Soft Cinnamon Rolls

This last week I saw a post on Instagram by kingarthurflour.com, it is a collection of their 16 Best Basic Recipes. I have decided to make all 16 of these recipes from beginning to end. It’s a great way to pass the time while quarantined. I see some people on Instagram challenging others to organize drawers or closets, that’s a lovely idea, but I prefer to BAKE! Maybe if we are in this long enough I will have to give in and organize. But, for now, let’s begin with the first of the 16 Best Basic Recipes.

Soft Cinnamon Rolls 1

Soft Cinnamon Rolls 2 Soft Cinnamon Rolls 3 Soft Cinnamon Rolls 5

Ingredients

Tangzhong (starter):
5 Tbl water
5 Tbl milk
3 Tbl + 1 tsp bread flour

Dough:
All of the Tangzhong (above)
4 cups + 2 Tbl bread flour
3 Tbl nonfat dry milk
1¾ tsp salt
1 Tbl instant yeast
3/4 cup lukewarm whole milk
2 large eggs, beaten
6 Tbl butter, melted

Filling:
3/4 cup brown sugar
4 tsp cinnamon

Icing:
2 cups powdered sugar
pinch of salt
2 Tbl melted butter
2-3 Tbl whole milk, to make a thick spreadable frosting

To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, and set it aside for several minutes.

To make the dough: Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead. After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.

To put it all together: Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle. Working with one piece at a time, roll the dough into an 18″ x 8″ rectangle. Sprinkle half the filling onto the rolled-out dough. Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2″ each. Repeat with the second piece of dough and the remaining filling. Lightly grease a 9″ x 13″ pan. Space the rolls in the pan.

Cover the pan and let the rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy. While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third. Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned; that’s OK. It’s better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.

While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese. Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it’ll partially melt into the rolls. Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.

Peanut Butter Cinnamon Rolls

A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!

Peanut Butter Cinnamon Rolls

Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix sugar, brown sugar, and cinnamon together in small bowl.

Roll out dough to 24″×8″ rectangle.  Spread softened butter over dough and sprinkle cinnamon sugar filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan.  Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with peanut butter cream frosting.

Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
milk

Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency.  Spread over cinnamon rolls as they come from the oven.

One Year Ago: Sour Cream Raisin Squares Sour Cream Raisin Squares

Two Years Ago: Lion House Rolls Lion House Rolls

Three Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

   Cinnamon Rolls_3  Orange Cream Cheese Sweet Rolls II

   Blackberry Sweet Rolls  Fresh Strawberry Cinnamon Rolls

   Oreo Sweet Rolls  Peanut Butter Chocolate Chip Sweet Rolls

   Pumpkin Sweet Rolls Piña Colada Sweet Rolls 1

   Apple Butter Cinnamon Chip Sweet Rolls  Maple Pecan Cinnamon Rolls 2

   Carrot Cake Sweet Rolls_4  Mini Lemon Rolls

Chocolate Chocolate Chip Cinnamon Rolls 1  Strawberry Danish Rolls

One Year Ago: Cinnamon Oatmeal Brownies Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Twist

The heavenly aroma of something cinnamon baking, have a cinnamon twist!

Cinnamon Twist

Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix filling ingredients together in small bowl.

Divide dough in half. Roll out one half of dough to 18″×8″ rectangle.  Spread half of cinnamon filling over dough.  Roll from long end to long end, pinch seam.  Cut down center lengthwise.  At this point, the two long pieces can be twisted together and put in a circle or cut into shorter lengths and twist for individual portions (see pictures below). Repeat with second half of dough. Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with cinnamon roll glaze.

         IMG_2860       IMG_2861

      IMG_2869  IMG_2871

Cinnamon Twist Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over cinnamon twists (or put in baggie, snip corner, and drizzle over twists).

Carrot Cake Sweet Rolls

A box carrot cake mix is the beginning for this idea. A carrot cake mix made into sweet roll dough with cinnamon sugar filling and cream cheese frosting, I think they are yummy!

