COFFEE-GLAZED CINNAMON ROLLS
From Cooking Light's 1991 Annual Cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work.
Provided by the_cookie_lady
Categories Yeast Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add eggs, milk powder, 2 TBL margarine, 2 TBL sugar, salt, and 2 ¼ c flour; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 2 cups plus 2 TBL of flour to make a soft dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate 2 hours.
- 2) Punch dough down; sprinkle 1 TBL flour evenly over work surface. Turn dough out onto floured surface and roll to an 18-inch square. Brush dough with remaining melted margarine. Combine brown sugar and cinnamon; sprinkle over dough.
- 3) Roll up dough, jellyroll fashion, starting with long side; pinch seam to seal. Cut roll into 24 slices. Place slices, cut side down in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden.
CAPPUCCINO CINNAMON ROLLS
Distinctive coffee flavor accents the filling of these ooey, gooey rolls. The glaze goes on while they are still warm-they won't last long!. -Sherri Cox, Lucasville, Ohio
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm.
Nutrition Facts : Calories 436 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 328mg sodium, Carbohydrate 82g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
GLAZED CINNAMON ROLLS
This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses a Kitchenaid mixer to mix the dough. I'm sure it can be converted to make them by hand just not sure how to do it. It takes about 5 hours from start to finish to make these beautiful cinnamon rolls. The use of the instant read thermometer to tell if they are done I believe helps to assure these rolls come out just right, not over cooked and dry.
Provided by Pumpkie
Categories Breads
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the dough:.
- Heat the milk and butter in a small pan until the butter melts.
- Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
- In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
- Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
- Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
- Scrape the dough onto a lightly floured work surface.
- Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
- Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
- While dough is raising prepare the icing:.
- Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
- Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
- Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
- To roll and fill the dough:.
- After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
- Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
- Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
- Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
- Keep it tightly rolled.
- Moisten the top border with water and seal the roll.
- Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
- Grease a 13 x 9 inch baking dish or spray with cooking spray.
- Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
- Place the rolls cut side up, evenly in the prepared baking dish.
- Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
- Preheat oven to 350 degrees and adjust oven rack to the middle position.
- Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
- Invert rolls onto a wire rack and cool for 10 minutes.
- Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
- If not eating right away cover rolls and frost as you use them.
- The icing needs to be kept in the refrigerator.
- Rolls can be covered and reheated in microwave.
Nutrition Facts : Calories 438.9, Fat 17.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 392.4, Carbohydrate 64.5, Fiber 2.2, Sugar 28.3, Protein 7.5
BRUNCH CINNAMON ROLLS
A biscuit-textured cinnamon bun with the ease of food processor preparation. This family-friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.-Rita Vogel, Malcom, Iowa
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a food processor, combine the first 5 ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough., Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15x12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Cool for 5 minutes. Combine glaze ingredients; drizzle over rolls. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 14g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 297mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
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