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.
MOM'S CINNAMON ROLLS
I grew up eating these. My mom is a great cook and most of the time had something tasty going on in the kitchen. DH and kids look forward to the times when I make these. I make them the night before and let them rise in the fridge overnight. The trick is getting up before everyone else to get them in the oven... This recipe can easily be halved. Still use the 1 egg if doing so.
Provided by Chef on the coast
Categories Yeast Breads
Time P1DT30m
Yield 24 Cinnamon rolls, 24 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour and nutmeg. Beat until smooth.
- Add enough remaining flour to make dough easy to handle and not sticky. Knead until smooth.
- Let rise until double. About an hour.
- Grease two 9x13 baking pans.
- Divide dough in half and roll each portion into 12x10 rectangle.
- Heat brown sugar, cinnamon and butter until butter melts.
- Remove from heat and spread over each rolled out dough piece. Sprinkle with nuts.
- Roll each section starting at a long side. Roll tightly. Using a piece of thread, slice each roll so there are 12 pieces.
- Place in greased pans and cover pans tightly with foil or plastic wrap.
- Refrigerate overnight - up to 48 hours.
- In the morning: Remove foil or plastic wrap and bake in 350 degree preheated oven for 30 minutes.
- Note:.
- May also let rise in pan 1 hour then bake - skipping refrigeration step.
Nutrition Facts : Calories 307.8, Fat 13.5, SaturatedFat 6, Cholesterol 32, Sodium 284.6, Carbohydrate 43.4, Fiber 1, Sugar 21.9, Protein 4.1
MOM'S JIFFY CINNAMON ROLLS
This is my favorite recipe because it is so quick. Frost if desired.
Provided by 7woolfords
Categories Bread Yeast Bread Recipes
Time 50m
Yield 18
Number Of Ingredients 9
Steps:
- Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.
- Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.
- Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.
Nutrition Facts : Calories 189 calories, Carbohydrate 36.7 g, Cholesterol 3.6 mg, Fat 3 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 218.9 mg, Sugar 10.8 g
MOM'S HOMEMADE CINNAMON ROLLS
Mom has made these every year since I was young for christmas morning. These are really delicious and raise up so high. My brother and I still look forward to them, even though we aren't at home anymore. She had asked me to post these so others could enjoy them too.
Provided by MirandaLee
Categories Breads
Time 4h20m
Yield 1 ten X fifteen pan size full
Number Of Ingredients 8
Steps:
- 1/2 stick melted butter for center of rolls and a mixtuer of about 1 cup sugar and some cinnamon for sprinkling in center Melt shortening with sugar and salt in microwave about 3 minutes or until shortening is melted.
- While microwave is running, put yeast in the warm water and stir to dissolve.
- Slowly add flour to shortening mixture but not too much.
- When yeast is dissolved stir completely and add to flour mixture.
- Add eggs and flour alternately and mix as much as you can with mixer, then take rest of flour and knead on counter until no longer tacky.
- Grease bowl with oil and place dough in bowl and add more oil to coat top.
- Place a towel over bowl and let rise until double in bulk.
- In small bowl, mix 1 cup or so of sugar and add cinnamon to taste.
- After dough rises, roll out on counter to about 1/4" thick.
- Melt butter and spread over dough.
- Sprinkle cinnamon sugar over entire rolled out dough.
- Roll up dough into jelly roll style and take knife and cut into about 1" to 1 1/2" slices.
- Put in glass pan that has been sprayed with pam spray.
- Cover with towel and let rise until double.
- Bake at 375 for about 20 minutes or so.
- You can frost the cooled rolls with powder sugar frosting.
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- Cover (not airtight) and place it in the refrigerator overnight, or up to 4 days. The longer you let it sit around in the refrigerator, the better tasting the dough will be.
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4.7/5 (19)Total Time 2 hrs 55 minsCuisine AmericanCalories 440 per serving
- To make the dough - In a small saucepan, heat milk to a simmer taking care not to boil. When milk comes to a simmer, turn off the heat and add the butter to melt. Cool to lukewarm.
- In a large mixing bowl, sprinkle yeast over warm water and add 1 tsp. sugar. Let stand until bubbly, about 5 minutes. Stir in milk mixture, 1/2 cup sugar, salt, beaten eggs, and half of flour. Beat until smooth.
- Place in a lightly greased bowl, turning over once to grease surfaces. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and turn out onto a floured surface. Cover, let rest 10 minutes.
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5/5 (19)Total Time 1 hr 10 minsCategory BreakfastCalories 520 per serving
- In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup of flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.
- Turn dough onto a lightly floured surface and knead for 5 minutes (dough will be a little sticky) Place back in the bowl and cover to let rise until doubled in size.
- While dough is rising, make the filling by combining brown sugar, cinnamon and flour in a small bowl.
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