OUR BEST-EVER CINNAMON ROLLS
When coming from the Better Homes and Gardens Test Kitchen, the description "Best-Ever" is not mere hyperbole. To make these incredible cinnamon rolls as great as they can be, use freshly purchased cinnamon.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, combine 2-1/4 cups of the flour and the yeast. In a small saucepan, combine milk, the 1/3 cup butter, the granulated sugar, and salt. Cook and stir just until warm (120°F to 130°F) and butter is nearly melted. Add to flour mixture. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-1/4 to 2-3/4 cups flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining 2-1/4 to 2-3/4 cups flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1-1/2 to 1 3/4 hours).
- Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan; set aside. For filling:
- In a small bowl, combine brown sugar, the 1/4 cup flour, and the cinnamon. Using a pastry blender, cut in the 1/2 cup butter until crumbly.
- Roll dough into an 18x12-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along a long side. Sprinkle with raisins and pecans. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan.
- Cover loosely with plastic wrap, leaving room for rolls to rise. Chill for 2 to 24 hours. Let stand, uncovered, at room temperature for 30 minutes before baking. (Or for immediate baking, don't chill rolls. Instead, cover loosely; let rolls rise in a warm place until nearly double in size [about 45 minutes].)
- Preheat oven to 375°F. Break any surface bubbles with a greased toothpick. Bake for 25 to 30 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan. Drizzle with Powdered Sugar Icing. Serve warm. Powdered Sugar Icing
- In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make an icing of drizzling consistency.
THE BEST HOMEMADE CINNAMON ROLLS EVER!
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
Provided by Rachel Farnsworth
Categories Dessert
Time 2h14m
Number Of Ingredients 15
Steps:
- 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 on to a low speed.
- 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.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
- Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
- While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Nutrition Facts : ServingSize 1 roll, Calories 372 kcal, Carbohydrate 46 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 370 mg, Fiber 1 g, Sugar 21 g
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 BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: vegan butter, almond milk, vegan butter, organic sugar, active dry yeast, flour, salt, vegan butter, brown sugar, ground cinnamon, powdered sugar, almond milk, vanilla extract
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Generously rub two disposable foil pie pans with vegan butter.
- In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 350˚F (180˚C).
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened vegan butter evenly over the dough.
- Sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 103 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, Sugar 34 grams
More about "best ever cinnamon rolls recipes"
BEST EVER CINNAMON ROLLS RECIPE | SWEET TEA AND THYME
From sweetteaandthyme.com
4.8/5 (26)Total Time 3 hrs 20 minsCategory DessertsCalories 796 per serving
- In a small bowl, gently stir warm water with yeast and 1 tsp sugar. Set aside for 10 minutes until the yeast is foamy.
- Pour the milk into a saucepan and place it over over medium-high heat, whisking to ensure the milk doesn't burn at the bottom. The milk will start to steam lightly and bubble around the edges after a minute or two. Once the milk starts to bubble (don't let it boil!) remove it from the heat.
- Put the 1/3 cup of sugar, shortening, and salt into the bowl of a stand mixer. Pour scalded milk on top and whisk until well combined. Allow to cool until no longer hot, until about 110 degrees F.
- Once the milk mixture has cooled, stir two cups of flour in using the dough hook attachment on a stand mixer. Add the yeast mixture and mix until well combined, then mix in the egg and vanilla.
OUR 15 BEST CINNAMON ROLL RECIPES
From allrecipes.com
Estimated Reading Time 6 mins
- Ninety Minute Cinnamon Rolls. 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.
- Homemade Gluten-Free Cinnamon Rolls. If you can't or just don't eat gluten, the time may come that you do still crave these decadent pastries.
- Cinnamon Rolls III. If you have a bread machine, this cinnamon rolls recipe is for you. You'll make the dough (often the most intimidating part of the recipe) in your machine.
- Clone of a Cinnabon. The name tells you what to expect: the ooey gooey, doughy sensation that is the cinnamon roll from a mall food court. But, with this recipe, you need not leave your house.
- Overnight Cinnamon Rolls I. Making cinnamon rolls is a bit of a waiting game. You need to give the dough time to rise, and then rise again so you get the airy texture that is synonymous with the perfect cinnamon roll.
- Danish Cinnamon Snails. Americans would call "cinnamon snails" cinnamon rolls, writers recipe creator malene_2. But no matter what they're called, they're every bit as sweet and spicy as you want from a classic cinnamon roll.
- Bacon-Stuffed Cinnamon Roll Bites. What could be better than a cinnamon roll with a slice or two of bacon? How about a cinnamon roll stuffed with a slice or two of bacon?
- No-Knead Cinnamon Rolls. If working with dough is a hindrance to you making homemade cinnamon rolls, this recipe offers another solution: no kneading.
- Mom's Good Cinnamon Rolls. Mom knows best, so if these are her good cinnamon rolls, we're all in for making this on a casual Saturday morning.
- Yeast-Free Cinnamon Rolls. Can't find yeast at the store or forgot to get a few envelopes the last time you were there? No worries. You can still make downright fantastic cinnamon rolls without the yeast, and what's more, you'll have them faster than if you used a traditional recipe.
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