Abbys Cinnamon Rolls Recipes

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BEST CINNAMON ROLLS

When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients 17



Best Cinnamon Rolls image

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.

Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

EASY HOMEMADE CINNAMON ROLLS

I love this easy homemade cinnamon roll recipe because it allows me to skip the first rise, and I can get them on the table a lot sooner. We usually top with cream cheese, but we have used buttercream.

Provided by Juanwi

Categories     Bread     Yeast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11



Easy Homemade Cinnamon Rolls image

Steps:

  • Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
  • Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
  • Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
  • Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
  • Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
  • Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
  • Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
  • Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 53.3 g, Cholesterol 59.7 mg, Fat 13.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 7.3 g, Sodium 291.6 mg, Sugar 22.8 g

1 cup milk
⅓ cup butter
2 eggs, room temperature
4 cups bread flour, divided
½ cup white sugar
2 ½ teaspoons rapid-rise yeast
1 teaspoon salt
1 tablespoon vegetable oil
¾ cup packed brown sugar
2 ½ tablespoons ground cinnamon
⅓ cup butter, softened

ABBY'S CINNAMON ROLLS

Well really these are Joyce's but they are too good to leave out of the Hill Family Cookbook. Joyce made these on the annual snowmobile trip and they were gobbled up!!

Provided by Hill Family

Categories     Breads

Time 2h30m

Yield 30 rolls

Number Of Ingredients 14



Abby's Cinnamon Rolls image

Steps:

  • Combine the potatoes, liquids and 1 cup flour. Beat till thoroughly blended. Let cool until lukewarm, then stir the yeast into the mixture. Cover and let rise until light.
  • When the mixture is light, stir it down with a wooden spoon. Cream the butter and sugar, add the salt and eggs. Beat until thoroughly blended. Stir into yeast mixture while combining the flour, using enough to make a firm dough.
  • Knead - until smooth and elastic, then place in a bowl, brush with melted butter and turn again. When dough has risen, punch it down and turn it onto a floured surface. Roll the dough out, adding a bit more flour if necessary.
  • Spread the dough with soft butter and sprinkle thickly with brown sugar and cinnamon, adding chopped nuts and raisins (if desired). Roll like you would a jelly roll and cut into 1" slices. (We use a piece of string to do this).
  • Place the slices, just touching in a sprayed pan with sides. Let rise again and bake at 375 degrees for 30 minutes. Glaze rolls with icing. These keep and freeze well.

Nutrition Facts : Calories 207.4, Fat 7.4, SaturatedFat 4.3, Cholesterol 45.6, Sodium 175.8, Carbohydrate 30.7, Fiber 0.9, Sugar 6.8, Protein 4.4

1 cup hot mashed potato flakes
1 cup potato water or 1 cup scalded milk
1 cup scalded milk
7 cups flour
1 -2 active compressed yeast cake
1 cup butter, soft
1 cup sugar
1 1/2 teaspoons salt
4 eggs
soft butter
brown sugar
cinnamon
nuts, chopped
raisins

CLASSIC CINNAMON ROLLS

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 12 rolls

Number Of Ingredients 19



Classic Cinnamon Rolls image

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.

1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, recipe follows
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

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