Crazy Dough Cinnamon Rolls Food

CRAZY DOUGH CINNAMON ROLLS RECIPE

Steps:

• After your crazy dough recipe has proofed prepare the filling:
• Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
• Once the dough has proofed transfer to a floured work surface, and roll it into a rectangle approximately 20 inches x 16 inches. It will be long so you can always do it in 2 goes.
• Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
• Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly. If you do, the centers of the buns will pop up as they bake.
• Slice the rolls 2 inches thick and set them filling side up in a deep baking pan.
• (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
• Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 45 minutes - 1 hour.
• Preheat the oven to 375oF/ 190oC. Uncover the pan and bake the buns for 40 to 45 minutes, until they're a deep golden brown.
• Rotate the tray during baking so they can get golden brown all over.
• While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
• Remove the pan from the oven and let the rolls cool for 20 minutes. Once cooled remove from the pan and place on a cooling rack .
• Spread your cream cheese glaze generously over the cinnamon rolls. Enjoy immediately!

BASIC SWEET ROLL DOUGH FOR CINNAMON BUNS

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.

EASY 30-MINUTE DINNER ROLLS (WITH CRAZY DOUGH)

Steps:

• If you have already prepared Crazy Dough, skip to Step 2. Otherwise, place all ingredients in a bowl of your mixer or food processor. Mix well. You should get soft dough.
• Divide the dough into 12 pieces. Shape them into rolls and place into baking pan. Cover the rolls with a tea towel and let rest in the 120 F (50 C) warm oven until they start expanding, about 10 minutes.
• Heat oven to 375 F (190 C) and pop the rolls in. Bake for 12 to 15 minutes, until lightly browned.
• Remove rolls from oven and brush with melted butter. Serve warm or cold.

SOFTEST KETO CINNAMON ROLLS RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a medium-sized bowl combine the almond flour, coconut flour, granulated sweetener, salt, baking powder, and xanthan gum. Set aside.
• In a microwave-safe bowl add the mozzarella cheese and cream cheese. Place in the microwave for 90 seconds, stirring at 30-seconds increments until the cheeses are completely melted.
• Add the dry ingredients to the stand mixer. Now add the cheese mixture to the dry ingredients.
• Add the eggs, apple cider vinegar, and vanilla.
• Using the dough hook attachment, turn the mixer on speed 2-3. Scrape down the sides and continue to mix until fully combined. Set aside.
• In a small bowl combine the softened butter, swerve brown sugar, and the cinnamon. Stir together.
• Place a large piece of plastic wrap on your counter. Take the dough and place it on the plastic wrap. Make another piece of plastic wrap the same size as the bottom one and put it on top of the dough.
• Using a rolling pin, roll out the dough. Try to get it as close as you can to a rectangle, sometimes it's hard to do so just do your best.
• Spread the butter-sugar mixture on top of the dough, leaving the edges free.
• CAREFULLY roll the dough into a log.
• I cut the ends off first. Then cut into evenly sized pieces. I got about 12 rolls out of my dough.
• Spray the bottom of your baking dish with a cooking spray. Place each roll on the pan leaving spaces between each roll.
• Bake at 350 degrees for 25-30 minutes.
• Make sure the cream cheese and butter are both soft. In a small to medium mixing bowl add the cream cheese and butter. Using a hand mixer or stand mixer beat together until creamy.
• Add the powdered swerve, heavy cream, and vanilla. Mix again.
• Wait for the cinnamon rolls to fully cool, then spread the cream cheese icing over the keto cinnamon rolls.

CRAZY DOUGH FOR EVERYTHING

Steps:

• In a small bowl, stir together the lukewarm milk, sugar, and yeast. Let stand for 15 minutes until the yeast activates and becomes foamy and starts expanding.
• In a large mixing bowl, combine the flour, baking powder, and salt.
• In a separate bowl, combine the yogurt and the egg.
• Add the activated yeast mixture and the yogurt-egg mixture to the dry ingredients. Using a fork, stir everything together until it forms a loose, sticky dough. (If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.)
• Gently fold the dough into a rough ball, then cover the bowl tightly with cling wrap and a tea towel and place in a warm spot to proof for 2 hours. (It should roughly double in size.)
• Use the dough immediately, or store in your fridge for up to 4 days (or your freezer for longer.)

