HOMEMADE JIFFY CINNAMON ROLLS
I got this recipe from my mom. I like to refrigerate the dough overnight to quickly bake first thing in the morning. -Heather Maldaner Rolling Hills, Alberta
Provided by Taste of Home
Time 50m
Yield 6 rolls.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter. , Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 367mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
JIFFY CINNAMON ROLLS
Something so easy shouldn't be this good, and this single recipe won't be enough to satisfy your appetite for them.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
- Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
- Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
- Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.
- For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 45.9 g, Cholesterol 25.7 mg, Fat 9.7 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 435.8 mg, Sugar 28.7 g
MOM'S GOOD CINNAMON ROLLS
I watched mom make these rolls when I was young and have always loved how easy they are to make!
Provided by MISS_MARSH
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes, until golden.
Nutrition Facts : Calories 370 calories, Carbohydrate 66.4 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 595 mg, Sugar 14.1 g
JIFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING
These cinnamon rolls are wonderfully versatile as they can be frozen after you cut them or placed in the refrigerator and baked in the morning.
Provided by WineGal
Categories Breads
Time 50m
Yield 12 rolls
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth.
- Add enough remaining flour to form a soft dough.
- Turn out onto a lightly floured surface and knead until smooth (6-8 minutes).
- Roll dough into a 9 X 18-inch rectangle.
- Spread with butter and sprinkle with sugar and cinnamon.
- Roll dough jelly-roll style, starting with the long end.
- Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll.
- Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions.
- Place rolls on a greased cookie sheet.
- Cover and let rise on a warm place until doubled, about 15 minutes.
- Bake at 350 for 15-18 minutes.
- While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt.
- Spread frosting on warm rolls before serving.
JO MAMA'S SOFT AND FLUFFY CINNAMON ROLLS
I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.
Provided by SharleneW
Categories Yeast Breads
Time 3h20m
Yield 12 large cinnamon rolls
Number Of Ingredients 17
Steps:
- Start by sprinkling yeast over the 1/2 cup lukewarm water.
- In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
- Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
- Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
- When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
- Add no more flour than necessary for it not to be sticky.
- Knead for about 15 minutes.
- (I think this extended kneading help makes dough light and soft).
- Transfer to an oiled bowl and turn to coat with oil.
- Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
- While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
- Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
- Roll dough until it is 12 x 18-inch rectangle.
- Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
- Sprinkle with sugar/cinnamon filling mixture.
- Roll up dough from longer side[close to you], snug but not too tight.
- Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
- Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
- (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
- To prepare glaze, mix ingredients with 2 tablespoons warm water.
- If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
- WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
- Let dough rise until doubled again, about 45 minutes to an hour.
- Preheat oven to 350°F.
- Bake rolls for 20 to 25 minutes, until puffy and golden brown.
- Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
- FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
- Take them out to sit at room temperature for about 20 minutes before baking.
- There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.
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