CLASSIC CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 rolls
Number Of Ingredients 19
Steps:
- Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
- Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
- Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
KAREN'S CINNAMON ROLLS " SIN" AMON ROLLS
Oooey gooey SINFULLY good Cinnamon Rolls! I get asked to make these and asked for the recipe ALL the time!!! They are fabulous! I hope you enjoy! I usually bake with butter in most dessert recipes but this recipe margarine makes all the difference. Cooking times includes time for rising.
Provided by kzbhansen
Categories Breads
Time 2h20m
Yield 12 Rolls
Number Of Ingredients 17
Steps:
- FOR THE ROLLS:.
- In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy.
- In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
- Add 2 cups of flour and the yeast.
- Continue mixing and adding flour until you have use 4 cups total of flour.
- Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour).
- Put into a lightly greased bowl turning once to coat the dough.
- Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
- Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
- FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges.
- Blend brown sugar, cinnamon and nutmeg in a small bowl.
- Sprinkle evenly over the margarine.
- Roll the dough jellyroll style starting at the 21-inch edge.
- Pinch the ends together.
- Grease a 15 x 10-inch pan lightly.
- Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
- Cover with a clean towel and put in warm draft free spot for 45 minutes.
- Preheat oven to 400°F.
- Bake rolls for 10-15 minutes until golden brown.
- FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.
Nutrition Facts : Calories 450.3, Fat 14.2, SaturatedFat 4.5, Cholesterol 44.5, Sodium 381.2, Carbohydrate 74.8, Fiber 2.1, Sugar 40, Protein 7
KAREN'S CINNAMON ROLLS
This recipe was shared by my co-worker, Karen. It must have come from some community cookbook long ago. Anyway, these are huge and delicious. :)
Provided by ElleFirebrand
Categories Yeast Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Fill glass measuring cup with water. Add yeast, oil and 2-3 tablespoons of sugar.
- Stir together in large mixing bowl flour, salt and remaining sugar.
- Beat eggs.
- Add both yeast mixture and eggs to flour and salt.
- Stir to combine and knead until soft dough forms.
- Let rise, approximatey 45-60 minutes.
- Can be placed in the refrigerator overnight.
- For filling, melt butter. Mix together brown sugar and cinnamon. Roll out dough and brush with butter. Sprinkle with sugar and cinnamon mixture.
- Role tightly. Using un-flavored dental floss or a serrated knife, slice into 1 to 1 1/2-inch rolls. Place cut side up in 9 1/2 X 13-inch pan. Let rise until doubled in size.
- Bake at 350 for approximately 30 minutes or until browned.
- For frosting, mix beat together cream cheese, butter, vanilla and powdered sugar until smooth. Frost cool cinnamon rolls.
Nutrition Facts : Calories 616.3, Fat 24, SaturatedFat 12.4, Cholesterol 84.9, Sodium 767.9, Carbohydrate 89.8, Fiber 2.5, Sugar 33, Protein 10.6
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