Frosted Cinnamon Rolls Food

FROSTED CINNAMON ROLLS

Steps:

• In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto lightly floured surface. Roll into a 17x10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices. , Place 12 slices, cut side down, in a greased 13x9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 10 minutes., In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator.

FAVORITE FROSTED CINNAMON ROLLS

Steps:

• In a large bowl, combine 4 cups flour, cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. , Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes., Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a large bowl, cream the butter, confectioners' sugar and vanilla and enough milk to achieve desired consistency. Frost warm rolls.

ITALIAN CINNAMON ROLLS

Steps:

• For the dough: Sprinkle the active dry yeast over 1 1/4 cups warm water. Allow it to sit until it becomes creamy and starts to bubble, about 2 minutes.
• Meanwhile, in the bowl of an electric mixer, combine the flour, granulated sugar, salt and anise. Stir together with a rubber spatula. Whisk together the melted butter, heavy cream, vanilla and egg yolks in a separate bowl. Add the wet ingredients and the active yeast to the dry ingredients. Using a rubber spatula, stir together to form a rough dough. Place the bowl on the mixer with a dough hook and knead until the dough pulls away from the sides but is still soft and silky, about 10 minutes. Cover with plastic wrap and set aside to double in size, about 1 hour.
• For the filling: Mix together the brown sugar, orange zest, lemon zest, anise, cinnamon and salt in a bowl. Dust the counter lightly with flour. Pour the dough out onto the counter and dust the top of the dough with more flour. Gently, roll the dough into a rectangle about 22 by 15 inches and a 1/3 inch thick. Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the brown sugar mixture. Starting at the end closest to you, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into twelve 2-inch rolls.
• Butter the inside of a 9-by-13-inch glass baking dish. Place the rolls in the pan and allow to double in size, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake the rolls until golden brown and puffed, 30 to 35 minutes. Allow to cool slightly while preparing the glaze.
• For the glaze: Whisk together the powdered sugar and orange juice in a small bowl. Drizzle the glaze over the rolls and serve warm.

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SAVORY CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
• Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

JIFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth.
• Add enough remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth (6-8 minutes).
• Roll dough into a 9 X 18-inch rectangle.
• Spread with butter and sprinkle with sugar and cinnamon.
• Roll dough jelly-roll style, starting with the long end.
• Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll.
• Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions.
• Place rolls on a greased cookie sheet.
• Cover and let rise on a warm place until doubled, about 15 minutes.
• Bake at 350 for 15-18 minutes.
• While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt.
• Spread frosting on warm rolls before serving.

CINNAMON ROLL WITH VANILLA FROSTING

Steps:

• Add the warm water to the yeast and soak 10 minutes.
• Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
• Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
• Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
• Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
• Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
• Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
• For the Frosting:.
• In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
• Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
• My Notes: I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.
• I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350*F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.
• I am a seasoned baker and have been making Cinnamon Rolls for at least 25 years. Thought I had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. I have been looking for a dense gooey recipe where the dough has some substance to it.found it! These were wonderful! I made them in the bread machine and it took just 4 cups of flour.as a matter of fact I added an extra 1/4 cup scalded milk as it seemed a little stiff to me once it started mixing. Rolled them out and cut into 8 large rolls.Let rise again. Baked in a 9x13 for 26 minutes @ 350*F. Frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting.They were gone before dinner! Dangerously good warm or cold.
• With one batch I added apples, raisins, and nuts -- the other batch I did plain with just the brown sugar. I also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested. I think this has to be the easiest, tastiest recipe for cinnamon rolls I have ever had the pleasure of baking!

CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In bread machine pan, place dough ingredients in order suggested by the manufacturer. Select "dough" setting on the bread machine. Check dough after 5 minutes of mixing and add water or flour if needed, a Tablespoon at a time.
• When cycle is completed, turn dough onto a lightly floured surface. Let dough rest 10 minutes. Mix brown sugar and cinnamon together in a small bowl. Roll dough into a 20x10-inch rectangle. Spread with 3 Tablespoons butter; sprinkle with brown sugar/cinnamon mixture. Roll up jelly-roll style, starting with the long side; pinch the seam to seal. Cut into 20 1-inch thick slices. Place 12 slices, cut side down, into a greased 9x13-inch pan, and the remaining 9 slices in a greased 7x11-inch pan. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake in a 350°F oven for approximately 20 minutes or until golden brown. Cool on a wire rack for 5 minutes before frosting.
• In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Remove rolls from pans and store in refrigerator.
• NOTE: The use of the delay timer is not recommended for this recipe.

