Mimis Cinnamon Rolls And Twists Recipes

MIMI'S CINNAMON ROLLS AND TWISTS

Steps:

• Heat butter, milk, and sugar until butter is melted. Cool to lukewarm (should feel slightly warmer than normal skin temperature.) Meanwhile, in a separate bowl, combine flour and salt. Combine cooled butter, yeast, water, and eggs in the bowl of a heavy-duty mixer. Slowly add the flour mixture to the liquids. Change from paddle to dough hook. Mix for 4 to 6 minutes or until the dough pulls away from the sides of the bowl and crawls up the hook. Place dough into a lightly buttered bowl, turning to butter all sides, cover with a towel, and place in a warm, draft free spot for the first rise. Wait until the dough has doubled in size, about an hour. NOTE: This can vary widely depending on the strength/age of yeast and the temperature of the room. Judge this more on increase in volume rather than timing. While dough is rising, make filling. Combine sugar, brown sugar, and cinnamon, and then cut the butter in until crumbly; set aside. Butter a baking sheet; set aside. Transfer risen dough to a lightly floured surface. With a floured rolling pin, roll dough into a rectangle about 12x9-inches for 3-inch rolls. Brush off any excess flour. Top with filling mixture, leaving a clean edge around the sides. Starting at the long edge, roll tightly into a log. Using a very sharp knife, trim off the ends and cut log into 12 equal pieces for large rolls, or 24 pieces for smaller portions. Place rolls cut-side up on prepared baking sheet with edges touching. Press the top of each roll down to flatten slightly and spread the tops to partially expose the filling. Cover and set rolls aside to rise until doubled, about 45 minutes. Preheat the oven to 350°F. When dough has risen, bake at 350°F for 15 to 20 minutes or until golden brown, spinning the pan halfway through. Transfer baking sheet to a cooling rack. Cool slightly. Place the icing ingredients in a bowl. Cream until smooth. While the rolls are still warm, drizzle glaze over the top. Pull rolls apart and serve. If you have any icing left over, pass it at the table. Your guests may want to slather extra on their rolls!

CAMPFIRE CINNAMON TWISTS

Steps:

• Mix sugar and cinnamon. Remove icing from cinnamon rolls; transfer to a resealable plastic bag for drizzling., Separate rolls; cut each in half. Roll halves into 6-in. ropes. Wrap each rope tightly around a long metal skewer, beginning 1/2 in. from pointed end; pinch each end to secure., Cook rolls over a hot campfire until golden brown, about 5 minutes, turning occasionally. Brush with butter; sprinkle with sugar mixture. Cut a small hole in 1 corner of icing bag. Drizzle icing over twists.

CINNAMON BUN TWISTS

Steps:

• Place all ingredients except for the butter into a medium bowl. Bring together into a rough dough, then turn out onto a work surface (do not add more flour).
• Knead the dough for 8-10 minutes. It will start off as very rough, then will come together and become smooth and elastic, and when pressed lightly with a finger, the dough should spring back slightly.
• Flatten the dough out into a rough rectangle and add the butter to the surface of the dough. This part will get sloppy, so make sure that you have a bench scraper nearby. Incorporate the butter into the dough by squeezing it and kneading it in. Keep scraping any excess butter back onto the dough and kneading it in. Don't freak out. It will all work together.
• Once the butter has incorporated into the dough, knead for a further 2-3 minutes.
• Shape the dough into a ball and then transfer to a lightly buttered bowl. Cover with plastic wrap. Leave to sit on the counter for about 20 minutes to kick start the rising process, then transfer to the fridge to rise for at least two hours, and up to overnight.
• Combine all filling ingredients in a bowl and mix until well incorporated.
• Grease a muffin pan with melted butter and a brush - you need 8 holes of the pan filled. If you are worried about the buns sticking, you can place a small piece of parchment paper into the cup of each pan to help with removal. I like to leave a gap between rolls where I can - with 8 holes in a 12 cup muffin pan there will be some with rolls next to each other.
• Turn the chilled dough out onto a lightly floured surface. Shape into a rectangle by patting down and squaring off the edges with a bench scraper. Starting with the dough in a rectangle means you are more likely to get a nice even rectangle of dough when you roll it out.
• Roll the dough to a rectangle that is 32x36cm (12.5 x 14 inches).
• Spread the dough evenly with the filling using an offset spatula. Take it right to the edges.
• Holding one of the SHORT ends of the dough, fold the dough into thirds like you would a business letter. To do this, take one end and fold it to 2/3 of the way across, then fold the other third over it. (see video at top of post for demonstration).
• You should now have a rectangle of dough that is 12cm (4.7 inches) wide and 32 cm long.
• Pat the rectangle of dough out gently just to make sure there are no air bubbles.
• Arrange the dough so one of the short sides is facing you. Cut the dough into 8 strips, each 4cm (1.5") wide (so you will be left with 8 strips each measuring 4x12cm / 1.5x4.7"
• Place the strip of dough onto a parchment paper lined sheet pan, cover lightly with plastic wrap, and chill in the fridge for 15 minutes. This helps firm up the dough and set the filling, and makes the next step a little cleaner.
• Remove the dough from the fridge. Working with one piece of dough at a time, cut the strip of dough into 3 pieces, leaving an end intact (see images). Braid the strips of dough together to form a single braid.
• Starting with the clean joined end, roll the whole braid up into a ball. Place into one of the cavities of the muffin pan.
• Repeat the process with the remaining strips of dough until you have 8 buns.
• Cover the pan lightly with plastic wrap, and leave in a warm spot until the buns are puffy and when pressed lightly with a finger, the dough an indentation is left that slowly springs back.
• Toward the end of the rising period for the buns, preheat the oven to 375°f / 190°c.
• Remove the plastic wrap from the risen buns, and brush the tops with egg wash, being careful not to drip too much down the sides or brush too much of the filling onto the dough.
• Bake the buns for 15-20 minutes, until they are golden brown. If you like, you can measure the temperature of the buns with a probe thermometer inserted into the dough. Fully baked dough reads at about 190°f / 90°c.
• Remove the buns from the oven and transfer them to a wire rack soon after removing them, so that they do not stick to the pan.
• Leave to cool on the wire rack.
• Dust with powdered sugar and serve.

CINNAMON TWISTS

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Roll into a 16x12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16x4-in. strips. Cut each strip into sixteen 4x1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 350° 15 minutes or until golden.

MIMI'S SOUR CREAM TWISTS

Steps:

• Heat sour cream to lukewarm and cool some.
• Mix yeast and 1/4 cup warm water to proof.
• Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth.
• Gradually add the other 2 cups flour--mixing well.
• Rise once till doubled.
• On a floured board roll into a 6"x24" rectangle.
• Brush with the second 2 tablespoons soft butter.
• Mix the filling together and spread over half of the rectangle.
• Fold over the other half of the dough--lengthwise.
• Cut 24 1" strips.
• Twist and place on a greased sheet.
• Let rise till doubled.
• Bake at 375 degrees for 12-15 minutes, but don't overbake.
• Remove from baking sheet and drizzle glaze over them.

MINI CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
• Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles.
• Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet.
• Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute.
• Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.