Homemade Cinnamin Roll recipes please!?

Answer 1

Dough


Amount Measure Ingredient and Preparation Method
1/4 Cup Water (2 oz)
1 Cup Whole Milk (8 oz)
1/2 Cup Butter, unsalted sweet cream, melted (0.25 lb, i.e. 1 stick)
1 1/4 ea Egg, Large Grade AA, well beaten
1 tsp Vanilla Flavor (preferably alcohol free)
1/2 tsp Salt (0.0075 lb)
1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb)
4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb)
1 Tbsp Vital Wheat Gluten (0.021 lb)
1/4 oz SAF Perfect Rise® Gourmet Yeast (1 envelope, 7 g)

Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)

To help you achieve the very best results, see also our additional notes on ingredients and preparation.



Filling


Amount Measure Ingredient and Preparation Method
1 Cup Light Brown Sugar, firmly packed (0.4255 lb)
5 Tbsp Cinnamon, Korintje Grade AA (0.0745 lb)
1/2 Cup Margarine (0.25 lb, i.e. 1 stick)

Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle.

Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.

Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.



Cream Cheese Frosting


Amount Measure Ingredient and Preparation Method
4 oz Cream Cheese (0.25 lb)
1/2 Cup Margarine (0.25 lb, i.e. 1 stick)
1 3/4 Cup 10x Powdered Sugar (or Sugar Fondant) (1/2 lb)
1 tsp Vanilla Flavor (preferably Alcohol Free)
1/8 tsp Lemon Flavor (preferably Alcohol Free)

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Generally, we use 10x Powdered Sugar. However, Sugar Fondant yields a smoother frosting. Please refer to our notes.

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. We use setting #2 on our KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. We use setting #6 on our KitchenAid Mixer.

Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.

Here's an easy to follow table for the preparation of the frosting:

Add Cream Cheese and Margarine to mixing bowl and let stand for 30 minutes.
Mix using Paddle at 65 RPM for 6 minutes
Use Stainless Steel Whip at 150 RPM for 10 minutes
Add 1 Cup Powdered Sugar.
Use Stainless Steel Whip at 65 RPM for 1 minute
Add 3/4 Cup Powdered Sugar.
Use Stainless Steel Whip at 65 RPM for 1 minute
Add Vanilla and Lemon flavors.
Use Stainless Steel Whip at 150 RPM for 1 minute

Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately.

Answer 2

I don't have one for cinnamin rolls, but I have one that's basically the same thing except much better. I make this for my son and his friends at sleepovers or when I'm expecting company...it's the best!!

Monkey Bread

2 packages Pillsbury biscuits
1/3 cup sugar
1/2 teaspoon cinnamon

In a small bowl combine sugar and cinnamon.

Separate biscuits, and cut each one into 4 pieces (a pair of kitchen shears works really well for this).

Place a few biscuit pieces at a time in the cinnamon/sugar mixture, and toss to coat thoroughly. Evenly distribute the coated biscuit pieces into a greased bundt pan.

1/3 cup sugar
1 /2 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 cup butter or margarine

Place these ingredients in a small saucepan over low heat, and stir until butter is melted and all ingredients are thoroughly combined (DO NOT BOIL). Drizzle this mixture evenly over the biscuit pieces.

Bake at 350 degrees for 20 minutes, then immediately turn out onto serving plate.

ENJOY!

Answer 3

Here is the one I make for breakfast at least once a month, the recipe says that you can use a automatic bread machine for the dough making process, but you can also mix up the dough by hand, like I do.
** Be sure and "click" on the website for a photo.

Cinnabon Cinnamon Rolls for the ABM

Found this on recipegoldmine.com and LOVE it! The ingredients are similar to other cinnabon copycats on this site, but this is simplified by using the bread machine. Hope you enjoy it as much as me and my family!(=

12 servings 30 min 15 min prep

Rolls
1/4 cup butter, melted
1/4 cup water
2 1/2 tablespoons vanilla instant pudding mix (about 1/2 package of pudding)
1 cup milk
1 egg, beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast

Filling
1/2 cup butter, softened
1 cup brown sugar
2 teaspoons cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)

Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk

Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.

Filling: Mix together brown sugar and cinnamon.
Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
Roll tightly from long end, pinching edges closed when finished.
Slice into sizes of your choice (I usually get 12 rolls from this).
Place on greased cookie sheet and let rise until doubled.
Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!

Frosting: Mix together and spread over hot rolls.
Enjoy!

