CLASSIC CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 rolls
Number Of Ingredients 19
Steps:
- Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
- Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
- Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
CAROL'S CINNAMON ROLLS
There's no way else to say it, these homemade cinnamon rolls are scrumptiously delicious. The raisins and nuts, mixed with brown sugar, cinnamon, and butter is the perfect filling. We opted for pecans and loved the crunch. Not a fan of raisins or nuts? No worries, leave them out. These cinnamon rolls will be just as good. The...
Provided by Carol Jesmer
Categories Sweet Breads
Time 2h
Number Of Ingredients 22
Steps:
- 1. For rolls, place ingredients in machine following the order of your machine.
- 2. Set on dough cycle.
- 3. After dough cycle, remove from machine and place on a lightly floured surface.
- 4. Roll out to about a 17 x 10 rectangle.
- 5. For filling, mix brown sugar and cinnamon.
- 6. Spread softened butter over dough.
- 7. Sprinkle with brown sugar and cinnamon mixture.
- 8. I add nuts and raisins.
- 9. Roll tightly from the long end.
- 10. Pinch the edges closed when completely rolled.
- 11. Slice the dough into about 1/2 inch slices or larger depending on how big you want to make them.
- 12. Place into cake pans (I use a greased 9x13 pan). Sometimes I can get as many as 20 rolls to a batch. You may need two pans.
- 13. Let rise until doubled.
- 14. Bake at 350 for 15-20 minutes. Do not overbake.
- 15. For frosting, combine the frosting ingredients.
- 16. Spread on warm rolls.
- 17. They are best if eaten fresh, but 10 -15 seconds in the microwave will soften them up.
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.
CAROLE'S CINNAMON ROLLS
Make and share this Carole's Cinnamon Rolls recipe from Food.com.
Provided by In Ulm um Ulm...
Categories Yeast Breads
Time 3h15m
Yield 48 small rolls
Number Of Ingredients 7
Steps:
- Soften/proof yeast in the lukewarm water and set aside.
- Pour scalded milk on the sugar, salt and shortening. Let sit until lukewarm.
- Then add 2 C sifted flour - mix thoroughly.
- Add 1 beaten egg and the yeast and water to flour mixture - beat well.
- Add up to 3 ½ C flour (that much is never needed - start with 2 C).
- Kneed on board until smooth-still kind of sticky (not too stiff).
- Put in greased bowl and cover - let rise until double (1-2 hours).
- When finger dent stays - Punch down. (At this point, you may grease and refrigerate).
- Punch and let rise again ... OR make rolls and let them rise).
- Make rolls - Take half the dough, roll it out in a long rectangle. Spread with butter and sprinkle generously with cinnamon and sugar. Roll lengthwise. Cut in ½ inch pieces. Place in buttered muffin tin cups. Or make a rounded coffee bread ring shape.
- Bake 375 º 12-15 minutes.
- These freeze well.
- Frost with powdered sugar frosting.
Nutrition Facts : Calories 21.6, Fat 1.3, SaturatedFat 0.4, Cholesterol 4.2, Sodium 99.9, Carbohydrate 2.3, Fiber 0.1, Sugar 2.1, Protein 0.3
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
Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast
Provided by Barney Desmazery
Categories Breakfast
Time 1h20m
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
- Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
- Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
- Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
- Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.
Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
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THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 Total Time 2 hrs 20 minsCuisine American
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
GRANDMA CARROLL'S CINNAMON ROLLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 559 per servingServings 12
- In a 2-quart pan over medium heat, heat milk to lukewarm. In a large bowl, dissolve yeast in 1 cup warm (110°) water. Let stand 5 minutes.
- If using a heavy-duty mixer: With the paddle attachment, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Beat on high until slightly stretchy, about 2 minutes. Switch to dough hook and, on medium speed, beat in 1 1/2 cups more flour until a stiff dough forms. Continue beating until dough pulls cleanly from bowl, 5 to 7 minutes longer; if dough is still sticky, add more flour, 1 tablespoon at a time.
- If mixing by hand: With a wooden spoon, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Stir vigorously until slightly stretchy, 2 to 4 minutes. Stir in 1 1/2 cups more flour until a stiff dough forms. Scrape onto a floured board and knead until smooth, elastic, and no longer sticky, about 8 minutes; add flour as required to prevent sticking. Return dough to bowl.
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