give us your grandma''s secret recipe for cinnamon rolls

[Dancing Fire]

i love cinnamon rolls

 

[Skippy123]

I have one to add which is sooooo yummy but super bad!!!

I use to make these often when i was younger. My friend who is an aerobics insturctor gave me her family recipe after I was loving these!!!

This is my favorite recipe EVER!!!
Works best with a Kitchen Aide; otherwise it is truely a chore.

Danish Butter Rolls (time: 3 hrs)

5-5 1/2 cups flour
1/3 cup sugar
1 tsp. Salt
2 pkg. Yeast
1 cup milk
3/4 cup butter
2 eggs
1 tsp Vanilla
put aside another 1/4 cup butter softened to later put on dough when
rolled
out
Preserves (your favorite on danishes)

Filling:
1/4 cup brown sugar
1 tsp. Cinnamon
1/4 cup chopped pecans
1/2 cup softened butter

Frosting:
Butter
Powder sugar
milk * Mix more powder suger and butter and just a little
milk
until the right drizzling consistance.

In Bowl 1. warm milk and 3/4 cup butter together. Dissolve 1 pkg
yeast in
warmed milk mixture.

In Bowl 2. (preferable kitchen aid bowl) Combine 2 cups flour, sugar,
salt,
and the other pkg yeast. Set Aside.

In Bowl 1 add eggs and vanilla. Then add this mixture to bowl 2. Beat
for
3 minutes, then slowly add the rest of the left over flour to bowl 2.
Form
a stiff dough. Then Knead for 3 minutes. Cover. Let stand until
double
(about 45 mins). Meanwhile, prepare filling. Combine the filling
ingredants together and cover with saran wrap so it doesn't dry out.


Roll out dough to a 24x12 inch rectangle. Spread with soft butter.
Sprinkle
on filling. Roll up. Cut into 1 inch slices. Place cut-side down on
well-greased cookie sheet, 3-4 inches apart. Flatten to 1/2 inch
thickness.
Make a depression in center of each roll and fill with 1 tsp of
preserves.
Cover, let rise in warm place 30-45 mins.




Note: I do half the dough at a time because only 1 cookie sheet will
fit in
the oven at a time. I keep the other half of the dough in the
refrigerator
until ready -- this way it won't over-rise.




Bake at 375 for 10-12 minutes. DO NOT OVERBAKE. Let cool. Drizzle
with
powdered sugar/milk/butter frosting mixture.




They are yummy!!!

 

[Dee*Jay]

My grandma''s secret for cinnamon rolls was... Pillsbury, right out of that pop''n''fresh can!

(We aren''t a big family of cookers!)

They are pretty tasty though, in a pinch!

 

[Aloros]

My mom makes amazing cinnamon rolls - don''t have the recipe, BUT I do know that she adds some lemon to her icing.

It adds an amazing zing to it that goes perfectly with the hot cinnamon bun.

 

[Miranda]

Date: 9/11/2008 9:22:40 AM
Author: Skippy123

I have one to add which is sooooo yummy but super bad!!!

I use to make these often when i was younger. My friend who is an aerobics insturctor gave me her family recipe after I was loving these!!!

This is my favorite recipe EVER!!!
Works best with a Kitchen Aide; otherwise it is truely a chore.

Danish Butter Rolls (time: 3 hrs)

5-5 1/2 cups flour
1/3 cup sugar
1 tsp. Salt
2 pkg. Yeast
1 cup milk
3/4 cup butter
2 eggs
1 tsp Vanilla
put aside another 1/4 cup butter softened to later put on dough when
rolled
out
Preserves (your favorite on danishes)


Filling:
1/4 cup brown sugar
1 tsp. Cinnamon
1/4 cup chopped pecans
1/2 cup softened butter


Frosting:
Butter
Powder sugar
milk * Mix more powder suger and butter and just a little
milk
until the right drizzling consistance.


In Bowl 1. warm milk and 3/4 cup butter together. Dissolve 1 pkg
yeast in
warmed milk mixture.


