MOM'S GOOD CINNAMON ROLLS
I watched mom make these rolls when I was young and have always loved how easy they are to make!
Provided by MISS_MARSH
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes, until golden.
Nutrition Facts : Calories 370 calories, Carbohydrate 66.4 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 595 mg, Sugar 14.1 g
MUM'S BUNS AND CINNAMON ROLLS
MMM these still warm, with a little butter and peanut butter or jam! omg! Sensory overload in the house. Oh the smells.......... This started as my grandma's recipe on the farm in Saskatchewan. If it ain't broke... don't fix it! :) Look for my Mum's recipe for FlapJacks. She made them using leftovers of this dough.
Provided by Sue Fitzpatrick
Categories Other Breads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Melt shortening or lard and set aside. In a large bowl put the sugar and salt and add warm water to dissolve.
- 2. Add melted shortening and yeast mixture and stir. Start adding flour 2 cups at a time until too stiff to stir by hand.
- 3. Use hands to work more flour in. Turn onto floured surface and knead until a soft, smooth dough is formed.
- 4. Put into greased and floured bowl to rise. Cover dough with wax paper and a clean tea towel in warm place, out of drafts.
- 5. When doubled in size or more, take enough dough to put into the pans you are using (muffin tins, small loaf pans, etc.). Place the dough in a separate bowl or on a piece of wax paper. Recover remaining dough.
- 6. Stretch a handful of dough from main ball, twisting it off of main ball with hands (it's an acquired technique my mom kinda perfected lol). Dough will fall slightly with air and handling. *I found a photo that sort of explains how this is done. I can tell you that Mum had her dough sitting in a roasting pan on the table and she didn't stretch it that much. She sort of attacked it from one end and kept going.
- 7. Put dough in pans to rise again (covering with tea towel).
- 8. When risen, bake 15 - 20 mins. in 350 - 400°F (depending on oven). Remove from pans and cool.
- 9. Cinnamon Rolls: Mum also made cinnamon rolls with this dough. She always made enough dough to make both these and buns.
- 10. Roll out dough in a large square. Brush dough with melted butter or margarine, sprinkle with cinnamon and brown sugar.
- 11. Roll entire pastry loosly into a long tube. Herein lies the trick - mum never cut these into individual rolls with a knife because it buckled the dough. She would take a piece of butcher string and put it under the dough, bring up the ends, cross the string and pull, thus cutting the dough. She could cut a dozen rolls in super speed lol
- 12. Then lay them side by side in a pan large enough to hold them and bake as above. Mum always made 1 big cake pan full of these when she made buns. She never put icing on them. The brown sugar made a sticky and very tasty bun :)
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after 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.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
CINNAMON ROLL STICKY BUNS
Awesome cinnamon roll recipe to enjoy not only for breakfast, but anytime. This recipe stands on its own without frosting, but you can frost the rolls with your favorite type of buttercream or cream cheese frosting!
Provided by Asgard Ranch
Time 2h35m
Yield 12
Number Of Ingredients 12
Steps:
- Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
- Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
- Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
- Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
- Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
- While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.
Nutrition Facts : Calories 481.5 calories, Carbohydrate 65 g, Cholesterol 86 mg, Fat 22 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 13.4 g, Sodium 178.6 mg, Sugar 26.4 g
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
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