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.

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.

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.

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.

HEAVENLY DINNER ROLLS

Steps:

• In a bowl, dissolve yeast in water. Add milk, sugar, shortening and 4 cups flour; beat until smooth. Cover and let rise in a warm place for 2 hours. Add baking powder, baking soda, salt and enough remaining flour to form a soft, slightly sticky dough. Cover and refrigerate until ready to use. Turn onto a heavily floured surface; pat to 1/2-in. thickness. Cut with a biscuit cutter or drop by 1/4 cupfuls onto a greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes. bake at 350° for 10-15 minutes or until lightly browned. Brush tops with butter if desired. Dough may be refrigerated up to 3 days. Punch down each day.