Cinnamon Rolls III Submitted by: MISS ALIX Rated: 5 out of 5 by 632 members Prep Time: 2 Hours Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes Yields: 16 servings "Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine." 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 1/4 cup butter, softened 1 cup brown sugar 4 teaspoons ground cinnamon 3/4 cup chopped pecans 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: 1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start. 2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. 3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.
Jiffy Cinnamon Rolls Submitted by: Carol Rated: 4 out of 5 by 128 members Prep Time: 25 Minutes Cook Time: 25 Minutes Ready In: 55 Minutes Yields: 12 servings "These no-yeast rolls do not need to rise, so preparation time is much quicker. They 're filled with lots of butter, cinnamon sugar and a good sprinkling of raisins, and then they 're topped with a powdered sugar glaze." INGREDIENTS: 2 cups all-purpose flour 2 tablespoons white sugar 4 teaspoons baking powder 1 teaspoon salt 1/4 cup butter, chilled 1 cup cold milk 1/3 cup margarine 1 cup packed brown sugar 3 teaspoons ground cinnamon 1/3 cup currants 1/2 cup confectioners' sugar 3 tablespoons milk DIRECTIONS: 1. Cream 1/3 cup butter or margarine, brown sugar, and cinnamon together. Drop 1 teaspoon into each of 12 greased muffin tins. Reserve the remaining mixture. 2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to form a soft dough, adding a bit more milk if needed. 3. Turn dough out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants or raisins over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan. 4. Bake in 400 degrees F (205 degrees C) for 20 to 25 minutes. Turn out on a tray. 5. To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.
I make bread by hand, no machine, using Grandma's Recipe... Bare with me, no plan here, just a recap of what I do...... I start with a big mixing bowl. I put in three cups of white flour 3 TABLEspoons of white sugar 2 TEAspoons of salt 2.5 TABLEspoons of yeast (Same as about 2 Packets of yeast) Stir dry ingredients Pour 1/4 cup of vegetable oil in measuring cup and to that Add 2 cups of the hottest tap water I have to that measuring cup, for a total of 2/14 cups of oil and water. (This is so the oil doesn't cool off the yeast) Pour water oil mixture into bowl and begin to stir with a spoon. I add scoops of flour, quickly, to the mix as I stir to get it to the point where it is hugging my spoon and not the sides of the bowl. Then dust the counter with flour... pour dough ball out onto counter... Add more flour to the dough and start kneading it while adding more flour by the handfuls... However... I have learned it is EASY to add too much flour, so only add it when you have to to keep it from sticking to the counter. It is done kneading when it feels like a pin cushin pillow. (If you add too mush flour, the bread will be thick and not airy) Toss dough ball into a bowl cover with a dish towel and let sit for about an hour... Come back to it, it should look like an explosion of dough out of the bowl.. (Doubled in size) Pour out of the boal, onto the counter and knead just enough to "Punch it down". Cut in half. Use one for a regular loaf of bread. Shape it as a loaf, spray your bread loaf pan with cooking spray and lay dough loaf into that baking pan and cover with dish towel till it doubles again... Bake for about 30 - 45 minutes at about 300- 350. The other half of the doough you can do the crown dinner rolls... Most muffin pans have 12 slots... Cut the dough into 12 even parts. Cut each of those into 3 equal parts. Roll each part into a small ball, set three (SQUEEZE) into one muffin space. Repeat for each 12 spaces... Set aside, cover with towel, until doubled up. Bake in oven for about 20 minutes at about 300 - 325
Also, I use the SAME dough recipe for cinnamon rolls... When the dough has already risen once, I use one for a loaf of bread and use the other half for cinnamon rolls... I roll it out using a rolling pin, into a rectangle shape, until it is about 1/4 inch thick... Then I liberally butter the surface... Then I liberally sprinkle with a cinnamon sugar mix. With the long ways part of the rectagle across me, I begin to roll it up. Pinch off he last roll. Leave laying on the counter as is... Get a sewing thread. Scoot it under the roll, pull up on each side, pull to "Decapitate" the roll. That is how I cut each piece with out squishing it. As I cut one, I lay it on the cookie sheet... One after the other. Let them rise again until they are sinfully FAT. About an hour... Bake for about 20 30 minutes at about 300 degrees. Let cool then ice... I make my own icing... A cup of powdered sugar. A TEAspoon of vanilla And a TABLE spoon of milk. Stir well. Add more powdered sugar till just right. Using a spoon, drizzle over cooled rolls... Let cool again for about five minutes, serve.
I want to add.... For anyone trying my recipe... Most of it is by hand, meaning by trial and error... I ave more DEAD loafs that I cried over, than happy loafs that I proudly took photos of... Better now, of course, but just want to encourage you to not give up. Find the recipe that works for you.
I spent the afternoon baking yesterday. I made one batch of Banana Bread, one batch of Banana Nut Bread, and two batches of Pumpkin Bread. I cut divide the loaves up, wrap them and freeze them individually for later. These make a great, quick breakfast or snack. Whenever I have bananas going too ripe I just throw them in the freezer (as is - in the skin), then thaw them out later to make Banana Bread. I like to substitute a bit of ground flax for some of the flour, and make it with whole wheat flour for a bit healthier version. I'm in a baking mood, but not in the mood to go to the store and buy more ingredients... :roll: :lol:
I got Pampered Chef's mini-loaf stone at a garage sale for REALLY cheap. One "regular" loaf is the same as four of the mini-loafs. I now have Banana Bread, Apple Pie Bread, and Rachael's Orange Chocolate Chip Bread in the freezer. I did have Strawberry Bread, too, but it was ruined when our electricity was off for a week in September (result of Hurrican Ike). It IS great for breakfast; just set it out to thaw the night before!
i use them in the food processor to chop them up, then freeze them for breading... Used in meatloaf or stuffing
I love baking bread. I tried making my own french bread last week and it turned out o.k. I am attempting fresh lasagna noodles today.
Would you mind sharing your Racheal's Orange Chocolate Chip Bread recipe, please?! That sounds yummy! Thanks!
Rachael got 2nd place at the County Fair last year with these! If you need an unbiased <G> report, ask Ohio Mom! When she graciously invited my family up to her place to teach me how to can beans, Rachael brought this along to "test" it on her family first! Rachael's Prize Winning Orange Chocolate Chip Bread 1 medium navel orange 2 cups all-purpose flour 1 cup sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1 egg 2 Tbs. butter, melted 1 tsp. vanillaq extract 1 cup semisweet chocolate chips Wash and grate orange. Place orange peel in a small bowl. Juice orange. Add enough boiling water to the juice to measure 1 cup. Pour over orange peel; let stand for 10 minutes. Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, beat egg, butter, vanilla and reserved orange mixture. Mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350° F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
