GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS
Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 2 13x9 pans, 24 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3
CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY
Made with frozen bread dough, these cinnamon rolls are super-easy to make and super-tasty without all the work.
Provided by J Jones
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Lightly grease 2 round cake pans with butter.
- Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
- Bake in preheated oven until golden brown, about 25 minutes.
- Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 22.9 g, Cholesterol 8.5 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 139.3 mg, Sugar 12.2 g
APPLE RAISIN CINNAMON ROLLS
Apple Raisin Cinnamon Rolls are filled with tart apples and sweet raisins, combining the delicious flavors in the perfect breakfast treat.
Provided by Allyson
Time 1h35m
Number Of Ingredients 14
Steps:
- In a medium skillet, add butter and let melt over medium heat. Add the chopped apples and raisins; stir for 1 minute. Add brown sugar, cinnamon, and salt; stir until sugar is combined and starting to melt. Simmer while stirring occasionally for 3-4 minutes. Remove from heat and set aside to cool.
- Sprinkle flour on board or counter. Roll dough out into a large rectangle, about 18 inches by 12-14 inches. Spread apple mixture over the dough evenly. Starting from the long side, roll the dough evenly and tightly.
- Using a serrated knife, cut the dough into 1.5-2 inch slices, then set in a greased cake pan (or any baking dish is fine). Cover pan with a damp towel and set in a warm area for about an hour to let the dough rise.
- Preheat oven to 375 degrees. Place rolls in oven and bake for 20-25 minutes or until golden brown. Make your frosting while the rolls bake.
- Place all frosting ingredients in a large mixing bowl. Beat on high speed until completely combined. Spread cream cheese frosting over the top of the rolls and serve warm. Enjoy!
CINNAMON RAISIN ROLLS
Steps:
- Warm milk to 90-100 degree F. Melt butter to 90-100 degree F. Crack and beat up a room temperature egg. Combine all ingredients into a bowl or a standing mixer.
- Add dry ingredients to mixture: flour, sugar, salt, yeast and raisins. Use a dough hook to mix the dough if using a standing mixer. Or knead the dough with hand.
- Dough should not be sticky. When touch with fingers, a large clump of dough should not stick to fingers. Add more flour to dough if dough is sticky. A lot of factors (humidity, temperature, size of egg etc) can make the dough more or less wet, so the amount of flour needed may differ.
- Lightly butter large bowl (bowl must be twice or three times larger than dough) and bring dough to bowl. Cover with cloth, and let it rise for an hour, preferably in a warm spot.
- Dough should rise to ~2-3 times its original size.
- When dough has risen, use a rolling pin to flatten out dough into a 15"x12" rectangle.
- In a bowl combine softened (not melted) salted butter, brown sugar and cinnamon. Mix well.
- Spread cinnamon filling evenly onto the flattened dough.
- Gently roll dough from the long side into a long tube.
- Using a serrated knife, cut tube into 12 cinnamon rolls. Each roll will be a little over an inch thick.
- Place rolls onto a 9"x13" casserole dish lined with parchment paper, or greased with butter.
- Cover casserole dish with a towel and let rolls rise again for 30-45 minutes.
- Preheat oven to 350 degrees F.
- Remove towel. Cinnamon raisin rolls should be slightly bigger in size. Bake in oven for 22-25 minutes.
- While rolls are baking, make the glaze by combining all the ingredients under "Icing/glaze" using a hand mixture or a whisk. Add more cream cheese to make thicken the glaze and add more milk to thin out the glaze based on your preference.
- When rolls are done, let it cool for 10-15 minutes. Drizzle glaze onto the rolls.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 91 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 59 mg, Sodium 213 mg, Fiber 4 g, Sugar 21 g, Calories 561 kcal, UnsaturatedFat 5 g, ServingSize 1 serving
RAISIN CINNAMON ROLLS
It's easy to get on a roll in the morning when these cinnamony treats greet you at the table. Writes Carolyn Wolbers from Loveland, Ohio. "These tender rolls have the same sweet aroma and glistening glaze as bakery rolls...only without the guilt."
Provided by Taste of Home
Time 1h20m
Yield 18 rolls.
Number Of Ingredients 17
Steps:
- In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes., Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat 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 let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; roll into an 18x13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 288 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN BREAD ROLLS
These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy and they are ready in less than two hours.
