Results 1 to 5 of 5

Thread: cinnamon rolls

  1. #1

    cinnamon rolls




    I need a really great homemade cinnamon roll reciepe. Not one that uses biscuts in a tube. Mine isn't that great

  2. #2

    Re: cinnamon rolls




    I have only made them once in my life, back in home ec class in 7th grade. haha I bet @larip has a good recipe maybe.

  3. #3
    Senior Member
    Join Date
    Feb 2011
    Location
    Milwaukee, Wisconsin, United States
    Posts
    558

    Re: cinnamon rolls




    Cinnamon Sticky Buns Recipe
    INGREDIENTS
    Dough:
    1/4 cup warm water (105° to 115°)
    1 (1/4-ounce) package active dry yeast
    1/3 cup sugar
    3/4 cup milk
    4 Tbsp. unsalted butter, plus more for greasing
    3 large egg yolks
    1 Tbsp. finely grated orange zest
    1 1/4 teaspoon. salt
    4 to 4 1/4 cups all-purpose flour, plus more for dusting
    Filling:
    1/2 cup firmly packed light brown sugar
    1 Tbsp. ground cinnamon
    4 Tbsp. unsalted butter
    Topping:
    3/4 cup firmly packed light brown sugar
    4 Tbsp. unsalted butter
    3 Tbsp. honey
    1 Tbsp. light corn syrup
    1 1/2 cups (6 ounces) coarsely chopped pecans
    METHOD
    1 Make the dough. In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes.

    Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place). After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

    2 Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
    3 Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.


    4 Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

    5 Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
    6 Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

    This is NOT a recipe I have personally ever made. But I have had them made by someone else who shared the recipe with me, and they are yummy! Just a lot more work than I ever go to.

  4. #4

    Re: cinnamon rolls




    @larip thanks! This is exactly what I was looking for and right up my alley

  5. #5

    Re: cinnamon rolls




    I knew @larip would have a recipe.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •