Tinas Atk Cinnamon Rolls Food

THE BEST CINNAMON ROLLS

Steps:

• Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
• Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
• Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
• Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
• Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
• Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
• Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
• Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
• Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

TINA'S ATK CINNAMON ROLLS

Steps:

• 1. In a small bowl, mix yeast, warm milk and 1 teaspoon sugar. Let bloom 5-10 minutes
• 2. In another bowl mix light browna dn white sugars, cinnamon, 1/8 teaspoon salt, 2 tablespoon melted butter and vanilla until mixture looks like wet sand. Set aside.
• 3. In large bowl, place flour, baking powder, salt, 3/4 teaspoon salt and 5 teaspoons sugar. Blend well.
• 4. In separate bowl blend 2 tablespoons melted butter, room temperature milk. Add the yeast mixture and blend.
• 5. Pour wet ingredients in the dry and mix to a nice dough. Dump out dough onto a floured board and knead just 2 minutes. Roll into a 9x12 rectangle. Lightly score a boarder that is 1/2 inch in all sides. Brush with another 2 tablespoons of melted butter inside the scored rectangle taking care not to extend the butter into the 1/2 inch boarder.
• 6. Press the cinnamon mixture onto the buttered part of the dough. Roll up starting at a long edge. Pinch seams and cut into 8 slices. I use dental floss to cut my dough. Grease a 9 inch round baking pan and then place a buttered circle of parchment paper in the bottom of the pan. Place the rolls in the pan. Let rest 30 minutes. Bake 23 minutes at 350 degrees.
• 7. Remove from oven. Let cool 5-10 minutes in the pan. Invert on to plate. Remove parchment, invert again onto serving plate so top side is up. Cool
• 8. Mix frosting ingredients until smooth and frost rolls with offset spatula.

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Steps:

• For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
• Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
• For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
• Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
• For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
• Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
• Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

CAST IRON CINNAMON BUNS-ATK

Steps:

• FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon melted butter, 1/4 cup granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in bowl; set aside.
• Whisk flour, baking powder and 3/4 teaspoon salt together in large bowl. In separate bowl, whisk together milk, yeast, 2 tablespoons melted butter and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together (dough will be sticky).
• Transfer dough to lightly floured counter and knead to form smooth, round ball, about 2 minutes. Roll dough into 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12 inches in length with even diameter.
• Grease 10-inch cast-iron skillet with 1 tablespoon melted butter. Using serrated knife, cut (trying not to press down excessively) cylinder into 8 pieces and arrange cut side down in prepared skillet. Cover buns loosely with plastic wrap and let rise for 30 minutes.
• Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops of buns with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25 to 30 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let buns cool for 10 minutes.
• FOR THE GLAZE: Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns. Serve.