Please help ASAP.....cinnamon rolls (overnite if poss)
- Thread starter joanietoo
- Start date
How about the ones Dawn_MO just posted this week? They sound great!
http://eat.at/swap/forum1/140681_Second_snow_day_yay__I_had_all_the_kids__so_made_cinnamon_rolls_this_morning
http://eat.at/swap/forum1/140681_Second_snow_day_yay__I_had_all_the_kids__so_made_cinnamon_rolls_this_morning
mariadnoca
Moderator
Overnight Cimmamon Breakfast Rolls
Not T&T, from my try file that I've never gotten around to making, but a SL Top Rated Recipe. - Maria
Southern Living Top-Rated Recipe, October 2000
Top-Rated Recipe, 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
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.
Ruth H. Todd
Charlotte, North Carolina
Helpful Hints
The only equipment you need for making yeast breads is a large mixing bowl, mixer, measuring cups, wooden spoons, bread pan, thermometer, and, most importantly, your hands. This information will help turn out successful breads. The correct temperature for dissolving yeast in liquid is 105° F to 115°F . Gage the temperature with an instant-read thermometer by immersing the stem end into 1 1/2 inches of liquid. Candy and meat thermometers can be used if they register as low as 100°F. Preheat your oven. Yeast breads form their shape during the first 10 to 15 minutes of baking. For moist and airy breads, knead in only enough flour to keep the dough from sticking to your hands and the work surface. The dough has doubled in size when it's elastic in feel and a 1/2-inch dent remains after two fingers are inserted into the dough. Yeast dough rises best in a warm, draft-free place. Cover bowl with a towel and place in the oven or microwave with a bowl or a glass of hot water. Place breads out of the oven on cooling racks for a crisp crust, and allow air to circulate around pan.
Not T&T, from my try file that I've never gotten around to making, but a SL Top Rated Recipe. - Maria
Southern Living Top-Rated Recipe, October 2000
Top-Rated Recipe, 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
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.
Ruth H. Todd
Charlotte, North Carolina
Helpful Hints
The only equipment you need for making yeast breads is a large mixing bowl, mixer, measuring cups, wooden spoons, bread pan, thermometer, and, most importantly, your hands. This information will help turn out successful breads. The correct temperature for dissolving yeast in liquid is 105° F to 115°F . Gage the temperature with an instant-read thermometer by immersing the stem end into 1 1/2 inches of liquid. Candy and meat thermometers can be used if they register as low as 100°F. Preheat your oven. Yeast breads form their shape during the first 10 to 15 minutes of baking. For moist and airy breads, knead in only enough flour to keep the dough from sticking to your hands and the work surface. The dough has doubled in size when it's elastic in feel and a 1/2-inch dent remains after two fingers are inserted into the dough. Yeast dough rises best in a warm, draft-free place. Cover bowl with a towel and place in the oven or microwave with a bowl or a glass of hot water. Place breads out of the oven on cooling racks for a crisp crust, and allow air to circulate around pan.
Joanie, here's one from rhoward2va
These are still in my "try me" file, but sound good to me.
Overnight Cinnamon Rolls
These are delicious and the work is done the day before.
* Exported from MasterCook *
Frosted Cinnamon Icebox Rolls
Amount Measure Ingredient -- Preparation Method
2 envelopes yeast
1/2 cup water -- warm
2 cups milk -- lukewarm
1/3 cup sugar
1/3 cup oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 cups flour
4 tablespoons butter -- softened
1/2 cup sugar
1 tablespoon cinnamon -- plus one teaspoon
powder sugar frosting
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on well-floured board until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours.
Grease two 13 x 9 x 2 inch pans. Punch down dough; divide into 2 halves. Roll one half into 12 x 10 inch rectangle. Spread with half of butter. Mix 1/2 cup sugar and cinnamon; sprinkle half of this mixture over the dough. Roll up, beginning at wide side. Pinch edge of dough to seal.
Cut roll into 12 slices. Place slightly apart in first pan. Wrap pan with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 min.)
When ready to bake, preheat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 min. Frost with powdered sugar frosting while warm.
Powdered Sugar Frosting: Mix 1 cup confectioners' sugar and 1 tablespoon of milk until smooth and of spreading consistency. (Frosts one pan of rolls.) You'll have to double this if you're frosting both pans.
Variation: Caramel Pecan Icebox Rolls - Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each pa with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. Omit Powdered sugar frosting.
Source:
"Pillsbury Flour"
rhoward2va
http://www.finerkitchens.com/swap/forum1/80093_RecOvernight_Cinnamon_Rollshttp://eat.at/swap/forum1/80093_RecOvernight_Cinnamon_Rolls
These are still in my "try me" file, but sound good to me.
Overnight Cinnamon Rolls
These are delicious and the work is done the day before.
* Exported from MasterCook *
Frosted Cinnamon Icebox Rolls
Amount Measure Ingredient -- Preparation Method
2 envelopes yeast
1/2 cup water -- warm
2 cups milk -- lukewarm
1/3 cup sugar
1/3 cup oil
3 teaspoons baking powder
2 teaspoons salt
1 egg
6 cups flour
4 tablespoons butter -- softened
1/2 cup sugar
1 tablespoon cinnamon -- plus one teaspoon
powder sugar frosting
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on well-floured board until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours.
Grease two 13 x 9 x 2 inch pans. Punch down dough; divide into 2 halves. Roll one half into 12 x 10 inch rectangle. Spread with half of butter. Mix 1/2 cup sugar and cinnamon; sprinkle half of this mixture over the dough. Roll up, beginning at wide side. Pinch edge of dough to seal.
