How To make Linda's Giant Cinnamon Roll
1 1/8 c Water
1 tb Sugar
1 ts Salt
1 tb Olive oil
1 tb Honey
3 c Bread flour
2 1/2 ts Yeast
Put ingredients in pan in order given. Set crust control to light and set machine on regular cycle. Press start. Keep an eye on the doughball and have the dough just a little stickier than usual but not so wet that it doesn't hold its shape. Prepare a bread board by sprinkling it with a a mixture of cinnamon and sugar (I used cinnamon maple sprinkle available from Sam's Club) using about 1/4 cup in all of the cinnamon mixture. Have on hand 1/4 cup of raisins and (if you like) 1/4 cup pecans. When the machine reaches the end of the first rise, remove the bread pan from the machine and close the lid. Take the dough from the pan and remove the paddle. (I finish the bread in a Zoji Finnish pan but removing the blade will get rid of MOST of the hole!) Roll the dough in the cinnamon mixture, stretching and elongating it (remember the snakes you used to make with PlayDoh? This is much the same!) until its' about 1 1/2 inches thick and quite long. Keep working the cinnamon mixture into all of your bread "snake". Now begins the fun part! Spiral the "snake" back into the bread pan (if you don't have a spare pan or a Finnish pan you'll need to have washed your regular pan to remove the bits of dough that may have clung to the sides) and sprinkle the nuts & raisins in as you create a spiral loaf of bread. Tuck the "tail end" back into the bread at the top or it'll come springing out when the dough starts baking! This doesn't take as long as you think
the bread's back into the machine in plenty of time for it to rise before the bake cycle starts. The result is a lovely light cinnamon loaf that's great either sliced or pulled apart to eat. You COULD add a sugar glaze for a gift loaf but we find its' delicious without a glaze or even butter. Enjoy! :
How To make Linda's Giant Cinnamon Roll's Videos
Nana makes a cinnamon roll just for you!
Life lesson: sometimes we don’t get things done, but that’s okay, because cinnamon rolls exist. Enjoy!
~Cinnamon & Chocolate Cookie Bars With Linda's Pantry~
I hope you enjoy this video on how I make these simple and delicious cookie bars that everyone will love. And then Please go to my Wildtree website and look around. Look into the idea of making a lot of extra money. This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
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Pre-fermented Cinnamon Rolls With Linda’s Pantry
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VIRAL CARAMEL CINNAMON ROLLS!! THE INTERNET MADE ME DO IT!!
The internet made me do it once again! This time the viral caramel cinnamon roll hack that I have seen literally everywhere. I had to give it a try and let you know exactly how these are. In this case I know you are going to want to give this a try!
The process starts ioff with two tubes of Grands cinnamon rolls. Lay them out in a baking pan then you pour some cream or your favorite creamer into the pan and over the unbaked rolls. Next you mix up a caramel with brown sugar, butter and cinnamon. Spoon this on top of each roll so you have an even amount on each one. Then you cover with foil and bake for 45 minutes. I took off the foil for the last ten minutes and found that in my oven an extra five minutes under the foil would have been the perfect time. Your oven may be different so do it the suggested way first then adjust.
These were so delicious, looked, smelled and tasted homemade and I would not have any problem taking these to share because they are slap your momma good!
I hope you give these a try and I hope you love them!
Happy eating!
RECIPE
2 tubes Grands cinnamon rolls
1 cup cream or flavored creamer
3/4 cup packed brown sugar
1 stick (1/2 cup) butter melted
1 teaspoon cinnamon
Mix butter, brown sugar and cinnamon to form a caramel.
Place rolls in a baking pan and pour over cream or creamer.
Top each roll with an equal amount of caramel.
cover pan with foil and bake at 350 degrees for 45 minutes.
Remove from oven and allow to cool for 30 minutes.
Pour icing over the rolls and spread evenly.
Serve and enjoy!
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KANELBULLAR | Swedish Cinnamon Buns
Everything you need to know to make the best Kanelbullar!
Dough:
500g nonfat milk
1100g AP flour
200g sugar
200g butter
23g ground cardamon
70g fresh yeast (23g dry yeast)
15g salt
-Add all ingredients to the bowl of your stand mixer.
-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated.
-Turn the speed up to like a medium to medium fast for 15-30 minutes.
-You want to work up as much gluten as you can.
-When your dough is smooth and pliable, let it rest for 30 minutes covered with a towel.
-Turn out of the bowl and shape into a rectangle.
-Let rest another 5-10 minutes.
Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
-Spread the filling onto the dough.
-Roll and the cut into buns.
-Optimal weight is 100g but anywhere between 95g and 105g is fine.
-Place on a baking tray, cover, and let rise until double in size, around 2 hours.
-Bake at 225C (430F) for about 8 minutes or until golden brown. I like to check mine and rotate the tray at the 5 minute mark so they don’t get overbrown.
-Brush with egg wash as soon as they come out of the oven.
-Immediately sprinkle on pearl sugar.
-Let cool (if you can wait that long!)
-Enjoy!
Cinnamon Filling:
300g butter
120g sugar
20g cinnamon
10g salt (optional)
Pearl Sugar:
Cardamom:
The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though.
Cinnamon Roll in the Ceramic Egg Cooker
Sometimes recipes don't always turn out perfect the first time you try them????, but stay tuned til the end for some tips or takeaways!
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