Hold the Yeast Cinnamon Buns — Blogging Over Thyme. Hold the Yeast Cinnamon Buns Warning! Following photo may cause instantaneous salivation and drooling to occur. Reader discretion advised… Did you know that Cinnabon strategically places all of their bakeries in an area where the smell has the ability to waft to any and all noses within a specific radius?
Who doesn’t perk up at the smell of warm cinnamon-sugar doughy goodness? I know, I know Cinnabon is not good for you. I think Jim Gaffigan stated it the best in this hilarious video. But we should all indulge in our cinnamon roll cravings every once in a while. Can you tell? Yield: 8 Servings Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 1 hour Print Save Ingredients: Cinnamon Sugar Filling: 3/4 cup packed brown sugar1 tablespoon confectioner's sugarpinch of cloves2 heaping teaspoons cinnamon1/8 teaspoon salt1 tablespoon butter, melted Dough: Maple Cinnamon Icing: Directions: Sugar Filling: Mix together sugars, spices, and salt. Prepare Dough: Make Rolls: Prepare Icing: Amish Cinnamon Rolls with Caramel Frosting. For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast.
Let stand for 5 minutes. Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.) While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. While the rolls are baking, go ahead and make the caramel frosting. Spread a thin layer on the rolls once they have cooled off. If you like a lot of icing or have a really big sweet tooth you might want to make 1-1/2 batches of the icing to make sure that you have plenty. Perfect Cinnamon Rolls. I was peeking through my photo archives this weekend, and found these pics from the 4th of July, when we were kicking it in SoCal with the family. I’d promised my sister I’d teach her the secret methods to making wickedly, wonderfully, mouth-wateringly gorgeous cinnamon rolls.
We beat and battered in the kitchen to pull together this favorite family recipe. Just as the soft, swirling rolls were set aside to rise, my other sis dropped by with her photographic talent of a hubby and the morning turned into a spontaeous photo lesson. Brother-in-law, John (of L.A’s Tony & John Photography) started talking basic tips. Then, he started showing me apertures and exposure and clicks. Before long, we’d turned the house upside-down, pulling out pots and potholders. John moved around the table of uncooked cinnamon rolls like a panther ready to pounce. Of course, that was way back in July. The true secret to amazing cinnamon rolls isn't so much the recipe, it's the method. Pumpkin Cinnamon Rolls with Cream Cheese Frosting. Pumpkin Cinnamon Rolls Breads, Breakfast and Brunch, Yeast Breads | 96 comments It’s fall now, I’m all about the pumpkin recipes, and these Pumpkin Cinnamon Rolls are absolutely sinful.
Forget just eating one. Say goodbye to your diet and hello to indulgence. Pumpkin Cinnamon Rolls are like a fall version of the Meyer Lemon Sticky Rolls with Cream Cheese Frosting. That recipe has been hands down over time THE most popular recipe on the blog. Some of you have requested some “kitchen basics” instruction. Baking with yeast is definitely something that many people struggle with. Doubled in Bulk I don’t stick to the rising times as listed in the recipe. Finger Test Now you’re probably wondering: How do I know that my dough had doubled in bulk? Fresh Yeast I always make sure to check the expiration date on my yeast.
Equipment You don’t need fancy equipment to bake bread. Try, try again We all have our flops. About the Author: Small Batch Pioneer Woman's Cinnamon Rolls - kitchenmage. Happy Thanksgiving! While you are baking, these Rosemary Fans are a staple at my Thanksgiving table. If you need something a bit quicker to put together, try these simple, flaky biscuits. While the dough is rising, get yourself in the holiday spirit with A Christmas Miracle, a dizzyingly tall tale very true story (I swear) of heroism and Cheerios. Were I to guess at such things, I'd bet that "How many calories are in one of Pioneer Woman's cinnamon rolls? " is an awfully common question in some people's mind. The rolls are very popular and look seriously decadent with that generous helping of gooey icing on top of the fluffy rolls. The answer is, perhaps not as many as you think. Pioneer Woman's Cinnamon Rolls recipe, however, makes a HUGE batch of cinnamon rolls.
