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.
T.J. CINNAMON'S CINNAMON ROLLS
I LOVE these rolls, unfortunately they don't have a store anywhere near my house but luckily I stumbled upon a copycat recipe. I'm not allowed to make any other cinnamon roll!
Provided by Shy617
Categories Yeast Breads
Time 3h20m
Yield 14 rolls, 14 serving(s)
Number Of Ingredients 16
Steps:
- For dough, dissolve yeast in water with 1/2 tsp sugar, let stand 5 minutes.
- In mixing bowl combine, 3 cups flour, 1/3 cups sugar and salt.
- At low speed gradually beat in milk, oil, eggs and yeast mixture.
- Beat until well blended.
- Beat in additional flour, about 1 1/2 cups until dough pulls away from sides of bowl.
- On floured surface, knead dough until smooth and elastic 8-10 minutes.
- Place in greased bowl, turning to grease top. Cover and let rise in a warm draft free place until doubled in bulk, about 1 hour.
- For filling, combine all ingredients till smooth, set aside.
- Grease 2 round cake pans.
- Punch down dough and place on lightly floured surface. Roll dough into an 18 x 10 inch rectangle
- Spread filling all over. Roll tightly from long side.
- Cut into 14 slices.
- Place 1 roll cut side up in center of each pan and arrange remaining rolls in a circle of 6 around each center roll, Cover and let rise doubled in bulk, 30-40 minutes.
- Preheat oven to 350 degrees and bake 22-27 minutes, until golden brown.
- Cool in pans 10 minutes and invert to wire racks, invert again to cool.
- For icing, whisk all ingredients till smooth drizzle over cooled rolls.
Nutrition Facts : Calories 403.7, Fat 13.6, SaturatedFat 2.5, Cholesterol 33, Sodium 269.7, Carbohydrate 65.8, Fiber 2, Sugar 35.8, Protein 5.8
CINNAMON ROLLS
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
CINNAMON ROLLS
What these cinnamon rolls lack in bells and whistles, they make up for in butter and brown sugar. As classic as can be, they are also the ultimate make-ahead breakfast treat, because they can be assembled the night before baking. The success of these rolls depends on the yeast to provide proper lift and rise, so make sure yours is still fresh and alive before diving in. Also be sure to budget a few hours for letting the dough rest and rise. This recipe calls for a 9-by-13 baking pan, but if you have a 9-inch round pan, feel free to use that instead; the rolls will be more tightly huddled together, beckoning to be pulled apart.
Provided by Alison Roman
Categories breakfast, brunch, pastries, dessert
Time 1h
Yield 9 rolls
Number Of Ingredients 15
Steps:
- Make the dough: Warm milk in a small pot over medium heat until it's warm to the touch but not yet simmering (110 degrees). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it's slightly foamy and starting to bubble, about 2 to 5 minutes. (If this doesn't happen after about 5 minutes, check the expiration date on the yeast; it might be dead.)
- Meanwhile, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.
- Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. If using the mixer, you may need to scrape the dough off the paddle. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine.
- Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it's smooth, shiny and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.)
- Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it's cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1 1/2 to 2 hours.
- Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight).
- Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about 1/4- to 1/3-inch thick.
- Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it's sticking. Drizzle with remaining butter.
- Starting at the end closest to you (the long side of the dough), roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.
- Cut log into nine even pieces, about 1 3/4-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.)
- Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1 1/2 to 2 hours.)
- Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes.
- Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it's best to err on the thicker side.
- Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 6 grams, Carbohydrate 120 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 410 milligrams, Sugar 74 grams, TransFat 1 gram
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 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
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