What is the best cinnamon roll recipe or is it all in the cooks themselves?

Ofcourse, the cooks play a big role in the final product. Even water boiled with love is sweeter.





Here is my favourite cinnamone roll recipe.





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.What is the best cinnamon roll recipe or is it all in the cooks themselves?
you havent tried the Cinnamon rolls from Upper Crust Bakery in Austin Tx Report Abuse
What is the best cinnamon roll recipe or is it all in the cooks themselves?
I like making baking powder Cinnamon rolls and my family loves them...


I learned how to make them while working for Hardies back in the eighties...


They are wonderful...But they aren't as good cold as the yeast rolls....


I just take two and a half cups self rising flour


and add a table spoon of sugar and a teaspoon of salt and mix it all together and then mix in a pad (one half cup) margarine and mix it till it is the size of small peas, then I add a cup of milk and stir... Put flour out on the counter top and pour your mixture on it, then kneed it about four times covering your hands with flour to keep it from sticking....Then let it sit for five minutes..


roll it out flat and sprinkle sugar mixed with cinnamon over the flat surface....I roll the dough up into a long roll and then cut off half inch slices and put in a greased cookie sheet and cook till brown, then make frosting


put a two cups powered sugar in a bowl add half of a stick of margarine or butter and melt it and put it in the powered sugar add one teaspoon of vanilla and mix till it is smooth


Frost the Cinnamon rolls while they are still hot from the oven


These are wonderful....
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.
Here is the one I make for breakfast at least once a month, the recipe says that you can use a automatic bread machine for the dough making process, but you can also mix up the dough by hand, like I do.


** Be sure and ';click'; on the website for a photo.





Cinnabon Cinnamon Rolls for the ABM





Found this on recipegoldmine.com and LOVE it! The ingredients are similar to other cinnabon copycats on this site, but this is simplified by using the bread machine. Hope you enjoy it as much as me and my family!(=





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!
KEVIN, TRY THIS WEBSITE. landolakes.com
There are a thousand ';recipes'; out there... I believe it's technic and doing the right thing at the right time... In other words; ';All in the cooks themselves';...





The best cinnamon roll dough is allowed to rise ';twice';... Once before you roll it out to put on the goodies...and once more when the rolls are made an in the pan... Let it double both times...It's the difference in a light and tasty cinnamon roll and a door stop that tastes like sweet glue...