Aunt Junes Bread And Cinnamon Rolls 1998 Food

SUNNY'S EASY CINNAMON ROLL BREAD PUDDING

Steps:

• For the rolls: Bake the cinnamon rolls according to the package directions (reserve the glaze). When they are cool enough to handle, cut each into fourths. Set aside.
• Preheat the oven to 350 degrees F. Coat the bottom and sides of a deep 8-inch square pan with cooking spray.
• In a large bowl, add the fruit cocktail, milk, pecans, walnuts, vanilla extract and eggs and mix together. Add the cinnamon roll pieces and stir. Let rest for a few minutes to allow the liquid to soak in.
• Pour the cinnamon roll mixture into the prepared pan. Bake until golden on top, 25 to 30 minutes.
• For the glaze and topping: Put the milk in a small microwave-safe bowl and microwave for 30 seconds. Add the espresso powder and stir until the granules dissolve. Add the reserve glaze from the cinnamon rolls and stir until combined.
• Drizzle the bread pudding with the glaze and add a dusting of cinnamon sugar. Serve with a pour of coffee over the top.

BEST CINNAMON ROLLS RECIPE

Steps:

• In a small bowl, gently stir warm water with yeast and 1 teaspoon sugar. Set aside for 10 minutes until the yeast is foamy.
• Pour the milk into a saucepan and place it over over medium-high heat, whisking to ensure the milk doesn't burn at the bottom. The milk will start to steam lightly and bubble around the edges after a minute or two. Once the milk starts to bubble (don't let it boil!) remove it from the heat.
• Put the 1/3 cup of sugar, shortening, and salt into the bowl of a stand mixer. Pour scalded milk on top and whisk until well combined. Allow to cool until no longer hot, until about 110 degrees F.
• Once the milk mixture has cooled, stir two cups of flour in using the dough hook attachment on a stand mixer. Add the yeast mixture and mix until well combined, then mix in the egg and vanilla.
• Mix in 2 more cups of flour until fully combined, then mix in 1-2 tablespoons of flour at a time until the dough is easy to handle. Knead the dough by hand on a lightly floured surface or using the dough hook on a stand mixer on low speed for 8-10 minutes until the dough is smooth, elastic, and no longer sticking to the sides of the bowl, adding a little extra flour if needed.
• Once the dough is kneaded, place it into a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for about 1 1/2 hours or until doubled in size.
• Once doubled in size, punch down the dough and roll it out on a lightly floured work surface into a large rectangle. The dough should be about 1/4 inch thick or about 12x18 inch rectangle.
• Spread the softened butter all over the dough, leaving an inch around the edges bare. Mix the brown sugar and ground cinnamon in a mixing bowl until well combined, then sprinkle generously over the butter.
• Roll the dough up tightly, starting at the widest side. Cut the roll of dough into 12 equal pieces and place each piece in a greased 9x13 baking pan or two greased 9 inch pie dish. Cover with plastic wrap and allow to rise in a warm place for about 45 minutes.
• Preheat oven to 375 degrees F.
• Place cinnamon rolls in the oven and bake for about 25 minutes or until the cinnamon rolls are cooked through. Cover loosely with foil after about 10-15 minutes to prevent too much browning.
• Once the cinnamon rolls are done, remove from oven and set aside to cool for 10 minutes.
• In a medium-sized mixing bowl, whisk the cream cheese and butter together until smooth. Mix in the powdered sugar and vanilla extract until fully combined. Then mix in the milk, adding more as needed until it is somewhat pourable.
• Once the cinnamon rolls have cooled slightly, frost them, serve and enjoy!
• Store frosted cinnamon rolls in the refrigerator covered tightly for 3-4 days and reheat in the microwave.
• To make ahead of time: Cinnamon rolls may be baked, cooled, and covered tightly at room temperature for up to 2 days. Add the cream cheese icing right before serving.

CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F.
• Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
• Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

OUR FAVORITE CINNAMON ROLLS

Steps:

• Make the dough:
• In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
• Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
• Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
• Make the filling:
• Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
• Make the glaze:
• In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
• Assemble and bake:
• Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
• Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.

