Special Cinnamon Rolls Recipes

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SPECIAL CINNAMON ROLLS



Special Cinnamon Rolls image

I found that adding instant pudding mix to my mom's delicious roll recipe really enhances the flavor. -Brenda Deveau, Cyr Plt, Maine

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 19

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
8 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
2 cups warm whole milk (110° to 115°)
2 large eggs, room temperature, lightly beaten
1/2 cup sugar
1/2 cup canola oil
2 teaspoons salt
1/4 cup butter, melted
FILLING:
1 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup raisins
1 cup chopped walnuts
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk
1/4 teaspoon vanilla extract

Steps:

  • In a bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

Nutrition Facts : Calories 364 calories, Fat 11g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 294mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 2g fiber), Protein 7g protein.

CLASSIC CINNAMON ROLLS



Classic Cinnamon Rolls image

Make your morning extra merry with a pan full of homemade buns.

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 12 Cinnamon Rolls

Number Of Ingredients 16

3/4 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon salt
4 tablespoons unsalted butter, melted, plus more for the bowl
2 large egg yolks
1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed light brown sugar
2 tablespoons ground cinnamon
1 stick unsalted butter, softened, plus more for the baking dish
2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
  • Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
  • Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

EXTRA SPECIAL CINNAMON ROLLS



Extra Special Cinnamon Rolls image

Make and share this Extra Special Cinnamon Rolls recipe from Food.com.

Provided by Olha7397

Categories     Yeast Breads

Time 45m

Yield 72 rolls

Number Of Ingredients 23

2 cups raisins
boiling water
2 tablespoons active dry yeast (2 pkgs)
1 tablespoon sugar
2 1/2 cups lukewarm water (110 F)
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon ground ginger
8 1/2-9 cups sifted all-purpose flour
2 eggs
1/2 cup shortening
2 1/2 cups brown sugar, packed
8 teaspoons ground cinnamon
1/2 cup melted butter or 1/2 cup regular margarine
1 cup heavy cream
1/2 cup brown sugar, packed
1/2 teaspoon vanilla
1 teaspoon ground cinnamon
3 cups sifted confectioners' sugar
1 dash salt
3 tablespoons melted butter or 3 tablespoons regular margarine
1 teaspoon vanilla
2 tablespoons hot milk

Steps:

  • Place raisins in bowl; add enough boiling water to cover. Let stand 5 minutes to plump. Drain off water; reserve raisins.
  • Sprinkle yeast and 1 Tablespoon sugar over lukewarm water in large mixing bowl; stir to dissolve. Add ½ cup sugar, salt, ginger, 3 cups of the flour and eggs. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Cover and let stand in warm place until foamy, about 40 minutes.
  • Add raisins and shortening to yeast mixture; mix well. Gradually stir in enough remaining flour to make a soft dough.
  • Turn dough out onto floured surface. Knead until smooth, about 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
  • Meanwhile, combine 2 ½ cups brown sugar and 8 teaspoons cinnamon in bowl; set aside.
  • Punch down dough. Divide dough in fourths. Let rest 10 minutes. Roll out each forth on floured surface to 18 x 8-inch rectangle. Spread each with one fourth of melted butter. Sprinkle each with one fourth of brown sugar-cinnamon mixture. Roll up like a jelly roll, starting at wide end. Pinch edges to seal. Cut each roll in 18 (1-inch) slices. Place slices, equally spaced, cut side down, in 3 greased 13 x 9 x 2-inch baking pans, 24 rolls in each pan. Cover and let rise in warm place until doubled, about 45 minutes.
  • Meanwhile, combine heavy cream, ½ cup brown sugar, vanilla and 1 teaspoons cinnamon in bowl; mix until blended. Spread one-third of cream mixture over each pan of rolls after they have doubled.
  • Bake in 375°F oven 25 minutes or until golden brown. Remove from pans immediately. Cool on racks. While still warm, drizzle with Vanilla Glaze. Makes 72.
  • Vanilla Glaze: Combine 3 cups sifted confectioners sugar, dash of salt, 3 Tablespoons melted butter or regular margarine, 1 teaspoons vanilla and 2 Tablespoons hot milk in bowl; beat until smooth. Add a little more milk, if necessary, to make a thin glaze.
  • Farm Journal's Complete Home Baking Book.

SPECIAL CINNAMON ROLLS



Special Cinnamon Rolls image

Make and share this Special Cinnamon Rolls recipe from Food.com.

Provided by Sweet Diva MJ

Categories     Breads

Time 1h45m

Yield 24 serving(s)

Number Of Ingredients 18

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 to 115 )
8 cups all-purpose flour
1 (3 1/2 ounce) package vanilla instant pudding mix
2 cups milk, warm (110 to 115 )
2 eggs, lightly beaten
1/2 cup sugar
1/2 cup vegetable oil
2 teaspoons salt
1/4 cup butter, melted
1 cup brown sugar, packed
2 teaspoons ground cinnamon
1 cup raisins
1 cup walnuts, chopped
glaze
1 cup confectioners' sugar
1 -2 tablespoon milk
1/4 teaspoon vanilla extract

Steps:

  • In a mixing bowl, dissolve yeast in water. Add next seven ingredients;mix well (do not knead).
  • Place in a greased bowl; turn once to grease top.
  • Cover and let rise in warm place until doubled, about 1 hour.
  • Punch down.
  • Turn onto a lightly floured surface; divide in half.
  • Roll each half into a 12-in. x 8-in.rectangle; brush with butter.
  • Combine filling ingredients; spread over dough.
  • Roll up from long side;seal seam.
  • Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans.
  • Cover and let rise until nearly doubled, 45 minutes.
  • Bake at 350 for 25-30 minutes or until golden brown.
  • Combine glaze ingredients; drizzle over rolls.
  • Cool in pans on wire racks.
  • Yield: 2 dozen.

Nutrition Facts : Calories 365.9, Fat 11.3, SaturatedFat 2.8, Cholesterol 25.6, Sodium 287, Carbohydrate 60.4, Fiber 1.9, Sugar 25.5, Protein 6.7

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