Cinnamon Roll Recipe?

[SweetErika]

I'm supposed to bring something like cinnamon rolls (or like monkey bread or hot-cross buns would probably work great) to an Easter brunch. I have no desire to use the canned/pre-made variety, so I'm hoping someone here has a killer recipe!

ETA: I just remembered I often make Paska (a sweet Easter bread w/ fruits) in honor of my husband's family. My recipe for that is finicky and turns out about 60% of the time, so I'm open to recipe suggestions for that, as well!

 

[Joeknoxville]

There's a great copycat recipe for Cinnabon rolls. Just do a search and you'll be very satisfied.

 

[Loverskitten]

I'm supposed to bring something like cinnamon rolls (or like monkey bread or hot-cross buns would probably work great) to an Easter brunch. I have no desire to use the canned/pre-made variety, so I'm hoping someone here has a killer recipe!

ETA: I just remembered I often make Paska (a sweet Easter bread w/ fruits) in honor of my husband's family. My recipe for that is finicky and turns out about 60% of the time, so I'm open to recipe suggestions for that, as well!

Sigh, this will be the 3rd year I haven't helped my Mom make Pascha (or Paska) It was an all day affair. Her Alzheimer's has gotten so bad. We don't even know where her Mother's recipe is She used to even make the artos (for the front of the church) I'll be there for Easter and I'll spend some time searching for the recipe. We never put fruit in the bread though. Toasted with butter was the best. She also made a sweet cheese with cherries and nuts though.

I do know some tips. We used to use old coffee cans (not the new ones with the lip) to bake them, spray PLENTY of Pam so they'll slide out. We would prepare the decorations (braids, crosses, twists) for the top and gently place them on after the loaves had started to turn golden. Too early and the rising makes them flop.
She always made a double or triple batch in case we had some floppers, which were just as tasty
Ohhhhh I miss it!

 

[GiggLeGasm]

I make the dough for my Easter bread in the bread machine. Remove it after the dough cycle for the second rise, braid it and add the eggs prior to baking. I think it makes it easier and I don't worry so much about the dough being overworked.

http://www.redstaryeast.com/sites/default/files/imagecache/recipe_header/Easter%20Egg%20Bread.jpg

Italian Easter Bread

THIS RECIPE MAKES 4 BREADS
INGREDIENTS
Milk 3/4 cup
Butter (cool, cut in small pieces) 1/4 cup
Eggs (room temperature) 2 large
Bread Flour 3 cups
Sugar 3 TBSP
Salt 1/2 tsp
Grated lemon peel or crushed anise seed 1 tsp
Active Dry Yeast 2+1/4 tsp
Decorations
Colored eggs, raw 4 large
Colored confetti sprinkles 2 tsp
Egg Wash
Egg 1 large, beaten
Water 1 tsp
DIRECTIONS
BREAD MACHINE METHOD
Place ingredients in the pan in the order listed. Select the dough/manual cycle. At the end of the program, press clear/stop. To punch the dough down, press start and let knead for 60 seconds. Press clear/stop again. Remove the dough and let rest 5 minutes before hand shaping.

SHAPING AND BAKING
Lightly sprinkle work surface with flour. Divide dough into four equal pieces. Roll each piece of dough into a 12-inch long rope. Wrap each rope around a colored egg. Cross the ends. Pinch together, and cut off any excess dough. Place on lightly greased baking pans. Cover with a clean kitchen cloth and let rise until indentation remains after lightly touching the side of the bread, about 1 to 1½ hours.

Preheat oven to 375°F. Brush bread with egg wash taking care not to get any on the eggs. Sprinkle with confettini sprinkles. Bake 25 to 30 minutes, or until a deep golden brown.

(Recipe adapted by RED STAR Yeast from The Ultimate Bread Machine Cookbook by Tom Lacalamita.)

 

[fire_breeze]

I have 2 recipes for cinnamon rolls - they both taste equally good. With one, the dough is a bit soft, the other is more traditional. I like the first one, the one made in muffin tins, because the dough is slightly crispy on the outside, with the sugar giving it a slight crust, and the middle is soft and flaky. Also, with the first one, I sometimes use cupcake tins if I want to make mini-rolls.

The second one is the traditional roll and cut. It's also very very good, a bit less labour and less to clean up (ish). For this one, I sometimes sprinkle a little sugar on the top when I put it in the oven (or at times when I just take it out). It gives it a nice initial crunch.

For the filling for both, I tend to use much more butter, cinnamon and sugar - I find it gives a much more moist roll, and you can really taste the cinnamon, but I'm a filling nut, so do what you will. Also, a pinch of cardamon or cloves gives it a hint of depth and exoticness.

Cinnamon Roll 1
2/3 c of room temp. butter
1 cup of lightly packed brown sugar
1/2 tsp of cinnamon
2 cups of flour.
4 tsp of baking powder
1/2 cup of shortening
1 cup of milk

Preheat oven to 425F. Lightly grease muffin tins. Stir butter, sugar and cinnamon together and set aside.

Using a fork, stir flour, baking powder and salt until blended. Cut in shortening with 2 knives until mixture resembles coarse meal. Stir in milk - dough will be very soft (if a bit too soft, you can add a little flour).

Turn onto a floured surface and gently knead 10 times (or use the hook of your kitchen stand mixer).

