St George Cinnamon Rolls Recipes

NEWFOUNDLAND STYLE CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well incorporated.
• Add the egg and beat into the butter and sugar.
• Next, add the milk and vanilla extract. Beat to combine.
• Sift together the flour, baking powder, and salt.
• Add the dry ingredients into the wet mixture and beat well to combine.
• When a dough is formed, place the dough into the fridge to cool for 15 minutes.
• While the dough is cooling, whisk together the brown sugar and the cinnamon. Set aside.
• Once the dough has cooled, half the dough and roll dough on a lightly floured surface to 1/16th of an inch thick. Try to get the dough into a square shape - it won't be perfect!
• Use a pastry brush to brush half of the butter over the surface of the rolled dough.
• Sprinkle half of the cinnamon and brown sugar mixture over the buttered dough.
• Carefully lift the dough slightly from one end and begin rolling the dough into a long cylinder, working your way down the side of the rolled dough. Try to roll as tightly as possible without breaking or tearing the dough.
• Once rolled, use a sharp knife to slice the rolled dough into one inch slices. Place onto the prepared baking sheet, leaving two inches of space between each roll.
• Next, whisk together the egg and the water. Use a pastry brush to lightly brush the top and side of each cinnamon roll.
• Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack to finish cooling.
• Repeat with the remaining half of dough.

THE BEST CINNAMON ROLLS

Steps:

• Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
• Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
• Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
• Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

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.

ST. GEORGE CINNAMON ROLLS

Steps:

• Mix first four ingredients and let set for 15 minutes or longer in a bowl.
• Add the egg, salt, and flour.
• Knead for 1 minutes and let rise for 20 minutes.
• Roll out, spread with butter, sprinkle with cinnamon, brown sugar, and white sugar.
• Roll up and slice about 1 1/2 inches thick.
• Place in greased pan.
• Let raise for 15 minutes.
• Bake for 10-15 minutes at 375 degrees.
• Frost with favorite buttercream recipe or cream cheese frosting.

BLUEBERRY CINNAMON ROLLS

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
• Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
• Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
• Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
• Place in a well-greased bowl, turning to grease top.
• Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
• Punch dough down; turn dough out onto a lightly floured surface.
• Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
• Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
• Sprinkle with blueberries.
• Roll dough jellyroll fashion, starting at long side.
• Pinch seam to seal (do not seal ends).
• Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
• Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
• Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
• Bake at 350 degrees for 35 minutes.
• Combine powdered sugar and 2 tablespoons milk, stirring well.
• Drizzle over warm rolls.

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.