Extra Special Cinnamon Rolls Recipes

Steps:

• In a bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. , Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

Steps:

• Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
• Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
• Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
• Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

Steps:

• Place raisins in bowl; add enough boiling water to cover. Let stand 5 minutes to plump. Drain off water; reserve raisins.
• Sprinkle yeast and 1 Tablespoon sugar over lukewarm water in large mixing bowl; stir to dissolve. Add ½ cup sugar, salt, ginger, 3 cups of the flour and eggs. Beat with electric mixer at medium speed 2 minutes, scraping bowl occasionally. Cover and let stand in warm place until foamy, about 40 minutes.
• Add raisins and shortening to yeast mixture; mix well. Gradually stir in enough remaining flour to make a soft dough.
• Turn dough out onto floured surface. Knead until smooth, about 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
• Meanwhile, combine 2 ½ cups brown sugar and 8 teaspoons cinnamon in bowl; set aside.
• Punch down dough. Divide dough in fourths. Let rest 10 minutes. Roll out each forth on floured surface to 18 x 8-inch rectangle. Spread each with one fourth of melted butter. Sprinkle each with one fourth of brown sugar-cinnamon mixture. Roll up like a jelly roll, starting at wide end. Pinch edges to seal. Cut each roll in 18 (1-inch) slices. Place slices, equally spaced, cut side down, in 3 greased 13 x 9 x 2-inch baking pans, 24 rolls in each pan. Cover and let rise in warm place until doubled, about 45 minutes.
• Meanwhile, combine heavy cream, ½ cup brown sugar, vanilla and 1 teaspoons cinnamon in bowl; mix until blended. Spread one-third of cream mixture over each pan of rolls after they have doubled.
• Bake in 375°F oven 25 minutes or until golden brown. Remove from pans immediately. Cool on racks. While still warm, drizzle with Vanilla Glaze. Makes 72.
• Vanilla Glaze: Combine 3 cups sifted confectioners sugar, dash of salt, 3 Tablespoons melted butter or regular margarine, 1 teaspoons vanilla and 2 Tablespoons hot milk in bowl; beat until smooth. Add a little more milk, if necessary, to make a thin glaze.
• Farm Journal's Complete Home Baking Book.

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in a mixing bowl.
• Heat milk and butter chunks in a saucepan over medium-low heat until butter has melted and mixture is 110 degrees F (43 degrees C), about 5 minutes.
• Pour warm milk mixture into the yeast mixture and beat for 2 minutes with an electric mixer. Add 1 cup flour and egg; beat for 2 minutes. Stir in 1 1/2 cups flour and knead until smooth. Knead for an additional 10 minutes, gradually adding in remaining 1/4 cup flour. Shape dough into a ball.
• Grease a bowl and place dough inside. Turn dough over so the greased side is facing up, cover, and let rise until doubled in size, about 1 hour.
• Punch down the dough and let rest for 15 minutes.
• Meanwhile, combine brown sugar and cinnamon in a small bowl. Grease a 9x13-inch baking pan.
• Roll dough on a lightly floured surface to an 8x24-inch rectangle and spread with softened butter. Sprinkle cinnamon-sugar mixture evenly over top and then sprinkle with walnuts and raisins.
• Roll dough into a 24-inch log, starting at the long edge closest to you. Slice log lengthwise down the middle, making two 24-inch long strips of dough. Place dough strips next to each other with cut sides facing up. Press together one set of ends and twist strips around each other tightly, keeping cut sides up. Pinch ends together to secure.
• Slice twisted log into 6 pieces and press ends together firmly. Place in the prepared baking pan and press down to ensure rolls are an even height. Cover and let rise until doubled in size, about 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake rolls in the preheated oven until top is golden brown, about 25 minutes. Remove from the oven and allow to cool slightly.
• Mix confectioners' sugar and water together to a drizzling consistency, and drizzle over warm rolls.

Steps:

• Dissolve yeast in 3 tablespoons warm water and set aside.
• Place Crisco and salt in hot water.
• Let it stand until lukewarm.
• Beat eggs.
• Add in sugar.
• Add Crisco and yeast mixtures.
• Stir in 2 cups flour.
• Beat well with spoon.
• Then add the remaining flour.
• Place in a bowl.
• Cover and refrigerate over night.
• About 1 1/2 hours before serving: With rolling pin, roll out dough into four rounds, each 1/4 inch thick.
• Spread with soft butter.
• Cut pie-shaped wedges and roll, starting at larger end.
• Let dough rise on greased cookie sheets in a warm 200 deg.
• oven until raised.
• Heat oven to 400 deg.
• and bake rolls for 6 minutes.