Worlds Best Cinnamon Roll Recipe

BEST CINNAMON ROLLS



Best Cinnamon Rolls image

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients: 17

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
Calories 364 calories
Fat15g fat (9g saturated fat)
Cholesterol66mg cholesterol
Sodium323mg sodium
Carbohydrate53g carbohydrate (28g sugars
Fiber1g fiber)
Protein5g protein.

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.


OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Recipe From allrecipes.com

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients: 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter
Calories392.4 calories
Carbohydrate45.3 g
Cholesterol66.1 mg
Fat21.7 g
Fiber1.9 g
Protein5.6 g
SaturatedFat10.5 g
Sodium281.9 mg
Sugar18.5 g

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. 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 8 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 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.




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2020-04-30  · More than 1700 people have given this cinnamon rolls recipe five stars, which tells you precisely how good it is — and why it's among our best cinnamon roll recipes. The dough is quick rising, thanks to instant yeast, which means you don't need to plan days in advance for this doughy, spiced treat. "Very easy and really took only 90 minutes!" wrote reviewer Christy Weber Stout. "I tried them ... ... Show details


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  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  3. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
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  1. Alton Brown's recipe calls for pantry staples. According to Alton Brown's recipe, cinnamon rolls can be made using some pretty basic kitchen ingredients, many of which I already had on hand.
  2. Alton Brown's recipe calls for pantry staples. According to Alton Brown's recipe, cinnamon rolls can be made using some pretty basic kitchen ingredients, many of which I already had on hand.
  3. Brown's overnight cinnamon rolls are meant to be prepared the day before, which makes morning prep easy. I like the idea of making these rolls in the evening, letting them chill overnight, then finishing them in the morning.
  4. I decided to try Brown's recipe one more time. After my failed first attempt, I made a second batch. This time, I tried using active yeast as a substitute for instant yeast by following the simple instructions on the yeast packet.
  5. My first attempt was a letdown, but the second batch of Brown's rolls came out excellent. These came out of the oven looking and smelling delicious. The brown sugar from the filling leaked out more in this batch and caused the bottoms of the cinnamon rolls to become slightly overdone.
  6. Ree Drummond's recipe featured unique ingredients in high enough quantities to feed a crowd. The Pioneer Woman is often whipping up recipes for a crowd on her cooking show, so it makes sense that her original recipe yields 40 to 50 cinnamon rolls.
  7. Oddly enough, this is a one-pot recipe. Although there are some mixing bowls needed for the icing, the dough is actually made in a single pot on the stove.
  8. The look and smell of these maple cinnamon rolls was unreal, and the taste was even better. Despite the mess and frustration, these rolls came out nearly perfect.
  9. Sandra Lee's cinnamon rolls were unsurprisingly quick and easy. True to her semi-homemade fame, Lee's recipe calls for frozen bread dough. My grocery store typically carries one brand of frozen white bread dough, but it was out of stock when I went shopping.
  10. The dough was harder to roll out than I expected. Biscuit dough is tough to roll out because it's so dense. But once I finally flattened it, adding the brown sugar and cinnamon filling was easy.
  11. The cinnamon rolls looked great, but the centers were too undercooked. These came out golden brown, and the lumps in the icing dissolved once they met the hot rolls.
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  2. To make the dough, heat the milk in a medium saucepan until it is just simmering and bubbles being to form around the edge of the pan. Pour the milk into the bowl of an electric stand mixer fitted with the dough hook.
  3. Add the butter, sugar and salt. Mix on low speed until the butter is melted. Let the mixture cool until warm but not hot. Add the yeast and eggs and mix until combined.
  4. Gradually add the flour until the dough clears the sides of the bowl. The dough should be soft and slightly sticky. Knead for 2-3 minutes.
  5. Transfer the dough to a large, lightly greased bowl. Cover with a clean kitchen towel or lightly greased plastic wrap and let rise until doubled, about one hour.
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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 ... ... Show details


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2013-09-21  · Instructions DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. … ...
4.8/5 (381)
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Total Time: 1 hr 55 mins
  1. DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  2. DOUGH: In a large sauce pan (or in a bowl in the microwave at 30-second increments), heat the almond milk and vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C) or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
  3. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes. Then add 1 Tbsp sugar and the salt and stir.
  4. Next add in flour 1/2 cup (68 g) at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
  5. FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted vegan butter and top with sugar and desired amount of cinnamon.
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Estimated Reading Time: 7 mins
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Total Time: 15 hrs 10 mins
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World's Best Cinnamon Roll Recipe - Fun Cheap or Free

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Jan 14, 2015 - Worlds best cinnamon rolls a bread maker makes the dough for you, so all you have to do is roll it out, sprinkle the stuff on it, roll it up, bake, and there you go. SO EASY. ... Show details


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