THE BEST HOMEMADE CINNAMON ROLLS EVER!
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
Provided by Rachel Farnsworth
Categories Dessert
Time 2h14m
Number Of Ingredients 15
Steps:
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
- Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
- While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Nutrition Facts : ServingSize 1 roll, Calories 372 kcal, Carbohydrate 46 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 370 mg, Fiber 1 g, Sugar 21 g
SQUASH CINNAMON ROLLS
This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the 'normal' cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.
Provided by Betty
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 16
Steps:
- Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
- Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
- Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
- Bake in the preheated oven until golden brown, about 15 minutes.
- Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 88.4 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 8.8 g, Protein 8.9 g, SaturatedFat 12.4 g, Sodium 542.9 mg, Sugar 42.5 g
QUICKIE CINNAMON LOGS
Make and share this Quickie Cinnamon Logs recipe from Food.com.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 30m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Trim crusts from bread.
- Using a rolling pin, roll out bread slices flat so they are only 1/4" thick.
- Beat cream cheese, egg white, and powdered sugar together on medium speed until smooth.
- Spread evenly on top of each bread slice, then roll up the slices into tight logs.
- Stir together granulated sugar and cinnamon and place into a bowl.
- Place melted butter into another bowl.
- Have ready some lightly greased baking sheets and preheat oven to 350°F.
- Dip bread logs into butter, then roll in sugar mixture, then place onto baking sheets.
- Bake for about 15 minutes, or until browned.
- Let cool on wire racks.
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- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
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