Cinnamon Bun Recipes?!
Also, please don't just give me links to internet recipes, I could manage that on my own. I'm looking for recipes that people have actually made or had in their own kitchens and really liked.. Thanks!
Answers: Today I made cinnamon buns, but the recipe I used wasn't spectacular and they only turned out ok. Do any of you know of a recipe that you or someone else has made that's really good?
Also, please don't just give me links to internet recipes, I could manage that on my own. I'm looking for recipes that people have actually made or had in their own kitchens and really liked.. Thanks!
I use this recipe.....yummy!
Grandma's Cinnamon Rolls
1 pkg. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar (1/2 cup if you like it sweeter)
1/3 cup shortening, or margarine or butter, softened
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour(if using self-rising flour omit salt)
.
Cinnamon Mixture:
2 tablespoon margarine or butter, softened
1/2 cup sugar
2 teaspoon ground cinnamon
.
Glaze:
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (dough is ready if an indentation remains when touched).
Punch down dough; on a lightly floured surface roll dough into rectangle about 9-x18-inches; Once rolled out spread with margarine. Mix sugar and cinnamon together in small dish. Sprinkle over rectangle.(This is optional - If you like raisins or chopped nuts you may sprinkle a 1/2 cup of each) over the sprinkled cinnamon before rolling up. Roll up tightly, beginning at wide(18) side.Seal well by pinching edges of roll together.Stretch roll to make even. Cut roll into 1 to 1 1/2 inch slices. Place a little apart on greased pan or cookie sheet . Cover and let rise until double in bulk, about 35 to 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 25 to 30 minutes. Spread rolls with Glaze cinnamon rolls while warm. Makes about 18 cinnamon rolls. Glaze: Mix powdered sugar, milk and vanilla until glaze is smooth and of desired consistency. Add little more milk if too thick.
get the kind that you can buy in the refrigerated secion of the grocer. already made kind of.
http://www.carolinacountry.com/default.h...
-or-
http://allrecipes.com/Recipe/Honey-Bun-C...
Make a Honey Bun Cake instead.
Taste just like a Honey Bun.
For quick one, I roll out biscuit dough, sprinkle brown sugar with cinnamon, dot with butter, roll up, cut, stick in over. Really good for the amount of time and effort. If I am feeling particularly energetic, I roll out sweet bread dough, prepare the same way, but let rise, then bake. Really, really good. My Mother used to sprinkle with evaporated milk before rolling, really, really good.
Dough:
1/2 cup water
1/2 cup whole milk
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoon pure vanilla extract
2 3/4 cup all-purpose flour (13 ounces)
1/4 cup sugar (1 3/4 ounces)
3/4 teaspoon fine salt (1/8 ounce)
1/2 teaspoon grated nutmeg
Filling:
1/3 cup granulated sugar
2 tablespoons ground cinnamon
3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan
Glaze:
2/3 cups confectioners' sugar
1/3 cup sweetened condensed milk
1/4 cup melted unsalted butter
3 teaspoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
Whisk the butter, egg yolk and vanilla into the yeast mixture.
Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
Position the rack in the center of the oven and preheat to 350 degrees F.
Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve
EASY CARAMEL STICKY ROLLS
? cup brown sugar
? cup heavy cream
? cup chopped pecans
2 tbs. granulated sugar
1 tsp. cinnamon
1 11-oz. can refrigerated soft bread sticks
Heat oven to 350 degrees F. Mix brown sugar & heavy cream in ungreased 8” round cake pan. Sprinkle with pecans. Mix sugar & cinnamon. Unroll bread stick dough, but do not separate into bread sticks. Sprinkle cinnamon-sugar mixture over dough. Roll up from short end; separate at perforations. Place coiled dough in pan. Bake 20 to 25 minutes, until golden brown. Cool 2 minutes. Turn pan upside down on serving plate. Let sit upside down for 1 minute, so caramel will drizzle down. Remove pan & serve.
Serves 6