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Cinnamon Rolls

Cinnamon Rolls



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I made the dough in the bread machine, and the ingredients were put in the machine in the order written above for the ingredients. Remove the dough after kneading on the work table, I use a silicone foil and divide it in two. We spread the first piece of dough in a rectangle not too thick, but not too thin.

For the filling: mix the sugar, cinnamon and butter until you get a cream. I put the bowl in the microwave for a few seconds, the butter melted a little and so it was easier to mix the ingredients. With half of the cream obtained, grease the first rectangle, gather the edges along its length, roll it up and squeeze it a little so that it doesn't come out of the composition during baking. Cut the roll into 2-2.5 cm pieces, place the pieces face up in the tray lined with baking paper. Do the same with the other piece of dough. After placing all the snails in the pan, let them rise for 15 minutes and bake them in the oven heated to 180 degrees for 18-20 minutes.

For the icing on top: mix the cream with the soft butter and sugar until the powdered sugar melts. After the snails are baked, we take the hot tray out of the oven and with a brush we spread the icing over the snails. Let cool and serve. May it be useful to you !!


We Tried 4 Famous Cinnamon Roll Recipes and Found a Clear Winner

Let & # 8217s talk about the qualities of a nausea cinnamon roll. The dough itself should be lightly sweetened but full of flavor & # 8212 yeasty, buttery, maybe even a little tangy. The filling should have a punch of cinnamon and be sticky with brown sugar and butter. And the icing? It better be ooey-gooey, not too sweet, but very lush.

Yes, we & # 8217re asking a lot from a cinnamon roll, but considering most folks only bake them a few times a year (and that occasion is usually a celebration), a foolproof recipe that checks all these boxes is absolutely essential.

We knew that roll existed & # 8212 we just had to find it. So we tested four of the most popular recipes on the internet. I & # 8217m happy to report that after testing all the doughs, fillings, and icings, we discovered the very best cinnamon roll recipe that everyone should be making, and learned some new tips for baking, shaping, and icing along the way.


Recipe Summary

  • butter for greasing
  • 2 tablespoons brown sugar
  • ½ cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • ½ cup confectioners' sugar
  • 2 teaspoons milk
  • 1 (10 count) package refrigerated biscuit dough
  • ¼ cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.

Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.

Combine confectioners' sugar and milk for glaze in another bowl until well mixed.

Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut into 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.

Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.


Recipe Summary

  • butter for greasing
  • 2 tablespoons brown sugar
  • ½ cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • ½ cup confectioners' sugar
  • 2 teaspoons milk
  • 1 (10 count) package refrigerated biscuit dough
  • ¼ cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.

Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.

Combine confectioners' sugar and milk for glaze in another bowl until well mixed.

Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut into 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.

Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.


Cinnamon Rolls 101

Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts?

active dry yeast packages (0.25 ounce packets)

(plus 1 cup extra, reserved) all-purpose flour

Generous sprinkling of cinnamon

  1. For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
  2. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)
  3. To assemble the rolls, remove half the dough from the pan / bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
  4. To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don & rsquot be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  5. Now, beginning at the farthest end from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don & rsquot worry if the filling oozes as you work that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you & rsquore finished, you & rsquoll wind up with one long buttery, cinnamony, sugary, gooey log.
  6. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One & ldquolog & ldquowill produces 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced ​​rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
  7. Repeat the rolling / sugar / butter process with the other half of the dough and more pans. Preheat the oven to 375 & # 730. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don & rsquot allow the rolls to become overly brown.
  8. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
  9. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing & rsquos moisture and flavor. They only get better with time & hellip not that they last for more than a few seconds. Make them for a friend today! It & rsquoll seal the relationship for life. I promise.

Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I & rsquove carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. They really are that good.

*** This is the original Cinnamon Roll recipe! All other sweet roll recipe variations that I do come from this.

Let & rsquos start by making the dough.

Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast.

Let this sit for a minute so the yeast gets all warm and moist and happy.

Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least an hour. Go throw away the rest of your wrapping paper or build a Lego Rottweiler or do Yoga or watch Home Shopping Network and order a frozen pizza oven for your countertop or some cellulite cream.

After an hour, the dough will look like this.

Now add 1 more cup of flour& hellip

1 heaping teaspoon baking powder& hellip

And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it & mdashovernight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour.

Take half the dough and form a rough rectangle.

Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.

Here & rsquos my beautiful, weird, lovely, delightful friend, Hyacinth. She came over to make cinnamon rolls with me. Ain't she porty?

Now drizzle 3/4 to 1 cup melted butter over the dough. Don & rsquot be shy lay it on thick, baby. You know you want it.

Oh, by the way? This is not non-caloric. In case anyone asks.

Now sprinkle 1 cup of sugar over the butter & hellip

& hellipfollowed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, start rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that & rsquos no big deal.

Next, pinch the seam to the roll to seal it. Doesn't Hyacinth have lovely hands?

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

While the rolls are in the oven, make the deliciously sinful maple frosting.
To a mixing bowl, add 1 bag of powdered sugar.

