MY MOM'S STICKY CINNAMON BUNS
A recipe handed down from my Mom. We tweaked and tweaked till we got it just right! If Pillsbury Hot Roll mix ever goes off the market, I'll have a lot of recipes that don't work anymore. I use it as a base for everything!
Provided by Cabin Cat
Categories Yeast Breads
Time 1h5m
Yield 12 rolls, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
- STIR in hot water, butter and egg until dough pulls away from sides of bowl.
- Turn dough out onto lightly floured surface.
- With greased or floured hands, shape dough into a ball.
- KNEAD dough for 5 minutes until smooth.
- Cover dough with large bowl' let rest 5 or 10 minutes.
- (skip steps 5 & 6 if making icing topped cinnamon buns).
- Make pan coating, if using, by mixing all together in a small bowl,.
- microwave for about a minute until blended.
- Make filling and set aside.
- At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
- TO SHAPE roll dough to about a 10" X 15" rectangle.
- SPREAD filling mixture evenly over dough.
- Starting with narrow side, roll tightly and pinch edges to seal.
- Cut into 12 or 16 even pieces and place cut side down in prepared pans.
- Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
- Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
- Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
- Cool one minute, remove from pans by flipping onto serving plate for stickies.
- You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
- NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
- The topping is only used when making sticky-style.
CINNAMON STICKY BUNS
For a generous batch of gooey cinnamon buns in a hurry, Jean Edwards of Indianapolis, Indiana says that it doesn't get much easier than this sticky bun recipe. "I enjoy giving these sweet treats to friends for a 'just because' gift," she notes. "They reheat in the microwave very well."
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, corn syrup and butter; cook and stir until sugar is dissolved. Add the pecans. Spoon into a greased 13-in. x 9-in. baking pan., In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar. Place, cut side down, over brown sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Invert onto a serving plate; serve warm.
Nutrition Facts : Calories 309 calories, Fat 16g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
MOM'S GOOD CINNAMON ROLLS
I watched mom make these rolls when I was young and have always loved how easy they are to make!
Provided by MISS_MARSH
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. 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 5 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 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes, until golden.
Nutrition Facts : Calories 370 calories, Carbohydrate 66.4 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 595 mg, Sugar 14.1 g
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.
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