Cinnamon Rolls Big N Soft Recipes

CINNAMON ROLLS-BIG N' SOFT

Cinnamon Rolls-Big N' Soft image

I got this recipe from an old church cookbook. I've been making these rolls for years, and they really do turn out big 'n soft! When the weather starts getting colder, I like to make these rolls, and serve them with chili..oh yum!

Provided by Hazeleyes

Categories Breads

Time 2h15m

Yield 24 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups scalded milk, cooled
1/2 cup butter
2/3 cup sugar
1 cup water
3 (1/4 ounce) packets yeast
3 eggs, well beaten
2 teaspoons salt
7 cups flour
1/2 cup butter
2 teaspoons cinnamon
1 cup sugar
1/2 cup water
4 tablespoons butter
1 teaspoon vanilla
powdered sugar

Steps:

In a large bowl, combine the butter with the warm milk. Add sugar and water. Mixture should be lukewarm.
Add the 3 packages of yeast, stir well and let stand for 15 minutes, or until it bubbles.
Add beaten eggs, salt and flour. Stir well.
Dough should be firm, you do not knead this.
Cover with a light weight kitchen towel, and let rise for one hour.
Put the dough on a lightly floured surface, and let rest for 10 minutes.
If dough is very sticky, you may add additional flour. Roll out, and spread with the 1/2 cup of softened butter, then sprinkle with the cinnamon and sugar.
Roll up, and with a sharp knife, divide dough into fourths.
Make 6 rolls from each fourth.
Put onto greased pan.
Let rise for one hour.
Bake in a 350 degrees oven for 15-20 minutes.
Cool.
For the frosting, simmer in a saucepan the water and butter. Add enough powdered sugar for spreading consistency. Add the vanilla and frost warm rolls.
Enjoy!

Nutrition Facts : Calories 293.9, Fat 11.2, SaturatedFat 6.7, Cholesterol 50.8, Sodium 296.4, Carbohydrate 43, Fiber 1.3, Sugar 14, Protein 5.5

SOFT CINNAMON ROLLS

Soft Cinnamon Rolls image

Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.

Provided by Sharon

Categories Bread Yeast Bread Recipes

Time 1h35m

Yield 12

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
¾ teaspoon salt
1 egg, room temperature
2 ½ cups bread flour
¼ cup butter, softened
1 tablespoon ground cinnamon
½ cup brown sugar

Steps:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with 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. Cover with a damp cloth and let rest for 10 minutes.
Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 28.9 g, Cholesterol 25.7 mg, Fat 4.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 181.4 mg, Sugar 10.1 g

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