So I cheated, but I cant find the overnight cinnamon rolls....

J

joanietoo

Well-known member
I bought those compressed packs and ahve them in the oven. Still have the Mob here...they are such fun, 9 hungry mouths to feed. BUT poor sweet DH (who does kind things for me at RiDiCuLoUs times) final went to the doctor after I started threatening all sorts of things...he has bronchitis. None of us have ever had that!

Anyone point me in the right direction of good, easy cinnamon rolls. I want to do some for Sundays breakfast.

 
Rec;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"
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No yeast, quick Cinnamon Rolls

Cinnamon Biscuits

Ingredients
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted(or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans and/or raisins(optional)

Glaze
1 cup powdered sugar
1-2 tablespoon milk
1/4 teaspoon vanilla

Directions
1 Combine flour, baking powder and salt; cut in shortening.

2 Add milk and 1 tsp. vanilla; stir with fork just until dough leaves sides of bowl.

3 Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.

4 Brush top with butter (I prefer to use soft butter rather than melted).

5 Combine cinnamon and sugar; sprinkle evenly over dough.

6 Sprinkle with chopped pecans (or other nuts or raisins) if desired.

7 Roll up, starting on long side.

8 Cut into 1/2 inch thick rounds.

9 Place rounds, with sides just touching, in greased 9" round pan.

10 Bake at 425°F for 18-20 minutes or until golden brown.

11 Remove from oven and drizzle with glaze, serve warm.

12 For glaze: Combine all ingredients and beat until smooth.

 
look up AngAK's cinnamon roll's - must be foolproof because i'm not so good with yeast, but they

turned out great. also search for the cook's illustrated rec on this site, it's not yeasted and is apparently quite good.

 
Here is the best Cinnamon Roll ever recipe ~ Originally posted by Pat No-Cal

Pat No-Cal originally posted this recipe ~ I make this so often now, that I do it by memory ~ I gave the recipe to my son Joe's fiance Jessy and she makes it too (so far she said about 7 times and they love this recipe)

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

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=69806

 
I don't have a bread machine and have always used my KA ~ just made them yesterday ~ THE BEST EVER

CINNAMON ROLLS

This recipe belongs in T & T

 
whole wheat flour to substitute bread flour?

someone in my family is diabetic. we've figured out that she can't have white flour of any sort, bad for her blood glucose. can we sub whole wheat flour for all or part of the bread flour?

thanks.

 
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