In Bowl 2. (preferable kitchen aid bowl) Combine 2 cups flour, sugar,
salt,
and the other pkg yeast. Set Aside.


In Bowl 1 add eggs and vanilla. Then add this mixture to bowl 2. Beat
for
3 minutes, then slowly add the rest of the left over flour to bowl 2.
Form
a stiff dough. Then Knead for 3 minutes. Cover. Let stand until
double
(about 45 mins). Meanwhile, prepare filling. Combine the filling
ingredants together and cover with saran wrap so it doesn''t dry out.



Roll out dough to a 24x12 inch rectangle. Spread with soft butter.
Sprinkle
on filling. Roll up. Cut into 1 inch slices. Place cut-side down on
well-greased cookie sheet, 3-4 inches apart. Flatten to 1/2 inch
thickness.
Make a depression in center of each roll and fill with 1 tsp of
preserves.
Cover, let rise in warm place 30-45 mins.






Note: I do half the dough at a time because only 1 cookie sheet will
fit in
the oven at a time. I keep the other half of the dough in the
refrigerator
until ready -- this way it won''t over-rise.






Bake at 375 for 10-12 minutes. DO NOT OVERBAKE. Let cool. Drizzle
with
powdered sugar/milk/butter frosting mixture.






They are yummy!!!

These sound very yummy! I''ll have to try them!

I love any kind of cinnamon roll. Especially with cream cheese frosting. I''ve only used the recipe in the Betty Crocker cookbook. I don''t really make them very often anymore. A new Ralph''s store opened with a good bakery and their cinnamon rolls are delicious!

 

[icekid]

I do this recipe- it''s fabulous, but NOT healthy! So I only make them on Christmas morning; it''s become a fun tradition now and my family always looks forward to them

http://allrecipes.com/Recipe/Cinnamon-Rolls-III/Detail.aspx

 

[ladypirate]

Darn you--now you''ve got me craving cinnamon rolls!

I think I''ll have to make some tomorrow morning...

 

[Elmorton]

Here''s my g-ma''s recipe:

Sweet dough for cinnamon rolls

2 pkgs active dry yeast
3/4 c milk
1/2 c warm water
3 eggs
5-5 1/2 c flour
1/4 c shortening
1/2 c sugar
1-1/2 tsp salt

Sprinkle yeast over water - set aside. In small saucepan, heat milk, shortening, sugar and salt until warm (shortening does not need to melt). Pour into large bowl of mixer - bean in 2 c flour until well mixed. Add yeast mixture and eggs, beat, scraping bowl. Add 1/2 c flour, beat. Add enough remaining flour to make soft dough. Turn out onto lightly floured suftace. Knead 8-10 mins or until smooth and satiny. Add flour as needed to prevent sticking. Place in greased bowl; turn to grease top, cover, then proceed to desired variation.

...unfortunately, that''s the only part written down! The icing is a simple butter, powdered sugar, splash of milk and vanilla mixture that I''ve been making since I was about 10, so I have noooo idea what the real measurements are (my guess is 2 tbsp butter, 1 c powdered sugar, 1 tsp vanilla, 2 tbsp milk...?), and grandma didn''t exactly provide the info on the actual cinnamon part...

..but I will say that hers are the best on this planet. At the very least this recipe will give ya a good start!!

 

[ladypirate]

OK, that's it. My dough is rising as we speak. Here's my recipe (off of epicurious originally--as a caveat, I don't have a stand mixer, so I just use my hand mixer on low):

Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray

Filling:
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract
preparation

For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling:
Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).

Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze:
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

 

[ladypirate]

UPDATE: They just came out of the oven about 15 minutes ago and are delicious. Yum!

 

[Linda W]

YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY Skippy and LP


Linda

 

[Linda W]

My favorite cinnamon rolls are Cinnabon from the mall.

We heat them up in the microwave. Yummo!!



Linda

 

[ladypirate]

Thank you, Linda! They came out really good. Cinnabon are tasty too--yum!