This Super Easy Cinnamon Rolls Recipe is so delicious! Soft and tender
Melt butter in the bottom of a baking dish and use it to grease the bottom and sides of the baking dish. Place rolls in the dish, laying each down on its side so you can see the swirl of cinnamon face up. Second Rise (30-60 Minutes). Cover the baking dish with a kitchen towel and let rise for another 30-60 minutes.
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Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even, and 15 inches long.
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Assemble the Rolls. Grease a 13x9x2-inch baking pan. Punch down dough. On a lightly floured surface, roll the dough into a rectangle about 18x9 inches. Once the dough is rolled out, spread it evenly with 2 tablespoons softened butter or margarine. Sprinkle the cinnamon-sugar mixture evenly over the rectangle.
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To raise the dough. Place rolls in oven. Turn heat on 350 for exactly one minute. Turn off heat. Every 20 minutes, turn on oven again for one minute only. Repeat this process for approximately 1 1/2 to 2 hours until rolls raise until doubled or tripled in size.
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1. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture.
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Place in greased bowl; turn once. Cover; let rise till double, 1-1/2 to 2 hours. Turn out on lightly floured surface; divide dough in half. Roll each half to 16- by 8-inch rectangle. Combine 1/2 cup sugar, 4 tablespoons melted butter or margarine, 2 teaspoons cinnamon; spread half the cinnamon mixture over each rectangle.
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Cover loosely; let the dough rise in a warm place until nearly double in size (about 30 minutes). Preheat the oven to 375°F. Bake the rolls for 20 to 25 minutes or until light brown. If necessary to prevent over-browning, cover the rolls loosely with foil for the last 5 to 10 minutes of baking. Remove from oven.
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Heat over low heat, stirring, just until the butter has melted. 2: Remove the pot from the heat; allow the mixture to cool, stirring occasionally, until it reaches a temperature of 110°F. 3: Add eggs and whisk until combined. 4: Transfer the mixture to the bowl of an electric stand mixer fitted with the dough hook.
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Use a sharp serrated knife or a pastry cutter to divide the dough into two equal logs. Cut each log into 6 equal portions. Place the rolls into the prepared pan, pressing down slightly. Cover the rolls and let them rise in a warm place for 45 minutes to 1¼ hours to rise and become very puffy. Preheat the oven to 350°.
Old Fashioned Cinnamon Raisin Rolls with Maple Glaze Wildflour's
Preparation. In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture.
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In a large bowl, add 2 cups flour, yeast, and salt. Mix in 2 cups warm water,1/2 cup of honey, egg and oil, beat until smooth. Work in the rest of the flour until dough no longer looks wet. Knead on a floured surface until smooth. Place in a well oiled bowl, turning to coat dough with oil. Cover and allow to rise until doubles, about 1 hour.
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Cool mixture to 110º. Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, 1 cup flour, and oats mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
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Heat the sour cream to lukewarm. Stir in 2 tablespoons butter, sugar, baking soda, and salt. Stir yeast into warm water. Add yeast and beaten egg to sour cream mixture. Mix in enough flour to create a soft dough. Turn out on a floured counter and knead lightly for a minute. Form into a ball and let rest for 5 minutes.
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Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll. Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan. (Note: For Sticky Buns combine 1 cup brown sugar and ½ cup melted butter in the bottom of the pan before adding the rolls.
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Next, in a small mixing bowl, stir together the brown sugar, cinnamon, raisins, and walnuts and set it aside. 2. MAKE THE ROLLS: First, sprinkle some all-purpose flour onto a surface, counter, or on a wooden board. Then unfold the first pastry sheet. 3.
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Cut into 1 to 11⁄2-inch slices. Place, cut side down, in prepared skillet. Cover, and let rise in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour. Preheat oven to 350°. Bake cinnamon rolls until lightly browned, 25 to 30 minutes. Drizzle Cinnamon Roll Glaze over tops of warm rolls.
