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
OLD FASHION CINNAMON ROLLS
I came across this recipe in 1990 and make these every Christmas for client gifts. Friends request these for birthday instead of cake! I've adapted this recipe slightly according to tips and suggestions from all that receive these rolls. Please note prep time does NOT include times for dough to rise
Provided by CindiJ
Categories Yeast Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.
- Cool mixture to 110º.
- Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.
- Stir in milk mixture, eggs, 1 cup flour, and oats mixing well.
- Gradually stir in enough remaining flour to make a soft dough.
- Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
- Place in well greased bowl, turning to coat.
- Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.
- Punch dough down; cover and let rest 10 minutes.
- Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.
- Remove from heat, leaving raisins in liquid.
- Divide dough in half and roll each half to a 12 inch square.
- Spread each square with 1 tablespoon butter.
- Drain raisins.
- Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.
- Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends).
- Cut into 1 inch slices, place slices in two greased 8 inch square baking pans.
- Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.
- Bake at 375º for 15-20 minutes or until golden brown.
- Combine powdered sugar and water, drizzle glaze over warm rolls.
Nutrition Facts : Calories 260.4, Fat 11, SaturatedFat 3.8, Cholesterol 26.6, Sodium 144.8, Carbohydrate 38.5, Fiber 1.4, Sugar 23.2, Protein 3.3
CLASSIC CINNAMON ROLLS
First Place Winner at the 2008 Iowa State Fair!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 2h45m
Yield 24
Number Of Ingredients 17
Steps:
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
- Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
- Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
- Let rise 30 to 45 minutes until nearly doubled.
- Bake in preheated 350 degrees F oven for 25 to 30 minutes.
- Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 65.4 g, Cholesterol 49 mg, Fat 13.5 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 318 mg, Sugar 29.7 g
EASY NO-YEAST CINNAMON ROLLS
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from "At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery" by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
Provided by Margaux Laskey
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
- Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
- Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
- Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
- Bake for 20 to 25 minutes, or until golden.
- While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
- Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
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OLD FASHIONED CINNAMON ROLLS
From recipegirl.com
Ratings 4Calories 222 per servingCategory Breakfast
- In a large bowl, combine 2 1/4 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, butter, sugar and salt just until warm (120°F to 130°F) and butter almost melts. Add the milk mixture and eggs to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. (ALTERNATELY: You can use a stand mixer to combine the ingredients and do the kneading to follow).
- Brush the rectangles with the melted butter. In a small bowl, combine the 2/3 cup sugar and the cinnamon; sprinkle over dough rectangles. Starting from a long side, roll up each rectangle into a spiral; seal seams. Cut each spiral into 12 slices (place a length of dental floss under the roll, crisscross it at the top and pull quickly to make a neat slice). Place slices, cut sides down, on prepared baking sheets or in prepared pans.*
- In a small bowl, stir together powdered sugar, corn syrup and vanilla. Stir in enough half and half or cream to reach drizzling consistency. Drizzle glaze onto warm cinnamon rolls.
OLD-FASHIONED CINNAMON ROLLS
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- In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
- After placing slices in pan, cover tightly with plastic wrap or foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
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