Well, how about a small batch recipe? Makes 12 Cinnamon Rolls Note: Add 2 cups of flour to the warm milk mixture and reserve the 1/8 cup to add with the baking powder, etc. Maple Frosting Enjoy! Whole Wheat Cinnamon Rolls SeeminglyGreek. I love the added taste of whole wheat flour. I add it to just about anything I am able to, including cinnamon rolls. Although, there is probably only the minimal fiber benefit by adding whole wheat flour, I think it gives a more dense and almost nutty flavor! This is the same wonderful Ooey-Gooey Cinnamon Roll recipe from a long time ago, but I substituted wheat flour and a simple powdered sugar glaze instead! Whole Wheat Cinnamon Rolls Dough- 1 cup warm milk (110° F/45° C) 2 eggs, slightly beaten 1/3 cup butter or oil, softened 2 cups whole wheat flour 2 cups bread flour (*use All Purpose if that is all you have on hand)1 T. sugar or honey, optional 1 tsp. salt 1 packet or 2 tsp. instant dry yeast First, add all of the dry ingredients (minus 3/4 – 1 cup of your flour, keeping aside for kneading) to your bowl and stir.
Flour your hands and begin to shape the dough, adding the remaining flour by the tablespoon to keep the dough from sticking when needed. Filling- 2-3 T. cinnamon. Bacon cinnamon rolls. Addictive Cinnamon Rolls. This morning I woke up with a huge headache…and I have no idea why…mmm, might have been because yesterday I had 3 cinnamon rolls and all that sugar and butter and sugar and butter and sugar has not been well processed by my body? Could be that? …nah, must have been this unbearable heat and the fact that is August 17th and I have to go to work while all my friends and family are on vacation…yeah, it’s definitely that…nothing to do with the sugar and butter, and sugar, and butter and sugar and… Anyways, I have been dieing to share this recipe with you for months and despite its nutritional content and the possible day- after headache, it is defintely worth trying!
Cinnamon rolls are like a small cooking adventure, they need time and dedication and you never know how they are going to turn out until you try them and if they are good, well if they are good… they might become addictive…like they are for me now…but that’s an other story for an other time… Ingredients: For the dough. Grandma Billie's Cinnamon Rolls. DOUGH: 1/2 cup shortening 1 cup milk 1 (.25 ounce) package active dry yeast 1/2 cup warm water (105 to 110 degrees F) 3 large eggs 1/2 cup granulated sugar 1 teaspoon salt 5 to 6 cups all-purpose flour FILLING: 3/4 cup butter (1 1/2 sticks), softened granulated white sugar light brown sugar Ground cinnamon GLAZE: 1 cup powdered sugar, sifted 1 to 2 Tablespoons milk 1/2 teaspoon vanilla extract 1. In a small saucepan, heat shortening and milk until shortening is melted. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. *The temperature of the water to mix with the yeast is important. Cinnabon-Style Gourmet Cinnamon Buns.
I’m pretty certain that I spent a good portion of my late teens in line at Cinnabon with my friends. At the time, it was all new to us, and definitely “all the rage,” well, rightfully so — they are downright incredible cinnamon buns with the most addictive smothering of snow white frosting. At the risk of stating the obvious, I’ve got a bit of a sweet tooth. For me, cake makes the world go round and pies, cookies, and such certainly do their part, that’s for certain, but cinnamon buns, well for me they are the ultimate. So much so that I often trade the idea of my own birthday cake in for a box of fresh Cinnabon cinnamon buns. I have to admit, though, that one of two things has occurred since those younger days when I used to eat them so often: 1. I’m pretty sure I wound up in a semi-conscious state of bliss-and-being at that moment, but I do recall telling myself that it was the best thing I had ever eaten.
Cinnabon-Style Gourmet Cinnamon Buns Ingredients For the Dough: For the Filling: A Food Blog: Orange Pecan Cinnamon Buns Recipe. Fresh popped popcorn, barbecue, cinnamon buns. You know what I'm getting at, right? Some foods smell so good you just have to have them. Scientists tell us that our sense of smell is the strongest memory trigger, though I think in this case it just triggers the memory of how good these things taste.
I have never made cinnamon buns before because making a dough with yeast seemed like too much bother. But in the January 2005 issue of Bon Appetit magazine there was a recipe for cinnamon buns using buttermilk, baking soda and baking powder for leavening. I love the R.S.V.P. section of Bon Appetit. Orange Pecan Cinnamon Buns Makes 4 large buns Ingredients Filling 1/2 cup dark brown sugar, packed 1/2 cup toasted chopped pecans 1 teaspoon grated orange peel 1 teaspoon cinnamon pinch salt 1 Tablespoon melted unsalted butter Icing 3/4 cup powdered sugar 1 Tablespoon buttermilk 1 Tablespoon orange juice Instructions Filling: Combine all the ingredients Dough: Preheat oven to 425 degrees. Enjoy!