To this, add about 2 teaspoons maple flavoring& hellip

1/2 cup milk...

1/4 cup melted butter& hellip

& hellipand 1/4 cup of brewed coffee. Also add 1/8 teaspoon (a generous pinch) salt.

Then have a big, strong, virile man stir it up for you. I chose Marlboro Man.

The mixture should be thick but pourable. Taste and adjust as needed.

Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don & rsquot be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.

These are not non-caloric. Did I mention that?

The frosting will settle in and become one with the cinnamon rolls. And you & rsquoll be another step closer to being the most popular person in town & hellipor the jiggliest, depending on whether you choose to deliver the rolls to friends or lock yourself in your pantry and eat them all by yourself.

Not that I & rsquove ever done that, mind you. I don & rsquot ever do things like that. I & rsquom a model of self-discipline. And I don & rsquot have time to do such things & mdashI & rsquom too busy doing the Stairmaster. Yeah, that & rsquos me & mdashMiss Will Power. I don & rsquot ever consume wasted calories. And if I do, I & rsquom always vigilant about compensating with a higher activity level and weeks of fasting. And all.


Cinnamon Rolls 101

Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts?

active dry yeast packages (0.25 ounce packets)

(plus 1 cup extra, reserved) all-purpose flour

Generous sprinkling of cinnamon

  1. For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
  2. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)
  3. To assemble the rolls, remove half the dough from the pan / bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
  4. To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don & rsquot be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  5. Now, beginning at the farthest end from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don & rsquot worry if the filling oozes as you work that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you & rsquore finished, you & rsquoll wind up with one long buttery, cinnamony, sugary, gooey log.
  6. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One & ldquolog & ldquowill produces 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced ​​rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
  7. Repeat the rolling / sugar / butter process with the other half of the dough and more pans. Preheat the oven to 375 & # 730. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don & rsquot allow the rolls to become overly brown.
  8. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
  9. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing & rsquos moisture and flavor. They only get better with time & hellip not that they last for more than a few seconds. Make them for a friend today! It & rsquoll seal the relationship for life. I promise.

Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I & rsquove carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. They really are that good.

*** This is the original Cinnamon Roll recipe! All other sweet roll recipe variations that I do come from this.

Let & rsquos start by making the dough.

Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast.

Let this sit for a minute so the yeast gets all warm and moist and happy.

Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least an hour. Go throw away the rest of your wrapping paper or build a Lego Rottweiler or do Yoga or watch Home Shopping Network and order a frozen pizza oven for your countertop or some cellulite cream.

After an hour, the dough will look like this.

Now add 1 more cup of flour& hellip

1 heaping teaspoon baking powder& hellip

And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it & mdashovernight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour.

Take half the dough and form a rough rectangle.

Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.

Here & rsquos my beautiful, weird, lovely, delightful friend, Hyacinth. She came over to make cinnamon rolls with me. Ain't she porty?

Now drizzle 3/4 to 1 cup melted butter over the dough. Don & rsquot be shy lay it on thick, baby. You know you want it.

Oh, by the way? This is not non-caloric. In case anyone asks.

Now sprinkle 1 cup of sugar over the butter & hellip

& hellipfollowed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, start rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter / sugar / cinnamon mixture may ooze out toward the end, but that & rsquos no big deal.

Next, pinch the seam to the roll to seal it. Doesn't Hyacinth have lovely hands?

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

While the rolls are in the oven, make the deliciously sinful maple frosting.
To a mixing bowl, add 1 bag of powdered sugar.

To this, add about 2 teaspoons maple flavoring& hellip

1/2 cup milk...

1/4 cup melted butter& hellip

& hellipand 1/4 cup of brewed coffee. Also add 1/8 teaspoon (a generous pinch) salt.

Then have a big, strong, virile man stir it up for you. I chose Marlboro Man.

The mixture should be thick but pourable. Taste and adjust as needed.

Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don & rsquot be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.

These are not non-caloric. Did I mention that?

The frosting will settle in and become one with the cinnamon rolls. And you & rsquoll be another step closer to being the most popular person in town & hellipor the jiggliest, depending on whether you choose to deliver the rolls to friends or lock yourself in your pantry and eat them all by yourself.

Not that I & rsquove ever done that, mind you. I don & rsquot ever do things like that. I & rsquom a model of self-discipline. And I don & rsquot have time to do such things & mdashI & rsquom too busy doing the Stairmaster. Yeah, that & rsquos me & mdashMiss Will Power. I don & rsquot ever consume wasted calories. And if I do, I & rsquom always vigilant about compensating with a higher activity level and weeks of fasting. And all.


Recipe Summary

  • butter for greasing
  • 2 tablespoons brown sugar
  • ½ cup white sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon vanilla extract
  • ½ cup confectioners' sugar
  • 2 teaspoons milk
  • 1 (10 count) package refrigerated biscuit dough
  • ¼ cup butter, melted

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.

Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.

Combine confectioners' sugar and milk for glaze in another bowl until well mixed.

Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut into 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.

Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.


Video: Cinnamon Rolls. Άκης Πετρετζίκης