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.
QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
- Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
- Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
- Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are set, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
BASIC YEAST CINNAMON ROLLS
For this recipe and more visit DalevilleAlabamaKitchens.com Have a Question give me a call, leave a message and I"ll get back to you as soon as I can. (334) 392-0550 Marie
Provided by Marie Baker
Categories Other Breakfast
Time 3h20m
Number Of Ingredients 16
Steps:
- 1. In a large bowl put warm water, yeast and 1 TBSP sugar. Let sit until yeast is dissolved and foaming up around 5-10 minutes.
- 2. Add the remaining sugar, buttermilk, oil and egg.
- 3. Add half of the flour and mix until totally smooth, add remaining flour until you have nice soft dough.
- 4. Turn dough out on to a floured surface and knead for a few minutes until the dough is nice and smooth.
- 5. Place dough in a oiled bowl and cover to let it rise approximately 2 - 3 hours depending on temperature, let rise till it doubles in size.
- 6. Once dough has risen take a few minutes to mix sugar and cinnamon in a small bowl.
- 7. Once again turn the dough out on to a floured surface and stretch lightly and use your hands to spread out in to a rectangle, a big one!!
- 8. Use your hands and butter the whole thing completely on top.
- 9. Sprinkle with cinnamon and sugar mixture and cover the entire dough!
- 10. Roll the dough as tightly as possible, then cut into 1 inch slices. Place into a greased pan, cover and set in a warm, dry place until they double in size. (mine didnt quite double, but I think I cut my to short lol)
- 11. Bake at 350 for approximately 19 minutes. Check them when you get close to 20 minutes, oven temps vary.
- 12. While the cinnamon rolls are baking make your glaze/icing mix sugar, vanilla and a little bit of water at a time, until glaze reaches the consistency of your choice.
- 13. Once the cinnamon rolls are done make sure you add the glaze/icing while they are hot! That's it they are finally done!!
CINNAMON ROLLS
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
FASTEST CINNAMON ROLLS - NO YEAST
Make and share this Fastest Cinnamon Rolls - No Yeast recipe from Food.com.
Provided by Roxanne J.R.
Categories Quick Breads
Time 40m
Yield 8-12 rolls
Number Of Ingredients 18
Steps:
- Heat the oven to 400°F
- Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
- Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
- Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don't over-process).
- The dough will be soft and moist.
- Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
- With a rolling pin, roll the dough into a 12×15-inch rectangle.
- Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
- In a medium bowl, combine brown sugar and spices.
- Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
- Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
- With a sharp knife, cut the roll into equal pieces (8-12 pieces).
- Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps.
- Bake until golden brown and firm to the touch, 20 to 28 minutes.
- Set the pan on a wire rack to cool for 5 minutes.
- Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
- In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
- Add milk as needed to achieve desired consistency.
- Spread or drizzle onto warm rolls.
- Let stand 10 minutes (or as long as you can stand) and serve.
Nutrition Facts : Calories 352, Fat 10.2, SaturatedFat 6.3, Cholesterol 28.8, Sodium 370.6, Carbohydrate 58.9, Fiber 1.1, Sugar 32, Protein 6.5
QUICK CINNAMON ROLLS - NO YEAST
These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.
Provided by hannah234
Categories Breakfast
Time 50m
Yield 18 small rolls, 18 serving(s)
Number Of Ingredients 11
Steps:
- For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
- Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut in softened butter (sometimes your hands are the best tools).
- Stir in milk to form a soft dough.
- Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
- Spread the remaining filling on the rolled out dough.
- Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
- Bake for 20-25 min at 400°F.
- For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
- Once rolls are finished, drizzle on glaze and serve warm.
Nutrition Facts : Calories 165.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.8, Sodium 259.8, Carbohydrate 28.5, Fiber 0.6, Sugar 16.6, Protein 2
BASIC SWEET ROLL DOUGH FOR CINNAMON BUNS
This dough makes the best cinnamon rolls I have ever had, and family says it rivals "Cinnabons". This is a versatile sweet yeast dough that can be refrigerated overnight or baked the same day.
Provided by Recipe Baroness
Categories Yeast Breads
Time 1h39m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 8
Steps:
- in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. Blend at low speed until moistened. by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl.
- On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes.
- Punch dough down and divide in half. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices.
- To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight.
QUICK AND EASY CINNAMON ROLLS (YEAST FREE)
I made these today in 'Home Ec' class. These are super YUMMY and quick to make because they have no yeast, so you don't have to wait hours for them to rise. My friend is vegan so our group used powdered milk instead of actual milk. You do not need to use a mixer at all ^_^ Sorry for the form of measurement, the recipe was written in mL's instead of cups-tsp-tbsp.
Provided by Jessiica
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°C (425°F).
- Mix flour, sugar, salt, and baking powered in large bowl.
- Cut in margarine until mixture looks like oatmeal or small peas.
- Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
- Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
- -Filling-.
- Smear margarine over dough coating it not to thick but not to thin.
- Sprinkle desired amount of cinnamon on top.
- Sprinkle desired amount of brown sugar on top.
- Sprinkle desired amount of raisins.
- Roll up like a jelly roll, starting from the long edge.
- Slice into 1-inch slices and place cut side down in a grease muffin tin.
- Bake 12-15 minutes or until golden brown.
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- Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
- On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly to make a 14 inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
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