Cinnamon Resources

The lunch room ladies at my school used to make really good cinnamon rolls from scratch, anyone have a recipe?

I'd really like to be able to make some really good cinnamon rolls like the ones I used to eat at the school cafeteria when I was in school. They were a little dense like not fluffy like the ones that are available at the grocery stores. I think I remember them having walnuts sprinkled on them too. It's been a while since I graduated and I've never ever been able to find cinnamon rolls that taste even close to the ones from my school cafeteria. Does anyone have a really good cinnamon roll recipe that makes dense-like cinnamon rolls (NOT fluffy ones)? I'd like to make them this weekend. Thanks!

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1. eggs flour sugar cinnamon yeast salt butter oven
2. Amount Measure Ingredient and Preparation Method 1/4 Cup Water (2 oz) 1 Cup Whole Milk (8 oz) 1/2 Cup Butter, unsalted sweet cream, melted (0.25 lb, i.e. 1 stick) 1 1/4 ea Egg, Large Grade AA, well beaten 1 tsp Vanilla Flavor (preferably alcohol free) 1/2 tsp Salt (0.0075 lb) 1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb) 4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb) 1 Tbsp Vital Wheat Gluten (0.021 lb) 1/4 oz SAF Perfect Rise� Gourmet Yeast (1 envelope, 7 g) Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be permitted to cool so that it is between 75�F (24�C) and 85�F (30�C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.) To help you achieve the very best results, see also our additional notes on ingredients and preparation. Filling Amount Measure Ingredient and Preparation Method 1 Cup Light Brown Sugar, firmly packed (0.4255 lb) 5 Tbsp Cinnamon, Korintje Grade AA (0.0745 lb) 1/2 Cup Margarine (0.25 lb, i.e. 1 stick) Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon. After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15" by 24" (38 cm by 61 cm) rectangle. Cinnabon Rolls, ready to slice!Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1" edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture. Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1" clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24" roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2" long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cut the roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls. Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer. After rising, bake in a convection oven at 310�F for 15 minutes. If you are using a conventional oven, bake at 335�F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results. Cream Cheese Frosting Amount Measure Ingredient and Preparation Method 4 oz Cream Cheese (0.25 lb) 1/2 Cup Margarine (0.25 lb, i.e. 1 stick) 1 3/4 Cup 10x Powdered Sugar (or Sugar Fondant) (1/2 lb) 1 tsp Vanilla Flavor (preferably Alcohol Free) 1/8 tsp Lemon Flavor (preferably Alcohol Free) There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising. Generally, we use 10x Powdered Sugar. However, Sugar Fondant yields a smoother frosting. Please refer to our notes. Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold. Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. We use setting #2 on our KitchenAid Mixer. Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. We use setting #6 on our KitchenAid Mixer. Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute. Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM. Here's an easy to follow table for the preparation of the frosting: Add Cream Cheese and Margarine to mixing bowl and let stand for 30 minutes. Mix using Paddle at 65 RPM for 6 minutes Use Stainless Steel Whip at 150 RPM for 10 minutes Add 1 Cup Powdered Sugar. Use Stainless Steel Whip at 65 RPM for 1 minute Add 3/4 Cup Powdered Sugar. Use Stainless Steel Whip at 65 RPM for 1 minute Add Vanilla and Lemon flavors. Use Stainless Steel Whip at 150 RPM for 1 minute Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!
3. http://www.cdkitchen.com/recipes/recs/354/90MinuteCinnamonRolls67615.shtml cinnabons recipe http://www.gordonfamily.com/Recipes/cinnabon.htm
4. I'm not sure if these are the kind of Cinnamon Rolls your looking for, But I make these all the time and they're a hit. CC's Cinnamon Buns Yield: 12 Mmm, cinnamon buns!Ingredients: Cinnamon Buns 1/2 cup warm milk (125 ml) 3 tbsp butter, melted, for dough (45 ml) 3 tbsp granulated sugar, for dough (45 ml) 1/2 cup warm water (125 ml) 1 envelopes (1/4-ounce) active dry yeast 1 large egg, beaten 3/4 tsp salt (3 ml) 1/3 cup sour cream (75 ml) 3 to 3 ¼ cups all-purpose flour (750 to 810 ml) 1 to 2 tbsp. butter, melted, for brushing dough (15 to 30 ml) 1/3 cup granulated sugar, for filling (75 ml) 3 tsp cinnamon (15 ml) 3/4 cup pecans, finely chopped, optional (175 ml) pinch Pinch ground allspice Glaze 1/4 cup golden corn syrup (60 ml) 1/2 cup icing sugar (125 ml) 2 tbsp water (30 ml) 1/2 tsp cinnamon (2 ml) 1 tsp vanilla (5 ml) Directions: Cinnamon Buns In small bowl, combine warm water and a pinch of sugar. Add yeast and let sit until foaming, about 5 to 10 minutes In a large bowl add milk, 3 tbsp. of melted butter and 3 tbsp. sugar. Stir. Add the yeast mixture to the milk mixture. Stir with wooden spoon to blend. Add egg and salt. Stir until blended. Add sour cream and stir to combine. Add 2 ½ cups of the flour and stir with wooden spoon until mixture comes together. Turn dough onto a lightly floured surface. Knead in remaining 1/2 cup flour. Depending on humidity, you may need to add a ¼ cup more flour. Knead for 8 to 10 minutes. Dough should be smooth and satiny, but slightly tacky to the touch. Transfer dough to a large oiled bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Make the filling by combining the sugar, cinnamon, allspice and pecans. Punch down dough. Roll dough on a lightly floured piece to a 10 ½ by 15 ½ -inch rectangle. Brush dough with the 2 tbsp. of melted butter. Sprinkle filling evenly over dough. Turn rectangle so longest side is closest to you. Roll tightly away from you like. Pinch and seal the ends. With serrated knife, cut roll into 12 equal slices (each slice about 1 ½-inch thick). Transfer slices to a baking sheet lined with parchment paper, leaving about ½-inch space between buns. Cover loosely with tea towel. Let rise until doubled in bulk, about 30 minutes. Preheat oven to 375 degrees F. Lightly brush tops with melted butter. Bake for 20 to 22 minutes until buns are golden brown. Let rest on the baking sheet, to cool slightly before brushing on the glaze. Glaze Combine corn syrup, icing sugar, vanilla, water and cinnamon in a small saucepan over medium high heat. Bring to a boil, stirring occasionally. Let cool slightly. Brush warm cinnamon buns with glaze.