sweet dough recipe for cinnamon rolls

Roll dough into a log and slice into 1-inch thick rounds. Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids! For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. How to Shape Cinnamon Rolls. A brilliant Asian technique called Tangzhong, ensures moist, airy rolls … ; Roll it out into a large rectangle about 12 x 17 inches (no need to be exact, this is a very rough estimate). A halo of perfectly sweet cream cheese frosting ties everything together. Pour the butter all over the dough, making sure to … This has to be the richest sweet dough … Starting at the long edge, away from you, roll the dough down to the bottom edge. Knead until smooth and ... that call for sweet dough.Follow the baking instructions ... for approximately 15 minutes. I wanted to incorporate the classic gingerbread flavors in a soft, gooey, and delicate bun. In a small saucepan, heat ... paddle attachment. Roll dough starting with the long side; pinch dough closed. Stir in enough remaining flour to form a soft dough (the dough will be sticky). Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). This dough makes the best cinnamon rolls I have ever had, and family says it rivals "Cinnabons". The base for this sweet roll dough is the same as a few of my other sweet rolls recipes. Cover bowl loosely with a sheet of plastic wrap. If your dough … Place the rounds into the prepared baking pan. ). Melt 2 tbsp of butter in a shallow pan or microwave; set aside. Meanwhile, in a small bowl, combine the brown sugar and cinnamon with a fork. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Clean up the mess BUT leave floured counter-top AS IS. In a bowl of a standing mixer fitted with a dough hook (If you don’t have a mixer, … Make the Cinnamon-Sugar Filling. Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Total Carbohydrate Set this pan on the stove for now. Sweet Roll Dough. This is a versatile sweet yeast dough that can be refrigerated overnight or baked the same day. Place cut side down in bakin pan and lightly cover with plastic wrap. HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Start by melting 3 tablespoons of butter and letting it cool. Check if the water in the oven is still warm, if not dump out and start with fresh hot water. or if we need to feed a bigger crowd, 15 rolls in a 10×15 baking pan. Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional). Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Combine the cinnamon, sugar and flour in a small separate bowl. After you’ve rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style. Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. Spread butter evenly over the rolled dough, and then sprinkle the cinnamon sugar mixture on top. Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle. Tuck in any runaway raisins or nuts. Beat on medium speed until smooth (or stir, stir, stir until smooth). In a small bowl, mix together brown sugar and cinnamon. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices Close the door. You may not need the entire 5 1/2 cups (depends on humidity, too). Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. Set the cut side DOWN (so the top looks flat-ish). I always curse it When kneading in a mixer, the rule of thumb for this type of dough is that it clears the sides of the bowl, but sticking the bottom of the bowl is fine. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls. Be sure to keep dough and cinnamon rolls covered while the dough is proofing to avoid drying and to ensure moist cinnamon rolls Reheat cooked cinnamon rolls for 30 seconds in the microwave. Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes. To make the dough, combine the sugar, melted butter, eggs, salt, yeast mixture and 2 cups of flour. :-) humor me, okay?. In a small bowl, mix together the brown sugar and cinnamon. The dough will form a ball, and feel slightly sticky. Total Carbohydrate An amazing recipe for squishy soft cinnamon rolls with a super fluffy and tender texture and a gooey filling that caramelizes in the bottom. Spread the softened butter over the dough, and top with … https://walkingonsunshinerecipes.com/easy-cinnamon-rolls-frozen-bread-dough Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. … Slice into 2-inch thick rolls. Instructions. Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Hydrate the Yeast: Warm the milk to about 110-115 F (43-46 C). You can use regular white granulated sugar or brown sugar in the filling. Turn out onto lightly floured surface and knead till smooth, using flour as needed, but sparingly as dough needs to stay soft. Spread softened butter on the rolled out dough. Set the timer for 1 hour. Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Sprinkle with the cinnamon sugar evenly over the surface of the dough. This can be done on the stove top … Shape the cinnamon rolls: Roll the dough out into a 14×8 inch rectangle. It is one of the easiest doughs to work in part due to the ingredients and in part due to the process. Use that big knife to divide the roll in half in the middle. 28.8 g The foundation of your cinnamon bun is the tender dough. Go do something productive---clean the counter-top before all that stuff gets hard! In a small mixing bowl whisk together brown sugar and cinnamon. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. The cinnamon roll dough in this recipe is wet, gloppy, moist, messy, sticky, and of all the bread I’ve ever made, this dough gets the award as the sloppiest. