Cinnamon Rolls Bhg Recipes

OUR BEST-EVER CINNAMON ROLLS

Steps:

• In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120°F to 130°F) and butter is nearly melted. Add to flour mixture. Add eggs.
• Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).
• Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling:
• In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.
• Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.
• Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes].)
• Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm. Powdered Sugar Icing
• In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency.

CINNAMON ROLLS III

Steps:

• In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.
• When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.
• Butter a 9x13-inch baking pan.
• Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in preheated oven until browned, 15 to 20 minutes.
• Stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

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 ROLLS (BH&G)

Steps:

• FOR THE SWEET DOUGH.
• In a large mixing bowl combine 1 1/2 cups (180 gms) of the flour and the yeast.
• Set aside.
• In a sauce pan heat the milk, sugar, butter and salt until it's just warm (125 degrees f).
• Add to the flour mixture and beat for a moment, slowly add eggs.
• Beat at medium/low speed for 30 seconds.
• Scrape down the bowl then beat at high speed for 3 minutes.
• Add as much of the remaining flour as possible and stir until just combined.
• (save some for the board if kneading by hand) If using a stand mixer change to dough hook and knead until smooth and elastic, 3-5 minutes.
• Can be done by hand, be cautious not to knead in too much flour or rolls will be tough.
• Form dough into a ball and place in a greased bowl covered with plastic wrap.
• Let rise in a warm, draft free place until doubled in size (60-90 minutes).
• Punch down the dough, turn out on to a lightly floured surface, divide in half.
• Allow to rest 10 minutes covered.
• FOR THE ROLLS.
• While the dough is resting, Grease and flour 2 9 x 1 1/2" round cake pans.
• Mix sugar, cinnamon and optional nutmeg or cocoa in a small bowl or plastic bag.
• On a floured surface, roll one ball out to a 12"x12" rectangle, brush 1/2 of the butter on the dough (leaving 1/2" along the edge unbuttered).
• Sprinkle 1/2 of sugar mixture and be sure it's spread evenly.
• Sprinkle on Optional apples, raisins or chips.
• Roll dough into a tight roll, seal unbuttered edge with a bit of water.
• Set aside.
• Repeat with other dough ball.
• Preheat oven to 375°F.
• Cut each log into 12 pieces and arrange in pans.
• Cover rolls and allow to rise until nearly doubled, 30-60 minutes.
• Bake for 20-25 minutes.
• Rolls will be lightly browned.
• Test for doneness with a toothpick.
• Remove from oven, allow to cool on a rack in the pans for 10 minutes.
• Remove from pan and place on rack until just warm.
• About another 10 minutes.
• FOR THE ICING.
• While rolls are cooling, sift powdered sugar into a medium bowl.
• Add vanilla extract and 2 tablespoons of liquid.
• Beat until smooth, add more liquid 1 teaspoon at a time until smooth and drizzling consistency.
• Mix in optional melted chocolate.
• Place cooled rolls on serving dish, Drizzle or pipe icing, Serve warm.