Anyone have a good (easy) cinnamon roll recipe?

[Melanie]

I would like to start a tradition of making homemade cinnamon rolls on Christmas morning. The problem is, I've never made them before. I had originally planned to cheat a bit and buy Rhode's (sp?) frozen sweet bread dough (a friend recommended this) but of course my grocery store doesn't carry this. So now I am prepared to make them from scratch.

Does anyone have a tried and true recipe? Any tips to go with it? I love homemade cinnamon rolls and am so excited to try them myself!

Thanks so much!

[Kelly K]

Here's the answer. Search no more.

Dough:

1 Cup water
1 Tbsp butter, softened
1 egg
3 1/3 C flour (recipie suggests bread flour, I use reg.)
1 tsp salt
3 tsp yeast

Filling
Recipie directions:
1/3 c brown sugar
2 tsp cinnamon
2 Tbsp butter

The way I do it: spread out the dough, cover it with a stick of softened butter, cover that with handfulls of brown sugar until it's covered. Cover that with as much cinnamon as you like.

Directions:

Mix and kneed dough. (I put the whole mess in my bread maker on the dough cycle until it's done).

Greese pan.

Flatten dough and roll out on a floured surface. Spread with filling. Roll up tightly, roll it up by using the long side of the rectangle, not the short side.
Stretch it a bit if you're making lots. Cut rolls into about 3-4 finger wide rolls. Place in pan. I like to make mine in a long glass baking dish. If you put the rolls more than 2 wide to bake, sometimes the middle ones are doughy.

Cover. Let raise in a warm place 1 to 1/4 hours or until double. (I make the dough the night before and put it covered in the fridge. If you do it this way, take it out to warm up the dough before you cook it)

Glaze: Mis 1 C powdered sugar, 1/2 tsp vanilla and 1 - 2 Tbsp milk. Stir until smooth and thin enough to drizzle.

Heat oven 375. Bake 15-20 min or until golden brown.

The way I make it, this yields 10 rolls, enough for 2/person in our family. You can cut them smaller or stretch your roll out before you cut it if you need more.

[Melanie]

Mix and kneed dough. (I put the whole mess in my bread maker on the dough cycle until it's done).



Thank you so much! I do have one question...I don't have a bread maker (nor do I make a lot of breads). Any suggestion for how long I should kneed the dough?

I can't wait to make these. They sound YUM-O :yum: !

[Kelly K]

I've never made them by hand. I never make ANY dough by hand.

If you were game to buy a bread maker (I think I paid about 40 for mine at Wal-mart) I have a FAB FAB breadstick recipie, too. (I never can spell that word right.)

I'll ask my buddy who's recipie this is and see if she knows.

[Kellie]

Hi It's me Kellie,
Yep, I have made the dough by hand several times (If the bread maker is broken).
-You'd want to Mix / Knead all the the ingredients together for about 15 minutes (in a bowl).
-Then let the dough rest 5 minutes. (I'd cover it with a towel or it will dry out)
-Knead again for 10 minutes.
-Let it rise for 45 minutes to an hour.
-Roll it out / add toppings/ cut into rolls
-Let rise again 1/2 hour or so.

You can do it all the night before, then refrigerate the rolls in dough form.
Let them rise in a warm place in the morning and bake them in the morning.

2 tips:
Use good yeast ( fresh )
And, good flour if possible.
Unbleached all purpose or bread flour are best.
The Bread maker does make this "easier" but it's still not too bad to do by hand. Bake them in the morning! Add the glaze and enjoy!
:)
-Kellie

[Kristine In Indiana]

We LOVE Cinnabon's Copycat recipe. I will make them up and put them in the fridge, then take them out in the morning and let them rise and bake them. We have them quite a bit in the winter. I usually make the whole batch, freeze half of the dough (before I roll it out) and make the other 1/2 into cinnamon rolls.

Kristine

http://fp.enter.net/~rburk/copycat/cinnaboo.txt

[Heather P]

Here is one I want to try but haven't gotten around to yet. But I have tried many of her other recipes and they are really good!

http://www.thepioneerwomancooks.com/2007/06/cinammon_rolls_.html

[Paige Poland]

This is not a "true" cinnamon roll BUT it's SO easy and tastes like rolls (without the icing). I know how crazy things are here on Christmas morning, so I'd go for something easy instead of having to worry about kneading dought, etc. JMO. You get all this together the night before and just turn the oven on in the morning.

