CLASSIC CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 rolls
Number Of Ingredients 19
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.
EASY CAST-IRON PEACH BISCUIT ROLLS
I used to love going to the local coffee shop and enjoying fresh peach cinnamon rolls, but being a busy mom of three, I don't have the time anymore. To re-create it at home, I developed this no-yeast recipe that's quick and easy! -Heather Karow, Burnett, Wisconsin
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly. Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet., For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges., Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down., Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON ROLLS
Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast
Provided by Barney Desmazery
Categories Breakfast
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
PEACHY CINNAMON ROLLS
This is a twist from the original cinnamon roll. My family loves to wake up to these on Sunday mornings.
Provided by Mother of Many
Categories Yeast Breads
Time 1h15m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 15
Steps:
- Mix the first three ingrediants with a wire whip before adding eggs, oil and salt. Mix. Gradually add flour with a large spoon and combine well.
- Turn dough onto a floured surface and knead until smooth, at least 3 to 5 minutes. Let dough rise in a covered bowl for about 30 minutes until smooth. Punch down and let rise a second time in a covered bowl until double in size, about 15 minutes.
- Heat oven to 350 degrees. On a floured surface divide dough in two, roll one portion of dough about 1/4 inch thick into a rectangle and spread with melted butter. Sprinkle heavily with cinnamon mixture and scatter with peach pieces.
- Roll the dough tightly, starting on the long side of the rectangle. Rolla section at a time to avoid tearing dough. Using dental floss, cut 1 1/2 inch thick slices of the roll. Place the sliced rolls, spiral sideup, on a baking sheet lightly covered with cooking spray.
- Repeat with second portion of dough.
- Bake 15 minutes until golden.
- Let rolls cool about five minutes before icing. Serve warm for the best taste.
Nutrition Facts : Calories 479.8, Fat 19.3, SaturatedFat 10.4, Cholesterol 58.3, Sodium 123.7, Carbohydrate 72.8, Fiber 2.1, Sugar 43.4, Protein 5.3
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