Chris Quick Cinnamon Rolls Recipes

QUICK 45 MINUTE CINNAMON ROLLS

Steps:

• In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
• Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
• After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.
• TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
• Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

EASY CINNAMON ROLLS

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

CHRIS' QUICK CINNAMON ROLLS

Steps:

• In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
• Cut shortening or butter in until mixture resembles course meal.
• Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
• Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
• Roll out dough into a 10-inch square; spread filling evenly over dough.
• Roll up; pinch edges to seal.
• With a sharp knife, cut into 9 pieces.
• Place in a greased 8-inch square pan.
• Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
• For icing, mix icing sugar, milk, and vanilla together.
• Glaze or drizzle with icing.

QUICK CINNAMON ROLLS - NO YEAST

Steps:

• For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
• Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Cut in softened butter (sometimes your hands are the best tools).
• Stir in milk to form a soft dough.
• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
• Spread the remaining filling on the rolled out dough.
• Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
• Bake for 20-25 min at 400°F.
• For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
• Once rolls are finished, drizzle on glaze and serve warm.

CINNAMON ROLLS

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.

BEST CINNAMON ROLLS

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.

CHRIS' CINNAMON ROLLS

Steps:

• In a large bowl, combine the yeast, evaporated milk, and half and half.
• Let stand 5-10 minutes.
• Add the sugar, 1/2 cup (1 stick) butter, salt, 2 cups flour, and 2 eggs. Beat together until very smooth.
• Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
• When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 min (or until doubled).
• In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
• Butter two 9 x 13" baking pans.
• Liberally flour a large, clean work surface.
• Punch down the dough to remove air bubbles, divide it in half, and transfer half of dough to work surface. Roll the dough out into a large rectangle about 20 x 30 inches wide.
• Spread 1/2 cup (1 stick) of softened butter over the surface of the dough, leaving a 1-inch strip on the top edge without butter.
• Evenly sprinkle half the cinnamon sugar mixture over the butter and press it down lightly into butter with your hands or the rolling pin.
• Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, moistening the 1-inch top edge and sealing it.
• Cut off any uneven ends.
• Cut roll into 12 equal pieces (a little over 2" wide each).
• Place rolls into greased 9x13 pan.
• Repeat with second half of dough.
• Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other.
• Prepare frosting right before baking rolls.
• In a bowl, using an electric hand mixer, beat together remaining 1/2 cup (1 stick) of butter and cream cheese until smooth and creamy.
• Add vanilla and lemon juice and beat until combined.
• Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for about 3-5 minutes.
• Bake rolls in preheated 350°F oven for 25-30 minutes, or until tops start to brown. Do not overbake!
• Once you remove the rolls from the oven, spread half of the frosting on top of them -- this layer will melt into the rolls.
• Once they've cooled down, spread a dollop of the remaining frosting on each roll.