Does anyone knows a recipe for home made cininmon rolls?

Question

Excuse my bad spelling!

Answer 1

Homemade Cinnamon Rolls

4-1/4 to 4-3/4 Cups / 1 to 1.25 Liters All-Purpose Flour
1 Package Quick-Rising Active Dry Yeast
1-1/4 Cups / 325 mL Milk
1 teas. / 5 mL Watkins Original Vanilla Extract
1/4 Cup / 60 mL Sugar
1/4 Cup / 60 mL Butter
1 teas. / 5 mL Salt
1 teas. / 5 mL Watkins Cinnamon
2 Eggs
6 Tbsp. / 90 mL Butter, softened]
1/2 Cup / 125 mL Brown Sugar
4 teas. / 20 mL Watkins Cinnamon
1 Cup / 250 mL Powdered Sugar
1 teas. / 5 mL Watkins Original Vanilla Extract
4 to 5 teas. / 20 to 25 mL Milk

Combine 1-1/2 cups / 375 mL of the flour and yeast in large mixing bowl. Heat the 1-1/4 cups / 325 mL milk, vanilla, sugar, butter, salt, and cinnamon just until mixture is warm (120-130°F / 50-55°C), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball; place in a lightly greased bowl, turning once. Cover and let rise in a warm place until double in size (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lightly press two fingers 1/2-inch/1-cm into dough and an indentation remains.) Punch down dough and divide in half. Place each half on lightly floured surface and smooth into a ball. Cover and let rest 10 minutes.

On lightly floured surface, roll half the dough into a 12 × 8-inch / 30 × 20-cm rectangle. Spread with 3 Tbsp. / 45 mL of the butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from short side. Seal edges (brushing with water makes rolls easier to seal). Repeat with remaining dough. Slice one roll into 8 pieces and the other roll into 7 pieces. Arrange slices, evenly, cut-side up, in greased 13 × 9-inch / 33 × 23-cm baking dish. Cover and let rise until nearly doubled (about 30 minutes). Bake at 350°F / 180°C for 25 to 40 minutes or until light brown. Invert at once onto wire rack, invert again. Cool slightly. Drizzle rolls with a glaze made by combining the powdered sugar, vanilla, and milk. Serve rolls warm or store in an air-tight container. Makes 15 servings.

Answer 2

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 3

4 to 4-1/2 cups all-purpose flour
1 package fast-rising active dry yeast
2/3 cup milk
2/3 cup water
1/2 cup sugar
1/2 cup cooking oil
1/2 teaspoon salt
2 egg yolks
1/4 cup butter, softened
1/3 cup sugar
4 teaspoons ground cinnamon

Combine 2 cups flour and yeast and set aside.

In small saucepan, combine milk, water, the 1/2 cup sugar, oil, and salt. Heat over medium heat till just warm, stirring constantly.

Add milk mixture and egg yolks to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl often. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Cover and let rest 10 minutes.

Roll out dough to form a 14x12-inch rectangle. Spread with softened butter. Sprinkle with a mixture of 1/3 cup sugar and cinnamon.

Roll up, jelly-roll style, starting from long side. Seal seam. Slice into 12 pieces. Place in greased 13x9x2-inch baking pan. Cover; let rise in warm place till nearly doubled (20 minutes).

Bake in a 375 degree F oven for 20 minutes or until golden. Cool slightly; remove from pan. Frost warm rolls with Cream Cheese Icing.

Cream Cheese Icing: In a medium mixing bowl, beat one 3-oz. package cream cheese, softened; 3 tablespoons butter, softened; and 1/2 teaspoon vanilla until light and fluffy. Beat in 1 tablespoon milk. Gradually add 1-1/2 cups sifted powdered sugar until icing is spreading consistency.

Answer 4

Ooey Gooey Cinnamon Rolls
12 servings 3¾ hours 50 min prep

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)

In a cup, combine yeast, warm water and 1 tsp sugar.
Stir and set aside.
In a large bowl, mix milk, remaining sugarm butter, salt and eggs.
Stir well.
Add yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough is stiff.
Turn out onto a well-floured board.
Knead for 10 minutes.
Place in a plastic bowl and cover.
Let dough rise in a warm place until double in bulk.
This may take 1 1/2 hours.
Punch down dough and let it rest for 5 minutes.
Roll out on a floured surface into a 15* 20 inch rectangle.
---------To prepare filling----------.
Spread dough with half cup butter.
Mix together 1 1/2 cups sugar and cinnamon and sprinkle over buttered dough.
Sprinkle with walnuts and raisins.
Roll up and pinch edge together to seal.
Cut into 12 slices.
Coat bottom of a 13 by 9 inch baking pan and an 8 inch square pan with remaining 1/2 cup melted butter.
Sprinkle with remaining 1/4 cup sugar.
Place cinnamon roll slices close together in pans.
Let rise in a warm place until dough is doubled in bulk i.e. for about 45 minutes.
---------------Topping----------.
In a saucepan, place all ingredients except for pecans.
Melt these ingredients on range top.
Mix in pecans and then pour over the top of rolls.
Preheat oven to 350 deg.
Bake for 25 minutes or until done.
Cool.

Buttermilk Cinnamon Rolls
4-6 servings 1¼ hours 45 min prep

2 (1/4 ounce) packages active dry yeast
1/4 cup water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon

In a large bowl, dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
In a small saucepan, heat the buttermilk until warm to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well.
Combine the flour, salt and baking soda.
Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms.
Turn dough out onto a lightly floured surface and knead 20 times.
Cover and let rest for 15 minutes.
In a small bowl, stir together the butter, brown sugar and cinnamon.
On a lightly floured surface, roll dough out into a large rectangle.
Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.
Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan.
Cover and let rise 30 minutes or cover and refrigerate overnight.
If baking immediately, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until golden brown.
Let stand for 2 to 3 minutes before serving.

Jo Mama's Soft and Fluffy Cinnamon Rolls
12 large cinnamon rolls 3½ hours 3 hours prep

For Rolls
2 teaspoons active dry yeast
1/2 cup water, lukewarm
1 cup unsalted butter (2 sticks)
2/3 cup granulated sugar
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons pure vanilla extract
4 large eggs
6-7 cups bread flour or unbleached all-purpose flour (I prefer bread flour)
Filling
1 cup granulated sugar
1/2 cup packed brown sugar (light or dark)
3 tablespoons ground cinnamon
3/4 cup unsalted butter, melted (part will be used to prepare pans)
Glaze
2 cups confectioners' sugar
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
2-3 tablespoons water

Start by sprinkling yeast over the 1/2 cup lukewarm water.
In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
Add no more flour than necessary for it not to be sticky.
Knead for about 15 minutes.
(I think this extended kneading help makes dough light and soft).
Transfer to an oiled bowl and turn to coat with oil.
Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
Roll dough until it is 12 x 18-inch rectangle.
Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
Sprinkle with sugar/cinnamon filling mixture.
Roll up dough from longer side[close to you], snug but not too tight.
Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
(I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
To prepare glaze, mix ingredients with 2 tablespoons warm water.
If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
Let dough rise until doubled again, about 45 minutes to an hour.
Preheat oven to 350°F.
Bake rolls for 20 to 25 minutes, until puffy and golden brown.
Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
Take them out to sit at room temperature for about 20 minutes before baking.
There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.

Cinnabon Cinnamon Rolls
These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning.
12 servings 1¼ hours 1 hour prep

1 (1/4 ounce) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour
FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dought out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees.
To make filling, combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
While the rolls are baking combine the icing ingredients.
Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.

Cinnabon Cinnamon Rolls for the ABM
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!