Cut roll into 12 slices. Place slightly apart in first pan. Wrap pan with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 min.)
When ready to bake, preheat oven to 350 degrees. Remove foil from pans. Bake until golden, 30 to 35 min. Frost with powdered sugar frosting while warm.
Powdered Sugar Frosting: Mix 1 cup confectioners' sugar and 1 tablespoon of milk until smooth and of spreading consistency. (Frosts one pan of rolls.) You'll have to double this if you're frosting both pans.
Variation: Caramel Pecan Icebox Rolls - Before rolling dough into rectangles, heat 1 cup brown sugar (packed) and 1/2 cup butter until melted; remove from heat. Stir in 2 tbsp. light corn syrup. Divide caramel mixture between pans. Sprinkle each pa with 1/2 cup pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. Omit Powdered sugar frosting.
Source:
"Pillsbury Flour"
rhoward2va
http://www.finerkitchens.com/swap/forum1/80093_RecOvernight_Cinnamon_Rollshttp://eat.at/swap/forum1/80093_RecOvernight_Cinnamon_Rolls
REC: Rich Cinnamon Rolls (and dinner roll variation)
These rise very nicely and the dough is a dream to work with after its night rise.
The dough SHOULD be wet and stick for the best, fluffiest roll.
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, 2 C raisins
(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.
In a separate bowl, place the 2 cups raisins and barely top with hot water, cover and let soak in the fridge.
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.
These rise very nicely and the dough is a dream to work with after its night rise.
The dough SHOULD be wet and stick for the best, fluffiest roll.
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, 2 C raisins
(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.
In a separate bowl, place the 2 cups raisins and barely top with hot water, cover and let soak in the fridge.
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.
Here is my favorite cinnamon roll recipe
Joanie, this recipe is fabulous. I've made it so many times I cannot count. You could use "regular" yeast and let the rolls rise in the refrig overnight. I've done it.
GRANDMA'S CINNAMON ROLLS
4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)
Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!
Icing: About 2 C powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.
Joanie, this recipe is fabulous. I've made it so many times I cannot count. You could use "regular" yeast and let the rolls rise in the refrig overnight. I've done it.
GRANDMA'S CINNAMON ROLLS
4 Tbsp yeast (I use fast-rise yeast)
1/4 C sugar
1 C warm (104°) water
1/2 C sugar
2 Tbsp salt
3/4 C evaporated milk
1 C Crisco
5 egg yolks
2-1/2 C hot (120°) water
10-1/2 C all-purpose flour
melted butter
1 C sugar mixed with 1 Tbsp cinnamon
Icing (recipe below)
Dissolve yeast and 1/4 C sugar in 1 C warm water. Set aside until foamy. Mix 1/2 C sugar, salt, evaporated milk, Crisco and egg yolks in a large bowl until well blended. Add the hot water and mix. Add 4 C of the flour and mix well. Add the yeast mixture and blend well. Add remaining 6-1/2 C flour one at a time- you should have a nice, elastic dough that is just barely sticky to the touch. Let rest for 5 minutes. Knead 50 times then shape into two long loaves. Let rest 10 minutes. Roll loaves into rectangles 1/2" thick. Brush with melted butter and sprinkle with the sugar and cinnamon mixture. Moisten the upper edge of the dough with water then roll from bottom to top and pinch to seal. Using a sharp knife, cut dough into 2" rolls. Place side by side in a greased 10" X 14" pan. Cover lightly with a dish towel and allow to rise until doubled in bulk (15 min for fast-rise yeast) then bake at 325° for 30 minutes or more until golden on top. Allow to cool in pan. Drizzle icing over top and wait for the compliments!
Icing: About 2 C powdered sugar, 2 tsp Mapline or 1 tsp vanilla and enough milk or cream to make a drizzle.
mariadnoca
Moderator
Yes, thought about that but took a chance and posted anyway. Others look good!
earnie
Well-known member
Addeline's Rolls & Cinnamon rolls
This is the basic recipe and just add the cinnamon and sugar.
Addeline's Rolls
1 Quart buttermilk
2 Cakes yeast
1/2 Cup sugar
1 Tablespoon salt
1 Cup melted shortening
1 Teaspoon soda
10 cups flour, sifted
Heat buttermilk to lukewarm. Dissolve yeast and soda in 1/3 cup lukewarm water. Add to buttermilk. Add sugar, salt & shortening. Work in flour. The dough will be very soft. Let rise 1 1/2 hours. Shape into rolls. Let rise again. Bake 375 for 20 minutes
Makes 5-6 dozen rolls
These freeze well. When taken from freezer, it takes 10 to 20 minutes in moderate oven to warm.
This is the basic recipe and just add the cinnamon and sugar.
Addeline's Rolls
1 Quart buttermilk
2 Cakes yeast
1/2 Cup sugar
1 Tablespoon salt
1 Cup melted shortening
1 Teaspoon soda
10 cups flour, sifted
Heat buttermilk to lukewarm. Dissolve yeast and soda in 1/3 cup lukewarm water. Add to buttermilk. Add sugar, salt & shortening. Work in flour. The dough will be very soft. Let rise 1 1/2 hours. Shape into rolls. Let rise again. Bake 375 for 20 minutes
Makes 5-6 dozen rolls
These freeze well. When taken from freezer, it takes 10 to 20 minutes in moderate oven to warm.