How best to make homemade cinnamon rolls?

Question

I found a recipe online for 'quick' (about 2 hours) homemade cinnamon rolls, and they were actually pretty good, but they weren't 'gooey' enough, per my husband. If I were to put a mixture of brown sugar/cinnamon/sugar and butter in the bottom of the pan first, then bake them, would that work or would that ruin them? Or, if you have a recipe for quick homemade cinnamon rolls, could you share? Thanks!

Answer 1

Rhodes frozen bread
3 c heavy whipping cream
3 c brown sugar
cinnamon
chopped nuts (optional)

thaw the bread, it will puff up in the bag and go from 3 loaves to one big glob in the bag.

Mix 1 1/2 c heavy cream and 1 1/2 c brown sugar in a bowl and pour into the bottom of a greased 9x13 pan. Do the same with the remainder of the cream & sugar. If you like your goo really cinnamony, add 2 tbls cinnamon to the mixture.

Cut the bag in half, and on a floured surface roll it out into a nice large rectangle. Spread melted butter over the surface and sprinkle cinnamon & sugar over and chopped nuts (optional). Roll length wise and cut into 1" to 1 1/2 " slices.

place in rows of 3 in the 9 x 13 pans and cover with plastic. Let rise sitting our, or put overnight in the fridge. Bake on 350 for about 30 to 45 minutes until golden brown. lossen with a knife or spatula and flip onto two trays. They are yummy and easy!

Answer 2

1

Answer 3

Clone of a Cinnabon


INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Answer 4

This is by no means quick but it's the best cinnamon roll recipe

The Cinnabon Recipe

Rolls:
1¼ oz. pckg. Yeast
1 c. warm milk
½ c. granulated sugar
1/3 c. melted butter (do not subsititue margarine- blech!)
1 t. salt
2 eggs
4 c. all-purpose flour

Filling:
1 c. packed brown sugar (I just sprinkle as much as I can and like, never measuring)
2½ TBS. cinnamon
1/3 c. butter

Icing:
7 TBS. butter, softened
1½ c. confectioners sugar
¼ c. (2 oz.) cream cheese
½ t. real vanilla extract (or almond extract, which I prefer and use)
1/8 t. salt (I don't always use the salt, and in fact, like the taste better without it)

Rolls: Oven to 400° F.
(1) Disolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21" x 16" wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough. Load 'er up with the filling (see below).
(5) Roll from long-side to short-side. Pinch the ends.
(6) Using very sharp knife (I prefer a serated one) cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
(6) Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
(8) Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't overbake.
(9) When done, take 'em out and cover them in the delicious icing.
(10) Do I have to admonish you to "enjoy?" Surely not. Then go eat!

Filling:
While dough is rising, prepare the filling and the icing. Clean-up a little and then go read a chapter or two in your book.
(1)Soften butter, so that it is spreadable.
(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.


Icing:
Cream it all together with an electric mixer (or by hand if you just want to exhaust yourself for some reason). Spread on hot rolls.