GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS
Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 2 13x9 pans, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
- Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
- Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
- Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
- Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
- Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
- Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
- Clean up the mess BUT leave floured counter-top AS IS.
- At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
- Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
- Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
- Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
- On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
- Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
- Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
- HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
- Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
- Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
- Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
- Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
- When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
- Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
- You have JUST entered the Pearly Gates!
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3
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
GRAMMIE BEA'S OLD FASHIONED CINNAMON ROLLS
These aren't a breakfast roll, but rather a DELICIOUS treat, and one that I often enjoyed when I was young. My grandmother always made her own pie crust, and she would always make extra, so we could have these yummy treats. This is great for using the extra dough you have from your homemade pie crusts instead of throwing it away. Today I usually use the 9" pre-made unroll and bake pie crusts, because it's quick and easy. You can sprinkle on finely chopped nuts of your choice before rolling up if you like. Walnuts and pecans are my favorite. This is my idea of a comfort dessert :) They were always made with lots of love in my house. I hope you will enjoy them as much as my family! The serving size here is for 2 pre-made 9" pie crusts.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 30m
Yield 28 rolls
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Let the pie crust sit out for 1/2 hours if using the unroll and bake crusts, so they get soft enough to roll up without the crust cracking. (Make homemade pie crust if you are making your own. Roll out thin, just as you would to make a pie crust).
- Melt butter in the microwave for 20 seconds, and brush onto top of pie crusts.
- Mix cinnamon and sugar together and sprinkle on top of the butter.
- Roll up crust dough jelly roll style, making into a long log. Crimp the edge of the pie crust so it holds together. (See picture).
- Using a sharp knife cut dough into 3/4" pieces, and place cinnamon side down on a greased cookie sheet.
- Bake for 20-22 minutes until a light golden brown. Take out of oven and let cool for a few minutes, then take off sheet, so they don't stick, and let cool.
- Store in plastic container or Zip-Lock baggie, that is if you have any left!
Nutrition Facts : Calories 86.5, Fat 5.1, SaturatedFat 1.6, Cholesterol 2.2, Sodium 72.7, Carbohydrate 9.6, Fiber 0.6, Sugar 3.6, Protein 0.8
TIM HORTON'S STYLE OLD-FASHIONED CINNAMON ROLLS
Make and share this Tim Horton's Style Old-Fashioned Cinnamon Rolls recipe from Food.com.
Provided by Member 610488
Categories Yeast Breads
Time 3h55m
Yield 18 rolls
Number Of Ingredients 15
Steps:
- In a bowl, sprinkle yeast over warm water and add sugar. Let stand 10 minutes, until foamy. Heat milk and 6 tablespoons butter over medium heat until warm, 105F to 115F (butter may not melt completely).
- Mix dissolved yeast, milk mixture, 1/2 cup sugar, and eggs in large bowl. Beat with a wooden spoon until well combined. Add 3 cups flour and salt and beat until smooth. Stir in 2 cups flour, 1 cup at a time, to make a soft dough. On lightly floured surface, knead dough 3 to 5 minutes until smooth and elastic, adding more flour if needed. Place dough in a large greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 hours.
- Melt remaining 1/4 cup butter in saucepan. Combine 1/2 cup sugar and cinnamon and set aside.
- Grease a 15 x 10 inch jelly-roll pan. Punch down dough. On lightly floured surface with floured rolling pin, roll dough into a 20 x 14 inch rectangle. Brush with 2 tablespoons melted butter and sprinkle with cinnamon sugar. From one long side, roll up jelly-roll style; pinch seam to seal. Cut with a serrated knife into 18 slices, about 1 inch thick. Arrange slices cut side down in prepared pan. Brush remaining melted butter evenly over tops of rolls. Cover with wax paper and let rise until doubled, 45 to 60 minutes.
- Heat oven to 350F (180 C). Uncover rolls and bake 22 to 25 minutes, until lightly browned. Cool 15 minutes on wire rack. Remove from pan.
- Meanwhile, for the icing, beat powdered sugar and butter in mixer bowl at medium speed until blended. Beat in 3 tablespoons milk, vanilla, and pinch cinnamon until smooth. With a spoon, drizzle icing evenly over tops of rolls.
Nutrition Facts : Calories 283.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 44.4, Sodium 196.2, Carbohydrate 46.2, Fiber 1.5, Sugar 15.6, Protein 5.4
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
More about "cinnamon old fashioned food"
VANILLA CINNAMON OLD FASHIONED
From myfoodstory.com
Cuisine AmericanTotal Time 5 minsCategory DrinksCalories 238 per serving
- Squeeze the orange pulp and add along with simple syrup, vanilla extract and bitters to an old fashioned glass and stir to combine.
- Add ice cubes, orange peel and the cinnamon stick. Pour whiskey into the glass, on the rocks (ice) and mix using a stirrer to combine.
OLD-FASHIONED CINNAMON TOAST
From ahundredyearsago.com
GRANNY'S OLD FASHIONED CINNAMON BUNS
From fraicheliving.com
CINNAMON BREAD - BEST EVER
From thesouthernladycooks.com
CINNAMON OLD FASHIONED RECIPE: HOW TO MAKE A …
From thrillist.com
Estimated Reading Time 1 min
CINNAMON OLD FASHIONED
From casualfoodist.com
5/5 (35)Category DrinksCuisine AmericanTotal Time 3 mins
50 WAYS TO BAKE WITH CINNAMON
From tasteofhome.com
OLD-FASHIONED PANCAKES RECIPE
From southernliving.com
OLD FASHIONED CINNAMON ROLLS RECIPE
From seannaskitchen.com
HOMEMADE CINNAMON HARD CANDY
From cupcakesandcutlery.com
HOLIDAY APPLE CINNAMON OLD FASHIONED
From aspicyperspective.com
CINNAMON BOURBON OLD FASHIONED WITH BRûLéED ORANGES.
From halfbakedharvest.com
NO YEAST OLD FASHION CINNAMON ROLLS
From momthelunchlady.ca
CINNAMON OLD FASHIONED
From fooby.ch
OLD-FASHIONED CINNAMON ROLLS
From tasteofthesouthmagazine.com
15 BEST WHISKIES TO USE IN AN OLD FASHIONED
From foodandwine.com
SMOKE AND CINNAMON OLD FASHIONED
From abeautifulmess.com
CINNAMON RECIPES
From bbcgoodfood.com
GRANDMA'S GOOEY CINNAMON ROLLS
From ladybehindthecurtain.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love