Mamaws Cinnamon Rolls Recipes

MOM'S GOOD CINNAMON ROLLS

Steps:

• In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. 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 5 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 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
• Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, until golden.

MRS. MANWARREN'S CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• For the dough: Scald the milk. In a stand mixer with the dough attachment, combine the salt, butter and 1/2 cup granulated sugar. Add the scalded milk. Add the eggs and vanilla and mix until combined.
• In a separate bowl, add the yeast to the hot water with 1 teaspoon granulated sugar. Let the yeast mixture sit for 3 minutes to make sure the yeast activates. It should foam and start to bubble.
• Add the yeast mixture to the mixer. Add 4 cups flour and Clear Jel Instant, if using, to the mixer. Mix on low speed for 3 minutes. If the dough is too sticky, add flour in 1/4-cup increments, using no more than 5 cups of flour total.
• Let the dough rise in the mixer bowl until it doubles in size, 1 to 1 1/2 hours. Punch down the dough. Roll out on a floured surface to a 12-by-8-inch rectangle.
• For the filling: Spread the melted butter on the rolled-out dough.
• In a bowl, combine the brown sugar, cinnamon and salt. Spread the filling mixture on top of the buttered dough. Lightly dust with 1 teaspoon flour.
• Roll the dough into a log. Cut the log into 8 pieces. Place in the prepared pan. Let the dough rise again until it doubles, 1 to 1 1/2 hours. Bake until golden brown, 20 to 30 minutes.
• For the glaze: Mix the confectioners' sugar, maple extract and milk in a bowl.
• Allow the cinnamon rolls to cool a bit, then drizzle with the glaze.

GRANDMA MOOG'S QUICK AND EASY CINNAMON ROLLS

Steps:

• Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry ingredients. In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, pure vanilla extract, and butter, which should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden spoon, or on the lowest speed with a mixer.
• Once the dough is holding together, turn out onto a floured board, knead for 1 minute. This dough is easy to work with-if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick. Shoot for about a 9" by 13" rectangle, just like a baking pan, but don't worry if it is a bit bigger or smaller.
• Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush, smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll from the long side, and, using a sharp knife, cut the dough as evenly as possible into 18 pieces.
• Mix the topping together in a small bowl. Use spray oil to grease a muffin pan, then divide the topping between 18 muffin tins. After dividing up the topping, place one piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a preheated 350° oven for 20-25 minutes, until golden brown.
• Remove the cinnamon rolls right away to cool, if some of the topping stays in the tin, just pull it out with a spoon and replace it on top of the muffin while it's still hot. Prepare the icing by whisking all the ingredients together while the rolls cool for at least 10 minutes,. Cinnamon Rolls look great served upside down or rightside up. Pick which you prefer, drizzle with icing and serve.

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.

MAMAW'S CINNAMON ROLLS RECIPE

Steps:

• 1. Preheat oven to 350 degrees F 2. Grease a 13x9 baking dish with butter or cooking spray, set aside 3. Sprinkle flour on your work surface 4. Once Mamaw's dough has risen and doubled in size punch it down and turn it out onto the floured surface 5. Form it into a log shape and then pat down to form a rectangle 6. Roll out the dough to 16 inches by 20 inches Cinnamon Filling 1. In a medium bowl mix the brown sugar, butter and cinnamon until an even paste if formed. 2. Very carefully spread the cinnamon filling over the dough to all the edges but one long edge. 3. Starting from the long edge with the filling to the end start to carefully roll towards the edge with no cinnamon until you make a long log. 4. Cut the end of the roll off so that you end up with a flat edge on either end. 5. Cut 1 1/2 inch to 2 inch slices. 6. Pick up each roll and carefully tuck the edge with no cinnamon under the bottom of the roll and set it in the baking pan. 7. Repeat with all the rolls (if you have extra you can bake them off in a cake pan). 8. Place in the oven and bake for 25-30 minutes or until they are golden brown. Cream Cheese Icing 1. While the cinnamon rolls are baking start your icing. 2. Place the cream cheese and butter into the bowl of a stand mixer and beat with the whisk attachment until light and fluffy. 3. Add in the confectioners' sugar on slow speed until incorporated. 4. Pour in the vanilla extract and then beat until light and fluffy. 5. As soon as the cinnamon rolls are done place 1 teaspoon of the icing onto each roll and spread it so that it melts into the cracks of the cinnamon swirl. 6. Allow the cinnamon rolls to cool for 5 to 10 minutes but not all the way then frost them with the remaining cream cheese icing.

MAMAW'S ROLLS RECIPE

Steps:

• 1. Mix the water, sugar, and yeast together in a small bowl or measuring glass. 2. In a large bowl mix together flour and salt. 3. Add in vegetable oil and start to mix. 4. Pour in dissolved yeast mixture and stir with your hands (They're gonna get messy). 5. Once it forms a ball dump onto a floured counter and knead. 6. Knead dough until it becomes smooth. 7. You may need to add a tablespoon or two more of water if the dough is too dry. 8. Once well-combined place dough in a large oiled bowl and cover with a damp cloth. 9. Place in a warm area of the house to rise for about an hour until the dough has doubled in size (I use my laundry room with the dryer running). 10. Once doubled if you poke it with your finger it shouldn't push back out. 11. Punch down dough. 12. To form even balls for your rolls split the dough in half then half each of those in half and so on and so on until you have 32 balls*. 13. Form rolls and place in a grease circular pie plate 7 around and one in a center. (I use disposable pan so I can freeze a lot). 14. Place covered in a warm place and allow to rise again for about an hour 15. Preheat oven to 350 degrees 16. Brush melted butter on the tops of the risen rolls Eating right away: 1. Place in the oven and bake for 20 min or until golden brown Freeze directions: 1. Only bake for 10 to 15 minutes until set but not golden brown yet. 2. Allow to cool completely. 3. Cover with foil and place into a gallon sized freezer bag. 4. To bake later allow to defrost completely. 5. Preheat the oven to 350 degrees. 6. Place in the oven and bake for 10-20 minutes until golden brown. Note: *If making Mamaw sized rolls divide dough into 16 even rolls and follow all remaining directions.

BEST CINNAMON ROLLS

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.

JO MAMA'S SOFT AND FLUFFY CINNAMON ROLLS

Steps:

• Start by sprinkling yeast over the 1/2 cup lukewarm water.
• In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
• Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
• Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
• When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
• Add no more flour than necessary for it not to be sticky.
• Knead for about 15 minutes.
• (I think this extended kneading help makes dough light and soft).
• Transfer to an oiled bowl and turn to coat with oil.
• Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
• While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
• Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
• Roll dough until it is 12 x 18-inch rectangle.
• Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
• Sprinkle with sugar/cinnamon filling mixture.
• Roll up dough from longer side[close to you], snug but not too tight.
• Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
• Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
• (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
• To prepare glaze, mix ingredients with 2 tablespoons warm water.
• If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
• WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
• Let dough rise until doubled again, about 45 minutes to an hour.
• Preheat oven to 350°F.
• Bake rolls for 20 to 25 minutes, until puffy and golden brown.
• Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
• FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
• Take them out to sit at room temperature for about 20 minutes before baking.
• There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.