EASY CINNAMON ROLLS (GLUTEN-FREE OPTION)

Steps:

• Warm water (it should be warm like a baby's bottle); add yeast and sugar.
• Warm milk, sugar, salt, and butter in a saucepan over low heat just until butter is melted. Cool to room temp. Add activated yeast, egg, and flour (one cup at a time) to the milk mixture.
• Sprinkle a light dusting of flour onto a dry, flat work surface. Knead dough until it resembles a soft baby's bottom. Place dough into a large, lightly buttered mixing bowl and brush on a light coating of butter to the top of the dough.
• Cover the bowl with a clean tea towel and set in a warm spot in your home. When the dough has doubled in size, gently punch it in the center with your fist. Roll the dough out onto your floured working surface.
• Using a rolling pin, roll the dough out to 1/4" thickness. (You may need to add additional sprinkles of flour on top of the dough to prevent your rolling pin from sticking).
• Brush melted butter over the top surface of the dough. Sprinkle with cinnamon, sugar, and chopped pecans. Starting on one side, carefully roll the dough into a log shape.
• Using a piece of floss or thread, cut the dough log into rolls, approximately 1-1/2" to 2" thick. Place rolls into a greased 9" x 13" baking pan; leave space between each roll.
• Cover the pan with a tea towel and allow the rolls to rise until they are doubled in size.
• Bake in a preheated 350-degree F. oven for 10 to 15 minutes or until they are golden brown. Remove from the oven; cool.
• In a mixing bowl, combine powdered sugar, butter, vanilla, and milk. Stir until ingredients are well combined and no lumps are visible. Drizzle icing evenly over the rolls. Garnish with chopped pecans if desired. Serve.
• Store in an air-tight container.

SOUR CREAM CINNAMON ROLLS

Steps:

• Make the tangzhong: in a small pot, whisk together the bread flour, water and milk. Cook on medium whisking frequently until the mix turns into a thick paste, about 5 minutes.
• In a cup or small bowl, combine the warm water and yeast and stir to help it dissolve. Let it set for a few minutes.
• In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, the tangzhong and the remaining dough ingredients. Knead on medium speed for about 20 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Set it in the fridge to rise overnight or on the counter for a couple of hours until it has doubled in size.
• Make the filling and shape the rolls:
• Place the butter in a frying pan and cook on medium heat. It will melt, then sizzle and sputter. Once it goes quiet transfer it to a heatproof bowl making sure to scrape in the brown specks. Mix in the brown sugar, vanilla, salt, cinnamon and nutmeg and set the mix aside to cool.
• Grease and line a 13×9 cake pan with parchment paper.
• Roll out the dough (straight from the fridge) onto a well floured surface to about the size of a half cookie sheet (18×13 inches). Spread the filling onto the dough and roll it up into a log from the shorter side. Using unwaxed dental floss, slice the log into 12 rolls and arrange them in the prepared pan. Cover the pan with a tea towel and let them rise until they are puffy and when you press them, the dough doesn't immediately spring back (about an hour, more if your kitchen is cold).
• Preheat the oven to 350 F. Bake the rolls for 30 minutes, until they are slightly browned.
• When the rolls are cool, make the glaze: whisk together the powdered sugar, heavy cream (use more if the glaze is too thick), pink gel food coloring (or substitute raspberry juice), salt and vanilla. Spread over the rolls and top with sprinkles. Sprinkles not optional.

CRAZY GOOD CINNAMON ROLLS/DINNER ROLLS

Steps:

• 1. Add flour first and bury your yeast in the flour. Then add sugar and salt. Don't mix together!
• 2. Add oil and lastly add the hot water. Mix together. Dough will be sticky so use oil to work through your hands better. Do NOT add extra flour.
• 3. Cover with towel and allow to rise until doubled in size. Punch it down and allow to rise a second time until doubled in size.
• 4. IF YOU ARE MAKING DINNER ROLLS, break off into balls and place in a well greased pan and bake @400 for 20 minutes.
• 5. IF YOU ARE MAKING CINNAMON ROLLS, roll out on flour surface. Mix together cinnamon and brown sugar in a bowl. Spread butter over dough, then sprinkle with cinnamon/brown sugar mix.
• 6. Roll and cut into buns and bake on well greased sheet @350 for about a half an hour.

CINNAMON ROLLS

Steps:

• In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 T. sugar, salt, bread flour and yeast. Set machine to Dough cycle. Press Start.
• When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Beat together butter, brown sugar and cinnamon. Spread dough with butter mixture.
• Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9x13 and another small pan). Brush outside of rolls with melted butter and sprinkle with additional brown sugar.
• Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350º F. Bake for 15 to 20 minutes.
• While rolls bake, beat together cream cheese, softened butter, confectioners' sugar, vanilla and salt. Remove rolls from oven and top with frosting.