Fluffy Homemade Cinnamon Rolls Food

FLUFFY FIRE HOUSE CINNAMON ROLLS

Steps:

• Sift 2 cups flour, sugar, and salt for dough together into the bowl of a stand mixer fitted with the paddle attachment. Stir in yeast. Add butter and blend at low speed until combined. Add hot water (the hottest it comes from your tap) all at once with the mixer running. Mix in egg until fully incorporated. Add remaining 2 cups flour and mix briefly until dough is soft and flour is incorporated.
• Change to the dough hook and knead dough for 10 minutes. If dough does not knead, you may need to add a little bit more flour carefully while the mixer is running. Once the dough climbs up the dough hook you have the right consistency. Make dough into a ball.
• Oil a bowl. Place the dough into the bowl and turn to coat with oil. Cover with a cloth and let sit until doubled in size, 1 to 2 hours.
• Cover your countertop with flour and roll dough out to a large rectangle, roughly 18x24 inches. Sprinkle brown sugar, pecans, and cinnamon on the dough, then pour melted butter over top. Roll the dough up from the longer side and cut into twelve 2-inch pieces. Place the pieces in a baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size, about 45 minutes. Keep a close eye on the rolls; if they start to fall or look deflated at all, bake them immediately.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven until golden brown, 6 to 10 minutes.
• Meanwhile, combine confectioners' sugar, butter, cream cheese, vanilla, and salt in a large bowl; beat with an electric mixer until no lumps of cream cheese remain. Whip for 2 to 3 more minutes on medium speed.
• Spread icing on warm rolls and serve.

FLUFFY, HOMEMADE CINNAMON ROLLS RECIPE

Steps:

• In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
• Let mixture sit for a few minutes until it is puffy and foamy.
• Pour yeast mixture into a large bowl.
• Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
• Mix until combined.
• Mix in salt and baking powder.
• Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn't stick to a clean fingertip.
• Once dough has formed place the ball of dough into a large, lightly greased bowl.
• Cover with plastic wrap and place the bowl in a warm location.
• Let sit for about 1 hour or until the dough has doubled in size.
• Gently punch the dough down a few times to release the air.
• Sprinkle a work surface lightly with flour and turn dough onto floured surface.
• Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
• Brush the dough with half of the melted butter. (I sometimes add in a bit of vanilla extract to the butter)
• In a small bowl mix together brown sugar & cinnamon.
• Sprinkle on half the brown sugar mixture.
• Brush again with butter and finish with remaining brown sugar mixture.
• Starting from the end furthest from you, begin tightly rolling up the dough.
• When done, place the roll seam-side down, and carefully slice the roll into 12 (1 1/2-inch) sections.
• Place the rolls in a greased baking pan,sides touching.
• Cover with plastic wrap and place in a warm location to let rise.
• Preheat oven to 350 F.
• Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.
• While rolls are cooking, prepare the glaze by combining all cream cheese glaze ingredients in a bowl until smooth and silky.
• When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
• Serve piping hot, warm or room temperature!

SOFT AND FLUFFY CINNAMON ROLLS

Steps:

• In the bowl of your stand mixer fitted with the dough hook, Add yeast, warm milk and 1 tbs of measured out sugar. Stir together lightly and allow to sit for 10 minutes or until foamy on top. Stir in remaining sugar, melted butter and beaten eggs until combined.
• Add 3 cups of flour first and then add one tablespoon at a time until you have a workable dough. The dough WILL still be sticky so do not over-flour your dough! It should be sticky but not sticky enough where it sticks to your hands. Also note that your dough may not completely stop sticking from the bottom of the bowl so don't base your flour additions on that.
• Place dough into a lightly greased bowl and set into a warm place to rise until doubled, about one hour. I like to turn my oven onto 170 degrees and then turn it off, it creates the perfect warm environment.
• In the last minutes of the dough rising, gather your ingredients for the filling. In a small bowl, stir the brown sugar, cinnamon and corn starch until thoroughly incorporated. Take the risen dough and don't punch it down just yet. Flip the bowl over and dump it out onto a lightly floured surface.
• Pat it down lightly to release the air inside and roll it with a rolling pin into a very large rectangle, about 12 x 24. Smear the butter on into an even layer and sprinkle the filling on top. Pat it down lightly to pack it down.
• Roll the dough up very tightly into a long log. Cut the log into 12 or 16 cinnamon rolls. 12 for a large 9x13 pan or 16 for two round 8" baking pans (8 rolls in each). Grease your pan of choice extremely well and place cut cinnamon rolls into prepared pan.
• At this point, if you are preparing these for the next day, wrap them TIGHTLY with saran wrap (you do not want any air to get in and dry out the dough) and refrigerate until you are ready. Remove from the refrigerator and set back into warm environment for the second rise.
• Allow them to rise in a warm place one more time until puffy, about thirty minutes.
• Once rolls have done their second rise. preheat the oven to 350 degrees and arrange the rack into the center of the oven. Bake cinnamon rolls for 20-25 minutes or until lightly golden on top.

JO MAMA'S SOFT AND FLUFFY CINNAMON ROLLS

Steps:

• Start by sprinkling yeast over the 1/2 cup lukewarm water.
• In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
• Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
• Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
• When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
• Add no more flour than necessary for it not to be sticky.
• Knead for about 15 minutes.
• (I think this extended kneading help makes dough light and soft).
• Transfer to an oiled bowl and turn to coat with oil.
• Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
• While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
• Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
• Roll dough until it is 12 x 18-inch rectangle.
• Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
• Sprinkle with sugar/cinnamon filling mixture.
• Roll up dough from longer side[close to you], snug but not too tight.
• Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
• Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
• (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
• To prepare glaze, mix ingredients with 2 tablespoons warm water.
• If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
• WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
• Let dough rise until doubled again, about 45 minutes to an hour.
• Preheat oven to 350°F.
• Bake rolls for 20 to 25 minutes, until puffy and golden brown.
• Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
• FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
• Take them out to sit at room temperature for about 20 minutes before baking.
• There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.

FLUFFY CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer fitted with a dough hook attachment, add these ingredients in the following order: room temperature heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt. There is no need to activate the yeast beforehand.
• Turn on the mixer to the lowest setting, and let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
• Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size. (We proof our dough in a closed microwave with a mug of just boiled water next to it.)
• In the meantime, grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won't end up hugging each other in the pan once baked.
• Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it's a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.
• After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.
• Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 16 equal pieces. (It helps to score it first in half, then in fourths, and so on).
• Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.
• 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don't be tempted to bake them longer!
• While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.
• When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!

CINNAMON ROLLS

Steps:

• Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can.
• Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total).
• Shape into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch dough down. Turn onto a floured surface. Cover; let rest for 10 minutes.
• Roll dough on a lightly floured surface to an 18 by 12-inch rectangle. Spread melted margarine or butter over dough. Combine brown sugar and cinnamon; add raisins and nuts, if desired. Sprinkle sugar mixture over dough. Roll up from one of the long sides. Seal.
• Slice into 12 pieces. Place, cut side down, in a greased 13 by 9 by 2-inch baking pan. Cover, let rise in a warm place till nearly double (30 mins.). Bake in a 350 degree oven for 25 to 30 minutes. Cool slightly. Remove from pans.
• For icing, combine the powdered sugar, vanilla and enough water to make icing of drizzling consistency. Drizzle over warm rolls.
• Makes 12 rolls.