Provided by Lola Osinkolu
Categories Breakfast/Lunch/Dinner
Time 1h50m
Number Of Ingredients 11
Steps:
- Proof the yeast by dissolving the yeast, and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
- In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter, and raisins. Mix until a soft and sticky dough is formed.
- Cover the dough and leave to rest for 15 minutes
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth, and elastic dough is formed.
- Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
- Cover the rolls with a clean kitchen towel and leave them to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
- To make the egg wash, crack one egg, and whisk with a tablespoon of water.
- Brush the bread rolls with the egg wash and place in a preheated oven, and bake at 350F for 15 to 20 minutes or till golden brown.
Nutrition Facts : ServingSize 12 pieces, Calories 235 kcal, Carbohydrate 38 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 255 mg, Fiber 2 g, Sugar 6 g
PECAN-RAISIN CINNAMON ROLLS
The tempting aroma of these freshly baked cinnamon rolls always sells them! I bake hundreds for two annual fund-raising events in our community. -Marvel Irvine, Alta, California
Provided by Taste of Home
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 19
Steps:
- In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes., Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. , Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13x9-in. baking pans., Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown. , In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.
Nutrition Facts :
AMISH CINNAMON RAISIN ROLLS
Time 1h30m
Yield about 20 rolls
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, dissolve yeast in warm water.
- Add next seven ingredients.
- Mix well and place in greased bowl.
- Cover and let rise until doubled.
- Punch down.
- Turn onto lightly floured board.
- Divide in half.
- Roll out and brush with butter, spread filling over dough.
- Roll up.
- Slice into one-inch-thick rounds, and place onto large cookie pans with sides.
- Let rise until double. Bake for 25 to"30 minutes.
- Remove from pans and cool.
- Drizzle glaze over rolls.
100% WHOLE WHEAT CINNAMON RAISIN ROLLS
These naturally dairy-free, vegan, healthy rolls beckon to bakery fresh with a tender, pull-apart texture. They are easy to make, but please note that the Prep time listed does not include the hands-off rising time. I created this recipe for REVOL bakeware.
Provided by Alisa Fleming
Time 50m
Yield 9 whole wheat rolls
Number Of Ingredients 10
Steps:
- Place the raisins in a bowl and cover with hot water.
- Place 1½ cups of the flour, the sugar, gluten, yeast, cinnamon, and salt in a large bowl and whisk to combine.
- Heat the milk beverage until very warm - about 115ºF to 130ºF. Add it to the flour mixture along with the coconut oil and applesauce. Blend until smooth (I use a hand mixer).
- Drain the raisins and stir them into batter. Add the remaining flour, ½ cup at a time, until nice soft dough forms. It should be a little tacky, but not sticky.
- Kneed the dough on a lightly floured surface for 5 to 7 minutes, to develop the gluten.
- Place the dough back in the bowl, cover and let rise in a warm area until double in size, about 1 hour.
- Punch the dough down. Divide the dough into 9 pieces and roll each into a ball. Place them in a greased 9-inch baking dish with room to rise. Cover and let rise until double in size and touching, about 1 hour (see image in post above).
- Preheat your oven to 400ºF.
- Brush the tops of the rolls with a little milk beverage, if desired. Bake the rolls for 18 to 22 minutes, or until browned on top and relatively firm to the touch.
- Let cool for 10 to 15 minutes. Cover leftovers and store at room temperature for up to 3 days. Can be individually wrapped and frozen.
SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)
I have tried countless recipes for Cinnamon Rolls trying to find the perfect recipe. This is it!! I can't ever make enough of these at home! They are so easy to make too - don't you just love bread machines!
Provided by Quest4ZBest
Categories Yeast Breads
Time 35m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
- In separate bowl combine cinnamon and sugar.
- After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
- Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.
Nutrition Facts : Calories 511.3, Fat 18.4, SaturatedFat 6.7, Cholesterol 51.8, Sodium 421.5, Carbohydrate 80.1, Fiber 2.4, Sugar 41.2, Protein 7.5
CINNAMON WALNUT RAISIN SWEET ROLL RECIPE
Steps:
- In the bowl of a stand mixer (or with your hands) combine the flour, yeast sugar, nonfat dry milk, salt, egg and water, vanilla and butter. Mix on low speed until dough starts to come together, then increase speed one notch until the dough is soft and smooth.
