Mimis Homemade Cinnamon Rolls Food

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MIMI'S HOMEMADE CINNAMON ROLLS



MiMi's Homemade Cinnamon Rolls image

This is my second posting for cinnamon rolls. We are in the middle of the winter storm that hit southeast Texas and had time on my hands and needed to get the house and myself warmed up...enjoy! =)

Provided by Jean Goss

Categories     Sweet Breads

Time 2h25m

Number Of Ingredients 18

DOUGH...
1 Tbsp yeast, heaping
1 c warm milk, 115 degrees
1/3 c sugar
1 tsp salt
4 c flour, all purpose
1/2 c butter, slightly softened
2 eggs, room temperature, beaten
FILLING...
1/2 c butter, slightly melted, spreadable
2 Tbsp ground cinnamon
3/4 c brown sugar
ICING...
4 oz cream cheese, softened
1/2 stick butter, softened
1 c powdered sugar
1 tsp vanilla
1/4 c milk of choice

Steps:

  • 1. Activate the yeast by whisking into the warm milk and let set for 5 minutes. While waiting, mix your dry ingredients in a stand mixer.
  • 2. Pour the yeast milk mixture into the flour/sugar/salt mix in the bowl. Add the beaten eggs, melted butter and mix with dough hook until it pulls away into a ball. It will be slightly sticky, do NOT add more flour.
  • 3. Make into a ball and return to greased bowl, covering with plastic wrap tightly to rise until doubled in size. I put this in the oven with the oven light on and this works nicely!
  • 4. After risen, take out and roll until large rectangle. Slather the slightly softened butter onto the rectangles. Mix the cinnamon and sugar and sprinkle over the butter and gently press into the dough/butter. Tightly roll beginning with one long side and pinch together. Depending on the size pan you are using cut the rolls using a serrated knife or using unflavored plain dental floss. When I use a 9x13 pan, I usually make 15. Grease your pan and place the rolls into the pan, covering with the plastic wrap and let rise again until double, about an hour.
  • 5. Bake at 350 for 20 to 25 minutes until slightly brown. Make the icing by creaming ingredients together, using only enough milk for desired consistency. Slather over warmed cinnamon rolls and enjoy!

MIMI'S CINNAMON ROLLS AND TWISTS



Mimi's Cinnamon Rolls and Twists image

Provided by By © 2010 Jane Bonacci, The Heritage Cook. All rights reserved.

Yield 24

Number Of Ingredients 19

Rolls
4 oz butter (1 stick)
3/4 cup milk
1/2 cup sugar
2 tbsp dry yeast
1 cup water
3 eggs
5 to 6 cups bread flour or all-purpose flour
1/2 tsp salt
Filling
1 cup sugar
1 cup brown sugar
2 tbsp cinnamon (preferably Vietnamese or Korintje)
4 oz butter (1 stick)
Icing
5 oz butter (1-1/4 sticks)
16 oz (1 lb) mascarpone cheese
4 cups powdered sugar, or as needed
1 to 2 tsp fresh lemon juice

Steps:

  • Heat butter, milk, and sugar until butter is melted. Cool to lukewarm (should feel slightly warmer than normal skin temperature.) Meanwhile, in a separate bowl, combine flour and salt. Combine cooled butter, yeast, water, and eggs in the bowl of a heavy-duty mixer. Slowly add the flour mixture to the liquids. Change from paddle to dough hook. Mix for 4 to 6 minutes or until the dough pulls away from the sides of the bowl and crawls up the hook. Place dough into a lightly buttered bowl, turning to butter all sides, cover with a towel, and place in a warm, draft free spot for the first rise. Wait until the dough has doubled in size, about an hour. NOTE: This can vary widely depending on the strength/age of yeast and the temperature of the room. Judge this more on increase in volume rather than timing. While dough is rising, make filling. Combine sugar, brown sugar, and cinnamon, and then cut the butter in until crumbly; set aside. Butter a baking sheet; set aside. Transfer risen dough to a lightly floured surface. With a floured rolling pin, roll dough into a rectangle about 12x9-inches for 3-inch rolls. Brush off any excess flour. Top with filling mixture, leaving a clean edge around the sides. Starting at the long edge, roll tightly into a log. Using a very sharp knife, trim off the ends and cut log into 12 equal pieces for large rolls, or 24 pieces for smaller portions. Place rolls cut-side up on prepared baking sheet with edges touching. Press the top of each roll down to flatten slightly and spread the tops to partially expose the filling. Cover and set rolls aside to rise until doubled, about 45 minutes. Preheat the oven to 350°F. When dough has risen, bake at 350°F for 15 to 20 minutes or until golden brown, spinning the pan halfway through. Transfer baking sheet to a cooling rack. Cool slightly. Place the icing ingredients in a bowl. Cream until smooth. While the rolls are still warm, drizzle glaze over the top. Pull rolls apart and serve. If you have any icing left over, pass it at the table. Your guests may want to slather extra on their rolls!

MIMI'S ROLLS



Mimi's Rolls image

These are the rolls that I have been making for years. The recipe makes a lot of them. You can make Parmesan Cheese Fingers with part of it or all of it (directions follow). They are so good. Keep dough soft for fluffy rolls.

