How To make Cinnamon Butterfly Rolls
1/2 c Sugar
1 ts Salt
1 pk Active dry yeast
4 1/3 c Flour, all-purpose
1 c Milk
1 Butter or margarine
2 ts Vanilla extract
2 Eggs
1/2 c Brown sugar, packed
1/2 c Pecans, chopped
1/2 c Raisins, dark seedless
1 ts Cinnamon, ground
Servings: 18 In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm (120-130'F). Butter or margarine does not need to melt. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to make a soft dough. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/3 cup). Shape into ball; place
in greased large bowl, turning to grease top. Cover; let rise in warm place (80-85'F) until doubled, about 1 1/2 hours. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 T butter or margarine (1/2 stick). With floured rolling pin, roll half of dough into 17 1/2x12" rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side. Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.
How To make Cinnamon Butterfly Rolls's Videos
Easy Homemade Cinnamon Rolls
FULL RECIPE:
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Making 81 Cinnamon Rolls
Everyone loves a cinnamon roll, and having 81 of them? That's even better!
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Butterfly Cinnamon (povitica) bread MOUCUP x NEOZEN
????Cinnamon BUTTERFLY Roll????
Moucup x Neozen Breadmaster
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Morning everyone❤️ bagi kalian yang suka banget buat homemade bread tapi mau ambil praktis, hemat waktu dan higenis, C! mau intoduce ke kalian semua alat breadmaker dari Neozen “BREADMASTER” yang super gampang banget utk proses pengulenan hingga baking hanya dengan 1 alat dan 1 sentuhan saja????????????
Breadmaster dilengkapi dengan 25 tombol multibaker sesuai kebutuhan kamu. Selama proses kamu bisa melakukan pekerjaan yang lain ????????
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Nah C! Mau share resep favorit dari dapur moucup dengan menggunakan Breadmaster dari Neozen
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Recipe @moucup
(straight dough method)
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Bahan Kering
????325 gr Tep Pro tinggi
????3gr Ragi
????40 gr Gula Pasir
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Bahan Cair
????16 gr SKM
????200gr Susu Cair
????16 gr Whipcream
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Bahan Fat
????16 gr Butter
????5 gr Garam
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Cara membuat:
.
Kneading and resting
1. Masukkan bahan cair (susu, whipcream, skm) ke dalam barell. Lalu masukkan gula, garam, butter.
2. Terakhir masukkan tepung dan ragi.
3. Lalu klik menu, pilih nomor 16
4. Tunggu hingga proses selesai.
Meanwhile kita buat
Cinnamon spread
????130 gr palm sugar
????150 gr butter
????1sdt cinnamon powder
Cara membuat:
1. Campur gula pasir, cinnamon bubuk, dan butter.
2. Aduk hingga tercampur rata
3. Total berat 280gr, bagi 4 untuk dioleskan pasa tiap bagian adonan @70gr nanti nya
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Setelah proses resting selesai, keluarkan adonan dari barrell utk masuk ke proses Shaping
1. Total adonan 620gr
2. Potong menjadi 4 bagian sekitar @155gr
3. Bulatkan adonan (ball shape)
4. Tutup dengan kain lembab, resting selama 5 menit.
5. Gilas memanjang hingga mencapai ukuran 12x35 cm
6. Oles dengan butter cinnamon tadi, per masing2 adonan @70gr
7. Gulung adonan menjadi 4 rolls
8. Masukkan adonan ke dalam barrel, posisi 2 dibawah lalu ditumpuk dengan 2 diatas.
9. Pencet menu no 23 untuk otomatis proofing dan lanjut ke Baking
11. Setelah matang, keluarkan dari dalam bareel,
Meanwhile kita buat
Glazing
????75 gr icing sugar
????10 gr putih telur
Cara membuat:
1. Ayak gula halus
2. Perlahan masukkan putih telur sambil di hand mixer speed medium to high.
3. Lakukan hingga konsistensi mengental.
4. Masukkan dalam piping bag
- Setelah roti dingin, piping icing diatas roti cinnamon
- Butterfly cinnamon roll bread siap disajikan.
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Untuk pembelian bisa menggunakan kode voucher ini yaa❤️
KODE VOUCHER (potongan 100 RB) :
*TOKEM100*
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big thanks to videographer @evanmarcellinus_
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#Neozen #Breadmaster #breadmaker #Makeyourlifebetter #pembuatroti #pembuatrotiotomatis #rotitawar
4 Creative Ways To Shape Cinnamon Rolls
Recipe for the dough and the filling: Swedish Cinnamon Buns (Kanelbullar)
Music: Pearl by Mark Mothersbaugh (iMovie)
#breadrolls #buns #cinnamonrolls #cinnamonbuns
Fluffy Cinnamon Rolls
My favorite homemade Cinnamon Rolls Recipe. Plus, Start of Thanksgiving Dinner
YEAST MIXTURE
1/3 cup very warm water 110-115 degrees like a warm baby bottle
1 package active dry yeast 2 1/4 teaspoons
1/4 teaspoon sugar
DOUGH MIXTURE
1/2 cup sugar
1/3 cup buttermilk room temperature
1/2 cup whole milk room temperature
6 tablespoons butter melted
2 tablespoons canola oil
1 tablespoon vanilla extract
2 eggs slightly beaten
1 teaspoon salt
1 teaspoon baking powder
4 cups all-purpose flour sifted (may need more or less)
FILLING MIXTURE
1 cup brown sugar
1 tablespoon cinnamon
1/2 cup butter melted
CREAM CHEESE GLAZE
4 oz. cream cheese softened
1/4 cup butter melted
2-4 tablespoons milk may need more or less
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
pinch of salt optional
Instructions
In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
Let the mixture sit for a few minutes until it is puffy and foamy.
Pour yeast mixture into a large bowl.
Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
Mix until combined.
Mix in salt and baking powder.
Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn't stick to a clean fingertip.
Once dough has formed place the ball of dough into a large, lightly greased bowl.
Cover with plastic wrap and place the bowl in a warm location.
Let sit for about 1 hour or until the dough has doubled in size.
Gently punch the dough down a few times to release the air.
Sprinkle a work surface lightly with flour and turn dough onto floured surface.
Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
Brush the dough with half of the melted butter. (I sometimes add in a bit of vanilla extract to the butter)
In a small bowl mix together brown sugar & cinnamon.
Sprinkle on half the brown sugar mixture.
Brush again with butter and finish with remaining brown sugar mixture.
Starting from the end furthest from you, begin tightly rolling up the dough.
When done, place the roll seam-side down, and carefully slice the roll into 12 (1 1/2-inch) sections.
Place the rolls in a greased baking pan,sides touching.
Cover with plastic wrap and place in a warm location to let rise.
Preheat oven to 350 F.
Bake for 20-25 minutes or until sides of cinnamon rolls are lightly golden.
While rolls are cooking, prepare the glaze by combining all cream cheese glaze ingredients in a bowl until smooth and silky.