Mimis Homemade Cinnamon Rolls Recipes

MINI CINNAMON ROLLS RECIPE

Steps:

• In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
• In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute on HIGH in my microwave). Let the mixture come down to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
• Preheat the oven to 200 degrees.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
• Once the dough has rested, roll it out on a lightly floured surface until it measures a 24x16 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Using a pizza roller/cutter, cut out 24 strips of dough (show in pictures below). Roll each up into a tight roll.
• Place the rolls into a lightly greased 9x13 baking dish and gently place a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes.
• Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.
• Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

MIMI'S CINNAMON ROLLS AND TWISTS

Steps:

• Heat butter, milk, and sugar until butter is melted. Cool to lukewarm (should feel slightly warmer than normal skin temperature.) Meanwhile, in a separate bowl, combine flour and salt. Combine cooled butter, yeast, water, and eggs in the bowl of a heavy-duty mixer. Slowly add the flour mixture to the liquids. Change from paddle to dough hook. Mix for 4 to 6 minutes or until the dough pulls away from the sides of the bowl and crawls up the hook. Place dough into a lightly buttered bowl, turning to butter all sides, cover with a towel, and place in a warm, draft free spot for the first rise. Wait until the dough has doubled in size, about an hour. NOTE: This can vary widely depending on the strength/age of yeast and the temperature of the room. Judge this more on increase in volume rather than timing. While dough is rising, make filling. Combine sugar, brown sugar, and cinnamon, and then cut the butter in until crumbly; set aside. Butter a baking sheet; set aside. Transfer risen dough to a lightly floured surface. With a floured rolling pin, roll dough into a rectangle about 12x9-inches for 3-inch rolls. Brush off any excess flour. Top with filling mixture, leaving a clean edge around the sides. Starting at the long edge, roll tightly into a log. Using a very sharp knife, trim off the ends and cut log into 12 equal pieces for large rolls, or 24 pieces for smaller portions. Place rolls cut-side up on prepared baking sheet with edges touching. Press the top of each roll down to flatten slightly and spread the tops to partially expose the filling. Cover and set rolls aside to rise until doubled, about 45 minutes. Preheat the oven to 350°F. When dough has risen, bake at 350°F for 15 to 20 minutes or until golden brown, spinning the pan halfway through. Transfer baking sheet to a cooling rack. Cool slightly. Place the icing ingredients in a bowl. Cream until smooth. While the rolls are still warm, drizzle glaze over the top. Pull rolls apart and serve. If you have any icing left over, pass it at the table. Your guests may want to slather extra on their rolls!

MINI CINNAMON ROLL BITES RECIPE BY TASTY

Steps:

• Roll out the pie crust and cut to a rectangle shape.
• Cover with your desired amount of melted butter, sugar, and cinnamon.
• Roll the crust up.
• Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
• In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
• Enjoy!

EASY HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
• Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
• Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
• Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
• Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
• Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
• Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
• Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
• Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
• Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
• Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls.
• Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden, about 17 minutes.
• Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth.
• Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.