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.
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
CINNAMON SPIRALS
I got this from a Good Housekeeping cookbook called The Great Christmas Cookie Swap Cookbook. They were a huge hit as gifts and they smell wonderful when baking. They are not very sweet so they are a nice counterbalance to chocolate cookies. I did sprinkle some extra sugar over them before baking because I like them sweeter!
Provided by buffyfan1
Categories Frozen Desserts
Time 2h12m
Yield 120 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula.
- Divide dough in half. On sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,). Repeat with remaining dough.
- Meanwhile, in a small bowl, stir sugar and cinnamon until blended.
- On lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15" by 12" rectangle. Sprinkle half of cinnamon sugar mixture evenly over dough. Starting from long side, tightly roll dough jelly-roll style. Brush last 1/2 in of dough with water to seal edge. Cut log crosswise in half. Slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut. (or freeze for 45 min.) Repeat with remaining dough.
- Preheat oven to 400*F. Remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices. Place cookies 1/2 in apart on two ungreased cookie sheets.
- Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook. Repeat with remaining two logs.
Nutrition Facts : Calories 4071.3, Fat 265, SaturatedFat 160.9, Cholesterol 738, Sodium 3520.9, Carbohydrate 385.4, Fiber 11.2, Sugar 141.5, Protein 47.9
CINNAMON-SWIRL COOKIES
Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
- Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
- Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
- Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
SPIRAL CINNAMON ROLLS
Yum Yum Yum These take some time to make, but they are well worth it. If you like, before roling the dough up, you can sprinkle with blueberries (fresh), to make blueberry cinnamon rolls.
Provided by KittyKitty
Categories Breads
Time 3h
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until the butter melts. Let cool to 105F-115°F.
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1 1/2 cups flour, and egg; bat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour.
- Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( it usually takes 8-10 minutes). Place in a well greased bowl, turning to grease top. Cober and let rise in a warm place ( about 85 degrees), free from drafts, 1 hour. Dough should double in bulk.
- Punch down dough, turn out onto a lightly floured surface. Roll into a 12 x 8 inch rectangle; spread with 2 tablespoons butter. Combine brown sugar, and cinnamon, sprinkle ove rectangle. Sprinkle with raisins, if desired. Roll dough up like a jellyroll, starting at the long side. Pinchthe seam to seal, but do nt seal the ends. Cut roll into 1 inch slices' place slices, cut side down, in a greased 8 inch sqaure pan. brush top with melted butter. Use a fork to gently lift the center of the rolls, to from a peak.
- Cover and let rise in a warm place free from drafts, about 40 minutes 9 they will NOT double in bulk). Bake at 350F for 35 minutes.COmbine powdered sugar and 2 tablespoons milk, stir well. Drizzle over warm rolls.
Nutrition Facts : Calories 221.5, Fat 6.7, SaturatedFat 4, Cholesterol 34, Sodium 150.1, Carbohydrate 37.2, Fiber 0.8, Sugar 18.5, Protein 3.5
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- Preheat oven to 375°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.
- Unroll breadstick dough and separate into 24 strips. Press each strip to flatten slightly. Press ends of two strips together to make one long strip. Repeat with remaining strips, making 12 long strips. Spread some of the butter over each long strip. In a small bowl stir together sugar and cinnamon; sprinkle over each strip. Roll each strip into a spiral, starting from a short side. Place dough spirals in prepared muffin cups, spiral sides up.
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