This recipe is FABULOUS :yum:

Sticky Buns
* 1 package frozen dinner rolls (about 24 rolls) -- these are the frozen, yeast rolls that you have to set out to rise, not the already cooked, throw in the oven, new kind that are out.
* 1 cup pecan halves/chopped pecans
* 1 package butterscotch pudding (the recipe says to use the cook & serve kind, but I've used instant a few times, and it works fine, too)
* 1/2 cup brown sugar
* 1/2 tsp. cinnamon
* 1/3 cup melted butter/margarine

Spray a Bundt pan with Pam. Place all ingredients in a pan in the order listed. Cover the pan with a towel and leave in a warm, draft-free area overnight (I usually put it in the oven on top of a cookie sheet in case it "overflows" when you bake it). The next morning, remove the towel, and bake it at 350 for 25-30 minutes. Cool for 5-10 minutes. Remove from pan.

[Krista Joy]

You've gotten lots of good recipes, but I had to throw in our favorite just because it's a little different than anything listed so far. :) It's dh's all time favorite recipe that I make! We have it every special occasion, (Christmas, birthdays, Father's day) and I love that you can make it the night before, and cook it in the morning. It's Sticky Buns, but made rolled up like cinnamon rolls instead of dough balls like Paige's recipe.

I do my dough in the bread machine, but any sweet dough recipe works. The one Kelly K listed would be perfect. Roll out the dough, spread with 2 T melted butter, and sprinkle with cinnamon and white sugar. Roll up, and pinch edges to seal. Then cut into slices. The easiest way I've found is to use dental floss. Slide it under the roll, then bring both pieces across the top and pull. Lay the dough slices in a greased or sprayed 9x13 pan.

Melt together and pour over dough slices:
1 package cook and serve vanilla pudding
1 cup brown sugar
1/2 cup butter
2 T milk

You can let them rise one hour, then bake at 350 for 30 minutes OR like I do- cover and place in the refrigerator overnight. The dough will rise and you can bake it in the morning, warm and fresh for breakfast.
Leave in the pan for 5 minutes, and then turn over onto a platter. No need to say serve warm- they're usually gone before they have a chance to cool very much. :lol:
They are ooey gooey delicious!
When we were in language school we lived in an apartment building with other missionary families. They would all find excuses to knock at our door when they smelled them baking. :lol: It got to where I had to make two pans every time I baked them.

[Sheri]

Here's our recipe (http://theshadesofpink.blogspot.com/2007/11/cinnamon-rolls.html).

[Kendra AU]

We use to have Cinnamon Rolls for Christmas morning, but for whatever reason I stopped making them. Dh told his Mum about them so much she decided to come stay here Christmas Eve so she can taste one in the morning! :roflol: I tried the recipe out of "Make a Mix", which was good, but I thought I'd better go and make our normal ones, which are very easy and super yummy. My husband liked both versions, but my boys LOVED the "normal" vs the "Make A Mix" version.

Monster Cinnamon Rolls

Yields 12 gigantic cinnamon rolls, are about 24 or so normal sized rolls.

Dough:

3/4 cup (1 1/2 sticks) unsalted butter
1 cup milk
3/4 cup plus 1 teaspoon sugar 1 1/4 teaspoons salt
3 1/4-ounce envelopes (7 1/2 teaspoons) active dry yeast
1/2 cup warm water
5 large eggs
8 1/2 to 9 1/2 cups all purpose flour


Filling:

5 cups firmly packed brown sugar
1 1/4 cups (2 1/2 sticks) unsalted butter
2 tablespoons ground cinnamon

Frosting:

1/2 pound cream cheese, softened
1/4 cup whipping cream, approximately
1 teaspoon vanilla extract
3 to 4 cups confectioners' sugar, sifted


For the dough, heat the butter with the milk. 3/4 cup of the sugar, and salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes. (or place in the bowl of an electric mixer and knead with a sough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches.

Butter two 9- by 13-inch glass baking dishes. For the filling, beat together the brown sugar, butter, and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each butted dish. Cover loosely with a kitchen towel and allow to rise until double d in bulk, about 1 hour.

Preheat the oven to 3500. Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on rocks.

