Cinnamon Sugar Rolls Recipes

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.

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.

CINNAMON-SUGAR ROLLS

Steps:

• Trim store-bought pie dough into a rectangle. Spread with softened butter and sprinkle with a mixture of ground cinnamon and sugar. Roll into a log, then flatten slightly. Brush with beaten egg, sprinkle with more sugar and bake 15 to 20 minutes at 375 degrees. Cool, then slice into thin pieces.

SPLENDA CINNAMON ROLLS

Steps:

• Scald milk to 180 degrees and let cool. I add the butter and egg to help in the cooling process.
• In a bowl, dissolve yeast in warm (110 - 115 degrees) water.
• Add milk, sugar (don't substitute splenda here), salt, egg, 1/4 cup butter, and half the flour and mix until smooth.
• Add enough flour to handle easily. It is ok to add an extra 1/2 cup if necessary.
• Turn onto a floured board and knead at least 5 minutes until as smooth as a baby's skin.
• Round up in a greased bowl with the greased side up. Cover with a damp cloth and let rise in a warm (85 degrees) place until double. This may take 1 1/2 hours.
• Punch down and let rise again until almost double. This will take about 30 minutes.
• Melt the 1/3 cup butter, brown sugar and corn syrup in a baking pan over low heat until bubbly. Cook in a heavy saucepan if you are using a glass baking dish.
• Roll the dough into oblong about 15" x 9".
• Spread with softened butter and sprinkle with splenda and cinnamon sugar. Roll up tightly beginning along the long side so you end up with a 15 inch long roll.
• Cut roll into 1" slices and arrange them in baking pan.
• Cover and let rise until double. This will take about 35-40 minutes.
• Bake for 25-30 minutes in a 375 degree oven. If baking pan is glass bake at 350 degrees.
• Remove the pan from the oven and immediately turn upside down on a large tray with a cooling rack inside it. Let the baking pan stay over the rolls a minute so the sticky part can run down over the rolls.
• Enjoy!

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.