CINNAMON ROLL FRENCH TOAST ROLL-UP RECIPE BY TASTY

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off crusts
• In a bowl, combine melted butter, brown sugar, and 2 tablespoons cinnamon. Spread onto each bread slice, and roll up.
• In a bowl, combine eggs, milk, ½ teaspoon cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

CINNAMON ROLLS

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush a 9-by-13-inch glass baking dish with butter; set aside.
• Filling: In a medium bowl, stir together brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared dish; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in dish on a wire rack, 10 minutes.
• Glaze: Meanwhile, whisk together cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze; let cool 15 to 20 minutes more before serving.

AUNT JOAN'S CINNAMON ROLLS

Steps:

• Dough: Mix first ingredients (Yeast through Egg) with a spoon. Add in Flour gradually and then mix with your hands until you can knead the dough.
• Warm a bowl with hot water, dry and grease the bowl. Let the dough rise in the warmed, greased and covered bowl at room temperature until doubled.
• Make Topping: Cook sugar and butter until it is combined (in a pan on the stove). Take off the heat, add Caro Syrup and stir. Pour 1/2 syrup mixture into each greased 9X13 Pan. NOTE: don't cook this too long or too hard - you'll get a hard candy topping -- Joan cooked it for just a few minutes -- You can optionally add nuts to the topping. You can make the topping ahead of time and pour into the prepared pans while the dough is rising.
• Divide dough in half once doubled. Perform the following on each dough: Roll dough out oblong to about 12 X 18 inches. Spread milk over the dough with your fingers (1/8 C or so?) (note - some recipes call for using butter instead of milk - the milk does work fine though -- ) Sprinkle sugar and cinnamon over the dough. Can optionally add raisins. Roll up dough lengthwise. NOTE: First time I made these I used an unmeasured amount of cinnamon and sugar - sprinkled it on what I thought was liberally and it wasn't nearly enough. Researched cinnamon rolls on the internet and found 1C Sugar + 1 TBL cinnamon was a pretty common ingredient set in cinnamon rolls. I tried these amounts and the sugar melted out of the rolls when they cooked and left gaps in the rolls that I wasn't happy with. Next time will use between 1/2 - 3/4 C sugar and a slightly reduced amount of Cinnamon.
• Cut rolls about every 1 1/2 inches and place on top of syrup in pan. When you place the rolls, there will be big gaps between them - rolls will be 3 X 4 in the 9 X 12 pan. As they rolls rise the second time, these gaps will be filled in nicely. Let rise until "ready" (Second raise - maybe another 1/2 - 1 hour to hour depending on humidity levels?).
• Bake at 350 degrees for 30 minutes. Important - Check the rolls about 20 minutes inches If the rolls on the edges start to brown and the middle looks not done - put tin foil over the rolls and cook a bit longer. Once all are done, run a spatula along the edge of the pan and then immediately turn out (with topping on top) onto a bread board, cookie sheet, foil or wax paper to cool completely (But not a cooling rack - you want to capture all of the topping!).
• Aunt Joan lets them cool completely and then wraps tightly in wrap (freezer paper / plastic combo) and puts most into the freezer now days as her kids are long ago grown and moved away. Believe me - even frozen and thawed these things ROCK. (of course, you could eat them right away ;).

AUNT JUNE'S BREAD AND CINNAMON ROLLS 1998

Steps:

