Tinas Atk Cinnamon Rolls Recipes

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

TINA'S ATK CINNAMON ROLLS

Steps:

• 1. In a small bowl, mix yeast, warm milk and 1 teaspoon sugar. Let bloom 5-10 minutes
• 2. In another bowl mix light browna dn white sugars, cinnamon, 1/8 teaspoon salt, 2 tablespoon melted butter and vanilla until mixture looks like wet sand. Set aside.
• 3. In large bowl, place flour, baking powder, salt, 3/4 teaspoon salt and 5 teaspoons sugar. Blend well.
• 4. In separate bowl blend 2 tablespoons melted butter, room temperature milk. Add the yeast mixture and blend.
• 5. Pour wet ingredients in the dry and mix to a nice dough. Dump out dough onto a floured board and knead just 2 minutes. Roll into a 9x12 rectangle. Lightly score a boarder that is 1/2 inch in all sides. Brush with another 2 tablespoons of melted butter inside the scored rectangle taking care not to extend the butter into the 1/2 inch boarder.
• 6. Press the cinnamon mixture onto the buttered part of the dough. Roll up starting at a long edge. Pinch seams and cut into 8 slices. I use dental floss to cut my dough. Grease a 9 inch round baking pan and then place a buttered circle of parchment paper in the bottom of the pan. Place the rolls in the pan. Let rest 30 minutes. Bake 23 minutes at 350 degrees.
• 7. Remove from oven. Let cool 5-10 minutes in the pan. Invert on to plate. Remove parchment, invert again onto serving plate so top side is up. Cool
• 8. Mix frosting ingredients until smooth and frost rolls with offset spatula.

CINNAMON ROLLS

Steps:

• Make the dough: Warm milk in a small pot over medium heat until it's warm to the touch but not yet simmering (110 degrees). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it's slightly foamy and starting to bubble, about 2 to 5 minutes. (If this doesn't happen after about 5 minutes, check the expiration date on the yeast; it might be dead.)
• Meanwhile, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.
• Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. If using the mixer, you may need to scrape the dough off the paddle. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine.
• Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it's smooth, shiny and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.)
• Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it's cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1 1/2 to 2 hours.
• Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight).
• Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about 1/4- to 1/3-inch thick.
• Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it's sticking. Drizzle with remaining butter.
• Starting at the end closest to you (the long side of the dough), roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.
• Cut log into nine even pieces, about 1 3/4-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.)
• Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1 1/2 to 2 hours.)
• Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes.
• Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it's best to err on the thicker side.
• Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in.