Grandmoms Cinnamon Rolls Food

GRANDMA DELSIE'S CINNAMON ROLLS

Steps:

• 1. Scald milk in a saucepan; add shortening, sugar, and salt. Cool to lukewarm.
• 2. Sprinkle yeast on warm water; stir to dissolve.
• 3. Add 1 1/2 cups of the measured flour to the milk mixture; beat well. If not using a mixer, beat with a wooden spoon.
• 4. Beat in eggs and yeast.
• 5. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of the bowl. Dough will be slightly sticky.
• 6. Turn onto lightly floured board cover and let rest for 5 minutes.
• 7. Knead, incorporating a little more flour as necessary, until smooth, satiny, and no longer sticky, about 8 to 10 minutes. Keep your hands dusted with flour to prevent sticking. Kneading is necessary to produce the great texture of these rolls.
• 8. Place in a lightly greased bowl, invert to grease top, cover, and let rise until doubled, for 1 to 1 1/2 hours. Punch down and turn onto a board.
• 9. Divide in half. Lightly grease counter or board. Roll each half into a 14 x 6-inch rectangle.
• 10. For the filling, combine 1 cup of sugar, 1/2 cup of melted butter, and 1 Tbsp ground cinnamon.
• 11. Spread half of the mixture on each rectangle. Scatter 1/2 cup of raisins on each rectangle (optional).
• 12. Roll up the rectangle lengthwise as for jelly roll. Seal the edges and cut dough into 1-inch slices. Put cut side down in 2 well-greased square baking pans. Cover and let rise until doubled. Brush butter on the tops very lightly.
• 13. Bake 25-30 minutes in a preheated oven at 350 degrees. Makes 32 rolls, however, the exact number will depend on the size you cut them.
• 14. For the icing, mix 1 cup confectioners' sugar with milk or cream to enable spreading consistency. Add 1/2 tsp vanilla and a dash of salt.
• 15. Frost while rolls are still warm. Note 1: Though this dough can be made by hand mixing, I mixed the dough in my Kitchen Aid mixer. I let the Kitchen aid mixer knead the dough for 10 minutes on low and then I hand-kneaded the dough another 5 minutes before placing them in the bowl to rise. Note 2. I like to let my dough rise in the oven. I cover it with a lightweight cloth and put it in the oven. I put a shallow pan of hot water beneath the bowl of dough on a lower rack in the oven. Note 3: I cut the rolls between 1 1/2 inches and 2 inches because Grandma's cinnamon rolls were always big. These can be baked in a round, rectangle, or square pan.
• 16. Every time I bake these for my family, my first memory of these rolls come back to me. I was 4 years old and I was out on the tractor with Grandpa one chilly morning. We had just left the barn and were moving hay to the pasture for his cows. I caught a whiff of something in the air. I said," Grandpa what is that good smell?" He lifted his head and said, "Oh wee! Grandma's baking cinnamon rolls." I was sitting on top of this lap and he turned that tractor around so fast that I almost fell off. We got to the house and raced inside the kitchen door and I guess Grandma had been watching us from the window. She was standing there with her rolling pin, slapping it in her hand. She looked sternly at Grandpa and said, "If you're ever going to drive the tractor like that again while that child is with you, you're going to be seeing stars." Grandpa and I sat down and Grandma placed a glass of milk and one of her big cinnamon rolls in front of us. When Grandma had her back to us, I leaned in and whispered, "Grandpa, this is so yummy I think it's worth seeing the stars." Grandpa smiled back at me and winked. From then on when I was with Grandpa on the tractor I would say, "Go faster Grandpa." He would reply, "No siree, Grandpa don't want to see stars today." We would laugh and giggle.

GRANDMA BONNIE'S CINNAMON ROLLS

Steps:

• Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
• Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
• Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
• Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
• While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
• Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.

GRANDMA'S CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside. , Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes. , Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.

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.

