CINNABON CINNAMON ROLLS FOR THE ABM
Found this on recipegoldmine.com and LOVE it! The ingredients are similar to other cinnabon copycats on this site, but this is simplified by using the bread machine. Hope you enjoy it as much as me and my family!(=
Provided by Dreamgoddess
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
- After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.
- Filling: Mix together brown sugar and cinnamon.
- Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
- Roll tightly from long end, pinching edges closed when finished.
- Slice into sizes of your choice (I usually get 12 rolls from this).
- Place on greased cookie sheet and let rise until doubled.
- Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
- Frosting: Mix together and spread over hot rolls.
- Enjoy!
Nutrition Facts : Calories 475.4, Fat 20.2, SaturatedFat 12.2, Cholesterol 69.5, Sodium 285.4, Carbohydrate 67.9, Fiber 1.6, Sugar 34, Protein 6.6
DELICIOUS CINNAMON ROLLS (ABM)
Somehow, just the scent of cinnamon rolls bring to mind a warm and cozy house. I had a real estate agent tell me to bake something with cinnamon when showing my house. Cinnamon is comforting, so get comforting! Prep time and servings will vary. These two are guestimated.I almost forgot, I sold my house! Sometimes I add a little maple flavoring or orange juice to my icing, just for something different.
Provided by FLUFFSTER
Categories Breakfast
Time 3h25m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Add the ingredients to bread machine as recommended by manufacturer. Program for the bread cycle. When cycle is done, place dough on floured surface. Knead dough about 1 minute, then let rest for 15 minutes.
- Roll dough into a rectangle, about 15x10-inches. Spread 1/4 cup melted butter over dough to within 1 inch of edges. Then sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of dental floss, cut roll into 1-inch pieces.
- Place rolls cut side down into a greased 13x9 inch baking pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.
- Bake in preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes. While the rolls are cooling, make the icing by combining powdered sugar with 1 to 2 tablespoons milk and 1/2 teaspoons vanilla. Blend until smooth. If too thin, add more powdered sugar, too thin, add more milk, until desired consistency is reached.
- Cut apart and remove from pan.
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
- Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
- To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
- Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F.
- Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
MOM'S 100% WHOLE GRAIN AIR BUNS (ROLLS) (KNEAD DOUGH IN THE ABM)
I submitted Mom's 100% Whole Wheat Air Buns (#168802) recently, but I have done some tweaking of that recipe, (which does not contain egg or milk), and I like this one better. Unlike many whole grain breads, these rolls are delicious, soft, and light. This is a reincarnation of Mom's Air Buns #168628, which uses white flour, and is a winner in the taste and texture department, but this one is much healthier because of the added protein and fibre.
Provided by Sweet Baboo
Categories Yeast Breads
Time 3h20m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- Put egg in a 2 cup measure, whisk, and add enough warm water to come up to the 1 1/2 cup line.
- Put this water/egg mixture, oil, honey, salt, vinegar, oats and seeds, in the bucket of the bread machine.
- Sprinkle the powdered milk on top.
- In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with whole wheat bread flour.
- Put that, and another 3 cups of flour on top of the liquids.
- Add yeast to surface, and programme for "dough" cycle.
- You may need to add an additional tablespoon or two of water to give a smooth slightly sticky dough when the machine begins to knead.
- I make either 2 9" round cake pans of rolls, each with 8 rolls per pan, or one pan of rolls, and form the other half of the dough into a rounded loaf, and let both rise till double (the rolls will fill the pans).
- Bake at 350°F for 20 minutes for the rolls, and approximately 25 minutes for the loaf. The rolls will be deeply golden brown, and oh so yummy!
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
BASIC SWEET ROLL DOUGH FOR CINNAMON BUNS
This dough makes the best cinnamon rolls I have ever had, and family says it rivals "Cinnabons". This is a versatile sweet yeast dough that can be refrigerated overnight or baked the same day.
Provided by Recipe Baroness
Categories Yeast Breads
Time 1h39m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 8
Steps:
- in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. Blend at low speed until moistened. by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl.
- On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes.
- Punch dough down and divide in half. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices.
- To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight.
HEALTHY WHOLE WHEAT CINNAMON BUNS - ABM DOUGH
Nice and soft and all whole wheat. For the Oil, I've used coconut and grapeseed so far with success.
Provided by kandc88
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Add ingredients to breadmaker in the order recommended by the manufacturer, I reserve 1 cup of flour and add until the consistency is a nice soft ball.
- Let machine run through dough cycle.
- Turn out dough and split into two pieces.
- Roll out each on floured surface to approximately 12"x18" rectangle.
- Brush each with 1 tbsp oil.
- Top each with 1/2 cup succanat or sugar mixed with cinnamon.
- I also sprinkle a little salt on, but this is optional.
- Roll up each rectangle and cut each into 8 equal pieces.
- Arrange cut side up in two round pans. Bake at 325-350°F for 25-30 minutes.
- Prep time includes measuring dough ingredients and then rolling and assembling.
- Cooking includes dough prep in machine -- .
Nutrition Facts : Calories 190.1, Fat 5.8, SaturatedFat 0.8, Sodium 150.6, Carbohydrate 32.2, Fiber 4.4, Sugar 5.9, Protein 5
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