Rolling with the Cinnamon Rolls

(Sorry TWD fans, I have no Caramel-Peanut-Topped Brownie Cake to share today. I've got some other baking to do this week, plus we just had 2 birthday cakes recently and I just did not want all the sweets around. Be sure to check out the blogroll for this beautiful looking cake, made by other TWDers! I'll be back with a TWD in a couple of weeks.)


I posted not too long ago about finding the perfect cinnamon roll recipe. I have tried many before, including a family recipe of mine. They weren't what I was looking for so I went on a search. Well that did not take long, and I have to say that I was lucky to have found not one but two great recipes! They are from other fellow food bloggers, so I knew they had to be good, right?

#1
The first one I tried out came from The Sister's Cafe: Perfectly wonderful Cinnamon Rolls. I made these to take to our camp out for breakfast the next morning. These were pretty good, the recipe reminded me of my mom's . I liked that you lay them on a tray and not in a pan. They look more like danishes this way, I think. However, they spread out more and became a little flat, but that's ok.












#2
Then after making these, I came across another recipe, using vanilla pudding!
Melanie at My Kitchen Cafe posted these: Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting. Gosh I knew I had to try them, they sounded like they'd be really moist with the pudding in them. These were really messy to work with, you made vanilla pudding as directed then combine it with the ingredients for the rolls. During my 1st rise, the dough was really runny, but held together. I had to work in at least 1 Cup more of flour just so I could roll these out. I let them rise a 2nd time and they just practically melted on the tray. I carried on and baked them anyways. They turned out ok, the buttery insides melted, oozed out and caramelized leaving yummy crunchies to nibble on. The frosting is really yummy, my favorite kind. My husband commented on these being really good, and had himself a 2nd roll! I knew this one was a keeper for sure.

My tips for the next time on these:
* do not leave the oven on warm to do a 2nd rise. I think that's causing my rolls to flatten out.
* and for height, place them in a pan with at least a 2" edge.

yes, vanilla pudding is an ingredient!


ooh, runny mess


working in more flour


still working in more flour


they came out great!


look at that buttery cinnamon crunchie

Clone of a Cinnabon?

Well I don't know about that, since I have never had a Cinnabon. What are they, like $4-5? That's crazy. I could make a whole sheet of their clone for that much. I am still looking for THE cinnamon roll recipe to WOW me. For many years, I've made my Grandma's, but always thought it was to dry. I read great reviews about this recipe so thought I'd give it a roll. haha. Ehh, they were OK, but still not THE one. I do like the frosting and add a touch of cinnamon to it. I also added some tasted pecans, mmm. If you have a cinnamon roll recipe that you think is just out of this world, post it in a comment, and I'll give it a try! I'll even blog about it with all credit due! :)

Clone of a Cinnabon
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

~Allrecipes



Well, I needed a flat surface. This worked great!

Grandma's Orange Rolls

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 3/4 cups all-purpose flour

FILLING:
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons grated orange peel

GLAZE:
1 cup confectioners' sugar
4 teaspoons butter or margarine, softened
4 teaspoons milk
1/2 teaspoon lemon extract

In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end.
Cut each into 15 rolls. Place in two greased 11-in x 7-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned. Mix glaze ingredients; spread over warm rolls.

~allrecipes

~ my side note:
I added about 1 Tbl of fresh orange zest to the dough mixture. For the filling I used 3/4 cup granulated sugar. I lined 2 9x13 pans in parchment paper, and placed 12 rolls in each. I created my own glaze with 1 lb powdered sugar, 4 oz cream cheese, 2 Tbl orange zest and enough fresh orange juice to make it the desired consistency (will make extra).

Basic Cinnamon Rolls

1 1lb loaf of frozen bread -thawed

4 Tbl Butter, melted

1/4 Cup brown sugar

1 Tbl ground cinnamon

Frosting

1 lb powdered sugar

1/4 Cup milk

1 tsp vanilla

2 Tbl shortening

1 tsp cinnamon

Roll out bread loaf to a 9x12" rectangle. Spread melted butter on, then sprinkle brown sugar and cinnamon on top. Roll up from the longest side, pinching ends and seam closed. Cut into 12 equal size rolls. Place even;y apart on parchment lined baking sheet. Cover, let rise until double in a warm area. Bake 350' for about 9-12 minuets.

Combine all the frosting ingredients, until smooth. Frost when cooled.

Mom's Cinnamon Rolls & The Best Icing

2 pkgs active dry yeast
2 Cups warm water (110'-115')
1/3 Cup granulated sugar
1/3 Cup vegetable oil
3 eggs, beaten
1 tsp salt
7-71/2 Cups flour
1/2 Cup margarine, softened
1 Cup brown sugar
2 tsp ground cinnamon
1/2 Cup nuts
1/2 Cup raisins

In a large mixing bowl soften yeat in warm water. Add in granulated sugar, oil, eggs, salt, and 2 Cups flour. Mix on high speed for 3 minutes. Stir in as much remaining flour as you can with a spoon.
Turn dough out on lightly floured surface. Knead in the rest of the flour to make a soft dough that is smooth and elastic (6-8 minutes).
Place dough in a greased bowl. Cover with a clean dish towel and let rise in a warm area for 1 hour 15 minutes.
Punch dough down. Divide dough in 1/2. Cover and let it rest for 10 minutes.
On a lightly floured surface, 1/2 of dough into a 8x11" rectangle. Spread dough with 1/2 of margarine and brown sugar, cinnamon, raisins and nuts. Roll up from short end, pinch ends closed. Slice dough in 8 pieces.
Place rolls cut sides down in 9x13 pan. Repeat with other 1/2 of dough. Cover again and let rise until nearly double, 30 minuets. Bake 350' for 20-25 minutes. When cooled, frost.

Cinnamon Bun Icing

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk
1 tsp ground cinnamon

In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar, milk and cinnamon. Beat until creamy.

*mom, and allrecipes

Pull-Apart Maple Pecan Sticky Buns

3/4 cup PLANTERS Chopped Pecans
1/2 cup (1 stick) butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 cans (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 20 cubes

PREHEAT oven to 400°F. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp. of the butter in small microwaveable bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside.

MELT remaining 6 Tbsp. butter; set aside. Mix sugar and cinnamon in shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar. Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

BAKE 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.

*kraftfoods

Blueberry Scones with Lemon Glaze

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

5 tablespoons unsalted butter, cold, cut in chunks

1 cup heavy cream, plus more for brushing the scones

1 cup fresh blueberries


Lemon Glaze:

1/2 cup freshly squeezed lemon juice

2 cups confectioners' sugar, sifted

1 lemon, zest finely grated

1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.


Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.


Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

*Tyler Florence Foodnetwork