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| | From: 1GoodBird (Original Message) | Sent: 10/5/2008 12:13 AM |
Does anyone make homemade cinnamon rolls? Mr. Phoebe has been craving them, and we bought the stuff to make them, but I'm looking for recipes. My grandmother used to make them all the time and they were wonderful--wish I had her exact recipe. I've gone through some cookbooks, (including one of her very old ones, which she obviously used a LOT, judging by the splattered pages) but would like a "tried and true" recipe if I can get one. |
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Thanks for the recipes. I'll be saving them. And that icing recipe for the cinnamon rolls is exactly what I was looking for, I think. I want it to be close as can be, to Cinnabon I'm going to start making some different kinds of breads. I started some sourdough starter mix this weekend and it's doing very well and tastes like it could be used anytime. |
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Does anyone remember years ago a cake/bread starter called HERMAN? For some reason, this popped into my head this morning.....and I recalled that stuff sitting around our house as a kid! Never were we out of a sweet treat - HERMAN was always there! There was a time when I was sick of that stuff!!! In fact it became a joke in our family! I typed in the name and found a link. To funny!!! Wasn't my imagination afterall.... Crystal |
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Nope, Crystal it wasnt your imagination. Mom had it on our counter to. She was the worlds best bread maker. When I got older she would stay with me off and on and I would ask her to make me raisen bread. She had to go to work early so when she put it in the oven she told me to take it out at a certain time. Wellllllllll I did i was so hungry for it i couldnt wait for it to cool and before I new it I had ate the whole loaf. She woke up and came out for a minute and asked me what was wrong. Went back to bed laughing at me. JK |
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| | From: momnoah | Sent: 10/8/2008 11:38 PM |
I have tons of recipes and links for tons more. Here are a few: Cinnabons - "Cinnamon Buns from Heaven" Ingredients Dough: 2 pkg. active dry yeast 1 C. warm water (105-115 degree) 2/3 C. plus 1 tsp. granulated sugar, divided 1 C. warmed milk 2/3 C. butter 2 tsp salt 2 eggs, slightly beaten 7-8 C. all-purpose flour, or more if needed Filling: 1 C. melted butter, divided (2 sticks) 1 3/4 C. granulated sugar, divided 3 Tbsp. ground cinnamon 1 1/2 C. chopped walnuts, optional 1 1/2 C. raisins, optional Creamy glaze: 2/3 C. melted butter (1 stick plus 2 Tbsp.) 4 C. powdered sugar 2 tsp vanilla 4-8 Tbsp. hot water Procedure In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. | Cinnabon's for the Bread Machine Ingredients This recipe uses a bread machine. Dough 2 pound ingredient 1 c. milk 1 egg, beaten 4 Tbsp. melted butter 4 Tbsp. water 1/2 box instant vanilla pudding (3.4 oz. box) 4 c. bread flour 1 T. sugar 1/2 t. salt 2-1/2 t. bread machine yeast Filling 1/2 c. butter, softened 1 c. brown sugar 2 t. cinnamon 1/4 c. chopped walnuts, opt 1/4 c. raisins opt. Procedure Place all ingredients in your machine in order recommended by your machine’s manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1�?slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 pan. | Cinnabon's for the Bread Machine Ingredients This recipe uses a bread machine. Dough 2 pound ingredient 1 c. milk 1 egg, beaten 4 Tbsp. melted butter 4 Tbsp. water 1/2 box instant vanilla pudding (3.4 oz. box) 4 c. bread flour 1 T. sugar 1/2 t. salt 2-1/2 t. bread machine yeast Filling 1/2 c. butter, softened 1 c. brown sugar 2 t. cinnamon 1/4 c. chopped walnuts, opt 1/4 c. raisins opt. Procedure Place all ingredients in your machine in order recommended by your machine’s manufacturer. Place the pan in your machine. Select the dough cycle and press start. When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10. Combine first three filling ingredients and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with widest end, roll the dough into tight log. Cut into 1/2-1�?slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise until double. (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of your choice. Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries. When doing this use frosting 1 or 2 and add a Tbsp. of matching fruit jam. Yield: A full 9x13 pan. Cinnabon Frosting Ingredients 1 lb. Margarine 1 lb. cream cheese 2 lbs. powdered sugar 2 tsp. lemon juice 2 tsp. vanilla extract Procedure Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy! | Cinnabon Frosting Ingredients 1/2 stick Butter 1&1/2 8oz packages or 1 12oz package cream cheese 2 lbs. powdered sugar 2 1/2 tsp Vanilla Extract 2 Tblsp "NO-pulp" orange juice Procedure Cream together butter, cream cheese, vanilla, & juice. Beat until well mixed and creamy. Slowly add powdered sugar mix until smooth. Enjoy | | |
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I think I'll put one of those "for the bread machine" options to use. I'm lazy I wish the bread machine would roll, slice, and bake them too. |
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Erika, I have a 200+ cookbook collection, so I'm sure I could find enough recipes to never make the same one twice. I'm looking for recipes that people have actually used....have you made any of these? |
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Found this step-by-step receipe: See if you like it. KoOky |
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GB, if you like the texture of bread made in a machine, go for it. I think it can't compare to hand kneaded home made from scratch bread. I have only had bread machine bread twice and the fresh slices broke in two. Ugh. Grainy and not good at all. As much work as Cinnamon Rolls are, I wouldn't risk it. Besides, kneading bread and slapping it around make me feel great. I pretend it's someone who has offended me. Annie |
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My mom makes amazing home-made cinnamon rolls. She gave me the recipe and I made them once - they turned out great - not as good as mom's, but definitely very good.
I'll see if I can hunt down the recipe for you this weekend.
Emms |
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I read that you made them, GB. Which recipe did you end up using? Do tell! It sounds like they were a hit. |
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Nope, haven't made cinnamon rolls yet. I did make some blackberry jam and a loaf of sourdough bread. |
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I need a new oven element before I can make cinnamon rolls. It's been burnt out for almost 2 years (wow, can't believe it's been that long ). I just used microwave or toaster oven for stuff isntead. But I'm fixing Thanksgiving dinner (that's Mr. Phoebe's birthday, too ) and I NEED the oven. He's bringing me a new element next time he's here, in 2 weeks....just in time for my birthday. |
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Woops! I just went back and read on the October Whistle and it was Crystal who made the Cinnamon rolls. I just assumed it was you! Hope you will get to make yours soon! Logan |
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