Cinnamon Sunburst Pull-A-Part Bread Recipe
Delicious! This perfect for every day or if you want something special for guests! I think it would be a nice way to start the day for someone celebrating a birthday or holiday!
For Dough:
1 cup warm milk
2 1/2 teaspoons yeast
2 eggs, at room temperature
1/3 cup butter, melted
1/2 cup white sugar
1 teaspoon salt
3-4 cups bread or ap flour
Place warm milk into large bowl and whisk in sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and proof for 5 minutes. Whisk in eggs, butter and salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough. Adjust flour as needed, add all 4 cups if dough is still sticky. Place dough into greased bowl, covered with kitchen towel and let proof for 45 to 60 minutes, or until doubled in size.
Separate dough into two pieces. Roll first into a circle or cut into a circle. Transfer to pizza pan and top with filling, leaving about a quarter inch to the edge. Roll second dough and cut in circle and put on top of the first; use water around edges to seal the two together.
Use a cup or cookie cutter to mark a circle in the center. Cut from edge of the circle to the outer edge at the top, bottom, left, and right. Cut those fourths in half, and cut one more time all the way around the circle. Twist each piece twice and lay flat connecting to the piece beside it after it is also twisted.
Place in a preheated oven 350 degrees. Cook 8-10 minutes or until done. Let cool before topping with glaze.
Don't waste the dough that was cut away! Roll it out into a rectangle and top with filling. Roll into a log pinching the edge to seal. cut into rolls and bake!
For Filling:
1 cup packed brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
For Icing:
1/4 cup whole milk
2 teaspoon vanilla extract
1 ½ cups confectioners' sugar
Warm on stove until the sugar melts.
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Cinnamon Rolls
Cinnamon Rolls
1 pkg dry yeast (.25 oz)
1 ½ teaspoon granulated sugar
½ cup lukewarm water (105 – 110 degrees)
Use a 2 cup bowl or larger and Dissolve sugar in warm water and sprinkle yeast on top; stir and set aside
1 c scaled milk (not boiled)
1/3 cup shortening (Add to hot milk)
1/3 cup granulated sugar
1 teaspoon salt
4 cups All purpose flour (may need a little extra)
1 beaten egg
Filling to go on rolled out dough:
1 stick softened butter
1/3 cup granulated sugar
1 – 2 T good cinnamon
Mix cinnamon and sugar together
Frosting:
3 cups powdered sugar
About 6 – 8 Tablespoons warm water
Dash salt
1 teaspoon vanilla extract
½ cup toasted pecans
Put dry ingredients in large bowl; whisk to combine. Add beaten egg, ( a little at a time)to warm milk until all egg is included (must add a little at a time to avoid “scrambled eggs).
Pour milk/shortening/egg mixture into dry ingredients; add yeast. Pour about ½ teaspoon oil in your hands & Mix thoroughly with your hands until all flour is incorporated. You may need to add a little extra flour.
Remove from bowl; wash bowl; then oil bowl with vegetable oil and return dough to bowl. Place in warm place, cover with clean dish towel and let rise until double in size (about 30 – 45 mins).
Punch down dough. Roll out on a floured surface into a rectangle about 12 x 18. (Doesn’t have to be exact but roll it in the shape of a rectangle.
Using a spatula, cover dough with softened butter; sprinkle generously with cinnamon/sugar mixture.
Roll from 12” end, carefully rolling dough into a log. When you get to the end, pinch the dough together and gently turn over so seam side is down. Cut in half; cut in half again. Then cut each piece into thirds. Recipe makes a dozen.
Place in greased pan ( 9 x 13) pan; leave space in between so rolls aren’t crowded and can rise. Cover with same dish cloth and return to warm place to rise; about 30/40 minutes, or until doubled in size. Before you bake them, spritz a little water over rolls. If you don’t have a spritzer, use a pastry brush to “fling” small amount of water on rolls being careful NOT to touch them. This helps them maintain their moisture while baking.
Heat over to 375. Cook rolls for 20 – 25 minutes, or until done. Do not overcook.
While rolls are baking, combine powdered sugar, water, salt & vanilla in medium size bowl and whisk together until smooth.
As soon as rolls are out of oven, pour half over rolls making sure you completely cover them; add ½ cup toasted pecans and pour the remaining icing over rolls.
This recipe easily doubles or triples; be sure to have a big bowl if you do double or triple this recipe.