• 1. Aunt June did not use regular tablespoon, measuring spoons, she used the serving spoons that came with her silverware set. (The spoons that are larger than the soup spoons). And they need to be heaping.
• 2. In a bowl (3 cup) mix yeast in 1 cup warm water, sprinkle the 1/2 teaspoon sugar in the mixture, this makes the yeast and water blend easier. Set aside.
• 3. In a large "Fix n Mix" bowl (Tupperware) or one the same size with a lid, mix water, salt, oil, eggs and milk together until well mixed.
• 4. Stir in 2 cups of flour, mix well, now stir in yeast mixture and blend together.
• 5. Gradually mix in flour a cup or so at a time, until dough holds together, but NOT stiff and hard. You will use 18 to 20 cups of flour.
• 6. Cover and set aside away from any drafts until dough rises above bowl and pops the lid.
• 7. Knead down and divide dough as needed. In 4ths for bread or small round balls for dinner rolls.
• 8. Place in well greased bread pans (I prefer my cast iron pans) or 9X13 pans for rolls. 2 or 3 depending on how large you make your rolls. Cover and let double in size.
• 9. Bake at 400 degrees for 20 minutes for rolls or 30 minutes for bread or until the top is golden brown. Take out of oven and rub butter over the tops. Wait about 5 to 10 minutes then take out of pans. Cover with towel.
• 10. FOR CINNAMON ROLLS:
• 11. Add the 3 tablespoons of sugar when first mixing the water, salt, oil, milk and eggs. Then follow the rest of the directions let rise in bowl until lid pops.
• 12. I usually divide my dough into 4ths to do my cinnamon rolls. So I use 1/4 of each of the ingredients listed to spread on the dough.
• 13. Roll out dough 1/2 inch thick, rub with butter, sprinkle with brown sugar, sugar, cinnamon, nuts, raisins and roll.
• 14. Slice in 1 1/2 inch slices, place in buttered pan. I like to sprinkle with additional brown sugar, cinnamon, nuts mixed together sprinkle on the bottom of the pan before placing the rolls. Cover and let rise until double in size. Bake in 400 degree oven until golden brown about 30 minutes.
• 15. Let set 5 minutes then turn out onto plate. Don't let them get cold in pan if you place the brown sugar mixture on the bottom or they will be really hard to get out.

CINNAMON ROLLS

Steps:

• In a large mixing bowl add milk, yeast and sugar. Let sit 5-10 minutes until yeast is bubbly.
• Add eggs, butter, salt and 2 cups of flour. Mix
• With mixer running, continue adding flour 1 cup at a time. You might not need all the flour.
• Knead for 5 minutes in a stand mixer or 10 minutes by hand.
• Place in a well greased bowl and cover.
• Let stand until doubled, 60-90 minutes.
• Punch down and place on a flat surface.

CINNAMON ROLLS

Steps:

• DOUGH: Whisk 1/2 cup water and 3 tablespoons of flour in a small microwave-safe bowl. Microwave on high until mixture thickens to a paste, about 1 minute, stirring halfway through; set aside. Whisk sugar, yeast, salt, and the remaining 3 and 3/4 cups flour in a large bowl. Heat milk and butter in a medium saucepan over medium-low, undisturbed, until butter melts, about 5 minutes. Remove from heat; let cool for about 5 minutes. Add warm milk mixture, flour paste, and eggs to flour-yeast mixture; stir with a wooden spoon until a shaggy dough forms. Turn dough out onto a lightly floured surface; knead until smooth, about 5 to 6 minutes, dusting the surface with more flour if sticky. Wipe bowl clean and lightly coat with butter. Place dough in bowl and turn to coat. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
• FILLING AND ICING: Grease a 13-by-9-inch baking dish with butter. Turn dough out onto a lightly floured surface. Roll into a 24-by-12-inch rectangle. Stir together butter, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl; spread evenly to the edges of the dough. Roll into a log lengthwise and cut crosswise into 12 2-inch pieces. Place rolls in a prepared baking dish about 1/2 inch apart. Cover loosely with plastic wrap; let rise until rolls are puffed and touching, about 1 hour. Preheat the oven to 375 F. Uncover rolls and bake until golden, 25 to 30 minutes. Let cool for 5 minutes. Stir together powdered sugar and cream cheese in a medium bowl until combined. Whisk in milk until smooth. Spread icing over warm rolls.

CINNAMON BREAD ROLLS

Steps:

• Flatten bread with a rolling pin. In a large bowl, beat the cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. , Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350° for 20 minutes.

DINNER ROLLS

Steps:

• Using a stand mixer with the paddle attachment, beat the eggs until light a fluffy
• Add the sugar and beat again until light a fluffy.
• Add the melted butter, beat again.
• Add the salt, water and yeast beat again.
• Switch to the dough hook
• Add half of the flour and mix until the flour is just incorporated
• Add the remainder of the flour, beat until the dough comes together. (If the dough is too sticky add a little extra flour.)
• Transfer the dough to a clean, oiled bowl, cover with plastic wrap and let it rise until the dough doubles in size. Between 45 minutes and an hour.
• Reheat the oven to 425°F
• Punch the dough down and make it into 16 balls, place on a parchment-lined baking sheet OR in a 9x13 cake pan. Cover with plastic wrap and let rise again. Between 45 minutes and an hour.
• Bake at 425°F for 10-15 minutes

HOMEMADE CINNAMON ROLLS!

