Cinnamon Rolls (4 ways)

The very best cinnamon rolls

I have had this recipe for so long. I do however remember the sweet lady who taught me how to make them. It was during a relief society homemaking night 20 years ago. We made the dough, then went to a class, then came back and finished the dough. We then took them home to bake. They were incredible. They still are incredible.

I make these on the Saturday morning of conference. If people want one of my rolls they have to watch conference. Served with hot chocolate, it creates a lot of warm memories. My kids are all grown now but they still ask for these even though they don’t watch conference. I do make them other times as well.

Basic cinnamon roll dough (recipe is at bottom of page)

In the hugest bowl you own. Hopefully the Tupperware biggest mixing bowl, because it has a lid. Mix by hand with a sturdy spoon.Combine water and oil. Stir in yeast and let dissolve. Add eggs, sugar and salt, stir to dissolve. Stir in gluten mix well. Add flour 1 cup at a time until dough is sticky. Turn dough out onto floured surface. Knead in additional flour. Press with the heel of your hand, turn a quarter turn repeat process until a nice soft ball is forms.Grease the bowl with Crisco or butter. Place the dough back in the bowl and cover with plastic wrap or a lid. Let rise until double about (an hour). Turn out onto well floured counter top. I like to spray the counter with nonstick cooking spray then dust it with flour. This helps the flour to stay and keeps the counter coated.Knead dough a few times to incorporate any needed flour and to remove bubbles. Avoid over flouring as this will result in a stiff/tough end product. Cut the dough in half. With hands knead a few times then press in to a rectangle. This helps the assure you end up with a rectangle instead of some funky shape. Roll out on floured surface. Start in center and roll out to edges forming a rectangular shape, about 1/2 inch thick. Repeat with second half of dough. This is great fun for kids. Give them a small amount of dough to roll and squish to make a lovely cinnamon blob.Spread with 1/4 cup melted butter. Mix 1 cup cinnamon with 2 tablespoon cinnamon stir to combine. Sprinkle liberally over buttered dough. Add any other desired ingredients.Starting at one end, roll dough into a spiral tube (roll from short end for bigger rolls with more layers or long end for small rolls with less layers).Starting at one end, roll dough into a spiral tube (roll from short end for bigger rolls with more layers or long end for small rolls with less layers).Cut  1 1/2 inches thick. Place about 1 inch apart on cookie sheet sprayed with nonstick spray. Some people prefer to smash the roll before rising this makes a more rounded final product but they are less tall. I like to leave mine tall and thick. Cover with plastic wrap that has been sprayed with non stick cooking spray. Let rise until double, place pan in middle of oven to assure even baking.

Bake at 350 for 18 minutes until golden brown. For a glaze frost while still warm this allows the frosting to melt into all the yummy layers. For a nice thick frosted product wait until rolls are cool. Either are equally delicious, if your family is like mine I have to do both.

Any thing can be added into the middle, nuts, raisins, brown sugar, my mom did chocolate chips. Other variety options are listed below.

Note*There are a few details that need to be attended to when making a yeast dough.

Number one do not stretch the dough cut it. Stretching breaks the gluten bonds and we want the in tact that is what makes bread so yummy.

Number two, let the dough rise for at least 1 hour and double in size, for the initial rising, knead to remove air bubbles.

Number three avoid the desire add too much flour in the initial dough. If it is a bit sticky that is ok. Wait until the final kneading to add any extra flour. Too much flour results in a tough final product.

Number four and probably the most crucial do not use over hot water. 114 degrees is perfect. The temp on your wrist should be warm but not sting.

Taste the dough, it should have a sweet taste not to salty and should feel velvety on your tongue.

Patience Patience Patience is the ingredient to awesome bread

Glaze
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon butter
2-3 tablespoon milk
Combine all ingredients, add milk one table spoon at time until it is a thin consistency. Not too thin. Spread on rolls 5 min after taking them out of the oven. Putting this on while still warm allows the glaze to seep into the crevices.

Orange Rolls
Combine 1 cup sugar with the zest of one orange, sprinkle generously on dough. roll and bake as directed above.

