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Does anyone have a cinnamon roll recipe that can be made the night before
- Thread starter karennoca
- Start date
I have made these sour cream cinnamon rolls overnight, but they do have yeast and
just a little bit of kneading. just heat the sour cream till hot, not boiling
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=52325
just a little bit of kneading. just heat the sour cream till hot, not boiling
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=52325
here is another easy overnight recipe
http://www.finerkitchens.com/swap/forum5/50_Overnight_Cinnamon_rolls
http://www.finerkitchens.com/swap/forum5/50_Overnight_Cinnamon_rolls
Here's one from Cook's Illustrated - no yeast, virtually no kneading (not T&T) - Quick Cinnamon Buns
QUICK CINNAMON BUNS WITH BUTTERMILK ICING
Ingredients
1 tablespoon unsalted butter, melted, for pan
Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar (5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
Biscuit Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
Icing
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)
DIRECTIONS:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. (If don't have a nonstick pan, line the bottom with parchment paper before adding butter). Spray wire rack with nonstick cooking spray; set aside.
2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. (about 30 seconds).
4. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 Tbs melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper (or metal spatula), loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with remaining Tbs of melted butter.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
5. To make icing and finish buns:
Set rack of rolls over foil-lined baking sheet (for easier clean-up). Whisk cream cheese and 1 Tbs of buttermilk in large bowl until thick and smooth (mixture will look like cottage cheese at first). Add up to 1 additional Tbs of buttermilk if too thick. Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
Best when warm (of course) but can be made the night before and reheated very briefly in microwave.
Adapted from Fastest Cinnamon Buns from The Quick Recipe by the editors of Cook's Illustrated (Adapted by nightscotsman - recipes.egullet.org)
original posted at:
http://www.leitesculinaria.com/recipes/cookbook/cinn_buns.html
http://www.leitesculinaria.com/recipes/cookbook/cinn_buns.html
QUICK CINNAMON BUNS WITH BUTTERMILK ICING
Ingredients
1 tablespoon unsalted butter, melted, for pan
Cinnamon-Sugar Filling
3/4 cup packed dark brown sugar (5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
Biscuit Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
Icing
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)
DIRECTIONS:
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. (If don't have a nonstick pan, line the bottom with parchment paper before adding butter). Spray wire rack with nonstick cooking spray; set aside.
2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. (about 30 seconds).
4. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 Tbs melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper (or metal spatula), loosen dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal.
Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with remaining Tbs of melted butter.
Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.
5. To make icing and finish buns:
Set rack of rolls over foil-lined baking sheet (for easier clean-up). Whisk cream cheese and 1 Tbs of buttermilk in large bowl until thick and smooth (mixture will look like cottage cheese at first). Add up to 1 additional Tbs of buttermilk if too thick. Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
Best when warm (of course) but can be made the night before and reheated very briefly in microwave.
Adapted from Fastest Cinnamon Buns from The Quick Recipe by the editors of Cook's Illustrated (Adapted by nightscotsman - recipes.egullet.org)
original posted at:
http://www.leitesculinaria.com/recipes/cookbook/cinn_buns.html
http://www.leitesculinaria.com/recipes/cookbook/cinn_buns.html
This is really easy: Rich Cinnamon Roll (or dinner rolls)
Rich Cinnamon Rolls (and Rich dinner roll variation)
2 pkg dry yeast
1/2 C warm water (about
110 degrees)
2 C warm whole milk, scalded
1/2 C butter
7 cups flour
1 C sugar
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some up and mash them finely)
2 eggs, beaten slightly
2 tsp salt
filling: butter, cinnamon, &
(1) 1# box brown sugar
Soften yeast in warm water. Let stand 10 minutes.
1. In large heavy duty mixer, (or in large bowl, if by hand)pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours.
2. The next morning, punch dough, cut dough in half. Roll each half out into rectangle and liberally cover with melted butter (about 3/4 stick or more), 1/2 box brown sugar, and sprinkle with lots of cinnamon (sometimes Mom would add raisins). Roll up and slice into 1 1/2 inch slices and place on greased cookie sheets. Let rise until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool and cover with frosting.