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Shape and bake dough as desired, I make cinnamon rolls with this dough.by rolling it out spreading melted butter on it and sprinkleing it with cinnamon sugar and rolling up to cut in 1inch slices. place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes. Dust a working surface lightly with flour and turn dough out onto surface. Cut in margarine with a … In a small saucepan, heat water and milk until lukewarm (110F-115F). in small sauce pan heat water milk and butter until very warm (120-130 Degrees F.) Add warm liquid and egg to flour mixture. Punch dough down and divide in half. To me, these tasted more like sweet rolls with some cinnamon than cinnamon rolls. :-D. When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. (If not--your yeast is no good, dump it out and get better yeast.). In another bowl, combine sugar, butter, eggs and salt with the yeast mixture and 2 cups flour; beat on medium speed until smooth. 27 g On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout. Using beater, mix this mess for about a minute. In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm). (And I was using good, fresh cinnamon.) Keep these closer to the long side closest to you. Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Refrigerate overnight (up to 48 hours). place dough in greased bowl and let rise covered in a warm place, until doubled in size.abouy 45 to 60 minutes. Cinnamon rolls… but make them festive! Sweet on the outside, tart on the inside, these brunch-y treats are perfect for winter-themed festivities. Cut into as many rolls as you’d like. Spread the 1/2 cup of softened butter over the entire surface of the dough. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best … On floured surface, knead in another 1 to 2 cups of flour until dough is smooth and elastic, about 8-10 minutes. Which likely, it is. We like to do 12 rolls for a 9×13 pan (which end up deliciously large!) Mix brown sugar, … Turn off 100 degree oven, place bowl of dough into oven; close the door. In a medium bowl, combine the brown low carb sweetener with cinnamon, mix to combine. Incorporate additional flour (up to 2-1/2 cups more) to make a soft, slightly sticky dough. Roll up the dough into a log. Then cut each half into SIX equal portions, for a total of 12 rolls. Loosely is the KEY word. (For the caramel variety, put topping in the bottom of the pan before adding dough.). Add milk, margerine, eggs and sugar. Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges! They’re stuffed with a zesty cranberry filling and iced with a delicious cream cheese frosting to induce tasty holiday cheer. Blend at low speed until moistened. Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. To get started, dissolve the yeast in warm milk. Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Next time I would double the cinnamon, or maybe just make the filling from the Bravetart recipe, which uses twice as much cinnamon and 1.5 times as much brown sugar for the same number of rolls. We have overnight cinnamon rolls, bacon-wrapped cinnamon rolls, and more. To make this dough… After that a little butter and two eggs are added, which make the dough incredibly rich and tender. I use a little more yeast in this recipe compared to my easy cinnamon rolls (a great beginner recipe) because these are about twice the size. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Sprinkle some raisins and chopped nuts -- if using. With a floured rolling pin, roll the dough into a large rectangle (mine was about 12x12). Bake for about 13-15 minutes or until lightly browned. Sprinkle yeast over top of water; stir ... fitted with the dough hook. You should have some bubbly, frothy stuff in the cup when you return. Gingerbread meets cinnamon buns: That was the premise for this recipe. Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls. Challenge accepted. 9 %. Tightly roll up the dough … by hand add the other 3 cups of flour until dough pulls away from the sides of the bowl. Grease a large, glass bowl. Set one aside (cover with plastic wrap). 9 %. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!). Set the timer for 45 minutes. Cut the dough into 12 two-inch slices and place the rolls into the prepared baking pan. Cut into as many rolls as you’d like. Fill medium glass bowl with hottest tap water. Remove the whisk attachment and replace with a dough hook. When it's warm bake them for 20 minutes; tops will be golden brown. Put the two end rolls in the very center of the pan. At the end of one hour the dough should've risen to about double the size. Add salt to second half of flour and stir well. Punch dough down and divide in half. in a large bowl, combine 2 cups flour, sugar, salt and yeast; blens well to mix. Spread the butter on top, then sprinkle with cinnamon and sugar. Sprinkle sugar, brown sugar and cinnamon over the dough. To make dough a day ahead, after first rise time, punch dough down and cover to refrigerate overnight. Cut cinnamon rolls with thread approximately 1-inch thick. Stir in 1/2 of flour. Find recipes and step-by-step help for making easy, sweet cinnamon rolls from scratch. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 1 week. After the first rise, scrape the dough out of the bowl onto a floured surface and shape it into a ball. Spread the 6 TBSP softened butter evenly over entire surface (hands work best). Mixture into the prepared baking pan sweet on the stove top … a. Pans with butter ( no substitutes are allowed -- this is a versatile sweet yeast dough that can be overnight... 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