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
HUMMINGBIRD CINNAMON BUNS
Inspired by the classic layer cake, these gooey-sweet cinnamon rolls are just right for a spring brunch. The addition of dehydrated potato flakes (A.K.A. instant mashed potatoes) makes the yeasted dough exceptionally tender, and helps to keep them fresh longer. Be sure to use a ripe banana for the bun's banana butter filling, as this will give you the most prominent banana flavor. Matched with brown sugar, cinnamon, ginger, and pecans--this decadent filling is a guaranteed crowd-pleaser. Meanwhile, the pineapple cream cheese icing is the perfect finishing touch.
Provided by Darcy Lenz
Categories Bread Pastries Cinnamon Roll Recipes
Time 3h50m
Yield 12
Number Of Ingredients 25
Steps:
- To prepare the dough, heat milk in a small saucepan over medium heat until temperature reaches 110 to 115 degrees F (43 to 46 degrees C). Pour milk into a small mixing bowl and stir in 1 tablespoon white sugar. Sprinkle yeast over milk mixture and whisk to combine; let stand until foamy, about 5 minutes. Whisk in egg yolks.
- Combine all-purpose flour, bread flour, potato flakes, salt, and remaining 5 tablespoons white sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture. Turn the mixer on at medium-low speed. Add butter pieces, one at a time, until all are fully incorporated. Increase speed to medium or medium-high and knead until dough is soft and smooth. This can take a few minutes; don't lose patience if the dough doesn't come together immediately.
- Coat the bottom and sides of a large mixing bowl with more butter. Form the dough into a ball and place into the greased bowl, turning the dough to coat with butter from the bowl. Cover the bowl with plastic wrap and place in a warm, draft-free place until doubled in volume, about 1 hour.
- Punch the dough down after it's risen. Place on a lightly floured surface and let rest, 15 to 20 minutes.
- To prepare the filling, combine banana, brown sugar, butter, flour, cinnamon, lemon juice, ginger, and salt in a medium mixing bowl; beat with an electric mixer at medium speed until well combined.
- Roll the dough out into a 12x18-inch rectangle. Spread the filling mixture evenly over the surface of the dough using a rubber spatula. Sprinkle pecans evenly over the filling. Starting with the long side, roll the dough into a tight cylinder. Place seam-side down and cut crosswise into 12 even slices.
- Place the rounds into a buttered 9x13-inch baking dish, crowding them so they touch. Loosely cover the pan with plastic wrap and let stand in a warm, draft-free place for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the buns.
- Bake in the center of the preheated oven, rotating pan halfway through baking, until buns are golden brown, 25 to 30 minutes. Cool for 5 minutes before frosting.
- To prepare frosting, combine cream cheese and butter in a medium mixing bowl; beat with an electric mixer until combined and fluffy. Beat in confectioner's sugar, vanilla, and salt. Stir in pineapple until well combined. Spread the icing over the warm cinnamon rolls. Sprinkle with pecans.
Nutrition Facts : Calories 591 calories, Carbohydrate 70.4 g, Cholesterol 114.5 mg, Fat 32 g, Fiber 2.9 g, Protein 8.3 g, SaturatedFat 15.7 g, Sodium 369.4 mg, Sugar 33.5 g
APPLE HARVEST CINNAMON ROLLS
When fall rolls around, I can't wait to dive head first into all the wonderful traditions of the season including...APPLES! This cross between apple pie and cinnamon rolls sound delish...I have not tried yet, so any comments are very welcome! From Better Homes and Gardens Make Ahead Cooking.
Provided by MrsKnox2016
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine 3 cups of flour and all yeast; set aside.
- In a saucepan, heat and stir milk, 1/4 cup butter, the granulated sugar and 1 1/2 tsp salt until warm. Add to flour mixture, then add egg.
- Beat with a mixer, scraping sides of bowl. Beat on high 3 minutes. Using a wooden spoon, add as much of remaining flour as you can.
- Turn dough out onto floured surface, kneading until smooth and elastic. Shape dough into bowl and place in greased bowl, then cover and let rise until double in size (45-60 min).
- For filling, melt remaining butter, stir in brown sugar and 2 tsp cinnamon. Stir in chopped apple and apple butter. Set aside.
- Punch down dough and turn onto floured surface. Divide dough in half and left rest 10 minutes. Roll each half into a rectangle, spread half the filling onto each.
- Starting from short side, roll into a log and pinch seams. Cut into six 2-inch pieces.
- Place all pieces in a greased 9x13 pan, cover and let rise for 30 to 40 minutes. Bake at 350 degrees 35 to 40 minutes.
- Combine powdered sugar and enough apple juice to be able to drizzle over slightly cooled rolls.
Nutrition Facts : Calories 531.4, Fat 14.1, SaturatedFat 8.5, Cholesterol 53.8, Sodium 119.5, Carbohydrate 92.8, Fiber 2.9, Sugar 40.2, Protein 9
COPY CAT GREAT HARVEST CINNAMON BURST BREAD
A copycat recipe for Cinnamon Burst Bread. The light texture of the bread is wonderful. Cinnamon chips are hard to find, and the ones that I have found so far (Hershey's) do not duplicate the taste of the ones in the genuine GH bread. I found this recipe on a site that is now defunct so I am posting it here to share and for safe keeping.
Provided by Kit_Kat
Categories Yeast Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 8
Steps:
- Combine 4 cups flour, yeast and sugar in a large mixing bowl.
- Add water, eggs and oil, beat well until it has the consistencey of cake batter.
- Stir in salt, 7 more cups of flour. to bring the dough to a smooth, "bread dough" consistency.
- Knead in stand mixer with dough hook or by hand for 10 minutes.
- Add up to 1 more cup of flour if needed.
- Fold in cinnamon chips gently to avoid melting. *Alternately you could roll the divided dough into a rectangle and press the chips into the dough. Roll the dough up from the short side and tuck the ends under before placing in a greased loaf pan.
- Place dough in greased bowl, cover and let rise for one hour, or until doubled.
- Punch dough down and shape dough into four loaves.
- Allow to rise for another hour, or until doubled.
- Bake at 375 for about 30 minutes .
Nutrition Facts : Calories 1538.9, Fat 19, SaturatedFat 3.5, Cholesterol 186, Sodium 2705.6, Carbohydrate 291.4, Fiber 11.7, Sugar 26.1, Protein 45.4
FALL HARVEST CINNAMON BUNS
I got this wonderful recipes, from a home product call Earth and Wine Provisions.. I love their jams, and curds.. I changed a few ingredient to make it diabetic friendly for the holidays or just for Sunday morning with tea..
Provided by NIKKI SMITH @adorefood
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Thaw puff pastry according to package directions.
- unfold the pastry and spread 1/2 the jar over the entire surface, sprinkle half the walnuts and roll. Repeat with next sheet. Cut into 6 even rounds.
- Melt 1 tbsp of butter in the bottom of the baking dish. Place rolls in the buttered pan. Pour 2 tbsp of melted butter over rolls. Mix together sugar and cinnamon then sprinkle over the rolls. Bake for 30 minutes.
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