Please, a good and easy recipe for cinnamon rolls...?

Answer 1

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)

Preparation:

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.

Answer 2

Hazelnut Cinnamon Rolls

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.

Position the rack in the center of the oven and preheat to 325 degrees F.

Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.

Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.

Answer 3

INGREDIENTS
1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened
2 cups confectioners' sugar
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk DIRECTIONS
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after 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.
Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven for 20 to 25 minutes until golden brown.
To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.
We loved these cinnamon rolls AFTER I used a whole EIGHT ounce package of cream cheese for the frosting...I don't know if the 3 ounce thing was a typo or what, but the frosting was really gross and only sugary that way. They were a little more dense than I like, too, but maybe that's because they didn't seem to rise very much...maybe the yeast I used.

Answer 4

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 or less.

Answer 5

Tried and tasted recipe, you won't regret it! And the sweet roll is so good you'll find yourself using it for other things.

Ooey Gooey Cinnamon Rolls

2 packages active dry yeast
1 cup warm water
2/3 cup sugar
1 teaspoon sugar
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour
1 cup warm milk
Filling
1 cup melted butter
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts, optional
1 1/2 cups raisins, optional
Topping
1 cup butter or margarine
1/2 cup brown sugar
1/2 cup Karo syrup
2 cups pecans, chopped (optional)


1. In a cup, combine yeast, warm water and 1 tsp sugar.
2. Stir and set aside.
3. In a large bowl, mix milk, remaining sugarm butter, salt and eggs.
4. Stir well.
5. Add yeast mixture.
6. Add half the flour and beat until smooth.
7. Stir in enough of the remaining flour until dough is stiff.
8. Turn out onto a well-floured board.
9. Knead for 10 minutes.
10. Place in a plastic bowl and cover.
11. Let dough rise in a warm place until double in bulk.
12. This may take 1 1/2 hours.
13. Punch down dough and let it rest for 5 minutes.
14. Roll out on a floured surface into a 15* 20 inch rectangle.

15. ---------To prepare filling----------.
16. Spread dough with half cup butter.
17. Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
18. Sprinkle with walnuts and raisins.
19. Roll up and pinch edge together to seal.
20. Cut into 12 slices.
21. Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
22. Sprinkle with remaining 1/4 cup sugar.
23. Place cinnamon roll slices close together in pans.
24. Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.

25. ---------------Topping----------.
26. In a saucepan, place all ingredients except for pecans.
27. Melt these ingredients on range top.
28. Mix in pecans and then pour over the top of rolls.
29. Preheat oven to 350 deg.
30. Bake for 25 minutes or until done.
31. Cool.

Answer 6

Cinnamon Rolls
1 package (3 loaves) Bridgeford Frozen bread Dough

Filling:
2 cups packed brown sugar
8 tbsp cinnamon
2/3 cups softened butter

Icing:
2 sticks butter
3 cups powered sugar
1/2 cup (4 oz) cream cheese
1 tsp vanilla extract
1/4 tsp salt

Let dough rise until it is doubled in size, punch down and roll in to a rectangle as thin as you can dough will be elastic.
While dough is rising, mix the filling and set aside
Out filling in "chunks" all over the dough and roll up tightly into a tube shape , cut into individual rolls using dental floss or a sharp knife. Place on a cookie sheet with edges and cover with plastic wrap. Put in refrigerator over night. In the morning take out about 1 hour before you bake them. Bake at 350 degrees for about 20 minutes or until they are brown. Let them sit out of the over for 2-3 minutes before you put the icing on them

Answer 7

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 8

Open a can of pillsbury cinnamon rolls, put them in the oven.

Answer 9

Cinnamon Rolls Recipe courtesy Laura Jeffries





2 packages yeast, (1/2-ounce or 2 scant talespoons)
1/2 cup hot water
1 tablespoon sugar
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour
Dough topping:
1/2 cup butter
1 1/4 cups brown sugar
1/4 cup granular sugar
2 tablespoons cinnamon
Frosting:
1 pound powdered sugar
2 to 3 tablespoons milk
2 drops butter flavor extract

Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.
Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.
Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).


Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).
Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.
Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.

FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.

Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Recipe Summary
Difficulty: Easy
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Yield: 30 rolls
User Rating:

Answer 10

I grew up on these Yummy's...

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.