Everyday Cinnamon Rolls

This is an incredibly dangerous recipe for me to have.  Cinnamon Rolls are my weakness, but I'm usually too lazy to make them.  This recipe is so easy and insanely delicious.  I also love that it only makes one 9x13 pan of rolls.  That way I don't have a gazillion rolls tempting me for days.

Everyday Cinnamon Rolls

Adapted by Our Best Bites from Allrecipes
Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg
Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown.

If desired spread with icing while still warm. Makes 12 rolls.

*** Thank you Carly, for introducing me to this recipe!  My life will never be the same...

Garlic-Parmesan Rolls

I have so many great recipes that I've tried and forgot to post.  This one came to my attention today and I'm so glad.  These are so easy and so tasty!  Anything from Our Best Bites is good.

Quick and Easy Garlic-Parmesan Rolls

1 stick (1/2 cup) butter (I think it's too much butter, next time I'm going to cut it in half)
4-5 cloves garlic, minced or pressed
2 teaspoons Italian seasoning
1/2 cup grated Parmesan cheese (fresh or canned)
20 rise and bake frozen rolls (like Rhodes)
Place the butter, garlic, and Italian seasoning in a microwave-safe dish and heat until melted. Whisk in the Parmesan cheese.

Place the frozen dough balls in a large bowl. Drizzle the butter/cheese mixture over the dough and then toss quickly to evenly coat the dough in the butter and cheese. Place the dough in a 9×13″ pan and allow to rise until doubled (follow the package directions). Bake according to package directions until the rolls are evenly golden on top and serve as soon as you can pull them apart without hurting yourself. Makes 20 rolls.

The Food Nanny's Crescent Rolls

My friend's mom is The Food Nanny (it's a show on BYU television). This is her recipe for crescent rolls and they are so good. I also like that it only makes one pan. I usually freeze half of them for later.

The Food Nanny's Crescent Rolls

2 Tbsp active dry yeast

1/4 cup plus 1 Tbsp warm water

1 cup milk

3 eggs

1/2 cup sugar

1/2 cup canola oil

About 5 1/2 cups flour

2 tsp salt

butter

1. In small bowl combine yeast and water. Cover and let stand for about 10 minutes.

2. Heat milk in microwave until just warm, not scalding.

3. Beat eggs, oil, and sugar together. Stir in the milk and yeast mixture. Stir in 5 cups of the flour and the salt until combined. Turn the dough onto a lightly floured surface and knead to form a moderately soft dough, still slightly sticky. (I do this all in the Kitchenaid.)

4. Cover with plastic wrap and allow to rise in a warm place until dough is doubled in size, 2 to 3 hours.

5. Lightly grease a 12 x 18 inch sheet pan and set aside.

6. Punch the dough down and turn onto a lightly floured surface. Pat with additional flour if necessary for handling and keep your hands floured.

7. Divide dough into thirds. Roll one section into a circle about the size of a dinner plate. With a pizza cutter, cut once down the middle, then across, then diagonally (just like a pizza) to make eight wedges. Roll up each wedge from the wide end to the point. Place the rolls point side down on the prepared pan. Repeat with remaining sections. All rolls should fit on one pan.

8. Cover with a clean dish towel and let rise until doubled in bulk, about 15 minutes.

9. Meanwhile, preheat oven to 400. Bake 5 minutes on the bottom rack, then move to middle rack and bake 5 minutes or until the rolls are light brown. Remove rolls from oven and brush tops with butter. (I just baked mine at 375 degrees for 14-15 minutes.)

30 minute rolls

Yes, you read that right! These rolls are made in 30 minutes from start to finish. They are so easy (and yeast and I don't have the best relationship) and they were very delicious. I will be making these all fall/winter.

30 Minute Rolls

1 C plus 2 Tbsp warm water

1/3 C oil

2 Tbsp yeast

1/4 C sugar

1/2 tsp salt

1 egg

3 1/2 C flour

Heat oven to 400 degrees.

In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)

Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown. Delicious with homemade honey butter.

Recipe from Real Mom Kitchen

Delicious Cinnamon Rolls

Yeast and I have never had a good relationship. I decided I'd try and rekindle our friendship one last time and now we can be friends again! I made these cinnamon rolls yesterday and they were so delicious and I didn't mess them up! I was so proud of myself! If I can do it, you can do it!

Pour 1 1/2 cup warm milk into mixing bowl. I used my Kitchen-Aid. Sprinkle a little bit of sugar in to activate the yeast.

Add 1 heaping tablespoon yeast

Mix in bowl with whisk until it makes little bubbles. Once it bubbles, let it sit for a few minutes until it looks foamy. This means your yeast is working! Hooray!

Then add:
1 beaten egg
1 tsp. salt
1/2 cup sugar
1/2 cup warm water (almost hot)
1/2 cup shortening

Mix together until the shortening is broken up.

Add about 2 cups flour, one at a time, until smooth.

Switch to dough hook.

Add about 3 1/2 cups flour, one cup at a time, until dough is just a little bit sticky and barely sticking to the sides of the bowl.

Sprinkle about 1/2 cup flour on counter and drop dough on top. Knead until a very soft dough forms and is no longer sticky. (The more flour you add, the less soft your rolls will be, so be careful not to add too much!) Continue kneading your dough for about 5-6 minutes and then form the dough into a ball.

Spray mixing bowl with nonstick cooking spray, put in dough, and spray top of the dough lightly with cooking spray as well. Cover with a towel and let rise till it's doubled in size.

Once dough has risen, sprinkle a little flour on the counter and lightly pat dough ball with flour.

Roll dough out into a long rectangle, not too thick.

Spread room-temperature margarine over the dough and cover all the dough very generously with brown sugar and cinnamon. You can also try raspberry pie filling for a raspberry roll.

Roll up the dough tightly and pinch it off along the side. Use unflavored dental floss to cut the rolls about 1 1/2" thick.

Spray cookie sheets with nonstick spray and place 12 rolls on each pan. Cover with towel and let rise till doubled in size.

Bake at 375 degrees for about 12-15 minutes, or until golden brown. Makes about 18 cinnamon rolls.

Frosting:

1/2 cup margarine, softened
about 3 cups powdered sugar
1 tsp. vanilla
about 4 tbsp. milk

Beat all ingredients together and thin with milk until a semi-thick frosting forms. When rolls have cooled for just a few minutes, spread frosting over top. It will melt down into the rolls making them extra delicious!