CAROL'S CINNAMON ROLLS
There's no way else to say it, these homemade cinnamon rolls are scrumptiously delicious. The raisins and nuts, mixed with brown sugar, cinnamon, and butter is the perfect filling. We opted for pecans and loved the crunch. Not a fan of raisins or nuts? No worries, leave them out. These cinnamon rolls will be just as good. The...
Provided by Carol Jesmer
Categories Sweet Breads
Time 2h
Number Of Ingredients 22
Steps:
- 1. For rolls, place ingredients in machine following the order of your machine.
- 2. Set on dough cycle.
- 3. After dough cycle, remove from machine and place on a lightly floured surface.
- 4. Roll out to about a 17 x 10 rectangle.
- 5. For filling, mix brown sugar and cinnamon.
- 6. Spread softened butter over dough.
- 7. Sprinkle with brown sugar and cinnamon mixture.
- 8. I add nuts and raisins.
- 9. Roll tightly from the long end.
- 10. Pinch the edges closed when completely rolled.
- 11. Slice the dough into about 1/2 inch slices or larger depending on how big you want to make them.
- 12. Place into cake pans (I use a greased 9x13 pan). Sometimes I can get as many as 20 rolls to a batch. You may need two pans.
- 13. Let rise until doubled.
- 14. Bake at 350 for 15-20 minutes. Do not overbake.
- 15. For frosting, combine the frosting ingredients.
- 16. Spread on warm rolls.
- 17. They are best if eaten fresh, but 10 -15 seconds in the microwave will soften them up.
CARAMEL CINNAMON ROLLS
This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.
Provided by Heather
Categories Bread Yeast Bread Recipes
Time 3h33m
Yield 27
Number Of Ingredients 14
Steps:
- Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
- Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
- Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
- Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
- Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
- Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
- Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.
Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g
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
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.
CAROL'S CINNAMON WAFFLES
If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup. Most waffles need the sweetness of syrup to make them special. These waffles are yummy just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out or just add butter and powder sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!
Provided by Carol Castellucci Miller
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 18
Number Of Ingredients 11
Steps:
- Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain.
- Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.
- Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Fold the the beaten egg whites into the batter.
- Preheat a waffle iron and coat with cooking spray.
- Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 21.1 g, Cholesterol 1.9 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 158.6 mg, Sugar 9.9 g
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GRANDMA CARROLL'S CINNAMON ROLLS RECIPE | MYRECIPES
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5/5 (4)Calories 559 per servingServings 12
- In a 2-quart pan over medium heat, heat milk to lukewarm. In a large bowl, dissolve yeast in 1 cup warm (110°) water. Let stand 5 minutes.
- If using a heavy-duty mixer: With the paddle attachment, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Beat on high until slightly stretchy, about 2 minutes. Switch to dough hook and, on medium speed, beat in 1 1/2 cups more flour until a stiff dough forms. Continue beating until dough pulls cleanly from bowl, 5 to 7 minutes longer; if dough is still sticky, add more flour, 1 tablespoon at a time.
- If mixing by hand: With a wooden spoon, stir milk, 3 tablespoons sugar, 2 tablespoons butter, the salt, and 3 1/2 cups flour into yeast mixture. Stir vigorously until slightly stretchy, 2 to 4 minutes. Stir in 1 1/2 cups more flour until a stiff dough forms. Scrape onto a floured board and knead until smooth, elastic, and no longer sticky, about 8 minutes; add flour as required to prevent sticking. Return dough to bowl.
CARL'S CINNAMON ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.4/5 (24)Calories 260 per servingTotal Time 3 hrs 15 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead all of the dough ingredients together — by hand, using a stand mixer, or in a bread machine set on the dough cycle — to make a smooth, supple dough., Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours.
- If you're using a bread machine, allow the machine to complete its cycle., Transfer the dough to a lightly oiled work surface, and divide it in half.
- Working with one piece at a time, pat and then roll the dough into a 12" x 18" rectangle., For the filling: Brush each piece of dough with 1 tablespoon of the milk, leaving a 1" bare edge along one long side.
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