I need the recipes for cinnamon rolls?

Answer 1

here's an easy recipe:
http://www.recipezaar.com/25723

or if u dont have the cresent dough, use this recipe to make everything from scratch:
http://www.recipezaar.com/76864

Answer 2

Doesn't get better than these!

Rolls
1 (1/4 ounce) yeast or 2 1/4 teaspoons yeast
1 teaspoon sugar
1 cup milk, warm 105-110
1/2 cup sugar
1/3 cup margarine, melted (NO SUBSTITUTIONS)
1 teaspoon salt
2 eggs
4 cups all-purpose flour
Filling
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened (NO SUBSTITUTIONS)
1/8 teaspoon nutmeg
Frosting
1/2 cup margarine, softenend (NO SUBSTITUTIONS)
1 1/3 cups powdered sugar
1/2 cup cream cheese (4 ounces)
1/2 teaspoon vanilla
1/8 teaspoon salt

FOR THE ROLLS:.
In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy.
In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
Add 2 cups of flour and the yeast.
Continue mixing and adding flour until you have use 4 cups total of flour.
Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour).
Put into a lightly greased bowl turning once to coat the dough.
Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
FILLING: Spread the softenend margarine over the surface of the dough leaving a 1/2-inch border around the edges.
Blend brown sugar, cinnamon and nutmeg in a small bowl.
Sprinkle evenly over the margarine.
Roll the dough jellyroll style starting at the 21-inch edge.
Pinch the ends together.
Grease a 15 x 10-inch pan lightly.
Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
Cover with a clean towel and put in warm draft free spot for 45 minutes.
Preheat oven to 400°.
Bake rolls for 10-15 minutes until golden brown.
FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.

Answer 3

Chocolate Cinnamon Rolls:

A delicious,different cinnamon roll recipe

2½ hours 2 hours prep
12 servings
12 rolls

1 package yeast
3/4 cup water (110-115 degrees)
1/2 cup shortening
1 teaspoon salt
1/4 cup sugar
1 egg
1/3 cup cocoa
2 1/4 cups flour
1 teaspoon softened butter
1 1/2 teaspoons cinnamon
chopped nuts (optional)
Icing ingredients
3/4 cup powdered sugar
2-3 teaspoons cream
1/2 teaspoon vanilla

1. In medium bowl,dissolve yeast in water.
2. Stir in shortening,salt,sugar,egg, cocoa,and 1 cup flour.
3. Beat 2 minutes on medium speed of mixer,or 300 vigorous strokes by hand.
4. Scrape side of bowl,stir in remaining flour.
5. Blend well.
6. Cover,and let rise in warm place until double (about 1 hour) Stir dough down by beating 25 strokes.
7. Turn soft dough into well floured surface,roll into 8x12 rectangle.
8. Spread with softened butter,sprinkle with cinnamon-sugar mixture.
9. Roll up beginning with wide edge.
10. Pinch edges together.
11. Cut into 12 pieces.
12. Place in greased 9x13 inch pan.
13. Let rise until doubled (about 40 minutes) Bake at 375 degrees for 25 minutes.
14. Combine icing igredients,adding enough cream for good spreading consistancy.
15. Spread on rolls immediately,sprinkle with nuts if desired.
16. Serve warm.
17. Can also use favorite cream cheese icing to frost.

Answer 4

Cinnabons - Buns from Heaven

This recipe was originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close.

Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed

Filling:
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional

Creamy glaze:
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Answer 5

Cinnamon Rolls

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.

Answer 6

This is a really good site:
http://www.cooking.com/recipes/static/recipe341.htm
Good luck making them..I hope they turn out well!