RECIPES MADE WITH CINNAMON ROLLS RECIPES

SOFT CINNAMON ROLLS RECIPE | ALLRECIPES

Soft Cinnamon Rolls Recipe | Allrecipes image

Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.

Provided by Sharon

Categories Yeast Bread

Total Time 1 hours 35 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1 - 8x8 inch pan

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
¾ teaspoon salt
1 egg, room temperature
2 ½ cups bread flour
¼ cup butter, softened
1 tablespoon ground cinnamon
½ cup brown sugar

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.

Nutrition Facts : Calories 172.3 calories, CarbohydrateContent 28.9 g, CholesterolContent 25.7 mg, FatContent 4.7 g, FiberContent 1 g, ProteinContent 3.8 g, SaturatedFatContent 2.6 g, SodiumContent 181.4 mg, SugarContent 10.1 g

CINNAMON ROLLS MADE WITH ICE CREAM | JUST A PINCH RECIPES

Cinnamon Rolls made with Ice Cream | Just A Pinch Recipes image

These are so easy and SOOO sweet!

Provided by Connie Campbell @chalethairdoer

Categories Other Breakfast

Prep Time 20 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 5

Ingredients

1 package(s) rhodes frozen cinnamon rolls (12 ct)
1/2 cup(s) brown sugar
1/2 cup(s) white sugar
5 tablespoon(s) butter or margarine
1/2 cup(s) vanilla ice cream

Steps:

Put frozen cinnamon rolls in greased 9 x 13 pan.
Melt the margarine or butter and ice cream and add sugar. Boil for 1 minute. Pour mixture over rolls. Put pan in the cold oven over night.
In the morning, turn oven on to 350`for 25-30 minutes. (turn the oven on with the cinnamon rolls in the oven...do not remove while it is heating up) Spread the icing that came with the rolls all over the cinnamon rolls when they are done cooking and serve.

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In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Source: More Top Secret Recipes by Todd Wilbur.
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In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.

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Reviews 4.5
Total Time 3 hours 40 minutes

Hands-on time: 30 min.; Total time: 3 hr., 55 min., including icing.

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CINNAMON ROLLS 101 - THE PIONEER WOMAN – RECIPES ...

Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. They also make an excellent holiday gift.
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Reviews 4.8
Total Time 2 hours 30 minutes
Category Christmas, baking, breakfast, dessert, main dish
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For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.) To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.

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