For the frosting, heat the cream cheese, cream, and vanilla until combined. Add the confectioners' sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately.


I have our's made up and tucked in the freezer. I didn't bake them. I let them rise the second time in the pan I plan to bake them in. I lined the pan with foil that was sprayed with non-stick spray. Then when they were risen I put them in the freezer as they were. Once frozen I pulled the foil and that took out the whole lot, tucked the foil around them slipped them in an XL freezer zippie bag and walla. The frosting will keep for a week or so in the fridge if need be. So my frosting is made up too and tucked in the fridge. On Christmas Eve before going to bed I'll pull the rolls out the freezer and when I get up toss them in the oven. Enjoy!

Kendra

[Kelly in Kentucky]

It does not get any easier than this:

Easy Cinnamon Rolls

1 can biscuits
1/3 cup brown sugar
1/3 cup chopped pecans (optional)
1/4 cup butter
1 tsp. cinnamon

Place biscuits in a 9x9" pan. You will have one biscuit left over; cut that into quarters and fill the holes in your pan. Melt butter and mix in brown sugar, pecans and cinnamon and pour over biscuits. Bake at 350 degrees for about 20 minutes. After baking pour a powdered sugar glaze over the top. Cool slightly and serve. :yum:

[Julie in AZ]

This is not a "true" cinnamon roll BUT it's SO easy and tastes like rolls (without the icing). I know how crazy things are here on Christmas morning, so I'd go for something easy instead of having to worry about kneading dought, etc. JMO. You get all this together the night before and just turn the oven on in the morning.

This recipe is FABULOUS :yum:

Sticky Buns
* 1 package frozen dinner rolls (about 24 rolls) -- these are the frozen, yeast rolls that you have to set out to rise, not the already cooked, throw in the oven, new kind that are out.
* 1 cup pecan halves/chopped pecans
* 1 package butterscotch pudding (the recipe says to use the cook & serve kind, but I've used instant a few times, and it works fine, too)
* 1/2 cup brown sugar
* 1/2 tsp. cinnamon
* 1/3 cup melted butter/margarine

Spray a Bundt pan with Pam. Place all ingredients in a pan in the order listed. Cover the pan with a towel and leave in a warm, draft-free area overnight (I usually put it in the oven on top of a cookie sheet in case it "overflows" when you bake it). The next morning, remove the towel, and bake it at 350 for 25-30 minutes. Cool for 5-10 minutes. Remove from pan.

These taste just like my grandma's from scratch recipe! We love 'em here! :thumb:

[Cheryl]

We LOVE Cinnabon's Copycat recipe. I will make them up and put them in the fridge, then take them out in the morning and let them rise and bake them. We have them quite a bit in the winter. I usually make the whole batch, freeze half of the dough (before I roll it out) and make the other 1/2 into cinnamon rolls.

Kristine

http://fp.enter.net/~rburk/copycat/cinnaboo.txt

THANK YOU for this incredible recipe, Kristine......It was my first "try" at making cinnamon rolls from scratch (with a little help from my bread machine) and these were amazing!!:yum: :yum:

Blessings,
Cheryl

[Tanya]

Mmmmmm, these recipes sound delicious.

My mom used to make homemade cinnamon rolls that would rise really big out of the pan, and they were delicious.:yum:

I tried my own homemade rolls last year and they turned out thin and small.

Looking forward to trying some of these recipes.:clap:

[Nikki]

Here you go, Christi... :)

Cinnamon Rolls

For Dough:
4 Tbsp melted butter
4 Tbsp lukewarm water
1 cup of milk, warmed in the microwave to take the chill off
1 egg beaten
4 cups bread flour
1/2 of a 3.4oz box of INSTANT vanilla pudding
1 Tbsp sugar
1/2 tsp salt
2 1/2 tsp active dry yeast

For Filling:
1/2 cup softened butter
1 cup brown sugar
2 tsp cinnamon

For Frosting:
4oz. cream cheese (softened)
1/4 cup butter (softened)
1 1/2 cups powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk

Directions for Dough:
Place ingredients in bread machine in the order listed. Set machine on DOUGH CYCLE. After complete, remove from machine to a floured surface and allow to rest 15 minutes. Then, roll out to approx 17 x 10 rectangle.