Provided by Mimi in Maine

Categories     Yeast Breads

Time 3h30m

Yield 4-5 dozen

Number Of Ingredients 9

2 (1/4 ounce) packages dry yeast
1 teaspoon sugar
1 cup lukewarm water
2 cups scalded milk (cooled to lukewarm)
2/3 cup melted butter
3/4 cup sugar
2 1/2 teaspoons salt
2 eggs (beaten)
9 cups flour

Steps:

  • Dissolve the yeast and sugar in the lukewarm water; let proof for about 15 minutes.
  • Add the lukewarm milk, butter, sugar, and salt; mix well.
  • Add 4 cups of the flour and mix well.
  • Add the beaten eggs and mix well.
  • Add the last of the flour adding only enough to get a soft dough (probably will need most of it).
  • Place on floured board and knead for about 3 minutes.
  • Place in a greased bowl and rise once--about 1-1 1/2 hours.
  • Make rolls and place on a greased pan.
  • Rise till rounded in pan--about 1 hour--don't over-rise.
  • Bake in a 375-400 degree oven for about 10-15 minutes--if they are getting too brown, cover them with a piece of foil.
  • CHEESE FINGERS: Make dough fingers about 2"-3" long; dip one side in melted butter and then in parmesan cheese--bake.

QUICK AND EASY MINI-CINNAMON ROLLS



Quick and Easy Mini-Cinnamon Rolls image

the rolls themselves are not sickeningly sweet, which makes for good contrast with the icing. compared to other cinnamon roll recipes, this one is extremely quick and easy, but still soft and tasty!

Provided by Vegan Freak

Categories     Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups flour (450 g)
1 tablespoon baking powder (15 g)
1 teaspoon salt (5 g)
6 tablespoons vegan margarine (90 g, I use Earth Balance)
3/4 cup soymilk (0.2 liter)
2 tablespoons melted margarine (30 g)
1/4 cup sucanat (60 g)
1 tablespoon ground cinnamon (15 g)
1 teaspoon margarine, softened (15 g)
1 cup vegan powdered sugar (225 g)
soymilk

Steps:

  • Mix dry ingredients first, then cut in margarine.
  • Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
  • Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
  • Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
  • While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.

Nutrition Facts : Calories 79.5, Fat 2, SaturatedFat 0.4, Sodium 239, Carbohydrate 13.3, Fiber 0.8, Sugar 0.5, Protein 2

MOM'S HOMEMADE CINNAMON ROLLS



Mom's Homemade Cinnamon Rolls image

Mom has made these every year since I was young for christmas morning. These are really delicious and raise up so high. My brother and I still look forward to them, even though we aren't at home anymore. She had asked me to post these so others could enjoy them too.

Provided by MirandaLee

Categories     Breads

Time 4h20m

Yield 1 ten X fifteen pan size full

Number Of Ingredients 8

3/4 cup water
1 teaspoon salt
1/4 cup shortening
4 tablespoons sugar
1 egg
1 package yeast
1/4 cup water
3 1/2-4 cups flour

Steps:

  • 1/2 stick melted butter for center of rolls and a mixtuer of about 1 cup sugar and some cinnamon for sprinkling in center Melt shortening with sugar and salt in microwave about 3 minutes or until shortening is melted.
  • While microwave is running, put yeast in the warm water and stir to dissolve.
  • Slowly add flour to shortening mixture but not too much.
  • When yeast is dissolved stir completely and add to flour mixture.
  • Add eggs and flour alternately and mix as much as you can with mixer, then take rest of flour and knead on counter until no longer tacky.
  • Grease bowl with oil and place dough in bowl and add more oil to coat top.
  • Place a towel over bowl and let rise until double in bulk.
  • In small bowl, mix 1 cup or so of sugar and add cinnamon to taste.
  • After dough rises, roll out on counter to about 1/4" thick.
  • Melt butter and spread over dough.
  • Sprinkle cinnamon sugar over entire rolled out dough.
  • Roll up dough into jelly roll style and take knife and cut into about 1" to 1 1/2" slices.
  • Put in glass pan that has been sprayed with pam spray.
  • Cover with towel and let rise until double.
  • Bake at 375 for about 20 minutes or so.
  • You can frost the cooled rolls with powder sugar frosting.

CINNAMON ROLLS



Cinnamon Rolls image

Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time.

Provided by Canadian Pixie

Categories     Breads

Time 2h25m

Yield 18 rolls

Number Of Ingredients 14

2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour
4 tablespoons margarine, softened
1/2 cup sugar
4 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Steps:

  • Dissolve yeast in warm water.
  • Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
  • Mix in enough remaining flour until dough is easy to handle.
  • Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
  • Divide dough in half and roll each half into a 15X9" rectangle.
  • Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
  • Roll both rectangles tightly and cut into 9-1 1/2" slices.
  • Place in greased rectangular pan.
  • Bake at 375 F for 25-30 minutes.
  • Mix together glaze ingredients and apread on top of baked rolls. Serve warm.

Nutrition Facts : Calories 218.5, Fat 7.1, SaturatedFat 1.8, Cholesterol 11.4, Sodium 167.7, Carbohydrate 35.5, Fiber 1.1, Sugar 15.9, Protein 3.4

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