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.
CINNAMON ROLL STICKS
I saw this on Pinterest and decided to give them a try. They are so good and really easy to make. I did tweak the recipe a little after I made the first batch. ( photo is my own)
Provided by Kathy Griffin
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- 1. Start my preheating oven to 350. Place cream cheese in a microwave safe bowl and using the defrost setting for 40 seconds soften the cream cheese, then mix in the confectioner's sugar and stir until smooth ( using the defrost will soften and warm the cream cheese a little and makes it easier to spread)
- 2. In a small bowl mix the 1 cup of sugar and the cinnamon and mix well then set aside.
- 3. Cut the crust off of the bread and using a rolling pin flatten out each piece of bread. Spread cream cheese mix on each piece and then roll up ( jelly roll style) Dip each stick into melted butter then roll in the cinnamon sugar.
- 4. Place on a ungreased cookie sheet ( I lined my with parchment paper) Bake 25 minutes at 350
MRS. BAKER'S STICKY CINNAMON ROLLS
My neighbor, Mrs. Baker, used to bake these cinnamon rolls and invite me and my children over while they were baking. The smell of homemade cinnamon rolls was irresistible.
Provided by MARJK
Categories Bread Yeast Bread Recipes
Time 2h25m
Yield 18
Number Of Ingredients 11
Steps:
- In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8x8 inch baking pans.
- In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
- Bake in preheated oven for 15 minutes, until golden. Serve warm.
Nutrition Facts : Calories 258 calories, Carbohydrate 45.7 g, Cholesterol 34.4 mg, Fat 6.3 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 2.1 g, Sodium 151.1 mg, Sugar 18.7 g
CINNAMON ROLL STICKIES
Cinnamon Bun + French Toast = Stickies. Made famous by the College Diner at Penn State, this is a shortcut version of the sticky-sweet breakfast (and late night) food that students love. Make it at home when you're feeling nostalgic for your campus days.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 stickies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
- Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
- Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
- Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
- Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
- Preheat the oven to 350 degrees F.
- Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
- Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
- Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
- Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
- Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
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