Cinnamelts Recipes

Steps:

• 1. To make the dough, dissolve the yeast in the warm water in a small bowl or measuring cup and let it sit for 5 minutes.
• 2. Use an electric mixer to combine the grandulated sugar with the 1/2 cup whole milk and 1/3 cup melted margarine in a large bowl. Mix in the eggs and salt. Mix in 1 cup of the flour. When the flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining 2 cups of flour with a wooden spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it, and store it in a warm place for about 1 ½ hours.
• 3. Mix the filling ingredients together in a medium bowl, and then cover it until needed. Filling 1 cup packed dark brown sugar 2/3 cup margarine, melted 2 tablespoon
• 4. Roll the dough out on a floured surface until about ½ inch thick. Use a pizza slicer to slice the dough into approximately ½ -inch wide strips, and then slice those strips into 3/4 -inch- to 1-inch-long chunks of dough.
• 5. Use softened margarine to grease the cups of two large (Texas-size) 6-cup muffin tins. Drop 6 chunks of dough into the bottom of each cup. Spoon 1 to 1 ½ teaspoons of cinnamon filling over the dough. Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough. Cover the muffin tin with plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a little more.
• 6. Preheat the oven to 350 degrees F. Bake the cinnamon melts for 17 to 20 minutes, or until the dough turns light brown
• 7. As the cinnamon melts cool, make the icing by mixing the margarine and cream cheese together with an electric mixer on high speed. Add the powdered sugar and mix slowly until all of the powdered sugar is incorporated. Add the milk and vanilla, then mix again on high speed until smooth and fluffy. Icing ¼ cup (½ stick) margarine, softened 1 tablespoon whole milk ½ cup (4 ounces) cream cheese, softened ½ teaspoon vanilla extract 1 ½ cups powdered sugar
• 8. Spoon about 1 tablespoon of icing over the top of each cinnamon melt. Serve right away, or cool completely, then cover the melts with plastic and freeze. To prepare a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds, or until warm.

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.

Steps:

• Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
• Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush a 9-by-13-inch glass baking dish with butter; set aside.
• Filling: In a medium bowl, stir together brown sugar, cinnamon, and salt. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter, leaving a 1/2-inch border on far long edge; top with brown-sugar mixture. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared dish; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
• Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in dish on a wire rack, 10 minutes.
• Glaze: Meanwhile, whisk together cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze; let cool 15 to 20 minutes more before serving.

Steps:

• In a bowl, combine dry ingredients; cut in butter until crumbly. Stir in milk just until moistened. Drop by 1/4 cupfuls onto a greased baking sheet. Brush with melted butter and sprinkle with cinnamon-sugar. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.