Sinful Cinnamon Rolls Recipes

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:

• 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. 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.
• 2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 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. (Cover the bowl with plastic wrap and then wrap the whole bowl in a large towel and let sit on your counter for rising)
• 3. Next, stir together 1/2 cup flour, the baking powder, baking soda, and salt. Add to above mixture and stir till well mixed (a minute or so)
• 4. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup SOFT butter on top, then sprinkle a mixture of 1/2 cup sugar and 1 tablespoon of cinnamon over the butter (leave about an inch of the dough clean so that you can seal the roll.
• 5. Preheat your oven to 350 F for a regular oven and 325 F for convection
• 6. 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. Grease a 9 x 13 glass baking pan. Using a piece of thread-lay it under the "tube" of dough, bring ends together and pull, and "slice" into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 350 F (or 325 F for the convection oven) for 23-25 minutes or until golden, rotating the pan at the 15 minute mark
• 7. Make an icing with 2 cups of icing sugar, 1 teaspoon of vanilla and a couple tablespoons of milk or 1/2 & 1/2. Just stir this together and pour over hot rolls.
• 8. ***IF MAKING AHEAD FOR THE MORNING: Instead of popping them into the oven, just put them straight into the fridge (without the rising after the rolls are prepared for the pan)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 (set mine on the stove top when the oven was on for baking something else-the glass pan was quite cold), and then pop them in the oven as directed.

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:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
• Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
• Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.