How To make Best Ever Cinnamon Rolls (Raisin Pecan Cinnam
4 1/2 c Flour
1 pk Dry yeast
1 c Milk
1/3 c Butter
1/3 c Sugar
1/2 ts Salt
3 Eggs
3/4 c Packed brown sugar
1/4 c Flour
1 tb Ground cinnamon
1/2 c Butter
1/2 c Light raisins
1/2 c Chopped pecans
1 tb Half-and-half or light cream
Powdered Sugar Glaze In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till
warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat
on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter till crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12" square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2" pieces. Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan. Cover dough loosely with clear
plastic wrap, leaving room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes). Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling. POWDERED SUGAR GLAZE: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency. -----
How To make Best Ever Cinnamon Rolls (Raisin Pecan Cinnam's Videos
OLD SCHOOL TEXAS SIZE CINNAMON ROLLS
THIS THE BEST TEXAS SIZE CINNAMON ROLLS YOU EVER TASTED
OLD SCHOOL CINNAMON ROLLS
4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/2 c. packed brown sugar
2 tsp. ground cinnamon
Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly.
Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.)
Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes.
Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.
Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes).
Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Powdered Sugar Glaze. Serve warm
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Makes 16 rolls.
Homemade Cinnamon Rolls Recipe - Laura Vitale - Laura in the Kitchen Episode 300
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How To Make Cinnamon Rolls With Canned Biscuits | Cinnamon Rolls Recipe | Cinnamon Rolls
I used can biscuits to make these amazingly delicious cinnamon rolls. This is an easy and quick cinnamon rolls recipe. Get out your can biscuits and make these cinnamon rolls today! They were brought to America by German and Swedish immigrants. This unique blend of sugar, carbs and spice make the ultimate breakfast treat.
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How To Make Cinnamon Rolls With Can Biscuits | Cinnamon Rolls Recipe | Cinnamon Rolls ingredients:
1 can jumbo flakey biscuits, 8 count
brown sugar
ground cinnamon
butter
pecans
Cream Cheese cinnamon rolls icing:
4 ounce cream cheese
4 tablespoons butter
2 cups powder sugar
1/4 cup heavy cream (more or less to your desired consistency)
Note: exact measurements are not given because these are made for your own taste. some like a lot of cinnamon and others may like more brown sugar.
ENJOY!
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CINNAMON ROLLS WITH PECANS AND RAISINS TOP WITH BLACK SESAME SEEDS
Cinnamon Roll Cake
Hey everyone! I hope you love this one...this cinnamon roll cake is 'from scratch' and it is a real family pleaser. This cake is moist with an added cinnamon swirl throughout and it's topped with a vanilla glaze. It comes together easily and you'll just bake it in a 13x9 inch pan.
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And as always, please remember I'm a real person and like to provide these videos for free to hopefully help others who also love to bake cakes. Please keep your comments polite. :)
Much love,
Kara Jane
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Cinnamon Rolls (Buns)
Cinnamon Rolls (Buns) Recipe
Prepare: a square pan 23cm (9 inch) lined with baking paper
PREHEAT the oven for at least 20 minutes at 170C before baking, set the oven rack in the lower third of the oven
The dough:
300g bread flour (or all purpose flour) - 2 1/3 cup
160g milk - 2/3 cup
1 egg (medium size, 55g)
30g sugar (2 tbsp)
1 tsp (4g) instant dry yeast
1/2 tsp salt
40g unsalted butter (room temp)
The filling:
80g brown sugar - 1/3 cup
1 tbsp ground cinnamon
a pinch of salt
Cream cheese frosting:
150g cream cheese (3/4 cup)
30g powdered sugar (3 tbsp)
2 - 3tbsp milk
1/2 tsp vanilla extract
My baking and camera equipments:
Thanks for watching ;)