Cinnamon Buns From Heaven Recipes

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.

Steps:

• To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky.
• Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle.
• To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices.
• If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes.
• Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
• To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.

Steps:

• To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
• Turn out onto a well-floured board; knead 5-10 minutes.
• Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down dough and let rest 5 minutes.
• Roll out on floured surface into a 15 x 20 inch rectangle.
• To prepare filling: Spread dough with 1/2 cup melted butter.
• Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
• Sprinkle with walnuts and raisins, if desired.
• Roll up jellyroll-fashion and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in warm place until dough is doubled in bulk,about 45 minutes.
• Preheat oven to 350 degrees.
• Bake 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
• Spread over slightly cooled rolls.
• These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

Steps:

• Dough:.
• Combine yeast, water, and tsp of sugar. Set aside.
• Combine milk, eggs, sugar, and butter. Add yeast mixture.
• Add 1/2 of four until smooth and then add remaning flour one cup at a time. Dough will be sticky.Knead for 10 minutes.
• Place in buttered glass bowl and cover. Set in warm place and let rise until doubled.(about an hour- hour and a half).
• When doubled punch down an let rest for five minutes.
• Pans:.
• Melt 1/2 cup butter and divide evently into two pans.
• Sprinkle 1/2 cup sugar over butter in the pans.
• Filling:.
• Combine sugar and cinnamon.
• Shaping Rolls:.
• Roll dough into 15x20 in rectangle.
• Spread 1/2 cup of melted butter over dough and then sprinkle the cinnamon sugar mixure evenly over the butter. Optional: add nuts over cinnamon mixture.
• Roll the dough beginning with the long end of the rectangle. Pinch edges to seal.
• Use dental floss to cut the dough into one inch slices. You must use dental floss starting below the dough and criss cross above -- this is the key to pretty cinnamon rolls.
• Place rolls in prepared pans and let rise until doubled (45 min).
• When double, bake at 350 degrees for 25-30 minutes.
• Glaze:.
• Mix melted butter, powdered sugar, and vanilla in a sauce pan over low heat.
• When smooth, add one tbs of water at a time until you reach your desired consistancy.
• Pour glaze over rolls while hot.