Frosting:
1 1# box confectioners’
sugar,
1 2 tsp vanilla,
½ cup butter,
dash salt,
evaporated milk.
Mix until desired consistency, adding evaporated milk as needed to make runny frosting. Spread on cooled rolls.
I recommend adding a small package of cream cheese to the above frosting recipe—delish!
To make dinner rolls from the above recipe:
Use the same amount of every ingredient, BUT reduce the sugar to 1/2 cup, or to taste. Go through step one. Do NOT punch the dough down at any time. If the dough looks to be making a breakout from the bowl, tuck it in and replace the plastic. You can let the dough sit in the fridge until you need to use it, if you are not making rolls in the morning. Bring the dough out of the fridge about 2 hours before you wish to cook the rolls then scrape the dough out onto a floured cutting board. Shape into 36 rough balls of equal size, roll each in melted butter and place in greased pan, or pans.
Let rise till doubled and then cook as above.
You can let the dough sit in the fridge until you need to use it, if you are not making rolls in the morning. Bring the dough out of the fridge about 2 hours before you wish to cook the rolls.
The recipe will make 36 big dinner rolls. The slow overnight rise keeps the dough moist and allows the gluten in the dough to stretch to it’s longest.
The dough balls don’t have to be absolutely smooth; the beauty of this dough is that even roughly formed the buns come out great, smooth and puffy.
I use all the flour called for in the recipe and only need to add extra if my potatoes are especially wet.
Rich Cinnamon Rolls (and Rich dinner roll variation)
2 pkg dry yeast
1/2 C warm water (about
110 degrees)
2 C warm whole milk, scalded
1/2 C butter
7 cups flour
1 C sugar
1 C mashed potatoes (either use instant potatoes mixed with warm water to the consistency of fresh mashed potatoes, or use leftover mashed potatoes from dinner or cook some up and mash them finely)
2 eggs, beaten slightly
2 tsp salt
filling: butter, cinnamon, &
(1) 1# box brown sugar
Soften yeast in warm water. Let stand 10 minutes.
1. In large heavy duty mixer, (or in large bowl, if by hand)pour hot milk over butter. Cool to lukewarm. Stir in 4 cups flour, sugar, mashed potatoes, eggs, salt, and dissolved yeast. Mix at low speed. Add remaining flour as needed to make a soft dough, and mix well for five minutes. The dough will be dough-like but wet; it should not pour like a batter! Leave in mixer bowl, covered with plastic wrap, overnight or about 8 hours.
2. The next morning, punch dough, cut dough in half. Roll each half out into rectangle and liberally cover with melted butter (about 3/4 stick or more), 1/2 box brown sugar, and sprinkle with lots of cinnamon (sometimes Mom would add raisins). Roll up and slice into 1 1/2 inch slices and place on greased cookie sheets. Let rise until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls until golden, about 20 minutes. Cool and cover with frosting.
Frosting:
1 1# box confectioners’
sugar,
1 2 tsp vanilla,
½ cup butter,
dash salt,
evaporated milk.
Mix until desired consistency, adding evaporated milk as needed to make runny frosting. Spread on cooled rolls.
I recommend adding a small package of cream cheese to the above frosting recipe—delish!
To make dinner rolls from the above recipe:
Use the same amount of every ingredient, BUT reduce the sugar to 1/2 cup, or to taste. Go through step one. Do NOT punch the dough down at any time. If the dough looks to be making a breakout from the bowl, tuck it in and replace the plastic. You can let the dough sit in the fridge until you need to use it, if you are not making rolls in the morning. Bring the dough out of the fridge about 2 hours before you wish to cook the rolls then scrape the dough out onto a floured cutting board. Shape into 36 rough balls of equal size, roll each in melted butter and place in greased pan, or pans.
Let rise till doubled and then cook as above.
You can let the dough sit in the fridge until you need to use it, if you are not making rolls in the morning. Bring the dough out of the fridge about 2 hours before you wish to cook the rolls.
