Heavenly Cinnamon Rolls Recipes

HEAVENLY CINNAMON ROLLS

Steps:

• Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside.
• Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

CINNAMON ROLLS

Steps:

• Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
• Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic. See note for more information.
• Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
• Punch dough down. Flour your work surface, then roll dough into a 14x20 inch rectangle.
• Stir together the filling ingredients to create a paste. Gently spread the paste over the dough, using an offset spatula or your fingers. Spread until filling covers the dough except for an inch along the top.
• Starting from the bottom (which should be a long edge), roll the dough up into a log, rolling somewhat tightly. Cut off and discard ends if desired. Mark 12 even slices.
• Using a very sharp knife or a piece of thread, slice log into 12 pieces. Place in lightly greased 9x13 pan.
• Allow dough to rise about 45 minutes until rolls are puffed and touching each other. In the meantime, preheat oven to 350 degrees.
• Bake rolls approx 20-22 minutes until tops are golden brown and rolls sound hollow when tapped.
• Beat together frosting ingredients, making sure that butter and cream cheese are softened. Start with 2 tbsp milk and add more as needed to get frosting to desired consistency. I prefer it fluffy and not pourable so when I spread it on top of warm rolls it doesn't completely melt to the bottom of the pan.
• Allow rolls to cool about 10 minutes, then frost and serve. Store tightly covered at room temperature.