Simply Sinful Cinnamon Rolls Recipes

Steps:

• 1. DOUGH: Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.
• 2. Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it-overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
• 3. FILLING: Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with a generous sprinkling of cinnamon. (I rolled my dough to about a 12x15 rectangle)
• 4. Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden. (The pan I used was an aluminum 13x9)
• 5. IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.
• 6. FROSTING: Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting! 15 points per roll

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.

Steps:

• 1. Turn oven on to 200 degrees for 3 minutes and then turn off. Dissolve yeast in water in a small bowl, mix and let sit for about 10 minutes or till bubbly. Beat eggs, sugar and salt in a mixing bowl. (I used my Kitchenaid with the paddle attachment). Then add the yeast mixture. Add 1 cup of flour and beat on high for about a minute or until smooth. Add 1 stick of melted butter, mix well. Then add 3 1/2 cups of flour in 1/2 cup increments (I switch to my dough hook at this point, or you can mix in flour and knead by hand). Knead the dough 5 minutes with a mixer or 8-10 minutes by hand.
• 2. Place the dough in a greased bowl and cover. Place a towel on oven rack and put covered bowl in warm oven on top of towel. Let dough rise until doubled, about 45 minutes to an hour.
• 3. Remove from oven and punch down dough. On a lightly floured surface, roll dough into a rectangle until its about 3/4-in thick.
• 4. Mix cinnamon and brown sugar together. Spread remaining 1/2 stick of melted butter over the dough and sprinkle the sugar mixture over the butter. (At this point you could add raisins, or chopped pecans if you wish). Roll dough into a log shape and cut into pinwheels according to how thick you want them.
• 5. Put close together in a greased 9x13 pan and brush lightly with butter. Cover and let sit for 30 minutes. Bake at 375 degrees for about 20 - 25 minutes or until they start to brown. Start checking them at 20 minutes. They won't rise much while sitting in the pan, but they bake up beautifully.
• 6. Mix glaze ingredients together and drizzle over hot rolls. You may want to double the glaze if you like a little more.

Steps:

• Soften yeast in 1/2 cup of warm water, with 1 teaspoon sugar added; Set aside for five minutes.
• Put milk, sugar, salt, and about one cup flour in a large bowl,and beat well with a wooden spoon.
• Then add eggs and yeast mixture and a couple cups of flour and beat again.
• Add the soft butter and the rest of the flour,adding the rest of flour very slowly, until the dough is still too stiff to stir.
• Knead the dough until it is smooth and satiny, adding only enough to keep if from sticking.
• Add more of the flour, as needed.
• Place dough in a greased bowl, turning once to grease all sides.
• Let rise in warm place until double, about an hour,covering bowl with a towel or plastic wrap; I use my oven with the light on and the oven itself turned on for 30 seconds; The optimum temperature is around 90 degrees.
• Punch down, kneading for about 30 seconds to remove bubbles; Cover and let rise again.
• Punch down dough again.
• Cut with a knife into four parts, and shape into balls; Roll each ball into a 8 X 14 inch rectangle.
• Spread the dough with about 3 tablespoons butter, leaving far edge unbuttered.
• Spread with one fourth the cinnamon sugar mixture.
• Roll up; roll tightly; Pinch edges; Cut into slices.
• Place in greased pan and let rise until double in size, 45-60 minutes.
• Bake in a 350 degree preheated oven for 20-25 minutes.
• Frost with a powdered sugar glaze or light amount of canned vanilla frosting.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.