- Lightly coat a bowl with vegetable oil, to prevent the dough from sticking. Form the dough into a ball and place it in the bowl. Cover with a clean towel and let rise for 1 1/2 hours or until about doubled in size.
- While the dough is proofing, Preheat the oven to 300° and toast the walnuts on a sheet pan for about 15 minutes or until fragrant and toasted. Let the nuts cool, then chop them and set aside.
- Take the butter out to soften. In a small bowl, combine the brown sugar, cinnamon, cloves, nutmeg, vanilla and whisk to combine. Set aside. Measure out the raisins and set aside until you're ready to assemble the rolls.
Nutrition Facts : Calories 375 kcal, Carbohydrate 64 g, Protein 6 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 281 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
CINNAMON RAISIN BREAD
Yield Serving Size: 2 loaves (16 slices each)
Number Of Ingredients 15
Steps:
- Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast to a large bowl.
- Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
- Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
- Knead raisins into dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
- Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
- Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
- Combine brown sugar and cinnamon in a small bowl.
- Punch down dough. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
- Roll each portion into an 8" x 16" (20 cm x 41 cm) rectangle.
- Brush with melted butter, sprinkle with cinnamon mixture.
- Roll up from the short side into an 8" (20 cm) log. Press seams together. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
- Let rise in warm place until dough rises to the top of pan in centre and corners are filled (45 to 60 minutes).
- Bake at 400°F (200°C) on lower oven rack for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
BREAD MACHINE CINNAMON RAISIN SWIRL ROLLS
Leverage the power of your bread machine to do the hard kneading for you. Save your energy for eating the delicious cinnamon rolls!
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Combine the water, salt, butter, flour, raisins, yeast and sugar in the bread machine in the order recommended by machine manufacturer. Put on dough cycle. Meanwhile, prepare the filling by combining the melted butter, cinnamon, brown sugar, and walnuts. When the dough is ready, roll it out into a large rectangle. Spread it with the filling and roll up jelly roll style. Pinch the seams to seal the edges. Cut into slices. Place the rolls seam-side down on a greased baking sheet. Cover and let rise for about 30-45 minutes. Preheat oven to 350 degrees F. Bake the rolls for 30-40 minutes at 350 degrees F or until golden brown. Combine the powdered sugar, milk, and vanilla until smooth. Drizzle over the rolls while still hot. Let cool then serve.
Nutrition Facts :
APPLE RAISIN CINNAMON ROLLS
Steps:
- In your stand mixer bowl, add the yeast, 1 tsp of sugar, and lukewarm water. Let stand for a few minutes.
- When the yeast has foamed up, add the room temperature/lukewarm milk, oil, salt, ground cinnamon, sugar and 1 cup of flour. Mix with a spoon to combine.
- Put stand mixer bowl in place, add 2 more cups of flour and using the dough hook, allow the mixer to knead.
- If the dough is sticky, add flour 1/2 cup at a time.
- Let mixer knead dough for about 4 minutes and until it is no longer sticky.
- Remove dough from mixer bowl and oil the inside lightly. Place dough back in bowl, cover with a towel and let it sit in a warm spot until it has doubled in size, about 1 hour.
- After the hour has passed, punch the dough down and let it sit for a few minutes while you prepare the pan and filling.
- Line an 9" x 13" pan with parchment paper. Allow an overhang on each side so they can be easily removed from the pan when done.
- Slice apples into 3/4" pieces (see images above to get an idea of how they should look).
- Prepare raisins (see tip above).
- In a small bowl, mix the brown sugar and the cinnamon.
- Lightly flour your work surface, stretch and roll your dough into a rectangle that is approximately 12" x 18".
- Brush melted coconut oil over the entire surface.
- Sprinkle brown sugar/cinnamon mixture onto dough.
- Sprinkle raisins and then apples onto the dough.
- From the long side, firmly roll the dough. Roll slowly to ensure it is tight as can be.
- Pinch the entire length of the seam to seal and turn the entire roll seam side down so it's at the bottom.
- Slice off an inch of dough from each end.
- Slice the roll into 12 slices.
- Place each slice into the parchment lined pan. It's OK if they are close together.
- Cover with a towel and place in a warm spot. Let rise for 30 minutes.
- Preheat oven to 375°F.
- After the rolls have rested, bake for about 20 minutes or until they are lightly browned.
- Remove from oven and let sit for a few minutes in pan.
- Remove using parchment paper overhang and place on a cooling rack.
