Florences Famous Cinnamon Rolls Food

FLORENCE'S FAMOUS CINNAMON ROLLS

Steps:

• Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
• Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.
• Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.

THE BEST CINNAMON ROLLS

Steps:

• Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
• Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
• Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
• Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

FAMOUS CINNABON ROLLS

Steps:

• ROLLS: In a bowl combine water, yeast and sugar.
• Stir until dissolved.
• Set aside.
• In large bowl, take pudding mix and prepare according to package directions.
• Add margarine, eggs and salt.
• Mix well.
• Then add yeast mixture.
• Blend.
• Gradually add flour; knead until smooth.
• Place in a greased bowl.
• Cover and let rise until doubled.
• Punch down dough and let rise again.
• Then roll out on floured board to 34 x 21" size.
• Take 1/2 cup soft margarine and spread over surface.
• In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon.
• Sprinkle over top.
• Roll up very tightly.
• With knife, put a notch every 2".
• Cut with thread or knife.
• Place on lightly greased cookie sheet 2" apart.
• Take hand and lightly press down on each roll.
• Cover and let rise until double again.
• Bake at 350 15-20 minutes.
• Remove when they start to turn golden.
• DON'T OVER BAKE.
• To make frosting, mix all ingredients until smooth.
• Frost warm rolls with Cream Cheese Frosting.

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.

THE BEST CINNAMON ROLLS EVER!

Steps:

• In the pan of your bread machine or kitchen aid, combine water, melted butter, vanilla pudding mix, warm milk, egg, white sugar, salt, flour and yeast. Set machine to Dough cycle; press Start and let beat for 10 minutes then stop it. Or beat ingredients in kitchen aid for 10 minutes. Let dough rest in bread machine / kitchen aid for 10 minutes.
• When Dough cycle has finished, turn dough out onto a lightly floured surface and roll out into a large rectangle shape until dough is 1/2 inch thick, if recipe is scaled larger, you might need to make additional rectangles as you don't want to make them into a long log that you cannot roll with two hands. Spread rectangle with softened butter. Sprinkle brown and cinnamon over dough, you don't have to stick exact with the measurements, they are just guidelines for buying and portioning out the filling.
• Roll up dough, beginning with long side. Slice into 16 (or more) one inch slices and place in 9X13 inch buttered pan (you can also use muffin tins! Also 9X13 inch pan refers to original serving amount not scaled amount). Let rise in a warm place until doubled, about 30 - 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 15 to 20 minutes. While rolls are baking, stir together the cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven, let cool, and top with cream cheese frosting.