Ginas Heavenly Cinnamon Rolls Food

CINNAMON ROLLS

Steps:

• Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
• Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic. See note for more information.
• Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
• Punch dough down. Flour your work surface, then roll dough into a 14x20 inch rectangle.
• Stir together the filling ingredients to create a paste. Gently spread the paste over the dough, using an offset spatula or your fingers. Spread until filling covers the dough except for an inch along the top.
• Starting from the bottom (which should be a long edge), roll the dough up into a log, rolling somewhat tightly. Cut off and discard ends if desired. Mark 12 even slices.
• Using a very sharp knife or a piece of thread, slice log into 12 pieces. Place in lightly greased 9x13 pan.
• Allow dough to rise about 45 minutes until rolls are puffed and touching each other. In the meantime, preheat oven to 350 degrees.
• Bake rolls approx 20-22 minutes until tops are golden brown and rolls sound hollow when tapped.
• Beat together frosting ingredients, making sure that butter and cream cheese are softened. Start with 2 tbsp milk and add more as needed to get frosting to desired consistency. I prefer it fluffy and not pourable so when I spread it on top of warm rolls it doesn't completely melt to the bottom of the pan.
• Allow rolls to cool about 10 minutes, then frost and serve. Store tightly covered at room temperature.

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.

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.

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.

NANA'S CINNAMON ROLLS

Steps:

• Spray a large mixing bowl with nonstick spray.
• Dissolve yeast in water in a bowl of a standing mixer with dough hook. Let sit for 5 minutes.
• In a large measuring cup beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Add dough to greased bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour.
• Preheat oven to 400 degrees F. Grease a 9 by 13 by 2-inch pan
• On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar, cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 portions. Put in greased pan, pin wheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly. Remove from the oven and allow to cool completely.
• Mix in medium size bowl with whisk until smooth.
• Drizzle glaze over on top of the cooled rolls.

HEAVENLY CINNAMON ROLLS

Steps:

• Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside.
• Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

CINNAMON ROLLS

Steps:

• Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
• Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
• Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
• Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
• Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

GINA'S HEAVENLY CINNAMON ROLLS

Steps:

• Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size, turn it out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21 inch rectangle.
• Spread dough with 1/3 cup butter; sprinkle evenly with sugar/cinnamon mixture.
• Roll up dough and cut into 12 rolls.
• Place rolls in a lightly greased 9x13 inch baking pan.
• Cover and let rise until nearly doubled, about 30 minutes.
• Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Bake rolls in preheated oven until golden brown, about 15 minutes.
• While rolls are baking, beat together cream cheese, 1/4 cup butter, powdered sugar, vanilla extract and salt.
• Spread frosting on warm rolls before serving.