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Help, I just don't have good luck with Hot Cross Buns, I want to adapt "Overnight Cinnamon Rolls"...
- Thread starter joanie
- Start date
There is one Gay posted before (recipe inside)
Here is one posted by JudyW at Epi in 2001:
REC: Overnight Cinnamon Rolls
1 (18.25-ounce) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water (105° to 115°)
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine, divided and melted
1/2 cup raisins, divided
3/4 cup chopped pecans, divided
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
STIR together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
COMBINE 1/2 cup sugar and cinnamon.
TURN dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
ROLL up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
REMOVE from refrigerator, and let stand 30 minutes.
BAKE at 350° for 20 to 25 minutes or until golden; cool slightly.
STIR together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans. Yield: 32 rolls.
Prep: 30 min., Rise: 1 hr., Chill: 8 hrs., Stand: 30 min., Bake: 25 min.
---
Note from Dawn - I don't see where you have to wait overnight for these to rise, but in any case, I have also had good luck with using a regular bread recipe (such as Krusteeze) and rolling it up, slicing, and baking as above.
Here is one posted by JudyW at Epi in 2001:
REC: Overnight Cinnamon Rolls
1 (18.25-ounce) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warm water (105° to 115°)
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine, divided and melted
1/2 cup raisins, divided
3/4 cup chopped pecans, divided
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
STIR together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
COMBINE 1/2 cup sugar and cinnamon.
TURN dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
ROLL up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
REMOVE from refrigerator, and let stand 30 minutes.
BAKE at 350° for 20 to 25 minutes or until golden; cool slightly.
STIR together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans. Yield: 32 rolls.
Prep: 30 min., Rise: 1 hr., Chill: 8 hrs., Stand: 30 min., Bake: 25 min.
---
Note from Dawn - I don't see where you have to wait overnight for these to rise, but in any case, I have also had good luck with using a regular bread recipe (such as Krusteeze) and rolling it up, slicing, and baking as above.
Were these the ones? REC: Cinnamon Rolls
Cinnamon Rolls
from Southern Living, FEBRUARY 2001
1/2 Oatmeal Dinner Rolls dough
3 tablespoons butter or margarine, melted
1/3 cup firmly packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup chopped pecans
1/2 cup powdered sugar
2 teaspoons milk
Roll dough on a lightly floured surface into a 16- x 12-inch rectangle; brush with butter.
Combine brown sugar and cinnamon; sprinkle over butter, and top with pecans.
Roll up, jellyroll fashion, starting at a long edge; cut into 3/4-inch-thick slices. Arrange in two lightly greased 13- x 9-inch pans. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 25 minutes or until golden brown. Whisk together powdered sugar and milk; drizzle over warm rolls.
Note: Rolls my be chilled overnight after second rising; let stand at room temperature 30 minutes before baking as directed. Or freeze rolls for up to 1 month after second rising; thaw overnight in refrigerator, and let stand at room temperature 30 minutes before baking as directed.
Yield: 28 rolls
Cinnamon Rolls
from Southern Living, FEBRUARY 2001
1/2 Oatmeal Dinner Rolls dough
3 tablespoons butter or margarine, melted
1/3 cup firmly packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup chopped pecans
1/2 cup powdered sugar
2 teaspoons milk
Roll dough on a lightly floured surface into a 16- x 12-inch rectangle; brush with butter.
Combine brown sugar and cinnamon; sprinkle over butter, and top with pecans.
Roll up, jellyroll fashion, starting at a long edge; cut into 3/4-inch-thick slices. Arrange in two lightly greased 13- x 9-inch pans. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Bake at 375° for 25 minutes or until golden brown. Whisk together powdered sugar and milk; drizzle over warm rolls.
Note: Rolls my be chilled overnight after second rising; let stand at room temperature 30 minutes before baking as directed. Or freeze rolls for up to 1 month after second rising; thaw overnight in refrigerator, and let stand at room temperature 30 minutes before baking as directed.
Yield: 28 rolls
sandi-in-hawaii
Well-known member
Or maybe these? REC: CINNAMON BREAKFAST ROLLS
Overnight breads
Southern Living, Oct 2000
CINNAMON BREAKFAST ROLLS
1 (18.25-ounce) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warn water (105deg to 115deg))
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine, divided and melted
1/2 cup raisins, divided
3/4 cup chopped pecans, divided
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
STIR together first 5 ingredients in a large bowl; cover and let rise in a warm place (85deg), free from drafts, 1 hour.
COMBINE 1/2 cup sugar and cinnamon. TURN dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans. ROLL up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
REMOVE from refrigerator, and let stand 30 minutes.
BAKE at 350deg for 20 to 25 minutes or until golden; cool slightly.
STIR together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans. Yield: 32 rolls.
Prep: 30 min., Rise: 1 hr., Chill: 8 hrs.,
Stand: 30 min., Bake: 25 min.
Ruth H. Todd Charlotte, North Carolina
http://www.findarticles.com/p/articles/mi_qa3676/is_200010/ai_n8914214
Overnight breads
Southern Living, Oct 2000
CINNAMON BREAKFAST ROLLS
1 (18.25-ounce) package French vanilla cake mix
5 1/4 cups all-purpose flour
2 (1/4-ounce) envelopes active dry yeast
1 teaspoon salt
2 1/2 cups warn water (105deg to 115deg))
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter or margarine, divided and melted
1/2 cup raisins, divided
3/4 cup chopped pecans, divided
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
STIR together first 5 ingredients in a large bowl; cover and let rise in a warm place (85deg), free from drafts, 1 hour.
COMBINE 1/2 cup sugar and cinnamon. TURN dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans. ROLL up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
REMOVE from refrigerator, and let stand 30 minutes.
BAKE at 350deg for 20 to 25 minutes or until golden; cool slightly.
STIR together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans. Yield: 32 rolls.
Prep: 30 min., Rise: 1 hr., Chill: 8 hrs.,
Stand: 30 min., Bake: 25 min.
Ruth H. Todd Charlotte, North Carolina
http://www.findarticles.com/p/articles/mi_qa3676/is_200010/ai_n8914214
shaun-in-to
Well-known member
If you'd *like* to have great luck with Hot Cross Buns ...
There is a foolproof excellent recipe in The Bread Book by Linda Collister and Anthony Blake. I can post the recipe if you like. I make these every year and actually worry that they're too perfect, people won't believe I made them!
There is a foolproof excellent recipe in The Bread Book by Linda Collister and Anthony Blake. I can post the recipe if you like. I make these every year and actually worry that they're too perfect, people won't believe I made them!
shaun-in-to
Well-known member
See post 1325 (And glad to have finally found the old Gail's gang) (nt)