CARAMEL CINNAMON ROLLS
Rita Hofer's caramel cinnamon rolls, which took second place in 2013 at the Montana Winter Fair, have been a local legend since she started taking them to her son's basketball games. Now she sells them at the school concession stand, and fans wipe out her stock every time.
Provided by Food Network
Time 3h30m
Yield 24 rolls
Number Of Ingredients 16
Steps:
- Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
- Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour.
- Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.
CINNAMON ROLLS WITH CARAMEL AND WALNUTS TOPPING
Maybe it scares you the title but actually it's pretty easy to do and the resultÂ... it's very yummy!! To tell you the truth I started this recipe a night before. I prepared the dough and it stayed in the fridge the whole night! The next morning I just put in the cinnamon filling and let the rolls rest for another 30 minutes then it goes for baking into the oven.
Provided by nokocuisine
Categories Dessert
Time 4h30m
Yield 1 roll, 9 serving(s)
Number Of Ingredients 17
Steps:
- We start with the dough. Dissolve 1 ts of sugar in a ½ cup of lukewarm water. Add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. After the 10 minutes it should rise and make bubbles.
- While the mix of sugar, yeast and water is resting, pour into a pot ¼ cup sugar, ½ cup milk, ¼ cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.
- In a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. Add the lukewarm mix of milk, sugar and butter. Continue mixing then add the yeast.
- Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
- Add the rest of the flour bit by bit, until the dough is not too sticky.
- Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.
- Grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. Let it rest for at least one hour and a half in a warm place. If you prepare the dough a night before, put it in the fridge like I did.
- Preheat the oven at 180°C Grease a tray pan with butter and lining it with parchment paper.
- For the topping, caramelize the sugar in a pan. Careful not to burn it. When it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. Add the walnuts and spread the topping into the tray.
- For the filling just mix together all the ingredients.
- Using a rolling pin spread the dough into a 40 cm/30 cm sheet. Spread the filling over the dough equally and start rolling. Be sure to roll the dough pretty tight. With a sharp knife cut the rolls about 6 cm wide.
- Place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
- Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
- Bake the rolls for about 30-35 minutes (depending on your oven). Be sure to check after 25 minutes. When catch a nice golden-brown color it's time to get them out of the oven.
- Let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). Place a large plate on top of the tray and flip it. The caramel topping it's on top now!
- Enjoy!
Nutrition Facts : Calories 534.5, Fat 22.5, SaturatedFat 6.8, Cholesterol 70.8, Sodium 293.6, Carbohydrate 76.9, Fiber 3.2, Sugar 35.3, Protein 9.5
CARAMEL-PECAN CINNAMON ROLLS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
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.
CINNAMON-WALNUT STICKY BUNS
The sweet honey-walnut topping and tender texture make these sticky rolls a surefire crowd-pleaser. -Debbie Broeker, Rocky Mount, Missouri
Provided by Taste of Home
Time 1h30m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, 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., 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., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 257mg sodium, Carbohydrate 55g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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- In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
- Add the melted butter, eggs, salt, and 2 cups of flour, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
- Add an additional 3.5 cups of flour, then stir on low to combine. You may need to add up to 1/2 a cup more (you will know you've added enough flour when the dough pulls away from the sides of the mixing bowl). Once all of the flour has been added, continue to knead on low for 3 minutes more.
- Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
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