Steps:

• Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together so its all evenly distributed.
• Rub the butter into the mixture so it resembles bread crumbs, like you would when making scones.
• Gently heat the milk until warm - but not piping hot. If heating in a pan, you want it to just about start having steam come out of the pan.
• Add the milk, vanilla, and egg to the dry ingredients.
• Knead the dough together for 7-10 minutes. It will be sticky at first, but it will soon come together. I use my KitchenAid with the Dough Hook to make this easier.
• Once kneaded, it will be springy to touch, and not sticky.
• Transfer into a lightly oiled bowl, and cover the top of the bowl with cling film. Let it rise for 1-2 hours, or until doubled in size.
• Whilst the bread is proving, whisk together the light brown sugar, and ground cinnamon for the filling. Leave to the side for now.
• Once the dough has risen, transfer to a lightly floured work surface, and roll out to a large rectangle. Mine ends up being about 50cmx30cm.
• You want it to be as even a rectangle as possible so its easier to roll up, and the dough can be thin here.
• Gently brush the surface with the 45g of melted butter, and then sprinkle over the sugar/cinnamon mix.
• Roll the dough from long side to long side, so that a ~long sausage~ is formed. Cut this evenly into 12 pieces.
• I cut the middle, and then the two halves into two more, and then each into three pieces to get my 12.
• Using a large rectangular baking dish, mine was 30cmx24cm roughly, put them in. They won't touch yet, but you want four rows of three basically.
• Cover the dish with clingfilm, and let them rise for another hour or so. By the end, they should all touch.
• Towards the end of the dough rising, preheat the oven to 180C/160CFan so that when its finished rising, you can put it straight in the oven.
• Bake in the oven for 20-25 minutes, until golden brown and cooked through.
• Leave to cool, and then make the icing. Simply whisk together the icing sugar, vanilla and water until a thick icing paste is formed, and then spread over the rolls.
• Enjoy by breaking apart and eating all the gooey cinnamon goodness.

EASY CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a bundt pan with non-stick cooking spray.
• Place cinnamon and sugar in gallon resealable bag.
• Cut each cinnamon roll into six pieces. Place cinnamon rolls in bag with cinnamon and sugar mixture. Shake the bag to coat pieces.
• Arrange half of the cinnamon roll in bundt pan.
• Stir together brown sugar, butter and vanilla. Pour half of mixture over rolls. Place the rest of the rolls on top and top with the rest of the butter mixture.
• Bake in preheated oven for 35-40 minutes or until brown on top and cooked through.
• Immediately flip out onto serving platter.
• Drizzle icing over rolls.

CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water.
• Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
• Mix in enough remaining flour until dough is easy to handle.
• Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
• Divide dough in half and roll each half into a 15X9" rectangle.
• Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
• Roll both rectangles tightly and cut into 9-1 1/2" slices.
• Place in greased rectangular pan.
• Bake at 375 F for 25-30 minutes.
• Mix together glaze ingredients and apread on top of baked rolls. Serve warm.

CINNAMON ROLL BREAD

Steps:

• Preheat oven to 350 degrees
• Spray the 9x5 loaf pan with Pam spray
• In a large mixing bowl combine the flour, baking powder, salt and 1/2 C sugar and use a whisk to combine it
• In a standing mixer combine the egg, milk, vanilla and sour cream and mix until combined.
• Add in the dry ingredients and mix until combined
• Pour batter into the loaf pan and set aside
• In a small bowl combine the 1/3 C of sugar, 2 tsp cinnamon and 2 TBSP water and mix
• Drop the cinnamon into the loaf, and use a knife and swirl it into the bread
• Bake in the oven for 50 minutes or until a toothpick comes out clean
• Once done, set onto a cooling rack and let cool for 20 minutes or until pan is cool enough to get the bread out