Nutrition Facts : ServingSize 1 roll, Calories 302 kcal, Carbohydrate 47 g, Protein 4 g, Fat 12 g, SaturatedFat 3 g, Sodium 107 mg, Fiber 2 g, Sugar 18 g
CINNAMON RAISIN PECAN ROLLS
I love these rolls. I've been making them for years. So yummy with a cup of coffee. I love baking these during the cooler months. They are yummy any time of year. Enjoy!
Provided by Nor Mac
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 21
Steps:
- 1. Dissolve yeast in the 1/2 cup of warm water. Add a teaspoon of sugar and mix. Cover bowl with a towel, or plate. set aside for 5 min. Yeast is active if it gets foamy on top. If it does not foam. repeat process with a new packet.
- 2. In a large bowl beat the egg with whisk. Add milk, butter, salt, and 1/4 cup of sugar.
- 3. Add 2 cups of the flour to mixture. Stir until smooth.add yeast mixture and stir in to combine well. Mix in remaining flour. Knead until combined well.
- 4. Flour surface and knead dough for 5-10 minutes on the floured surface.
- 5. Place in a buttered bowl and cover. Let the dough rise for 2 hours in a warm place. Occasionally I put my oven on 100 degree's to speed the process. It should double in size after rising.
- 6. Place dough on floured surface. Punching the dough down. Roll in to a rectangle about 14 - 16 inches long X 10-12 inches wide.
- 7. Make filling Combine sugars, cinnamon, nuts, and raisins together. spread melted butter over dough and top with filling.
- 8. Start rolling the filled dough up by Long section. Pinch the end to seal dough. Cut in to 10-12 sections.
- 9. Butter 9x13 inch pan real well. Place sections in to pan next to each other. Let then rise for another 1/2 hour, or so. BWhen risen. Place in 350 degree oven for 30 minutes, or until browned. Mix all ingrefients together for glaze. Top buns with glaze.
CINNAMON ROLL RAISIN BREAD
Steps:
- In a medium size bowl, add the lukewarm water, yeast and sugar. Mix well. In the mixing bowl place the lukewarm milk, room temperature eggs, Add the dry ingredients. Next pour in the yeast mixture and lastly the vegetable oil. With the dough hook in place, set on medium low, knead the mixture 15 minutes. You will begin to see the dough forming a stretchy formation. Remove dough from the bowl and place in a lightly oiled bowl. Cover and let raise until doubled in bulk. When dough has reached that point, turn out onto a lightly floured surface. Divide dough equally into three parts. Form into a ball and let rest 5 minutes covered. Roll out each ball into an approx. 8 x 12" rectangle. Rolling each ball together assures that the filling will be divided equally. Spread the softened butter over each of the doughs. Next mix the cinnamon and sugar and sprinkle liberally over the butter. Next comes the raisins. Roll up from the longer side jelly-roll style. Pinch seams and ends. Leave seam sides up. Hand place the dough "log" into a curled form. Pinch the end. Place each into a 9" each cake pan. Brush with beaten egg and let double in size. Bake 350 degrees for approx. 30-35 minutes or until golden brown. If you have a thermometer, insert it into the middle of the Roll Bread and if it reaches 180 degrees it is done. You may brush the top with confectionery sugar and water mixed or simply sprinkle it with confectionery sugar when cooled. Freezes well.
More about "cinnamon raisin rolls recipes"
THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS …
From ambitiouskitchen.com
5/5 Total Time 2 hrs 20 minsCategory Brunch, Indulge, Mother's Day
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
PERFECTLY PILLOWY CINNAMON ROLLS | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (563)Total Time 2 hrs 50 minsServings 8Calories 220 per serving
CINNAMON RAISIN NUT ROLLS RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
5/5 (3)Total Time 35 minsEstimated Reading Time 2 mins
CINNAMON RAISIN WHIRLS SWEET ROLLS RECIPE
From recipefaire.com
Cuisine MidwesternCategory BreadServings 12Total Time 4 hrs 5 mins
CINNAMON RAISIN ROLLS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 10 minsPublished 2011-12-29
- Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk.
- Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
- Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12-by-24-inch rectangle.
- Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices.
- Preheat the oven to 350 degrees . Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.
- Stir together the confectioners sugar, vanilla and the remaining 3 tablespoons of milk until smooth. Drizzle over the rolls and serve.
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