Moms Homemade Cinnamon Rolls Food

BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!

Steps:

• Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
• Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
• Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
• Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
• Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
• Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
• Grease a large bowl and place the dough inside.
• Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
• Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
• While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
• Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
• Assemble Cinnamon Rolls
• Sprinkle a large work surface with flour.
• Gently press the gas out of the dough and form it into a rectangle.
• Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
• Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
• Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
• Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
• Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
• Bake Cinnamon Rolls
• Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
• While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
• Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
• Cool & Serve!
• Let cool 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.

CINNAMON ROLLS

Steps:

• For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
• In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated.
• Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours.
• Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
• Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes.
• For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

MOM'S HOMEMADE CINNAMON ROLLS

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

Steps:

• For the dough: Heat the milk, vegetable oil and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
• Add 8 cups of the flour. Stir until just combined, and then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls, remove half of the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30 by 10 inches. The dough should be rolled very thin.
• For the filling: Pour 3/4 to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the granulated sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamony, sugary, gooey log.
• Slip a cutting board underneath the roll and, with a sharp knife, make 1/2-inch slices. One "log" will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
• Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
• Preheat the oven to 375 degrees F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking.
• Remove the towel and bake until golden brown, 15 to 18 minutes. Don't allow the rolls to become overly brown.
• While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more maple, sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
• Remove the pans from the oven. Immediately drizzle the icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.

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.

MOM'S CINNAMON ROLLS

Steps:

• Add the yeast to the warm water. Let sit while preparing rolls. Put a little sugar in the mixture to feed the yeast. It should rise.
• Scald milk; add shortening.
• Add sugar and salt and cool to tepid.
• Add beaten egg and yeast.
• Add flour 1 cup at a time beating after each addition. Add 4 cups flour. Dough will be soft but firm enough to handle. Add more flour a little at a time until you can handle the dough.
• Knead on a floured surface until elastic and smooth.
• Place in an oiled bowl and let rise 1-1/2 hours or refrigerate overnight.
• Press dough down and divide into workable sections.
• Roll out into a rectangle.
• Cover with melted or softened butter.
• Mix cinnamon and brown sugar and spread over melted butter generously.
• Roll up jellyroll style and pinch ends to seal.
• Cut into slices 1 inch thick (I use dental floss to slice evenly).
• Place in greased pan leaving space to rise. Let rise until doubled.
• Bake at 350 degrees Fahrenheit for 15 to 20 minutes until lightly brown.
• For the Frosting:
• Beat powdered sugar, melted butter and vanilla together, adding milk or cream to make a thick consistency.
• Spread over warm rolls to let frosting melt.

MOM'S CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour and nutmeg. Beat until smooth.
• Add enough remaining flour to make dough easy to handle and not sticky. Knead until smooth.
• Let rise until double. About an hour.
• Grease two 9x13 baking pans.
• Divide dough in half and roll each portion into 12x10 rectangle.
• Heat brown sugar, cinnamon and butter until butter melts.
• Remove from heat and spread over each rolled out dough piece. Sprinkle with nuts.
• Roll each section starting at a long side. Roll tightly. Using a piece of thread, slice each roll so there are 12 pieces.
• Place in greased pans and cover pans tightly with foil or plastic wrap.
• Refrigerate overnight - up to 48 hours.
• In the morning: Remove foil or plastic wrap and bake in 350 degree preheated oven for 30 minutes.
• Note:.
• May also let rise in pan 1 hour then bake - skipping refrigeration step.

CINNAMON ROLLS

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.