BEST CINNAMON ROLLS
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
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 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
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
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
CINNAMON ROLLS
Provided by Katie Lee Biegel
Time 6h15m
Yield 12 rolls
Number Of Ingredients 13
Steps:
- For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
- In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated.
- Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
- Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
- Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
- Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.
- For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.
HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY
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
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
40-MINUTE CINNAMON ROLLS RECIPE BY TASTY
This 40-minute cinnamon roll recipe is great for a weekend brunch to share with your friends. In under an hour, you could be devouring rich and yummy cinnamon rolls topped with a classic cream cheese frosting.
Provided by Katie Aubin
Categories Breakfast
Time 50m
Yield 9 cinnamon rolls
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish with nonstick spray.
- Make the dough: In a large bowl, combine the flour, milk, melted butter, egg, granulated sugar, baking powder, salt, and yeast. Mix with a rubber spatula until a shaggy dough forms. Turn out onto a clean surface and knead for about 1 minute, until mostly smooth and the dough springs back when poked. Return the dough to the bowl, cover with a kitchen towel, and let rest while you make the filling.
- Make the filling: In a medium bowl, mix together the brown sugar, melted butter, and cinnamon until combined.
- Roll the dough out on a lightly floured surface to a 12 x 16-inch rectangle.
- Spread the filling evenly over the dough. Starting with a the long edge, tightly roll the dough into a log. Cut the log into 9 even pieces.
- Transfer the cinnamon rolls to the prepared baking pan. Bake for 25 minutes, until light golden brown around the edges.
- While the cinnamon rolls bake, make the frosting: In a medium bowl, combine the cream cheese, powdered sugar, and vanilla. Beat with an electric hand mixer on medium speed until smooth and creamy.
- Let the cinnamon rolls cool for 10 minutes, then cover with the frosting.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 101 grams, Fat 6 grams, Fiber 2 grams, Protein 10 grams, Sugar 40 grams
HOMEMADE CINNAMON ROLLS RECIPE BY TASTY
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
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
NO-ROLL CINNAMON ROLLS
Nothing beats homemade cinnamon rolls--the store-bought canisters simply don't compare. When you find yourself short on time but still in the market for something homemade, try this clever recipe. Fresh pizza dough makes an excellent dupe for the rich dough traditionally used for cinnamon rolls, and this time-saving preparation means you'll be able to whip up a homemade glaze too.
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
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.
CINNAMON ROLLS RECIPE BY TASTY
There's something about a well-made pastry that's just so delightful. It could be the flaky layers of a croissant, the generous dollop of cream inside an overflowing cream puff: it's all just glorious. But what's the most glorious? The wafting smell of cinnamon from our classic cinnamon rolls. With pillowy dough, filling, and frosting all made from scratch, they'll have you humming songs of true joy.
Provided by Hedieh Rouhi
Yield 2 servings
Number Of Ingredients 15
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. 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 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 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 thick. Then, 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 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.
- Preheat the oven to 350˚F.
- 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.
- Serve warm.
NORWEGIAN CINNAMON ROLLS
Make and share this Norwegian Cinnamon Rolls recipe from Food.com.
Provided by Mizzy
Categories Breads
Time 1h50m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- use a roasting pan about 10X13 inch (or a 9X13 inches Brownie Pan).
- preheat oven to 450°F.
- Combine the flour, sugar, salt, and yeast in a large bowl.
- Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
- Mix to combine and then knead the dough either by hand or using the douhg hook of an electric mixer until it's smooth and springy.
- Form dough into a ball, place in an oiled bowl, cover with plastic wrap, and leave it to rise for about 25 minutes.
- Take on third of the dough and roll it or stretch it to fit the bottom of your pan; this will form the bottom of each bun when it has baked.
- Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of rougly 20 by 10 inches.
- Mix the filling ingredients in a small bowl and then spread the rectangle with the buttery cinnamon mixture.
- Try to get even coverage on the whole of the dough.
- Roll it up from the longest side until you have a giant sausage.
- Cut the roll into 3/4 inch slices, which should make about 20 rounds.
- Set the rounds in lines on top of the dough in the pan, swirly cut-up side up.
- Don't worry if they dont fit snuggly together as they will swell and become puffy when baked.
- Brush the rolls with egg and let rise again for about 15 minutes to let them get a little puffy.
- Put in the hot oven and bake for 20- 25 minutes (mine were ready in 20).
- The rolls should be risen and brown in color.
- remove them from the pan and leave to cool slightly on a rack- eat warm.
Nutrition Facts : Calories 234.8, Fat 11, SaturatedFat 6.6, Cholesterol 59, Sodium 55.2, Carbohydrate 29.4, Fiber 1.1, Sugar 8.6, Protein 5
GIANT CINNAMON ROLLS
As a young newlywed, I thought I'd take it upon myself to make cinnamon rolls because I thought that was the hallmark of a good baker. The rolls were dense like hockey pucks and somewhat flavorless. Our dear black lab Annie wouldn't even eat one. I practiced for a couple of months and entered a contest at the Iowa State Fair, and I won! -Cristen Clark, FoodandSwine.com
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 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 large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.
Nutrition Facts : Calories 695 calories, Fat 18g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 588mg sodium, Carbohydrate 122g carbohydrate (59g sugars, Fiber 3g fiber), Protein 11g protein.
SOFT CINNAMON ROLLS
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 Allrecipes Member
Categories Yeast Bread
Time 1h35m
Yield 12
Number Of Ingredients 9
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
Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time.
Provided by Canadian Pixie
Categories Breads
Time 2h25m
Yield 18 rolls
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water.
- Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
- Mix in enough remaining flour until dough is easy to handle.
- Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
- Divide dough in half and roll each half into a 15X9" rectangle.
- Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
- Roll both rectangles tightly and cut into 9-1 1/2" slices.
- Place in greased rectangular pan.
- Bake at 375 F for 25-30 minutes.
- Mix together glaze ingredients and apread on top of baked rolls. Serve warm.
Nutrition Facts : Calories 218.5, Fat 7.1, SaturatedFat 1.8, Cholesterol 11.4, Sodium 167.7, Carbohydrate 35.5, Fiber 1.1, Sugar 15.9, Protein 3.4
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