Top with Orange cream frosting
2 cups powdered sugar
2 tablespoons butter
½ cup orange juice
1 teaspoon vanilla

Combine sugar, butter, and vanilla add orange juice one tablespoon at time to reach desired consistence. Can be prepared thin for a glaze put on warm rolls. Or can be prepared thick and  put on cooled rolls. These are yummy when put in cupcake tins as shown. These are a top seller at Swiss days in Midway UT $1 each

Pull-apart rolls. Cut dough into small 2 inch pieces. Roll in orange zest  and cinnamon mixture. Put in any type pan with high side. Let raise until double. Bake in center of oven at 350 degrees until tops are brown. Invert onto plate.

 

Praline rolls
After rolling out, top with 1 cup brown sugar, 1 tablespoon cinnamon and ½ pecans
Sprinkle some brown sugar on top of each roll for extra flavor

 

Option:

Ham and cheese rolls
After rolling out, line dough with ham sliced extra thin and sprinkle with cheddar cheese
These have to be cut with a knife. These make awesome lunches and after school snacks.

Mustard sauce for Ham and Cheese rolls
1 cup mayonnaise
3-4 tablespoon mustard
1/8 teaspoon paprika
1/8 teaspoon onion powder
Combine, mix and serve

Pizza rolls   (omit butter)

Spread ½ cup pizza sauce on dough. Cover dough with thin sliced pepperoni. Sprinkle with shredded mozzarella. Roll up dough as directed above. These need to be cut with a knife. Raise until double bake at 350 degrees for 18 minutes.

Put these in lunch boxes and you will be the queen of all moms

Pizza sauce (use half for dough the other half for dipping)
1 small can tomato sauce (not paste)
½ teaspoon oregano and basil
1 tablespoon dried onions

Bring to simmer over med high heat. Let simmer for 1 minute. Spread on dough in a thin layer. Top with desired toppings.

Quick and easy Vanilla almond pull-aparts

This is my younger sisters secret recipe, it is so easy and quick to prepare. A yummy snack for breakfast, after school or just for dessert.

24 frozen roll dinner dough (thawed)

1 cup sugar

1 box cook and serve dry vanilla pudding mix

1 stick real butter

½ teaspoon almond extract

½ cup almonds slivered or chopped optional

Microwave dough on plate for 30 seconds, turn over and repeat. Cut rolls in half put in 9 x 13 or bundt pan. Mix  sugar and dry pudding mix together and sprinkle over frozen rolls.  Melt butter, add almond flavoring and slowly pour over rolls in pan, trying to cover all of the sugar. Let rise until double. Preheat oven to 350°F bake for 30 minutes.

Remove from oven and dump rolls upside down onto a large plate. Serve warm. Try to resist eating with your fingers. It is impossible.

Butterscotch pudding and brown sugar, with pecans and vanilla extract make a great praline pull-apart

Ingredients
  • 2 cups warm water about what a baby bottle would be
  • ½ cup oil
  • 2 envelopes of RAPID RISE yeast
  • ½ cup sugar
  • 2 tsp salt
  • 2 eggs beaten
  • 1 tablespoon gluten or yeast enhancer
  • 5+ cups bread flour
Instructions
  1. Combine water and oil.
  2. Stir in yeast and let dissolve.
  3. Add eggs, sugar and salt, stir to dissolve.
  4. Add Gluten mix in well.
  5. Add flour 1 cup at a time until dough is sticky.
  6. Turn dough out onto floured surface.
  7. Knead in enough dough until it is a nice and soft ball.
  8. Grease the bowl with Crisco or butter.
  9. Place the dough back in the bowl and cover with plastic wrap or a lid.
  10. Let rise until double about an hour.
  11. Roll out on floured surface in a rectangular shape, about ½ inch thick.
  12. Spread with ½ cup melted butter.
  13. Add desired ingredients, roll from short end for big rolls or shorter end for small rolls.
  14. Cut 1½ inches thick.
  15. Place about 1 inch apart on cookie sheet sprayed with nonstick spray.
  16. Let rise until double, place pan in middle of oven to assure even baking.
  17. Bake at 350 for 18 minutes until golden brown.
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