Six Dollar Cinnamon Rolls Recipes

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.

SIX DOLLAR CINNAMON ROLLS

Steps:

• Disolve yeast in small bowl with warm water ( about 110ish or if the water feels neutral on your hand) let stand about 5 min or until frothy.
• Meanwhile, mix milks, sugar, salt, and butter together, then add yeast mixture to it.
• Add flour to wet mixture 1 cup at a time mixing it in completely each time until dough forms a ball. (It took about 5 1/2 cups for me.).
• Knead dough on floured surface for 6-8 minutes or until smooth and elastic.
• Coat with oil in bowl and cover dough to rise about 45 minutes or until double in size.
• Punch down dough.
• Roll out dough on floured surface until its about 1/2" thick and about 10"x12".
• Mix 1/2 of the butter with enough brown sugar to make a thick paste, and add nuts, zests, and pumpkin pie spice to that.
• Spread butter mixture on dough.
• Spread remaining butter on dough evenly, (in pieces), sprinkle more brown sugar and pumpkin pie spice over dough to coat.
• Roll dough tightly by the narrow end and pinch to seal.
• Spray 9"x13" pan with butter cooking spray and evenly coat bottom with oatmeal.
• Cut dough into even slices using a piece of cotton string and put into prepared pan.
• Cover and let rise again until double in size- about 45 minutes.
• Heat oven to 350 and bake rolls about 22-28 minutes until golden.
• For the glaze, mix powdered sugar with orange juice until smooth and kinda thick.
• Spread glaze on rolls while still warm.
• Enjoy!