Prize Winning Roll Dough Cinnamon Rolls Food

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

CLASSIC CINNAMON ROLLS

Steps:

• Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
• Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
• Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
• Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
• Let rise 30 to 45 minutes until nearly doubled.
• Bake in preheated 350 degrees F oven for 25 to 30 minutes.
• Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

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.

PRIZE-WINNING ROLL DOUGH & CINNAMON ROLLS

Steps:

• Mix together the first three ingredients (milk, yeast and sugar). When the yeast becomes active, add the eggs, potatoes and 4 cups of flour. When that mixture is bubbly, add salt, oil and the flour (don't add all of it until you make sure you need it all -- you don't want it too stiff). When too thick to stir, pour onto flourered board and knead. Dough should be soft--almost sticky. Place in greased bowl and cover with a damp cloth. Let rise until double in bulk. Punch down. Let rise again. divid dough into easy to handle portions.
• For dinner rolls: roll into balls and place in greased pan. When raised, bake at 375 degrees until golden brown (about 15 to 18 minutes).
• For cinnamon rolls: roll dough 1/4-inch thick. Spread with melted butter, cinnamon, brown sugar and nuts (if desired). Roll up and slice into 1 1/2 -inch sections and place in greased pan. Let them raise until almost doubled in size. Bake at 375 degrees until golden brown (12 to 15 minutes). Glaze with frosting (milk, butter, powdered sugar, cream cheese and vanilla).

(IOWA STATE FAIR) SWEET DOUGH CARAMEL CINNAMON ROLLS

Steps:

• For Rolls:
• Dissolve yeast in warm water, in a large mixing bowl; let rest 2 to 3 minutes.
• Add dry milk, butter, sugar, salt, vanilla and egg; mix well. Gradually add in enough flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
• Place in a greased bowl, turning once to coat.
• Cover and let rise in a warm, draft-free place, about 1 to 1-1/2 hours, until doubled in bulk.
• While dough is rising, make Caramel Pecan Mixture:
• Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat.
• Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly.
• Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans.
• Sprinkle toasted pecans on top of syrup.
• Set aside.
• Punch dough down.
• Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle.
• To apply Cinnamon Filling, spread 1/4 cup butter over surface.
• Combine sugar and cinnamon in a small bowl; sprinkle evenly over dough.
• Roll up jellyroll style.
• Slice into 8 rolls.
• Place 4 rolls, cut side down, in each of the 2 pans, on top of Caramel Pecan Mixture.
• Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour.
• Bake in a preheated 350°F oven for 20 to 25 minutes, until golden.
• Remove from oven and let stand 5 minutes.
• Invert rolls on to serving plate or parchment paper.
• *To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once.
• Remove from oven.

TWO INGREDIENT DOUGH CINNAMON ROLLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish or loaf pan.
• Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Roll out the dough with a rolling pin to form a large 10x12-inch rectangle.
• Combine brown sugar, melted butter, and cinnamon in a small bowl. Spread this mixture over the top of the dough. Starting at one of the shorter ends, roll the dough up tightly until it forms a log. Slice into 6 even pieces. Transfer cinnamon rolls to the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• In the meantime, whisk together powdered sugar, cream cheese, softened butter, milk, and vanilla until smooth. When the cinnamon rolls have finished cooking, remove from the oven and drizzle the cream cheese glaze on top.