Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 30-03-2010, 05:53 PM
Member
 
Join Date: Mar 2010
Posts: 3
Smile Does anyone have a GREAT recipe for cinnamon rolls please?

Hi everyone,
I have just recently found this forum and so far I love it. I hope you will welcome me in.
Since there is so much knowledge shared within these "walls", I'm hoping I will get lucky and find a really great cinnamon roll recipe.

Cinnamon rolls are a lot of work, and most of the time I feel I've wasted my time, because they're so ordinary.

Anyone have a really good recipe they wouldn't mind sharing?

Thanks,

Natalie

  #2 (permalink)   Report Post  
Old 02-04-2010, 11:24 PM posted to rec.food.baking
external usenet poster
 
Join Date: Jan 2009
Posts: 13
Default Does anyone have a GREAT recipe for cinnamon rolls please?

On Mar 30, 5:53*pm, ImNatalie ImNatalie.
wrote:
Hi everyone,
I have just recently found this forum and so far I love it. *I hope you
will welcome me in. *
Since there is so much knowledge shared within these "walls", I'm hoping
I will get lucky and find a really great cinnamon roll recipe.

Cinnamon rolls are a lot of work, and most of the time I feel I've
wasted my time, because they're so ordinary.

Anyone have a really good recipe they wouldn't mind sharing?

Thanks,

Natalie

--
ImNatalie


Did you get a recipe? I've never made me but wouldn't mind trying.
  #3 (permalink)   Report Post  
Old 21-05-2010, 02:29 PM
Member
 
Join Date: May 2010
Posts: 3
Thumbs up

Hi there, well I dont really have a great cinnamon roll recipe but if you like cinnamon buns you got to try out Granny Creed's! I had them not long ago and they are the best cinnamon rolls I have ever had! I think you can check them out by just google searching for granny creeds cinnamon rolls. I am not sure if this helps but hopefully it will save you some work and hassle of making them.

Quote:
Originally Posted by ImNatalie View Post
Hi everyone,
I have just recently found this forum and so far I love it. I hope you will welcome me in.
Since there is so much knowledge shared within these "walls", I'm hoping I will get lucky and find a really great cinnamon roll recipe.

Cinnamon rolls are a lot of work, and most of the time I feel I've wasted my time, because they're so ordinary.

Anyone have a really good recipe they wouldn't mind sharing?

Thanks,

Natalie
  #4 (permalink)   Report Post  
Old 29-05-2010, 02:42 AM posted to rec.food.baking
external usenet poster
 
Join Date: Dec 2008
Posts: 61,807
Default Does anyone have a GREAT recipe for cinnamon rolls please?

On Fri, 21 May 2010 09:29:17 -0400, foodpassionista
wrote:


Hi there, well I dont really have a great cinnamon roll recipe


Here's a recipe for you and Natalie. I am not usually a Paula Deen
fan, but she knows her oooey gooeys and this recipe rocks!

Cinnamon Rolls
Recipe courtesy Paula Deen
12 to 15 servings

Cook Time: 30 min
Level: Intermediate

Ingredients

Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional

Glaze (you might want to cut this back because it makes a *lot*):

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water


Directions

Heat oven to 350 F.

