.
- On a lightly floured surface knead the dough 8-10 times.
- Roll the dough out to a 8" x 10" rectangle.
- Brush dough with margarine and sprinkle the filling evenly over the dough.
- Roll up jelly roll fashion, Pinch seam to seal.
- Cut into 12 1-inch pieces.
- Place rolls slightly touching in the prepared baking pan.
- Bake for approx 17 minutes or until golden.
- Place on wire rack for 10 minutes.
- Serve warm.
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- Place the milk, vanilla extract and butter in a small pan and heat, stirring, until the butter has melted and the mixture is just boiling. Remove from the heat and leave to cool until lukewarm (scalding the milk makes the bread softer).
- Place the flour in a large bowl, add the sugar and salt to one side and the yeast to the other, make a well in the middle and add the egg and the lukewarm milk. Stir until it forms a dough then turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a lightly greased bowl, cover and leave to rise in a warm place for an hour or two until doubled in size, or in the fridge overnight.
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- Rolls/Buns: 2 to 3 hours before you want to start your cinnamon buns, take the starter out of the fridge and feed it with 90g filtered water and 90g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It's now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
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- In a large bowl combine yeast mixture, milk mixture and egg. Stir in flour a little at a time and knead on lightly floured surface about 8 min. Or using your mixer and the dough hook, proceed to do the same, letting the mixer do all the kneading instead.
- Cover and let rise about 1 hr then punch down the dough and then roll it out into a square that’s 16 inches by 10. The 16 inches is what is going to be 16 one inch wide cinnamon buns by the time we are done. The other length is what will “roll up”, make sense? So roll it out according to what you wish.
- Brush with the melted butter for the filling, spread the cup of mincemeat over it evenly then sprinkle the brown sugar over the top.
- Roll it up, pinching the dough together at the end to seal up the buns, then using a knife mark 16 equal lines. Use a serrated knife or the thread trick to cut them out.
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