Dads Sinnamon Rolls Recipes

THE BEST HOMEMADE CINNAMON ROLLS EVER!

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.

DAD'S SINNAMON ROLLS

Steps:

• Mix together lukewarm milk, sugar, and salt. Add yeast and stir until dissolved. Stir in eggs, 1/2 C. softened shortening. Mix in 4 1/2 to 5 cups flour first with spoon than by hand. Add the flour in two additions, using the amount necessary to make it easy to handle. When the dough begins to leave the sides of the bowl, turn it out onto lightly floured board to knead.
• KNEAD: Fold dough over towards you. Then press down away from you with heel of hand. Give dough quarter turn, repeat until it's smooth, elastic, and doesn't stick to board.
• Place in greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise in warm, draft free spot (80 to 85 degrees) until doubled (1 1/2 to 2 hours).
• Press two fingers into dough. It will leave indentation when dough is doubled.
• PUNCH DOWN: Thrust first into dough, pulling edges into center and turn completely over in bowl.
• Roll dough into oblong 9"x18"in. Spread 2 Tbsp. softened butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon.
• Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Cut roll into 1" slices. Place a little apart in greased 13"x9" pan or 18 muffin cups.
• Cover and let rise until double in bulk (35 to 40 minutes). CAUTION: Do not let dough rise more than double after shaping. They will fall, and become coarse and open and very dry when baked. Bake until golden brown and completely baked through.
• NOTE: to test for doneness...separate a roll slightly with fork to see if well baked. TEMP:375 degrees BAKE TIME: 25to 30 minutes

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.