In a small bowl, dissolve yeast in warm water and set aside. In a
large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups
of flour and mix until smooth. Add yeast mixture. Mix in remaining
flour until dough is easy to handle. Knead dough on lightly floured
surface for 5 to 10 minutes. Place in well-greased bowl, cover and
let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface
into a 15 by 9-inch rectangle. Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle
with walnuts, pecans, or raisins if desired. Beginning at the 15-inch
side, role up dough and pinch edge together to seal. Cut into 12 to
15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.
Place cinnamon roll slices close together in the pan and let rise
until dough is doubled, about 45 minutes. Bake for about 30 minutes
or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1
tablespoon at a time until the glaze reaches desired consistency.
Spread over slightly cooled rolls.


``````````````

How do you eat these? Warm and with more butter, of course!




--
Forget the health food. I need all the preservatives I can get.
  #5 (permalink)   Report Post  
Old 29-05-2010, 04:27 AM posted to rec.food.baking
Sky Sky is offline
external usenet poster
 
Join Date: Jul 2007
Posts: 2,348
Default Does anyone have a GREAT recipe for cinnamon rolls please?

sf wrote:

On Fri, 21 May 2010 09:29:17 -0400, foodpassionista
wrote:


Hi there, well I dont really have a great cinnamon roll recipe


Here's a recipe for you and Natalie. I am not usually a Paula Deen
fan, but she knows her oooey gooeys and this recipe rocks!

Cinnamon Rolls
Recipe courtesy Paula Deen
12 to 15 servings



Is this the same recipe that nb raves about after he made them?? He give
glowing reviews about the cinnamons rolls, and I believe he attributed
the shared recipe to you, sf ?? Thanks for sharing - recipe saved
and will make .... someday ! G

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!


  #6 (permalink)   Report Post  
Old 29-05-2010, 10:08 AM posted to rec.food.baking
external usenet poster
 
Join Date: Dec 2008
Posts: 61,807
Default Does anyone have a GREAT recipe for cinnamon rolls please?

On Fri, 28 May 2010 22:27:38 -0500, Sky
wrote:

Is this the same recipe that nb raves about after he made them?? He give
glowing reviews about the cinnamons rolls, and I believe he attributed
the shared recipe to you, sf ?? Thanks for sharing - recipe saved
and will make .... someday ! G

Sky


Different recipe sky, but I've made that one and it's to die for! The
recipe I gave him that he loves is for old fashioned carrot cake.

--
Forget the health food. I need all the preservatives I can get.
  #7 (permalink)   Report Post  
Old 08-06-2010, 03:43 PM
Banned
 
Join Date: Jun 2010
Posts: 4
Smile

Quote:
Originally Posted by ImNatalie View Post
Anyone have a really good recipe they wouldn't mind sharing?
I love this recipe because it really is quick and easy. I'd recommend making it with kids if you have any because they can help

Quick and Easy Cinnamon Rolls Recipe | Recipe4Living


Ingredients
* 1 can biscuits (buttermilk is best)
* 2 Tbs. sugar
* 1 tsp. cinnamon
* 1 tsp. butter

Directions
Pre-heat oven to 400 degrees. Cut biscuits in half and roll into a ball. Roll in cinnamon and sugar mixture. Place in non-stick pan. Melt butter and sprinkle over biscuits and add rest of cinnamon and sugar mixture.
  #8 (permalink)   Report Post  
Old 07-07-2010, 05:23 PM
Member
 
Join Date: Jul 2010
Posts: 5
Default

Quote:
Originally Posted by ImNatalie View Post
Hi everyone,
I have just recently found this forum and so far I love it. I hope you will welcome me in.
Since there is so much knowledge shared within these "walls", I'm hoping I will get lucky and find a really great cinnamon roll recipe.

Cinnamon rolls are a lot of work, and most of the time I feel I've wasted my time, because they're so ordinary.

Anyone have a really good recipe they wouldn't mind sharing?

Thanks,

Natalie
Try using this brioche recipe for the sponge. then you can add a dried fruit that you enjoy. You can also flavor the powdered sugar icing.

The Sponge
1/3 cup warm (100) whole milk
1 1/8 teaspoons (1/2 package) active dry yeast
Pinch of sugar
1 1/4 cups unsifted bread flour
The Dough
6 ounces cold unsalted butter
2 cups unsifted bread flour
1/4 cup sugar
1 1/4 teaspoons salt
4 large eggs
1 tablespoon finely grated orange zest