CHRISTMAS MORNING CINNAMON ROLLS

Steps:

• For the dough: Combine the milk, granulated sugar, butter, salt and yeast in the bowl of a stand mixer fitted with the hook attachment and stir to combine well. Add the eggs and stir until well mixed. Add the flour and mix on medium-high speed until the dough is smooth and elastic, about 4 minutes.
• Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
• Punch the dough down and lightly flour a work surface. Lay the dough out and pat or roll the dough out into an 18-by-12-inch rectangle.
• For the filling: Butter a 13-by-9-inch glass baking dish. Spread the softened butter evenly all over the dough, leaving a 1/2-inch border, then sprinkle evenly with the brown sugar and cinnamon. Sprinkle with the pecans and raisins if using. Starting with a short end, roll up the dough and press and crimp the edges to seal. Cut the dough into 12 slices and arrange them in the buttered baking dish. If you want to bake them the same day, cover with plastic wrap and let stand until doubled in size, about 1 hour. Otherwise, refrigerate overnight; take out of the refrigerator and let sit at room temperature for 1 hour before baking.
• Preheat the oven to 375 degrees F. Bake the cinnamon rolls until puffed and golden brown all over, about 25 minutes.
• For the icing: Put the confectioners' sugar in a medium bowl. Whisk in the melted butter, vanilla and 4 tablespoons of milk; whisk until smooth. Add additional milk, about 1 teaspoon at a time, if needed to achieve a thick but spreadable consistency.
• Spread the icing over the warm cinnamon rolls. Serve warm.

GRANDMA'S CINNAMON ROLLS

Steps:

• Mix sugar and water together.
• Sprinkle with yeast.
• Let stand 10-15 minutes or until dissolved.
• Add flour, salt, sour cream, vanilla, and 3 tablespoons sugar.
• Make into soft dough.
• Roll out on floured surface, to within 3/8 to 1/2 inch thick.
• Brush dough with melted butter.
• Sprinkle with cinnamon and sugar (that has been stirred together).
• Roll up, jelly roll fashion, cut into 12 slices.
• Place in greased 9x13 pan.
• Let rise until doubled.
• Bake 350 degrees until lightly browned.
• Ice while warm with 3 tablespoons evaporated milk, 1/4 tsp vanilla, 1 c icing sugar, that has been stirred together well.

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.

GRANDMA'S BEST CINNAMON ROLLS

Steps:

• Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
• Process on dough/manual cycle.
• To shape and fill: When cycle is complete, remove dough to floured surface.
• If necessary, knead in additional flour to make dough easy to handle.
• Roll dough to 18 x 8 inches; brush with melted butter.
• Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
• Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
• Place, cut sides up, in greased 8 x 8-inch pan.
• Cover; let rise in warm place 45 to 60 minutes or until doubled.
• Bake at 350°F for 25 to 30 minutes or until done.
• Remove from pan; cool on wire rack.
• In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
• Drizzle or spread on rolls.

GRANDMA MOOG'S QUICK AND EASY CINNAMON ROLLS

Steps:

• Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry ingredients. In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, pure vanilla extract, and butter, which should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden spoon, or on the lowest speed with a mixer.
• Once the dough is holding together, turn out onto a floured board, knead for 1 minute. This dough is easy to work with-if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick. Shoot for about a 9" by 13" rectangle, just like a baking pan, but don't worry if it is a bit bigger or smaller.
• Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush, smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll from the long side, and, using a sharp knife, cut the dough as evenly as possible into 18 pieces.
• Mix the topping together in a small bowl. Use spray oil to grease a muffin pan, then divide the topping between 18 muffin tins. After dividing up the topping, place one piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a preheated 350° oven for 20-25 minutes, until golden brown.
• Remove the cinnamon rolls right away to cool, if some of the topping stays in the tin, just pull it out with a spoon and replace it on top of the muffin while it's still hot. Prepare the icing by whisking all the ingredients together while the rolls cool for at least 10 minutes,. Cinnamon Rolls look great served upside down or rightside up. Pick which you prefer, drizzle with icing and serve.