St George Cinnamon Rolls Recipes

NEWFOUNDLAND STYLE CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well incorporated.
• Add the egg and beat into the butter and sugar.
• Next, add the milk and vanilla extract. Beat to combine.
• Sift together the flour, baking powder, and salt.
• Add the dry ingredients into the wet mixture and beat well to combine.
• When a dough is formed, place the dough into the fridge to cool for 15 minutes.
• While the dough is cooling, whisk together the brown sugar and the cinnamon. Set aside.
• Once the dough has cooled, half the dough and roll dough on a lightly floured surface to 1/16th of an inch thick. Try to get the dough into a square shape - it won't be perfect!
• Use a pastry brush to brush half of the butter over the surface of the rolled dough.
• Sprinkle half of the cinnamon and brown sugar mixture over the buttered dough.
• Carefully lift the dough slightly from one end and begin rolling the dough into a long cylinder, working your way down the side of the rolled dough. Try to roll as tightly as possible without breaking or tearing the dough.
• Once rolled, use a sharp knife to slice the rolled dough into one inch slices. Place onto the prepared baking sheet, leaving two inches of space between each roll.
• Next, whisk together the egg and the water. Use a pastry brush to lightly brush the top and side of each cinnamon roll.
• Bake for 10 minutes. Remove from oven and allow to cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack to finish cooling.
• Repeat with the remaining half of dough.

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.

ST. GEORGE CINNAMON ROLLS

Steps:

• Mix first four ingredients and let set for 15 minutes or longer in a bowl.
• Add the egg, salt, and flour.
• Knead for 1 minutes and let rise for 20 minutes.
• Roll out, spread with butter, sprinkle with cinnamon, brown sugar, and white sugar.
• Roll up and slice about 1 1/2 inches thick.
• Place in greased pan.
• Let raise for 15 minutes.
• Bake for 10-15 minutes at 375 degrees.
• Frost with favorite buttercream recipe or cream cheese frosting.

BLUEBERRY CINNAMON ROLLS

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
• Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
• Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
• Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
• Place in a well-greased bowl, turning to grease top.
• Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
• Punch dough down; turn dough out onto a lightly floured surface.
• Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
• Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
• Sprinkle with blueberries.
• Roll dough jellyroll fashion, starting at long side.
• Pinch seam to seal (do not seal ends).
• Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
• Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
• Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
• Bake at 350 degrees for 35 minutes.
• Combine powdered sugar and 2 tablespoons milk, stirring well.
• Drizzle over warm rolls.

CINNAMON ROLLS

Steps:

• Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
• Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
• Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
• Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
• Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.