Best Ever Cinnamon Rolls Food

BEST CINNAMON ROLLS

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.

BEST EVER HOMEMADE CINNAMON ROLLS

Steps:

• Place warm milk and yeast in bowl of stand mixer with sugar and stir until dissolved. Add eggs butter and 1 cup of flour until combined. Add salt and gradually add flour until dough comes away from sides of bowl. Dough should be soft and slightly sticky. Knead 10 minutes with dough hook, or by hand, forming a smooth ball. Oil bowl and roll ball of dough around until all sides of dough are oiled. Cover bowl with plastic wrap or a towel and allow to rise in a warm place until doubled.
• Preheat oven to 350°.
• Stir together sugar, brown sugar and cinnamon. Roll out dough to 18 × 24 inch square. Spread softened butter all over dough and sprinkle filling, spreading it to edges, but leaving 1/2 inch on top edge. Starting from the bottom, roll up and pinch top edge to seal. Cut into 12 two inch rolls and place into prepared pan. Cover with plastic wrap and let rise in a warm place until doubled. Bake 30 minutes, until browned.
• While rolls are baking, mix together cream cheese and butter, until smooth. Add vanilla, milk and confectioners sugar until well blended. Set aside until rolls are baked. Cool 5 minutes and frost. Cool 30 minutes and enjoy!

CINNAMON ROLLS

Steps:

• For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls, remove half of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
• For the filling: Pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
• Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
• Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
• Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
• Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.
• While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
• Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.

BEST CINNAMON ROLLS EVER!!

Steps:

• In a large mixing bowl combine warm water, sugar, oil, and yeast.
• Stir it a few times, then let it sit for a full 15 minutes.
• Now add the salt and eggs and flour to the yeast mixture (add more flour if too sticky, but it should be soft).
• Mix together for 10 minutes in mixer ( I use my Bosch).
• Once it has mixed for ten minutes, let it sit for 10 minutes. It should double in size. It will take longer if your kitchen is cold.
• After it has doubled in size, you want to pour some oil onto the counter (instead of flour) to roll your dough out on.
• Press it into a rectangle.
• Melt butter in a microwave safe bowl, and pour it onto the dough that you have pressed out into a rectangle.
• In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle it over the melted butter.
• Tightly roll into a log and cut into 20-24 even sized pieces.
• Place on baking tray with parchment paper on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer.
• Bake at 400 for 12-15 minutes.
• While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
• When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.