Carrot Cake Sweet Rolls

Carrot Cake Sweet Rolls:
1¼ cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 box carrot cake mix
1 Tbl oil
2½ cups flour
3/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1/2-3/4 cup raisins

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, salt, and raisins; mix all together.  Knead.  Let rise 1 hour.  Knead lightly again, roll out to 18″x8″ rectangle. Spread butter over dough. Stir together sugar, brown sugar, and cinnamon; sprinkle over butter. Roll up from long end to long end, pinch seam.  Cut into 12 rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 375° oven for 18-20 minutes. Cool to just warm and spread with frosting.

Cream Cheese Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 tsp vanilla

With electric mixer, whip cream cheese, powdered sugar, and vanilla.

Carrot Cake Sweet Rolls 2Carrot Cake Sweet Rolls 3      Carrot Cake Sweet Rolls 4

One Year Ago: Peanut Butter Fudge Brownies Peanut Butter Fudge Brownies

Two Years Ago: White Chocolate Candy Cane Fudge White Chocolate Candy Cane Fudge

 

OREO Sweet Rolls

For Father’s Day at our church each year, the fathers are treated to homemade cinnamon rolls. They are always a big hit. I love making sweet rolls/cinnamon rolls, you don’t have to look very far into my website to see that I love wrapping all kinds of ingredients and flavors up in dough. Here is my latest take on sweet rolls…Oreo Sweet Rolls.

Oreo Sweet Rolls

Sweet Roll Dough:
1 cup milk
1/3 cup butter
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
4½ – 5 cups flour
1 tsp salt
3 eggs
1½ tsp vanilla

Heat milk and butter in microwave until butter is melted and reaches 110°. In bowl of mixer, sprinkle yeast over milk mixture. When yeast is foamy, add sugar, 3 cups of flour, salt, eggs, and vanilla. Mix until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together knead until smooth. Place dough in a sprayed bowl and turn to coat, cover and let rise in warm place until doubled, about 1 hour. Roll out dough on lightly floured surface into a 12″x 18″ rectangle. Mix up filling.

Oreo Filling:
14 Oreos
6 Tbl butter, melted

Process Oreos or crush to fine crumbs. Stir melted butter into oreo crumbs until well combined. Evenly spread over dough. Roll up the dough into a log and seal the seam. Cut into 12 equal pieces, place in a greased 9″x13″ baking pan. Cover and let rise about 1/2 hour. Preheat oven to 375° and bake for 25-30 minutes. Spread with frosting when warm.

Sweet Roll Frosting:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix butter and powdered sugar. Add enough milk to make frosting consistency. Evenly spread frosting over rolls, sprinkle with Oreo crumbs if desired.

One Year Ago: Old Fashioned Raisin Pie Old Fashioned Raisin Pie

Two Years Ago: Sticky Pecan Muffins Sticky Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Blackberry Sweet Rolls

I can never get enough sweet rolls. This recipe is regular homemade sweet rolls with blackberry pie filling over the top. Try raspberry or lemon, whatever you are craving.

Blackberry Sweet Rolls

Blackberry Sweet Rolls 1  Blackberry Sweet Rolls 2
1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 can (21 oz) blackberry pie filling

In bowl of electric mixer, sprinkle yeast over warm water.  Add the 1/2 cup sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.  Mix the 1/4 cup sugar, the 1/4 cup brown sugar, and cinnamon together in small bowl.  Roll out dough to 18″×8″ rectangle.  Spread butter over dough then sprinkle cinnamon sugar mixture over butter.  Roll from long end to long end, pinch seam.  Cut into 12 1 1/2-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan.  Cover and let rise until doubled.  Spoon blackberry filling evenly over the top of the 12 rolls.  Bake in preheated 350° oven for 25-30 minutes.  Cool slightly and drizzle with sweet roll glaze.

Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
milk

Stir powdered sugar into melted butter, add milk to make drizzle consistency.  I put in plastic bag, snip corner to make small hole and drizzle.

One Year Ago: Peanut Butter Banana Cupcakes  Salami & Roasted Red Pepper Stromboli

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sticky Pecan Cinnamon Roll Bundt

I think it is the cold weather that leads me to dwell on cinnamon rolls. So, here we are, another luscious way to make and consume one of the most wonderful of comfort foods.

Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt 1Sticky Pecan Cinnamon Roll Bundt 2Sticky Pecan Cinnamon Roll Bundt 3

Cinnamon Roll Dough:
¼ cup warm water
2¼ tsp dry yeast
3 Tbl sugar
¾ cup warm water
1 Tbl oil
1 tsp vanilla
3 cups flour
1 tsp salt

Sticky Pecan Topping:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup light corn syrup
1/4 cup chopped pecans
1/2 tsp cinnamon

Cinnamon Filling:
3/4 cup brown sugar
2 tsp cinnamon
1/8 tsp salt
¼ cup butter, softened

In mixer bowl, sprinkle yeast over warm water and sprinkle sugar over yeast. Let sit until foamy. Add the 3/4 cup warm water, oil, vanilla, remaining flour, salt.  Mix to well combined and knead. Let rise until doubled.

Preheat to 350°. Mix topping ingredients and spoon into bottom of well sprayed bundt pan. Mix brown sugar, cinnamon, and salt. Roll out dough to about a 20″×10″ rectangle.  Spread butter over dough and sprinkle all cinnamon filling evenly over dough, press down.  Roll from one long end to other long end, pinch seam. Lay dough around the bundt in a ring, pinch ends together.

Bake for 25-35 minutes, I use a thermometer and take from oven when internal temperature reaches 200°. Cover with foil part way through baking in begins to get too brown. Cool on wire rack in bundt for 10 minutes. Put serving plate over bundt pan and invert. If some of the topping stays in pan, spoon onto top of cinnamon roll bundt. Cool a few minutes and slice.

One Year Ago: Carmelitas Carmelitas

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Maple Pecan Cinnamon Rolls

Cinnamon rolls using a quick bread instead of a yeast bread, I like it. So did my husband and sons. Recipe from bakingdom.com.

Maple Pecan Cinnamon Rolls

Maple Pecan Cinnamon Rolls 1   Maple Pecan Cinnamon Rolls 2

Cinnamon Filling:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup chopped pecans
2 tsp cinnamon
1/8 tsp salt
1 Tbl butter, melted

Combine brown sugar, sugar, pecans, cinnamon, and salt in medium bowl. Add melted butter and stir with fork. Set aside.

Dough:
3 cups flour
3 Tbl sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
6 Tbl butter, melted
1/3 cup maple syrup

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in lightly floured bowl, cover, and chill for 20 minutes. Preheat oven to 425°. Spray a 9″ square pan with non-stick spray. Roll out chilled dough into a rectangle about 18″ X 8″ on floured surface. Brush 2 tablespoons of the melted butter over dough. Pour cinnamon filling over dough and spread evenly, leaving about a 1/2 inch along one long edge. Press filling down to pack it on the dough.

Roll up to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit, use flour and spatula to help). Pinch seam closed and lay seam side down. Cut into 9 even pieces (about 2″ each), and transfer to prepared pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23 minutes, until golden brown.

Maple Icing:
2 Tbl butter, softened
3 Tbl maple syrup
1 to 2 tsp milk
1 cup powdered sugar

In medium bowl, cream butter and maple syrup, add powdered sugar. If too thick, add a teaspoon or so of milk to make drizzle consistency. Allow cinnamon rolls to cool in the pan for about 5 minutes. Pour icing over rolls. Serve warm.

One Year Ago Today: Almond Poppy Seed Muffins with Walnut Streusel Almond Poppyseed Muffins

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.