Using a floured rolling pin, roll into a 9in square about 1/3in thick. Spread butter mixture. Roll up jelly roll style. Slice into 3/4in pinwheels. Place, cut side down, into muffin tins. Bake 15-18 min, until golden.

Remove buns from muffin tines immediately


Cinnamon Roll 2.
2 cups of sifted all-purpose flour.
1 tbsp of baking powder.
1 tsp of salt
1/4 tsp of baking soda
1/4 cup of vegetable oil
3/4 cup of buttermilk
8 tbsp (1 stick) of softened butter
3/4 cup of sugar
2 tsp of cinnamon

Preheat oven to 400F, grease a 9-in round baking pan lightly.

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until just blended.

Knead the dough on a lightly floured surface (OR! use the kneader hook on your stand mixer) until smooth. Roll dough into a 15X8in rectangle.

Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle jelly roll fashion. Pinch seam to seal.

Cut roll in 1-1/2 in slices. Arrange the slices, cut side up, in baking pan. Bake until lightly browned, 15-20 min. Remove from oven.

 

[shmily]

I have one but it's in texas I am in OK.. I make them for the holidays. letting the dough rise on the hearth making the whole house smell like cinnamon..

but search for Paula Deen's. it's pretty good.

 

[Spenser41]

Cinnamon rolls! My weakness. Especially from Grandys.

 

[shmily]

Cinnamon rolls! My weakness. Especially from Grandys.

lol.... but the homemade ones are the best....
hey sugar - hope all is good

 

[respeito]

SweetErika,

I hope it's not too late to share this with you. When you find a cinnamon roll recipe that you like, here's a small batch recipe of The Pioneer Woman's maple frosting. Her original recipe makes enough frosting for 40-50 cinnamon rolls, but the small batch version makes enough for about 12.


Maple Frosting for Small Batch Cinnamon Rolls by The Pioneer Woman

Maple Frosting : found at kitchenmage.com

1/2 pound powdered sugar
1/2 teaspoon maple flavoring
1/8 cup whole milk
1/8 cup melted butter
1/16 cup brewed coffee
tiny pinch salt (technically 1/64 tsp, what is that 12 grains?)

In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top.

::

Here's a recipe for pull apart lemon coffee cake: recipe found here.

Here's a recipe for monkey bread: recipe found here.

 

[ACV]

Oh my god I'd give anything for a cinnamon roll right now! I thought this was Supposed to be a place to get horny, not hungry!

 

[SweetErika]

No, not too late. We're going to make them this afternoon when we get back from an Easter event with the kidlet.

I'm thinking we'll go with FB's #1 recipe, and I'll try my hand at Paska again, but we never make breakfast treats like this, so I'm happy to add more recipes to my arsenal!

 

[coatcheckgirl]

I have a super delish recipe, but it looks like I'm late to the party! Still want it?

 

[Que]

of course we do.

 

[coatcheckgirl]

Super Duper Cinnamon Rolls

Ok folks - here goes:

This recipe makes a double batch - I have never had good luck halving it, something is always iffy...

You need:
For Dough:
1 medium potato - baked, scooped out, mashed (about the size you'd get with a nice steak dinner)
2 envelopes yeast (4.5-5 tsp)
2 cups warm water
9.5 - 10 cups AP flour
5 eggs, beaten
1 cup sugar
1 cup veg shortening, melted
1 TBSP salt

For Filling:
1/2 cup++ butter (salted) softened
1 1/3 cups brown sugar
4 tsp (+++) cinnamon

Combine yeast and 2 cups water. Let stand 5 min.
Combine potato, 4 cups flour, eggs, sugar, shortening, and salt in very large mixing bowl. (I use my Kitchenaid Pro 550 and this recipe is about her max.) Stir in yeast mixture until blended. Gradually stir in remaining 5.5-6 cups flour until soft dough forms (I almost always use all 10 cups). Cover and let rise in warm place at least one hour or until doubled.

Divide dough in half. Roll each half to 18x15 rectangle. Paint with basting brush half of softened butter. Sprinkle with half brown sugar and half cinnamon. I always end up adding more cinnamon - I just sprinkle it all over the buttered dough.

Roll up starting with the long end. Slice as thick as you'd like. Recipe calls for 12 per roll. That size will be cinnabon-style large. Spray 13x9 or lasagna pan with Pam, lay rolls evenly in the pan - touching is ok.

Cover, let rise in warm place 30 mins.

Bake at 375* 25-35 mins.

Frost with Cinnabon Frosting (recipe below)

Frosting:
(makes enough for 36 cinnamon rolls minimum)
1 pound softened MARGARINE (key!!)
1 pound softened cream cheese
2 pounds powdered sugar
2 tsp vanilla

Beat room temp cream cheese and margarine until smooth. Slowly add powdered sugar, lest you have a giant poofy mess. Once all sugar is combined, allow to mix in stand mixer (ideally) on medium speed at least another 12 (yes twelve) minutes. When nearly complete, add vanilla.

Frosting keeps until the expiration date of the margarine or the cream cheese... its great on bagels too!


These are addictive - A Christmas tradition for our family.

Enjoy! Let me know what you think!

-ccg

 

[Que]

The addition of a potato is a very interesting part of this recipe. It will have to wait until I find myself in the company of 12 hungry lumberjacks or roughnecks.

 

[coatcheckgirl]

You'll need about 24 of your closest, hungriest roughnecks, actually. That recipe makes a huge batch.