The recipe will make 36 big dinner rolls. The slow overnight rise keeps the dough moist and allows the gluten in the dough to stretch to it’s longest.
The dough balls don’t have to be absolutely smooth; the beauty of this dough is that even roughly formed the buns come out great, smooth and puffy.
I use all the flour called for in the recipe and only need to add extra if my potatoes are especially wet.
diannecerkvenik64
Well-known member
Here is a GREAT recipe for Cinnamon Rolls, I think I got it here on FK, I make it once a week
HOME MADE CINNAMON ROLLS
Preheat 350°
INGREDIENTS
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 Tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
FILLING
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
FROSTING
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS
Step 1
In electric mixer, combine water, melted butter, vanilla pudding, warm milk, egg, 1-tablespoon sugar, salt, bread flour and yeast.
Step 2
Mix on speed 2 - for 3 to 4 minutes.
Step 3
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.
Step 4
Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Step 5
Roll up dough, beginning with long side.
Step 6
Slice into 16 one-inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.
Step 7
Bake in preheated oven for 15 to 20 minutes.
Step 7
While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk.
Step 8
Remove rolls from oven and top with frosting.
HOME MADE CINNAMON ROLLS
Preheat 350°
INGREDIENTS
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 Tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
FILLING
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
FROSTING
1/2 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
DIRECTIONS
Step 1
In electric mixer, combine water, melted butter, vanilla pudding, warm milk, egg, 1-tablespoon sugar, salt, bread flour and yeast.
Step 2
Mix on speed 2 - for 3 to 4 minutes.
Step 3
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle.
Step 4
Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Step 5
Roll up dough, beginning with long side.
Step 6
Slice into 16 one-inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.
Step 7
Bake in preheated oven for 15 to 20 minutes.
Step 7
While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk.
Step 8
Remove rolls from oven and top with frosting.
simple-chef
Enthusiast Member
diannecerkvenik64
Well-known member
Every Sunday Morning, My guys just love them, so it has now become a Sunday thing. They're worth it
diannecerkvenik64
Well-known member
Yes, I disolve the yeast in water, here is how I do it to get great results every time:
I put the measured amount of water in a glass meausing cup, put it in the microwave for up to 16 seconds (after 12 seconds is usually the best) than put yeast in warm water. I take a small wire wisk (favorite kitchen utensil) and whip the yeast in the water for about 20 seconds and within 12 minutes the yeast is perfectly fermented... It's great, I use to get so frustrated because sometimes my yeast wouldn't ferment. THIS GUARANTEE'S IT. And to answer cheezz question, they start to get hard (here's is a truthful oxymoron statement: a soft hard haha but true!!) after the 1st day believe it or not they last only until Monday in my home. My son Joe loves them.
I put the measured amount of water in a glass meausing cup, put it in the microwave for up to 16 seconds (after 12 seconds is usually the best) than put yeast in warm water. I take a small wire wisk (favorite kitchen utensil) and whip the yeast in the water for about 20 seconds and within 12 minutes the yeast is perfectly fermented... It's great, I use to get so frustrated because sometimes my yeast wouldn't ferment. THIS GUARANTEE'S IT. And to answer cheezz question, they start to get hard (here's is a truthful oxymoron statement: a soft hard haha but true!!) after the 1st day believe it or not they last only until Monday in my home. My son Joe loves them.
shaun-in-to
Well-known member
These do look good. Is there a substitute for vanilla pudding mix?
diannecerkvenik64
Well-known member
Not that I know of Shaun, hopefully someone can help us out smileys/smile.gif
In searching for the answer to this, I found a good site on comparing prepared pudding and mixes>
http://www.waynesthisandthat.com/vanillapudding.htm
http://www.waynesthisandthat.com/vanillapudding.htm
Ok, this was interesting.... I found a couple recipes for homemade mixes...
one contained 3 ingredients (no vanilla) and the other contained nutmeg (again... no vanilla)!!
http://heart4home.net/puddingmix.htm
one contained 3 ingredients (no vanilla) and the other contained nutmeg (again... no vanilla)!!
http://heart4home.net/puddingmix.htm