BROWN SUGAR ROLLS RECIPES

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BROWN SUGAR BUNS OR ROLLS RECIPE - FOOD.COM



Brown Sugar Buns or Rolls Recipe - Food.com image

These are kind of like a cinnamon bun, but without the cinnamon and they're chewier. I actually got this recipe in my 7th grage home economics class and have hung onto it along the way! This was originally called Butterscotch Rolls but my daughter insists that they be called Brown Sugar Buns. Bet you can't eat just one!

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 1 Roll, 12 serving(s)

Number Of Ingredients 7

1/2 cup unsalted butter (1 stick)
1 cup brown sugar
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
3/4 cup milk (I've used skim, 1%, 2% and homo over the years and they all work the same)

Steps:

  • Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
  • Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
  • In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
  • Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
  • Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
  • Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
  • Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
  • Place 1 roll in each muffin cup, with the filling up.
  • Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
  • Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
  • Enjoy!

Nutrition Facts : Calories 260.8, FatContent 12.7, SaturatedFatContent 6.3, CholesterolContent 22.5, SodiumContent 203.7, CarbohydrateContent 34.7, FiberContent 0.6, SugarContent 17.7, ProteinContent 2.7

BROWN SUGAR CINNAMON ROLLS ARE COUNTY FAIR-LEVEL EXCELLENT ...



Brown Sugar Cinnamon Rolls Are County Fair-Level Excellent ... image

Rene Cruz, pastry chef at San Francisco’s Presidio Social Club, was raised in a small town in California called Sanger and has fond memories of devouring cinnamon rolls at the annual 12-day The Big Fresno Fair, which recently celebrated its 133rd year. “The intoxicating smell of the sweet cinnamon in the air really brings me back to my childhood enjoying the warm sweet pastry,” says Cruz. The key to cinnamon roll success: Don't rush the mixing process and give the dough enough time to rest. Cruz says the final product of this cinnamon roll recipe is light and fluffy—not over indulgent. Pair with a hot latte for a sweet, nostalgic morning.Brown Sugar Cinnamon RollIngredients

Provided by Rene Cruz

Number Of Ingredients 13

1 cup water (~110°F)
1 tablespoon yeast
2 pounds all-purpose flour
1 cup powdered sugar
2?½ teaspoons salt
2 ounces oil
9 eggs
8 ounces brown sugar
8 ounces butter, room temperature
½ tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Make the dough. In the bowl of a stand mixer, add yeast and water and let sit for 5 minutes.
  • With the paddle attachment set on low to moderate speed, add flour, powdered sugar, salt, oil, eggs, and butter. Mix until the dough gathers around the paddle attachment.
  • Once all the dough is incorporated, place it on a greased and parchment-lined baking sheet. Cover in plastic wrap and let rest for 2 to 4 hours, or overnight, which Cruz says is best.
  • Once rested, stretch and roll the dough into a 18 x 13-inch square. Stick it in the freezer for a few minutes so it’s firm enough for the rolling process.
  • Make the cinnamon roll filling. In a stand mixer, whip the brown sugar, butter, and cinnamon together until light and airy.
  • Fill the buns. Spread an even layer of the filling onto the dough after it’s chilled and is firm enough to handle. (Note: Here’s where you can incorporate add-ins like thinly sliced apples, nuts, or raisins.)
  • Shape the buns. Gripping onto one 18-inch side, roll away from you while tugging on the dough to create tension. Cut the roll into 6 large cinnamon buns. Each roll is best placed in a tall baking dish over parchment paper and nonstick cooking spray.
  • Proof the dough. Allow cinnamon rolls to proof in a warm area from 45 to 60 minutes. Then, cook in a 350°F pre-heated oven and bake cinnamon roll for about 20 to 30 min. The best outcome is using a thermometer and bringing the internal temperature of the rolls passed 180°F.
  • Once cinnamon rolls are at right temperature. Invert the baking pan and drizzle vanilla glaze to your liking. The brown sugar mixture will create a "brown sugar glaze" for coating the cinnamon rolls once turned out of the pan.

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