Directions for Filling and Slicing:
Mix butter, brown sugar and cinnamon together with a fork until you get a spreadable consistency. Roll tightly starting at one long end toward the other. Pinch edges at the ends. Using a 14" string of dental floss, slide under the roll and criss-cross ends while pulling to slice rolled dough. Slice into 1/2" slices (larger if a larger portion is desired) * I slice mine into 12 portions. Place in a 9x13 GREASED pan.

Cover and let rise until DOUBLED in size (approx. 45 min)

Bake at 350" for 15-20 min or until golden brown. Do NOT overbake.

Directions for Frosting:
Combine all ingredients into a medium bowl. Using a hand-mixer, mix on med/high speed until it resembles a spreadable frosting.

Spread on very warm rolls. Enjoy!

a few little side notes:

* You can prepare and bake them in the evening. Then just microwave them in the morning and frost them.

* You'll want to refrigerate leftovers that are already frosted.

* Rolls can be reheated in microwave for 20 seconds and taste like they are fresh from the oven.

* You can go all the way to the point of placing them in the pan, but instead of allowing them to double in size, you can put them in the refrigerator and take them out the next morning. Then let them come to room temp, double in size, and bake.

[Amanda Williams]

These are in my oven right now! Anyone care to join us for dessert? ;) :kiss: :yum: :yum:

http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Photo-Gallery.aspx

[Jennifer in SC]

Pioneer Woman's Cinnamon Rolls (http://pioneerwoman.typepad.com/confessions_of_a_pioneer_/2006/12/cinnamon_rolls_.html) :yum:

[Jen M]

I just finished preparing these (http://allrecipes.com/Recipe/Cinnamon-Rolls-II-2/Detail.aspx) for tomorrow. One of the comments on the site suggested leaving them to rise over night (I am letting mine rise the rest of today), I think this is a good suggestion. They were super easy to prepare. :)

I know there have been some other recipes posted in previous threads, so you may check those out.

[Hollie in SC]

I haven't made these, but Nikki does and they look amazing:
http://kindred-heart.blogspot.com/2007/09/taste-of-past.html

Okay, looking through the recipe I see now that it calls for a bread machine. Sorry. ;)

[carriejoy]

CARAMEL rolls as opposed to cinnamon rolls are awesome. Our orange Betty Crocker cookbook recipe is FAB. ;) I think 2 tricks are kneading it long enough and letting it rise long enough.

and this is such a luscious cream cheese frosting

* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

[Kendra AU]

We always make these ones (http://homepage.mac.com/ezzellk/Recipes/davidson/Monster_Cinnamon_Rolls-228.html). I don't always make them so HUGE, but they don't complain when I do. ;) No bread maker required, go together quickly and simply.

Kendra

[Donna H]

This is the recipe my mom always made. They are :yum: .

Oatmeal Cinnamon Rolls

1 pkg. active dry yeast
1/4 cup warm water (110 degrees)
1/2 cup butter
1 cup water
1 cup cooked oatmeal
1 teaspoon salt
1/2 cup sugar
1/2 cup dry milk powder
1 egg
5 1/2 – 6 cups flour

Filling:
1/2 cup butter, softened
1 cup sugar
2 tablespoons cinnamon

Frosting:
2 cups powdered sugar
1/4 cup warm coffee
dash of salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg

Sprinkle yeast over warm water. Set aside for 5 minutes. Combine dissolved yeast, butter water, cooked oatmeal, salt, sugar, dry milk, and egg in blender. Blend until smooth (about 20 seconds). Pour into a bowl.

Stir in flour, adding only until a soft dough is formed. Place in a greased bowl, turning once to grease both sides. Cover and let rise until double in bulk (about 2 hours).

Punch down dough and turn out onto a lightly floured board. Roll into a rectangle about 1/2” thick. Apply filling by spreading with butter and sprinkling with sugar and cinnamon.

Roll up dough like a jellyroll. Cut into 1” rolls and place in a large, greased baking pan. Cover and let rise until double in size. Bake at 325 degrees for 15-20 minutes until golden brown.

Combine ingredients for frosting and beat well. While rolls are still warm, spread with frosting.

[MicheleNJ]

Here is my recipe. I made them for gifts this year. They were a hit! Cinnamon rolls (http://koreamom.blogspot.com/2008/08/cinnamon-rollsyummmmmm.html)