Cinnamon Rolls Pampered Chef Recipe 55

MINI CINNAMON ROLL WREATH

Steps:

• Preheat oven to 375°F (190°C). Unroll one package of crescent dough onto lightly floured Pastry Mat. Using Baker's Roller™, roll out dough slightly into a 9x14-in. (25-35-cm) rectangle. Repeat with other crescent dough.Brush melted butter evenly over dough using Chef's Silicone Basting Brush. Combine granulated sugar and cinnamon in Flour/Sugar Shaker; sprinkle evenly over dough. Starting on the short side, roll each piece of dough into a 9-in. (23-cm) log, pinching seams to seal. Transfer dough to Large Grooved Cutting Board and cut each roll into 16 slices (32 rolls total) with serrated knife.To create the inside ring of the wreath, arrange 11 slices in a slightly overlapping circular pattern on White Large Round Stone with Handles. Arrange remaining 21 slices outside of the first ring, slightly overlapping each other but not touching the first ring.Bake 18-20 minutes or until rolls are golden brown. Remove from oven; let cool 10 minutes. Meanwhile, for glaze, mix powdered sugar and milk until smooth. Spoon into a small resealable plastic bag. Trim a small corner off the bag; drizzle over warm rolls. Serve warm.

MINI CINNAMON ROLLS-PAMPERED CHEF

Steps:

• Preheat your oven to 350*F.
• Separate the rolls into rectangles(2 together) and press the perforations together with fingers. Spread butter over.
• Combine sugar, cinnamon and raisins in a bowl. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in an ungreased shallow baking dish.
• Bake 20-25 minutes or until the top is golden brown.
• Mix the glaze together and drizzle on top of the rolls. Enjoy!

PAMPERED CHEF CINNAMON ROLLS

Steps:

• Preheat oven to 375.
• Unroll french bread dough and brush with margarine.
• Combine brown sugar and cinnamon; sprinkle over dough.
• Roll dough lengthwise, pinch at seams and cut into 12 slices.
• Arrange rolls in a single layer in baking dish.
• Bake 25 minutes or until golden brown.
• To prepare glaze, combine powdered sugar, juice and water in small bowl.
• Stir until smooth.
• Spread glaze over warm rolls.

FLORENCE'S FAMOUS CINNAMON ROLLS

Steps:

• Prepare the dough by sprinkling the yeast onto 1/4 cup of warm water; set aside to soften for 5 minutes. Stir the potato flakes, milk, 1/2 cup water, white sugar, and salt together in a saucepan over medium heat until the sugar has dissolved and the mixture reaches 110 degrees F (63 degrees C). Beat the eggs in a mixing bowl until smooth, then whisk in the warm milk mixture and yeast. Stir in the flour and margarine until a dough forms. Turn out onto a floured work surface, and knead until smooth and satiny, 10 to 20 minutes.
• Place the dough into a greased bowl, and turn over to grease both sides of the dough. Cover, and set in a warm spot to rise until doubled, about 1 hour. Punch dough down, and knead again briefly to push out the air. Cover, and let rest 10 minutes. Meanwhile, stir 1/3 cup softened butter with the brown sugar and ground cinnamon until blended. Feel free to make extra if you like more filling in your cinnamon rolls.
• Once the dough has rested, turn onto a floured surface and divide in two. Stretch and roll one half into a 10x14-inch rectangle. Spread half of the cinnamon filling onto the dough, and sprinkle with half of the raisins. Roll up the dough from the narrow end, and pinch the edges together to seal. Repeat with the remaining dough and filling. Grease two baking sheets, and cut each roll into 12 pieces. Arrange the cinnamon rolls onto the prepared baking sheets. Cover, and let rise in a warm place until nearly doubled, 45 minutes to 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake the cinnamon rolls in the preheated oven until light golden brown, 18 to 20 minutes. Remove from the oven, and allow to cool. Prepare the glaze by stirring the confectioners' sugar with 1 tablespoon butter, vanilla extract, and 2 tablespoons warm water until smooth. Use additional water if needed to make a pourable glaze. Pour the glaze over the cinnamon rolls while still warm.