BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST CINNAMON ROLLS
Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 12 servings
Number Of Ingredients 14
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.
THE PERFECT CINNAMON ROLL ICING
After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!
Provided by Cara McGuire
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g
HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 3h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
- Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
- Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
- Generously butter 2 9-inch (23 cm) round baking pans and set aside.
- Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
- Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
- Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
- Spread the filling evenly over the dough.
- Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
- Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
- Preheat the oven to 350˚F (180˚C).
- Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
- When the cinnamon rolls are finished, let cool for about 10 minutes.
- Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
THE PERFECT CINNAMON ROLLS
No words can describe how good these are. Optional: Refrigeration is optional. Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning.
Provided by Mebriella
Categories Breads
Time 3h30m
Yield 12-15 rolls, 12 serving(s)
Number Of Ingredients 16
Steps:
- PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
- BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
- DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
- Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
- Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
- Sprinkle with toasted pecans, if using.
- Beginning at the 15-inch side, role up dough and pinch edge together to seal.
- Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
- Cover rolls and let rise until nearly doubled, about 1 hour or so.
- Bake in a preheated 350°F oven for 25 to 30 minutes.
- For the icing: mix all the ingredients together and serve over warm rolls.
- REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!
Nutrition Facts : Calories 375.1, Fat 11.2, SaturatedFat 6.7, Cholesterol 43.4, Sodium 295.4, Carbohydrate 64.1, Fiber 2, Sugar 33.6, Protein 5.7
PERFECT CINNAMON ROLLS
Similar to Cinnabon cinnamon rolls, but better and more tender because they're homemade. :) If you're feeling particularly healthy, replace up to 1c of the all-purpose flour with whole wheat flour. Also, you can successfully use turbinado sugar in place of the granulated sugar in the dough. I use 1/3 reduced fat Philadelphia cream cheese for the frosting and 1% milk for the dough. Preparation time includes rising time: active prep time is roughly 15min. I've made this recipe using just butter instead of margarine, but this is the way it comes out best. Feel free to play around with butter vs margarine, but for the best results, try it like this first. You can feel free to experiment with these rolls. You can add the zest of one orange or lemon into the dough, add 1/2 c golden raisins soaked in rum (yum!), add 1/2 c chopped semisweet chocolate and 1/2 tsp ground cardamom into the filling... The possibilities are endless. This is my master roll recipe.
Provided by Ari Eila
Categories Breads
Time 2h20m
Yield 16 rolls
Number Of Ingredients 18
Steps:
- Heat milk to 105-110°F Place 1/4 cup of warm milk, 1 tsp of the sugar, and yeast into a small bowl. Stir well to combine. Set in a warm place for 5min. (If yeast doesn't proof, start this step over. Yeast should rise to roughly 3 times its previous depth. I like to use an instant-read thermometer for this step to make sure the milk isn't too hot or too cold.).
- Sift four cups of the flour into a large bowl. Mix in the salt. In a separate bowl, mix the yeast, remaining milk, eggs, vanilla, and slowly pour in the melted margarine. Combine wet ingredients into the flour. Let rest 5min. Turn out onto lightly floured surface. Knead dough 8-10min, adding more flour as needed. As this is a brioche dough, the dough should still be slightly sticky but shouldn't stick to your hands or work surface. (Flour is very sensitive to humidity: if it's a humid day, you'll need 5 or even 5 1/2 cups flour; on a dry day, you might get away with as little as 4.).
- Place dough into a clean, greased bowl, rolling around so that surface is slightly greased (I use extra virgin olive oil baking spray; you can also use melted butter or margarine, or any baking spray). Cover top of bowl with a clean cloth and set in a warm (65-75 F), draft-free place for 1 hour.
- Meanwhile, assemble the filling. Combine all ingredients and mix well.
- Assemble the frosting. Again, combine all ingredients and mix well. (You can choose to use a mixer for this step.).
- When dough has risen for 1 hour and doubled in size, punch down and knead gently. Roll out on a lightly floured surface to a rectangle roughly 1/2" thick, 18" x 9". Spread FILLING over the dough, leaving a bare 1" strip at the top. Roll dough up into a log, being sure to tighten it well as you go along. End with the bare strip facing down. Let sit 2min.
- Grease two baking dishes (I use 9"x9" square pyrex or 9" pyrex pie dishes).
- Cut rolls to 1/2" rounds. Arrange in baking dishes. Cover surfaces with clean dish towels, set in warm place to rise 45min.
- Preheat oven to 400°F.
- Bake 15-20min until golden brown all over. Let cool in baking dishes. Frost. Delicious with cold milk or good coffee. :).
Nutrition Facts : Calories 440.9, Fat 17.5, SaturatedFat 6.3, Cholesterol 46.7, Sodium 341.6, Carbohydrate 64.1, Fiber 2, Sugar 30.7, Protein 7.7
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- In a small bowl, stir together yeast, warm water and 1/2 teaspoon sugar. Set aside for 5 minutes to "proof". (If the mixture doesn't get foamy on top, either the yeast is bad or the water was too hot). For instant yeast, add yeast, water and sugar with everything in step 2.
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- Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and transfer to work surface. Roll it out into about a 20''x18'' rectangle.
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