FROSTED CINNAMON ICEBOX ROLLS

Steps:

• In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
• In a mixing bowl, dissolve yeast in warm water.
• Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
• Beat until smooth.
• Mix in enough remaining flour to make a dough easy enough to handle.
• Turn dough out onto a floured board; knead 8-10 minutes.
• Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
• Grease two 9x13x2-inch pans.
• Punch down dough and divide into two equal portions.
• On a lightly floured surface roll one half into a 12"x10" rectangle.
• Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
• In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
• Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
• Roll up jelly-roll style, beginning at the wider side.
• Pinch edges of the dough to seal in the filling.
• Carefully cut the roll into 12 equal slices.
• Place the slices in one of the prepared pans.
• Repeat the process with the other portion of the dough.
• Wrap both pans in aluminum foil.
• Refrigerate at least 12 hours but no longer than 48.
• (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
• Heat oven to 350°F
• Remove foil from pans and bake for 30-35 minutes.
• For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
• Spread over rolls while warm.

FROSTED TWISTS

Steps:

• Make the dough: Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water in a large bowl. Add the milk, shortening, eggs, 1/2 cup granulated sugar, the salt and 7 cups flour; mix with a wooden spoon until combined. Transfer the dough to a lightly floured surface and knead until smooth and elastic, adding up to 1/2 cup more flour if the dough is too sticky. Transfer to a lightly oiled bowl and cover with plastic wrap; let rise in a warm place until doubled in size, about 1 1/2 hours.
• Lightly oil 2 baking sheets. Combine the cinnamon and the remaining 2 tablespoons granulated sugar in a small bowl. Roll out the dough on a lightly floured surface into a 12-by-24-inch rectangle, with a long side facing you. Spread the butter over the right half of the rectangle, leaving a 1-inch border around the edges; sprinkle with the cinnamon sugar.
• Fold the left half of the dough over the cinnamon sugar, like closing a book. Cut the folded dough crosswise into twelve 1-inch-wide strips. Take one strip and twist several times, stretching the dough a little; hold one end of the strip against a baking sheet and wind the strip around to form a coil, tucking the other end underneath. Repeat with the remaining strips, spacing the rolls about 2 inches apart on the baking sheets. Lightly cover the baking sheets with plastic wrap and let the rolls rise until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F. Uncover the rolls and bake until lightly browned, 25 to 30 minutes. Make the glaze: Beat the confectioners' sugar, butter and salt in a bowl with a mixer on medium-high speed until combined, about 3 minutes. Slowly beat in up to 1/4 cup boiling water until pourable. Drizzle over the warm rolls and top with sprinkles.

CINNAMON ROLL WITH VANILLA FROSTING OR CINNZEO BUNS

Steps:

• Add the warm water to the yeast and soak 10 minutes.
• Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
• Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
• Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
• Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
• Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
• Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
• For the Frosting:.
• In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
• Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
• * I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon. I very lightly sprinkled the brown sugar filling with flour. This prevents the filling from melting thru rolls as they are baking. Or any easy way is to mix the brown sugar, cinnamon & about 1/4 cup of flour, then spread the mixture on dough. I also like diced Granny Smith Apple with chopped walnuts.
• My Note: This time a double batch, wel l actually 2 single batches because I don't know what would happen with a double batch. I am well versed in the kitchen but baking seems to be an exact science. The only thing I altered from the recipie was to grate a little fresh nutmeg over the buttered dough before applying the brown sugar.
• This remains to be delicious even on the second day! Most cinnamon recipes I have tried promised to be the best of the best. However, in the end, after trying them- they are a disappointment and not good. They turned out to be like old hard bread with a cinnamon taste. This one is exceptional. This THE BEST! My cinnamon turned out to be really yummy, super delicious and moist! My husband and I ended up eating the bread while it was still hot, fresh from the oven! He suggested that I pour or drizzle the frosting only before eating time. I did it and yes, it was better and tasted really fresh! ALTERNATIVE: I used SOUR CREAM for this recipe! I used 3/4 cup of water and 1/3 cup of sour cream, mixed them well and placed the combo in the microwave for 30 seconds.This is my sub for the milk! No wonder the bread is creamy! I used OLIVE OIL instead of shortening for health reasons. Turned out excellent! For VANILLA FROSTING, I used sour cream. This the real and ULTIMATE CINNAMON RECIPE that is very, very delicious! And the bread is soft, delicate, moist and creamy- probably because of the sour cream I used! TIPS: I used BREAD FLOUR instead of the usual ALL PURPOSE FLOUR. And I also added 5 tablespoons GLUTEN to help it to rise easier, faster and softer. I used 5 cupsof BREAD FLOUR.
• Better than Cinnabon! =) I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350 F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.

THE PERFECT CINNAMON ROLL ICING

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.