what are some good homemade recipes for Cinnamon rolls and maby some of that iceing to go on top?

Question

only homemade please
10 points for fastes most creative and best overall answer
annd source

Answer 1

Cinnamon Roll with Vanilla Frosting

1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional)

Vanilla Frosting
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)

Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition. Dough should be soft yet firm enough to handle.Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.
Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.

Answer 2

aspects a million (a million/4 ounce) equipment dry yeast a million cup heat milk a million/2 cup granulated sugar a million/3 cup margarine a million teaspoon salt 2 eggs 4 cups flour FILLING a million cup packed brown sugar 2 a million/2 tablespoons cinnamon a million/3 cup margarine, softened ICING 8 tablespoons margarine a million a million/2 cups powdered sugar a million/4 cup cream cheese a million/2 teaspoon vanilla a million/8 teaspoon salt instructions 1For the rolls, dissolve the yeast interior the warmth milk in a super bowl. 2Add sugar, margarine salt, eggs, and flour, mixture properly. 3Knead the dough right into a super ball, using your palms dusted gently with flour. 4Put in a bowl, conceal and permit upward thrust in a heat place some million hour or till the dough has doubled in length. 5Roll the dought out on a gently floured floor, till it somewhat is approx 21 inches long by potential of sixteen inches extensive. 6It could be approx a million/4 thick. 7Preheat oven to 4 hundred stages. 8To make filling, integrate the brown sugar and cinnamon in a bowl. 9Spread the softened margarine over the floor of the dough, then sprinkle the brown sugar and cinnamon flippantly over the floor. 10Working heavily, from the long area, roll the dough right down to the backside area. 11Cut the dough right into a million 3/4 inch slices, and place in a gently greased baking pan. 12Bake for 10 minutes or till easy golden brown. 13While the rolls are baking integrate the icing aspects. 14Beat properly with an electric mixer till fluffy. 15When the rolls are finished, unfold generously with icing. Its from the astounding shop Cinnabon! YUMMY STUFF!

Answer 3

I wish I could take credit for these babies.... but this is a Paula Dean recipe. You can find it on foodtv.com

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar

1/3 cup butter or shortening
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Answer 4

STICKY CINNAMON ROLLS

1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup firmly packed brown sugar
1 envelope rapid-rise yeast
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup warm water (125°F. to 130°F.)
1/4 cup (1/2 stick) butter, melted
1 egg

1 1/2 cups firmly packed brown sugar
1 cup (2 sticks) butter, room temperature
1 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 cup raisins




Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.

Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.

Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.

Makes about 15.

Answer 5

OH GET dogh put cinnnom in it mix it put in oven for umm.....18 min and get water villlianalla icing powder stir till thick i love emmm....goodluck

Answer 6

The icing is powdered sugar and milk. Make it thick.

Answer 7

Needless to say, this recipe is over 30 years old. My Mother made these while I was growing up; everyone loved them. I make them now and they are very easy to make...

STICKY BUNS:

DOUGH
2 1/4 to 2 3/4 cups unsifted all-purpose flour
1 pkg fast-rising yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup (1/2 stick) butter or margarine, softened
1 large egg

FILLING
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine, softened
1/3 cup dark seedless raisins
1/3 cup chopped pecans

SYRUP
1/4 cup lightly packed light-brown sugar
1/4 cup light corn syrup
2 Tablespoons butter or margarine
1/4 teaspoon ground cinnamon

36 pecan halves

1. Make dough: In large bowl of electric mixer, combine 1 cup flour, the yeast, 1/4 cup granulated sugar and the salt; mix well.
2. In small saucepan, heat milk, water and 1/4 cup butter over low heat just until warm (120 to 130F); butter does not need to melt.
3. Add milk mixture and egg to flour mixture; beat at low speed 3 minutes, occasionally scraping side of bowl with rubber spatula.
4. Using wooden spoon; gradually stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured pastry cloth or board. Knead in additional flour as necessary to form a stiff dough. Continue to knead dough until smooth and elastic---about 5 minutes.
5. Place in greased bowl, turning dough over to bring up greased side. Cover with towel. Let dough rise in warm place (85F), free from drafts, until double in bulk---30 to 40 minutes; or place in refrigerator overnight. (Dough can be refrigerated overnight, then shaped and baked in the oven in the morning.)
6. Make filling: In small bowl, combine granulated sugar and 1 teaspoon cinnamon. Lightly grease two large cookie sheets. Turn dough out onto lightly floured pastry cloth or board. Roll dough into a 16-by-12-inch rectangle. Spread with 1/4 cup soft butter; sprinkle with cinnamon-sugar, raisins and chopped pecans.
7. Starting from short edge, roll up, jelly-roll fashion. Pinch edges to seal. Cut crosswise into 12 (1-inch) slices, place half of the slices, 2 inches apart on each cookie sheet.
8. Let rise in warm place, free from drafts, until double in bulk---about 30 minutes. Preheat oven to 350F.
9. Bake buns 20 to 25 minutes, or until golden-brown. Meanwhile, make syrup: In small saucepan, combine brown sugar, corn syrup, butter and cinnamon. Bring to boiling over medium heat, stirring constantly. Remove from heat.
10. Remove cookie sheets to wire racks. Brush or spread syrup over buns. Garnish each bun with 3 pecan halves. Let stand 5 minutes before removing buns to wire racks. Serve warm.