KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS
These are large soft tender buttery rolls, the dough is rolled up from the short end creating more layers of cinnamon filling --- Canadian members use all-purpose flour, and bread flour for U.S. members --- to speed things up place the egg in a cup with very warm water for about 15 minutes to bring to room temperature --- you may of coarse use your own favorite icing for the buns --- since every dough rises at different times, the prep times is only estimated this dough is made using egg which will need slightly more rising time then dough made without --- don't be skimpy with the butter and brown sugar mixture, the more the better! :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the dough; fit a heavy-duty stand mixer with the dough hook.
- Place 4 cups flour in the stainless steel bowl; set aside.
- Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
- Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
- Add the mixture to the bowl along with the egg.
- When the yeast is foamy add to the bowl.
- Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
- Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
- Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
- Punch down the dough and allow to rest in bowl for 5 minutes.
- In a small bowl mix together the brown sugar with cinnamon.
- Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
- Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
- Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
- Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
- Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
- Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
- Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
- In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
- Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
- Set oven to 375 degrees F.
- Bake until browned about 25 minutes.
- Cool the buns slightly then drizzle the icing over the warm buns.
CINNAMON ROLLS
Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time.
Provided by Canadian Pixie
Categories Breads
Time 2h25m
Yield 18 rolls
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water.
- Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
- Mix in enough remaining flour until dough is easy to handle.
- Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
- Divide dough in half and roll each half into a 15X9" rectangle.
- Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
- Roll both rectangles tightly and cut into 9-1 1/2" slices.
- Place in greased rectangular pan.
- Bake at 375 F for 25-30 minutes.
- Mix together glaze ingredients and apread on top of baked rolls. Serve warm.
Nutrition Facts : Calories 218.5, Fat 7.1, SaturatedFat 1.8, Cholesterol 11.4, Sodium 167.7, Carbohydrate 35.5, Fiber 1.1, Sugar 15.9, Protein 3.4
BUTTERMILK CINNAMON ROLLS
After trying a bunch of recipes, I finally found dough, filling and icing recipes that go perfectly together, are easy to make with ingredients already on hand and yield a cinnamon roll that heats up nicely the next day and tastes like they did the day you made them. My family loves these, and I hope you do too!!
Provided by SuzieQSooner
Categories Yeast Breads
Time 25m
Yield 16 Rolls, 16 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
- Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
- OR: ignore all that like I do and throw it in the dough cycle of your bread machine according to your machine's directions IF you do this and use "bread machine yeast" aka the stuff made FOR the bread machine in the little jar, use ½ tsp per cup of flour.
- In a small bowl, stir together the sugar, brown sugar, flour, butter and cinnamon.
- On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 16 pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 350 degrees.
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
- NOTE: Buttermilk powder can be used, as well as an "emergency" milk/vinegar buttermilk substitute and the rolls turn out nicely.
- 9/30/2012 Just made a variation that I am really happy with. I cut back on the buttermilk by 1/2 cup and instead added 1/2 cup of canned pumpkin and 1 tsp ground nutmeg. I proceeded as usual, adding some chopped walnuts to the filling. So, so good!
KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS
if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
- Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
- Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
- Attach the kneader blade to the heavy duty stand mixer.
- In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
- In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
- After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
- Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
- Punch down the dough then divide into 10 even pieces then shape into balls.
- Place 5 balls in each pan (4 around the edges and 1 in the middle).
- Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
- Using your hands turn the balls to coat in the butter mixture.
- For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
- Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
- Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
Nutrition Facts : Calories 221.1, Fat 10.1, SaturatedFat 5, Cholesterol 36.6, Sodium 302.1, Carbohydrate 27.5, Fiber 1.5, Sugar 1.8, Protein 5.3
KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
More about "kittencals jumbo cinnamon bunsrolls recipes"
KITTENCAL'S JUMBO CINNAMON ROLLS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (3)Calories 542 per servingServings 12
- Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start over)
- Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
HOW TO KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS
From mirabanana.blogspot.com
Reviews 11
KITTENCALS JUMBO CINNAMON BUNS/ROLLS | RECIPEBOOK
From 198.58.126.243
5/5 Category NvegOperating System Windows 7, OSX 10.6, Android 1.6Total Time 5 hrs 55 mins
CINNAMON ROLLS (BUNS) - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS RECIPE
From pinterest.com
HOMEMADE JUMBO CINNAMON ROLLS - CHEF ALLI
From chefalli.com
KITTENCALS TOP 60 RECIPES - FOOD.COM
From food.com
BIG GIANT CINNAMON ROLLS (LIKE CINNABON!) - SALLY'S …
From sallysbakingaddiction.com
KITTENCAL'S CINNAMON BUNS/ROLLS RECIPE | FOOD - RECIPEBRIDGE
From recipebridge.com
KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
KITTENCAL'S JUMBO CINNAMON BUNS/ROLLS RECIPE - FOOD.COM
From pinterest.com
KITTENCAL’S JUMBO CINNAMON BUNS/ROLLS – RECIPEFUEL | RECIPES, …
From recipefuel.com
KITTENCALS JUMBO CINNAMON BUNS RECIPES
From tfrecipes.com
JUMBO CINNAMON ROLLS RECIPE | MYRECIPES
From myrecipes.com
JUMBO CINNAMON ROLLS - THAT BREAD LADY
From thatbreadlady.com
BEST JUMBO CINNAMON ROLLS RECIPES - RECIPERT.COM
From recipert.com
BEST EVER JUMBO CINNAMON ROLLS • ZONA COOKS
From zonacooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love