Mimis Homemade Cinnamon Rolls Recipes

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.

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!

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.

MINI CINNAMON ROLL BITES RECIPE BY TASTY

Steps:

• Roll out the pie crust and cut to a rectangle shape.
• Cover with your desired amount of melted butter, sugar, and cinnamon.
• Roll the crust up.
• Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
• In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
• Enjoy!

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.

THE BEST HOMEMADE CINNAMON ROLLS

Steps:

• Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
• Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours on counter or overnight in the refrigerator.
• Do not knead the dough.
• Roll out dough into a long, thin rectangle on a lightly floured surface.
• Spread on softened butter.
• Mix together brown sugar and cinnamon, and spread evenly over the dough.
• Tightly roll into a jellyroll shape, starting at the long end of the dough.
• Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching).
• Cover and let raise an additional 30 minutes.
• Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
• In a bowl, mix together frosting ingredients and spread over baked rolls.