1 large egg for egg wash
For the sponge: Pour the milk into a small bowl and sprinkle the yeast over it. Add the sugar and stir. Mix in 1/2 cup of the flour until well blended. Scatter the remaining 3/4 cup flour over the top to cover the sponge. Let stand at room temperature until the mixture is spongy and doubles in volume, about 30 to 35 minutes. (The flour on top of the sponge will crack.)
For the dough: Remove the cold butter from the refrigerator. Place a strip of plastic wrap on a work surface, unwrap the butter and place on the plastic strip. Set the butter wrappings on top of the butter, and hit it with a rolling pin to flatten and soften. Set nearby at room temperature (you need the butter to be cool, not oily or warm, yet smooth and pliable).
Pour flour, sugar and salt into a 14-cup-capacity food processor bowl, fitted with the steel blade. Pulse briefly to blend ingredients. Pour sponge over dry ingredients and pulse 3 to 5 times to incorporate yeast mixture. Put eggs and orange zest on top of dry ingredients and process for 15 to 20 seconds. Continue to process until most of the dough wraps around top of blade.
(If the dough is not cohesive, add up to 3 tablespoons additional flour.) This process is actually kneading the dough, which is important to its texture.
Please Note: To avoid having this heavy dough cause the processor to stall while adding the butter, divide the dough in half and mix separately. Put half of the butter on top of half of the dough, and process on and off for about 15 seconds. (The dough will look slightly curdled.) Continue to process until the dough and butter come together, about 15 seconds longer. Remove this portion of dough to the work surface (it will be soft and sticky).
Repeat the procedure with the remaining dough and butter. Remove this portion of dough. Turn out the two onto a lightly floured work surface and gently knead until a smooth, cohesive dough forms, about 1 minute.
Put dough into a large bowl, cover with plastic wrap. Cover bowl securely with another piece of plastic wrap. Let rise in a cool place until doubled in volume, about 2 to 2 1/2 hours. Gently punch down and place in a clean bowl, place a piece of plastic wrap directly on dough, cover bowl securely with plastic wrap, and refrigerate overnight or up to 2 days. (Yield: 2
pounds.)
To form brioche loaves: Lightly grease two 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans. Or, if you prefer a larger, taller loaf, lightly grease a 9 x 5 x 2
3/4- inch pan and use all the dough to form 6 large cylinders per directions as follows; set pan(s) aside.
For 2 loaves: Divide the chilled dough in half; refrigerate one piece, covering it with plastic wrap. Divide the other half into 6 equal pieces and roll each into a cylinder about the same width as the loaf pan, about 4 inches.
Place them parallel, touching, across the bottom of the loaf pan.
Follow the same procedure with the second piece of dough.
For one large loaf: Divide all the dough into 6 equal pieces and roll into cylinders about the same width as the loaf pan.
Cover the pan with plastic wrap, and leave at room temperature until the dough cylinders are doubled in volume, about 3 to 31/2 hours. (It takes awhile for the dough to double because it is cold.)
Twenty minutes before baking, adjust rack to middle of oven and preheat oven to 375.
Beat the egg with a teaspoon of water and, using a pastry brush, glaze just the top of the loaves. Bake for 35 to 37 minutes (longer if making one large loaf), or until each loaf is light golden brown, and an instant-read thermometer inserted in the brioche registers 200-205.
Remove from oven to a wire cooling rack; let cool for 10 to 15 minutes. Remove the brioche from the pan(s) and let cool completely before slicing (or pulling apart, one cylinder at a time).
Yields 2 medium loaves or 1 large loaf


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cinnamon Rolls MissPersephone General Cooking 0 02-01-2009 08:02 AM
Cinnamon Rolls MissPersephone Baking 0 02-01-2009 07:36 AM
Cinnamon Rolls The Bubbo General Cooking 0 08-01-2006 04:52 AM
cinnamon rolls worldfamousjames Baking 0 31-07-2004 01:03 PM
Kate's Great Meal Cinnamon Ice Cream recipe Kate Connally General Cooking 1 26-02-2004 08:57 PM


All times are GMT +1. The time now is 03:32 PM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright 2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017