Absolutely Sinful Cinnamon Rolls Food

SIMPLY SINFUL CINNAMON ROLLS

Steps:

• Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
• Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
• Then add eggs and yeast mixture and a couple cups of flour and beat again.
• Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
• Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
• Add more of the flour, as needed.
• Place dough in a greased bowl, turning once to grease all sides.
• Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
• Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
• Punch down dough again.
• Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
• Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
• Spread with one fourth the cinnamon sugar mixture.
• Roll up; roll tightly; Pinch edges; Cut into slices.
• Place in greased pan and let rise until double in size, 45-60 minutes.
• Bake in a 350 degree preheated oven for 20-25 minutes.
• Frost with a powdered sugar glaze or light amount of canned vanilla frosting.

ABSOLUTELY SINFUL CINNAMON ROLLS

Steps:

• 1. DOUGH: Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
• 2. Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
• 3. FILLING: Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon. (I rolled my dough to about a 12x15 rectangle)
• 4. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden. (The pan I used was an aluminum 13x9)
• 5. IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
• 6. FROSTING: Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting! 15 points per roll

SINFUL CINNAMON ROLLS

Steps:

• 1. Turn oven on to 200 degrees for 3 minutes and then turn off. Dissolve yeast in water in a small bowl, mix and let sit for about 10 minutes or till bubbly. Beat eggs, sugar and salt in a mixing bowl. (I used my Kitchenaid with the paddle attachment). Then add the yeast mixture. Add 1 cup of flour and beat on high for about a minute or until smooth. Add 1 stick of melted butter, mix well. Then add 3 1/2 cups of flour in 1/2 cup increments (I switch to my dough hook at this point, or you can mix in flour and knead by hand). Knead the dough 5 minutes with a mixer or 8-10 minutes by hand.
• 2. Place the dough in a greased bowl and cover. Place a towel on oven rack and put covered bowl in warm oven on top of towel. Let dough rise until doubled, about 45 minutes to an hour.
• 3. Remove from oven and punch down dough. On a lightly floured surface, roll dough into a rectangle until its about 3/4-in thick.
• 4. Mix cinnamon and brown sugar together. Spread remaining 1/2 stick of melted butter over the dough and sprinkle the sugar mixture over the butter. (At this point you could add raisins, or chopped pecans if you wish). Roll dough into a log shape and cut into pinwheels according to how thick you want them.
• 5. Put close together in a greased 9x13 pan and brush lightly with butter. Cover and let sit for 30 minutes. Bake at 375 degrees for about 20 - 25 minutes or until they start to brown. Start checking them at 20 minutes. They won't rise much while sitting in the pan, but they bake up beautifully.
• 6. Mix glaze ingredients together and drizzle over hot rolls. You may want to double the glaze if you like a little more.

ABSOLUTELY SINFUL CINNAMON BUNS

Steps:

• 1. Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.
• 2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour. (Cover the bowl with plastic wrap and then wrap the whole bowl in a large towel and let sit on your counter for rising)
• 3. Next, stir together 1/2 cup flour, the baking powder, baking soda, and salt. Add to above mixture and stir till well mixed (a minute or so)
• 4. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup SOFT butter on top, then sprinkle a mixture of 1/2 cup sugar and 1 tablespoon of cinnamon over the butter (leave about an inch of the dough clean so that you can seal the roll.
• 5. Preheat your oven to 350 F for a regular oven and 325 F for convection
• 6. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Grease a 9 x 13 glass baking pan. Using a piece of thread-lay it under the "tube" of dough, bring ends together and pull, and "slice" into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 350 F (or 325 F for the convection oven) for 23-25 minutes or until golden, rotating the pan at the 15 minute mark
• 7. Make an icing with 2 cups of icing sugar, 1 teaspoon of vanilla and a couple tablespoons of milk or 1/2 & 1/2. Just stir this together and pour over hot rolls.
• 8. ***IF MAKING AHEAD FOR THE MORNING: Instead of popping them into the oven, just put them straight into the fridge (without the rising after the rolls are prepared for the pan)and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes (set mine on the stove top when the oven was on for baking something else-the glass pan was quite cold), and then pop them in the oven as directed.

PIONEER WOMAN CINNAMON ROLLS 101

Steps:

• Mix milk, vegetable oil, and sugar in a pan (large soup-pot type). "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour.
• When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
• Now add 1 more cup of flour, baking powder, baking soda, and salt. Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Let's do that, shall we?.
• Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
• Now drizzle melted butter over the dough. Don't be shy; lay it on thick, baby. You know you want it. Oh, by the way? This is not non-caloric. In case anyone asks. Sprinkle sugar over the butter, followed by a generous sprinkling of cinnamon.
• Starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that's no big deal. Next, pinch the seam to the roll to seal it.
• Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls (56 rolls).
• Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.
• GLAZE:.
• While the rolls are in the oven, make the deliciously sinful maple frosting. To a mixing bowl, add powdered sugar, maple flavoring, 1/2 cup milk, 1/4 cup melted butter, brewed coffee, and salt. Stir until mixture is thick but pourable. Taste and adjust as needed.
• Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don't be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.