can you list down step by step directions on how to make cinnamon buns? with good-tasting icing? Thank you!!!!

Answer 1

* 1 cup milk
* 1 egg, beaten
* 4 tablespoons melted butter
* 4 tablespoons water
* 1/2 (3.5 ounce) package instant vanilla pudding mix
* 4 cups bread flour
* 1 tablespoon white sugar
* 1/2 teaspoon salt
* 2 1/4 teaspoons bread machine yeast
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 2 teaspoons ground cinnamon
* 1/4 cup chopped walnuts (optional)
* 1/4 cup raisins (optional)
* 1 teaspoon milk
* 1 1/2 cups confectioners' sugar
* 4 tablespoons butter, softened
* 1 teaspoon vanilla extract



DIRECTIONS

1. In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

2. When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

3. Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.

4. Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Answer 2

It is a very light yeast dough with sugar added - usually as a sweet roll dough with added ingredients. After mixing it will be sticky and very light (collapses easily when pushed) after first rising.
If you don't want a sticky nutty topping, skip to the next paragraph. Melt some butter or put the high sided baking pan in the preheating oven for a few moments, then spread the butter and put brown sugar into the butter. Sprinkle pecan or walnut pieces across the butter.
Knead the first risen dough down then roll it out into a rectangle as wide as the baking tray is long. With softened or melted butter spread or pour butter across the top surface. Depending on your taste, sprinkle premade cinnamon sugar mix or brown sugar and then cinnamon to make a good coating.
Lift the long edge of the rectangle and start the roll. It is easier if you have the tool called a pastry knife (rect. of shiny metal with handle) but you can use the edge of a spatula or long knife. And is easier to pull it toward you from the far side. Continue the rolling and finish with the near edge underneith.
Use a knife or pastry knife to cut the roll into 1-1.5" slices. and lay them side by side just touching in pan. Pop in oven and bake.
If you did the gooey topping, put another cookie sheet on the top of the pan and turn the pair over to turn all the rolls out together. Do this quickly, otherwise the goo will glue the rolls to the pan.

Answer 3

I have used this recipe before. A bit lengthy but absolutely delicious

Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Answer 4

Go to the store and pick up the Pillsbury cinnamon rolls with icing.. they got the Grands that are throughly yummy!!
Cinnamon rolls take a lot of time otherwise you need the yeast to rise. .etc...etc.. if you need a real recipe go to allrecipes.com they have a lot of cinnamon roll types there.

Answer 5

here is one I found for quick cinnamon rolls......I have never made my own before so I do not have a recipe of my own but here is the one I found but it does not have icing on this one..

3-1/4 cups Biscuit Mix (homemade is fine)
1 cup milk
1/3 cup softened margarine
1/2 cup brown sugar or Sucanat
1 teaspoon cinnamon
1/2 cup finely chopped nuts, optional

In a large bowl combine the biscuit mix and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few second. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.

Spread the margarine over the dough like spreading peanut butter on bread. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.

Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesn’t get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick I want my cinnamon rolls to be. I prefer the rolls thicker rather than thinner.

Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. If desired, squirt a little Pancake Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating. You may be tempted to eat them sooner, but if you do, you will burn the inside of your mouth. These are also good cold, and make good lunch box desserts.

here is one for a cinnamon roll tree from Pampered Chef:

Cinnamon Rolls
2 packages (8 ounces each) refrigerated crescent rolls
2 tablespoons butter or margarine, melted
½ cup Sweet Cinnamon Sprinkle

Glaze and Garnish
½ cup prepared white frosting
2-3 tablespoons 2% milk
Maraschino cherries, halved (optional)

1. Preheat oven to 375ºF. For cinnamon rolls, unroll one package of the dough on lightly floured
surface. Pinch perforations to seal. Repeat with second package of dough. (Do not join dough
together.) Brush dough evenly with butter using Chef’s Silicone Basting Brush. Sprinkle
dough with cinnamon sprinkle.
2. Starting at long end, roll up dough jelly roll style to make two 9-inch-long logs; pinch seam
to seal. Using Bread Knife, cut each log crosswise into 12 slices for a total of 24 slices.
3. Arrange slices ¼ inch apart in a tree shape on Large Round Stone with Handles. Bake
20-25 minutes or until rolls are golden brown. Remove from oven; cool slightly.
4. For glaze, whisk frosting and milk until smooth; drizzle over rolls. Garnish with cherries,
if desired.
Yield: 24 mini cinnamon rolls

Answer 6

You want them homeade? Shoot, just go out to the store, buy some pillsbury cinnamon rolls, bake 'em, and wala! You got great cinnamon rolls done quicker than making them yourself.

Answer 7

Pilsbury.