Answer 4

Try THis One: It's "Cinnabon's Cinnamon Rolls"

Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine −− melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions.
Add margarine,
eggs and salt. Mix well. Then add yeast mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let
rise until
doubled. Punch down dough and let rise again.
Roll dough out on floured board to 34 x 21" size. Take 1 cup soft butter and
spread over
surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over
top. Roll up
very tightly. With a knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down
on each roll.
Cover and let rise until double again. Bake at 350 15−20 minutes. Remove when
they start to
turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting
Cinnabon Rolls 11

Answer 5

I have several recipes for homemade cinnamon rolls that do, indeed, take at least all afternoon, if not all day -- scald the milk and let it cool to room temperature (30 minutes); mix the dough and let it raise for an hour (1.5 hours); punch down the dough and let it raise for another hour (1 hour); shape into cinnamon rolls and let raise for another hour (1.5 hours); and then, finally, bake the cinnamon rolls (30 minutes) -- for a grand total of 5 hours from start to finish.

But it doesn't have to be that way. You really can make homemade cinnamon rolls from scratch in two hours or less.

Here's my recipe:

2 cups of warm water

1/2 cup sugar

4 teaspoons dry yeast (or two packages of dry yeast)

2 eggs

1 teaspoon salt

1/3 cup Canola oil (I use Canola, but you can use any kind of cooking oil) (you can also use shortening, if you prefer)

6 to 7 cups of flour

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.

Let the dough "rest" for 15 to 20 minutes. (I leave it sitting on the counter and use the time to wash up the bowl and other utensils and to clean off the counter top.)

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar (just like you'd do with lefse). Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then turn out of the pans.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

Answer 6

Chocolate Cinnamon Rolls:

1 package dry yeast
2 tablespoons sugar
1 1/4 cups warm skim milk (105° to 115°)
1/4 cup stick margarine, melted
1/2 teaspoon vanilla extract
1 egg, lightly beaten
4 cups bread flour, divided
1/3 cup unsweetened cocoa
1/2 teaspoon salt
Vegetable cooking spray
1 egg white, lightly beaten
1/4 cup sugar
1 teaspoon ground cinnamon
1 cup sifted powdered sugar
2 tablespoons skim milk
1 teaspoon vanilla extract

Dissolve yeast and 2 tablespoons sugar in 1 1/4 cups warm milk in a large bowl; let stand 5 minutes. Add margarine, 1/2 teaspoon vanilla, and egg; stir well. Stir in 3 1/2 cups flour, cocoa, and salt to form a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down. Turn out onto a lightly floured surface; roll into a 16 x 8-inch rectangle. Brush egg white over entire surface. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over dough. Starting at long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 16 (1-inch) slices, using string or dental floss. Arrange slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 350°; bake rolls at 350° for 20 minutes. Combine powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla; stir well. Drizzle over rolls.

Yield: 16 servings (serving size: 1 roll)

Answer 7

Cinnamon Rolls

Makes16 melt in your mouth, warm butter dripping off your hand and wrist, don't panic, here's a napkin

1 tb Yeast
1 c Warm water (100 deg F)
3 tb Molasses
1/3 c Dry nonfat milk
1 Egg, separated
1 c Unbleached flour (A)
3 tb Butter, melted
1 ts Salt
1/2 c Whole wheat pastry flour
2 1/2 c Unbleached flour (B)
3 tb Butter, softened
1/3 c Sugar
1 tb Cinnamon
1/3 c Raisins
1 Egg
1 c Cool water

Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes.
Stir in first of the unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size.
After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30 minutes.
Mix egg with water and brush over rolls. Bake at 375 degrees for 20 minutes.
Got Milk?

Answer 8

1

Answer 9

Here is a list of cinnamon roll recipes.
http://www.cooks.com/rec/search?q=Cinnamon+rolls

If this doesn't help there one other good place for recipes that are rated by chefs and home users: www.epicurious.com

good luck, I often have a hard time making decisions the recipes sound so good.

Answer 10

Food Recipe Website List

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www.recipegoldmine.com/worldnativeam/nativeam.html
www.cooking-and-food.com/american-food/native-american-food.php.
www.cheftalk.com
www.native-american-online.org/food.htm.
www.notjustforveg.com
www.davidswebs.com/healthy/email.htm
www.diabeticcare.com/articles/recipes/bbread.shtml
www.archeolink.com/diabetic_cooking_anthrpology-of.htm.
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