Chris Cinnamon Rolls Recipes

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.

Steps:

• In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
• Cut shortening or butter in until mixture resembles course meal.
• Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
• Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
• Roll out dough into a 10-inch square; spread filling evenly over dough.
• Roll up; pinch edges to seal.
• With a sharp knife, cut into 9 pieces.
• Place in a greased 8-inch square pan.
• Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
• For icing, mix icing sugar, milk, and vanilla together.
• Glaze or drizzle with icing.

Steps:

• In a large bowl, combine the yeast, evaporated milk, and half and half.
• Let stand 5-10 minutes.
• Add the sugar, 1/2 cup (1 stick) butter, salt, 2 cups flour, and 2 eggs. Beat together until very smooth.
• Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
• When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 min (or until doubled).
• In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
• Butter two 9 x 13" baking pans.
• Liberally flour a large, clean work surface.
• Punch down the dough to remove air bubbles, divide it in half, and transfer half of dough to work surface. Roll the dough out into a large rectangle about 20 x 30 inches wide.
• Spread 1/2 cup (1 stick) of softened butter over the surface of the dough, leaving a 1-inch strip on the top edge without butter.
• Evenly sprinkle half the cinnamon sugar mixture over the butter and press it down lightly into butter with your hands or the rolling pin.
• Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, moistening the 1-inch top edge and sealing it.
• Cut off any uneven ends.
• Cut roll into 12 equal pieces (a little over 2" wide each).
• Place rolls into greased 9x13 pan.
• Repeat with second half of dough.
• Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other.
• Prepare frosting right before baking rolls.
• In a bowl, using an electric hand mixer, beat together remaining 1/2 cup (1 stick) of butter and cream cheese until smooth and creamy.
• Add vanilla and lemon juice and beat until combined.
• Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for about 3-5 minutes.
• Bake rolls in preheated 350°F oven for 25-30 minutes, or until tops start to brown. Do not overbake!
• Once you remove the rolls from the oven, spread half of the frosting on top of them -- this layer will melt into the rolls.
• Once they've cooled down, spread a dollop of the remaining frosting on each roll.

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.