Amish Cinnamon Rolls
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Copycat Cinnabon Cinnamon Rolls
Copycat Cinnabon Cinnamon Rolls
Who doesn’t love fresh, warm Cinnamon Rolls ????????! These may take a little more effort, but they are absolutely FIRE ???? ???? ????! This recipe is the PERFECT mini-project for you and your friends and family! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
Level of Difficulty: 3/5
Ingredients
Dough
2 ¼ tsp. Active Dry Yeast (or instant yeast)
1 cp. Milk (lukewarm)
½ cp. Granulated Sugar
⅓ cp. Butter unsalted, softened, or margarine
1 tsp. Salt
2 eggs
4 cps. All-Purpose Flour
Filling
1 cp. Brown Sugar, packed
3 tsp. Cinnamon
⅓ cp. Butter unsalted, softened, or margarine
Cream Cheese Icing
6 tbsp. Butter unsalted, softened, or margarine
1 ½ cps. Powdered Sugar also known as (icing sugar, or confectioner's sugar)
¼ cp. Cream Cheese at (room temperature)
½ tsp. Vanilla Extract
⅛ tsp. Salt
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The BEST Homemade Cinnamon Rolls
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COFFEE CINNAMON ROLL with Chocochip ちぎりコーヒーシナモンロール☆チョコチップ入り
COFFEE CINNAMON ROLL with Chocochip ちぎりコーヒーシナモンロール☆チョコチップ入り
9 rolls
Ingredients:
-Milk 80 gr
-Instant coffee 2 tsp
-Bread flour 200 gr
-Sugar 20 gr
-Salt 3 gr
-Dry yeast 3 gr
-Egg 1
-Unsalted butter 20 gr
Toppings:
-Unsalted butter 10 gr
-Almond powder 15 gr
-Brown sugar 25 gr
-Instant coffee 2 tsp
-Cinnamon powder 1/2 tsp
-Chocolate chips 50 gr
Powdered sugar glaze:
-Powdered sugar 5 tbsp
-Milk 1 tbsp
-Vanilla essence 5 drops
-Bread flour (for dusting)
Methods:
1.Gather all the ingredients. Grease the square baking pan 18 cm with butter.
2.In a microwave safe bowl, add milk & microwave at 600W for about 30-40 seconds or until warm. Add instant coffee & mix well.
3.In a big bowl, mix flour & sugar, add salt, dry yeast, egg & coffee milk mixture. Mix well.
4.Put the dough on the working surface & knead by hands for about 10 minutes.
Tips:
-Your hands, dough, & the working surface will be sticky & messy in the beginning. You can use a dough scraper to collect the dough stuck on the working surface.
-If the dough on your hands bothers you then you can sprinkle the surface with flour, lightly dust your hands with flour, or
sprinkle more flour over the top. It makes easier to handle.
5.Add butter & knead for about 5 minutes.
The dough will absorb the butter & it will eventually become very smooth & easier to work with.
6.Shape the dough into a big ball, place the dough in a bowl & cover with a plastic wrap. Let the dough rise in a warm place until the dough has doubled in size.
(About 1 - 2 hours)
7.Dust the working surface with flour, press the dough with hands to release gas in the dough & deflate. Make it into a big ball.
8.Cover the ball with damp towel & rest for 10 minutes at room temperature.
9.After resting, press the dough with hands to release gas in the dough & deflate. Roll the dough out into a big rectangle (or 40cm x 20 cm).
10. Spread out the toppings evenly & roll up the dough, pressing forward to shape the dough into a cylinder. Make sure to close the dough tightly by pinching it.
11.Cut into 9 equal parts.
Tips:
If you want them exactly the same, please cut with sharp knife & measure with a ruler each part equally.
12.Place the dough on the square baking pan. Cover with plastic wrap or damp towel, let the dough rise in a warm place until the dough has doubled in size. (About 30 minutes - 1 hour).
13.Combine all the ingredients for the powdered sugar glaze & mix well.
14.Preheat oven to 200°C then lower to 160°C & bake for about 16-18 minutes.
15.Take out the rolls from oven, transfer to a wire rack to cool down & spread out the powdered sugar glaze on top as your liking. Enjoy!
16.Itadakimasu..Oishii..
#cinnamonroll #chocochip #コーヒーシナモンロール #japanesebaking #japanesefood #lindasoishiikitchen