How to make cinnamon rolls?

Question

Okay my husband just had a hard day at work. We are seven mos. pregnant! Since I am staying home from work (our decision.) I want to make him cinnamon rolls with icing!

I THINK THIS MAY BE THE RECIPE:


cinnamon
milk
sugar
all purpose flour

What else!!!!!!!!!!!!!!!

Answer 1

This is a really quick and extremely easy recipe for cinnamon rolls that I absolutly love.. And the best part is, it doesn't require yeast and all that rising time, but it taste the exact same and has the same texture...

Icing:
2 Cups Powdered Sugar
1 Tsp Vanilla
2+ Tbsp Milk-amount really varys

Filling:
½ Cup butter
1 Cup Brown Sugar
3 Tsp Cinnamon

Biscuit:
2 Cups Flour
3 Tbsp Sugar
3 Tsp Baking Powder
½ Tsp Salt
½ Cup Butter
1 Egg
2/3 Cup Milk

Cream butter, brown sugar and cinnamon together, set aside. Combine flour, sugar, baking powder, and salt. Cut in butter until crumby. Whisk egg and milk together. Add all at once to dry ingredients, mix with your hands. Turn dough out onto a floured surface and roll into a 9 or 10 inch square. Spread filling over and roll. Cut into 12 pieces or more slices. Arrange rolls in a greased baking dish. Bake at 400 degrees for 20 minutes. Combine powdered sugar with enough milk to make a glaze and drizzle over rolls.

Answer 2

My favorite recipe to use for cinnamon buns is the Cinnabon one.. its kinda time consuming but they are sooo delicious..
Heres the recipe:

Rolls:

1 1/4 oz. pkg. active dry yeast (I used 2 1/2 tsp.)
1 cup warm water (105 to 110°F)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups all-purpose flour

Filling:

1 cup packed brown sugar
2 1/2 tbsp. cinnamon
1/3 cup margarine, softened

Icing:

1 stick margarine, softened
1 1/2 cups powdered sugar
2 oz. cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt

For the rolls, dissolve the yeast in the warm water in a large bowl. Mix together the sugar, margarine, salt and eggs. Add flour and yeast mixture and mix well.

Knead the dough into a large bowl, 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 dough out on a lightly floured surface. Roll the dough flat until it is approx. 21" long and 16" wide. It should be about 1/4" thick.

Preheat the oven to 400°F

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.

Working carefully from the top (a 21" side) roll the dough down to the bottom edge.

Cut the rolled dough into 1 3/4" slices and place 6 at a time evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10-15 minutes or until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.

When the rolls come out of the oven, coat each generously with icing.

Makes 12 rolls

These can be frozen after baking. Just pop one into the microwave for 20-30 seconds to reheat.

Answer 3

You can use just about any bread recipe. Instead of making into a loaf or rolls, roll it out and sprinkle with cinnamon and sugar. Roll up. Slice, put on baking pan to let rise. Bake. Top with a powdered sugar glaze.
Ther is a REAL easy recipe on foodnetwork.com, listed under "Semi-homamade with Sandra...whatever.

Answer 4

RECIPE INGREDIENTS



For Basic Sweet Dough:

4 - 4 1/3 cups all-purpose flour

1 package active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter or margarine

1/2 teaspoon salt

2 eggs


For Rolls:

3 tablespoons butter or margarine, melted

1 1/2 cup granulated sugar

2 teaspoons ground cinamon

3/4 cup raisins (optional)


For Icing:

1 cup sifted powdered sugar

1/4 teaspoon vanilla

3-4 teaspoons milk or orange juice





RECIPE METHOD


FOR BASIC SWEET DOUGH: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.


FOR ROLLS: Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. If desired, sprinkle with raisins.


Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12-inch round cake pans. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with oiled waxed paper, then with plastic wrap, and refrigerate for 2 to 24 hours.)


If dough is chilled, let stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or till golden brown. Cool slightly. Transfer to a large platter.


FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.

Answer 5

Try this link:http://baking.about.com/od/sweetrolls/r/ultimtecinnroll.htm

Answer 6

Cinnamon Rolls

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.

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.

hope these help. enjoy.