Cinnamon Resources

Home > Cinnamon Rolls Information > Cinnamon Rolls Knowledge Base > Cinnamon Rolls?

Cinnamon Rolls?

I have been to Florida a few times and one of the things I hace fallen in love with is Cinnamon Rolls, I get them every time I go to the Florida Mall. You can't get them in the UK and I was wondering if any one could give me the receipe for these amazing cakes. Thank you Im not sure what instant vanila pudding is? Im not sure what instant vanila pudding is?

Public Comments

  1. Cinnabuns are the best cinnamon rolls ever. Try this recipe. : ) http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/jody/CinnamonRolls.html
  2. Related Categories: --Cinnamon Rolls Recipes Ingredients: 3 1/4 cups all-purpose flour, divided 1 envelope yeast 1/4 cup sugar 1/2 teaspoon salt 3/4 cup milk 1/4 cup water 1/4 cup margarine 1 egg 1 cup firmly packed brown sugar 1 tablespoon cinnamon 1/2 cup margarine, softened 1/2 cup raisins, optional Directions: Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl. Heat milk, water, and 1/4 cup margarine until hot to the touch, 125F-130F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes. Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins if using. Roll from long side, jelly-roll style; pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins. Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool. Serve warm. This recipe for 90 Minute Cinnamon Rolls serves/makes 12 Recipe ID: 38384
  3. Cinnamon Rolls, Cinnabon Style 1/2 cup warm water 2 pkg. active dry yeast 1 tablespoon granulated sugar 1 3 1/2 oz. pkg. instant vanilla pudding 2 cups milk 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon salt 8 cups all-purpose flour 1/2 cup butter, melted 1+ cup sugar 1/4+ cup good quality cinnamon In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic. Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes). On a lightly floured surface, roll out to a 1/4 inch thick rectangle, 21 inches in its smaller dimension. Note: you may wish to divide the dough in halves and roll out two rectangles. You may have to partially roll it out, then cover it with a damp cloth and let it rest before finishing. Spread 1/2 cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar. Slice at ~1 1/4 inch intervals. Place on greased baking pan, ~2 inches apart. Cover and let rise until double again. Bake at 350oF for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting. Cream Cheese Frosting 1 8 oz. pkg. cream cheese, softened 1/2 cup butter, melted 1 teaspoon vanilla 3 cups powdered sugar 1 tablespoon milk Combine all ingredients, mix until smooth
  4. I assume you mean : Cinnabons - Cinnamon Buns From Heaven Serving Size : 12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 2 pkg.active dry yeast 1 cup warm water -- (105-115 degree) 2/3 cup plus 1 tsp. granulated sugar -- divided 1 cup warmed milk 2/3 cup butter 2 teaspoons salt 2 eggs -- slightly beaten 7 cups all-purpose flour -- or more if needed, -- up to 8 ***FILLING*** 1 cup melted butter -- divided (2 sticks) 1 3/4 cups granulated sugar -- divided 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts -- optional 1 1/2 cups raisins -- optional ***CREAMY GLAZE*** 2/3 cup melted butter -- (1 stick plus 2 -- tbsp.) 4 cups powdered sugar 2 teaspoons vanilla 4 tablespoons hot water -- up to 8 To prepare dough: In a cup, combine yeast, warm water and 1tsp sugar , stir and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly. To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
  5. I did the research. You had a Cinnabon cinnamon roll at the Florida Mall (they're the best!) Here's the recipe. Enjoy! ***DOUGH*** 1/4 cup warm water 1 cup milk -- room temperature 1 large egg -- beaten 1/4 cup butter -- softened 1 tablespoon sugar 1/2 teaspoon salt 4 cups all purpose white flour 1/2 package instant vanilla pudding mix 1 tablespoon bread machine yeast ***FILLING*** 1 cup brown sugar -- packed 1 tablespoon cinnamon 1/4 cup butter -- softened ***CREAM CHEESE CINNAMON FROSTING*** 4 ounces cream cheese -- softened 1/4 cup butter -- softened 1/2 teaspoon vanilla 1/2 tablespoon milk 1 1/2 cup powdered sugar 1/2 teaspoon cinnamon Directions: Dough Add the dough ingredients, in the order listed, to the bread machine and prepare using the dough setting. On a lightly floured surface, roll out to an 18" by 30" rectangle. The dough can also be handmade. If you use regular yeast, you may want to let the rolls proof for 15-30 minutes after assembly. Filling: In a small bowl, mix brown sugar and cinnamon. Spread the softened butter over the dough and evenly sprinkle on the sugar and cinnamon mixture. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches. With a thread cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut. Place rolls into greased 8" or 9" baking pans 2" apart. Cover 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. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cream Cheese Cinnamon Frosting: In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately. This recipe has been adjusted so that the dough can be prepared in your bread machine. This recipe for Cinnabon Cinnamon Rolls Clone serves/makes 10
  6. Omg. Cinnamon Rolls are so good... if you are able to make them. I applaued you. A very good freind of mine tried to teach me and it doesn't work... (I can't even bake Brownies) so it's pretty bad.
  7. Can't give you a recipe, I'm in UK. Can't stand cinnamon, it makes me heave. I make beeeautiful sticky brownies though.
  8. Really there not cakes and not really I say cinnamon and rolls why not just try it
  9. I grew up in a house where my mom baked and made cinnamon buns all the time. I see why you like them. Here's a recipe from a site called www.allrecipes.com You can find many more there so you can find a recipe that matches the ingredients you have. P.S. Instant vanilla pudding should be available in you baking section. It is a powdered mix that you mix with milk to make pudding. Enjoy!!
  10. INGREDIENTS 3 (7.5 ounce) packages refrigerated biscuit dough 1/3 cup white sugar 2 teaspoons ground cinnamon 1/2 cup chopped pecans 1/2 cup butter, melted 1/2 cup brown sugar DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans. In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces. Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls. Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet. Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot. Yeast 1 Packet (1 ½ teaspoon) Lukewarm Water or Milk 1 cup Wheat flour 1 cup Wheat Germ 1 Tablespoon Salt 1 teaspoon Oil 3 Tablespoons Honey 3 Tablespoons Bread flour 2 cups 3 Filling Ingredients: Butter or Margarine 1/4 cup Cinnamon 1/4 cup Sugar 1/2 cup 4 Instructions: 4.1 A: Prepare the dough: Turn on the oven for a few minutes and then turn it off (this will be a good place to let the bread rise). Mix the yeast with the warm water. Stir in the wheat flour, wheat germ, salt, olive oil and honey. Add the bread flour until it is difficult to stir. Oil your fingers and mix the remaining flour with your hands. The dough should form a ball and pull away from the sides of the bowl. NOTE: This dough recipe also works well in a bread machine or a mixer with a dough hook. For tear-apart bread do the following: Grease or spray a pan with non-stick spray. Melt the butter. Mix the cinnamon and sugar in another bowl. Cut the dough into 1 inch balls with kitchen shears. Roll the dough ball in the butter. Roll the dough ball in the cinnamon sugar. Drop it into the pan. Work around the pan until all of the dough is used up. Cover the pan with towel and set it in a warm draft free place (the oven) to rise for 1 to two hours until it has doubled in size. For cinnamon rolls do the following: Roll out the dough into a big rectangle. Spread margarine over the dough. Sprinkle it with cinnamon. Sprinkle it with sugar. Experiment with the amounts of each of these ingredients to find out what you and your family like. Be generous the first time and reduce what seemed like too much the next time you make it. Roll the dough up along the short side. Slice the roll and place the pieces in an oiled baking pan with room between each piece. Cover the pan with the towel, set in a warm draft-free place to rise until the rolls are plump (1 to 2 hours). Heat the oven to 350 degrees. Bake for 20 to 25 minutes. Flip the pan onto waxed paper or a large platter. Filling: 1/3 cup butter, softened 1 cup brown sugar 3 teaspoons cinnamon Biscuit: 2 cups flour 3 tablespoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1 egg 2/3 cup milk Icing: 1/2 cup icing (confectioners) sugar milk or cream Directions: Filling: Cream butter, brown sugar and cinnamon together. Set aside. Biscuit: Combine flour, sugar, baking powder and salt in food processor bowl. Cut in butter until crumbly. (Or prepare by hand with a pastry blender.) Whisk egg and milk together. Add all at once to the dry ingredients and whirl briefly to combine. Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread filling over, and roll up like a jelly roll. Cut into 12 slices. Arrange rolls in a greased 9 inch square baking pan. Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan. Icing: Combine icing sugar with enough milk or cream to make a thin glaze. Drizzle over the rolls. Ingredients: ***Dough*** 2 packages active dry yeast 1 cup warm water (105-115 degrees F) 2/3 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 1 teaspoon sugar 1 cup warmed milk 2/3 cup butter 2 teaspoons salt 2 eggs, slightly beaten 7 cups flour, or more if needed ***Filling*** 1 cup melted butter, divided 1 3/4 cup sugar, divided 3 tablespoons cinnamon 1 1/2 cup chopped walnuts, optional 1 1/2 cup raisins, optional ***Creamy Glaze*** 2/3 cup melted butter 4 cups powdered sugar 2 teaspoons vanilla 6 tablespoons hot water, more as needed Directions: In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15x20" rectangle. Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly. Creamy Glaze: Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. This recipe for Cinnabon Cinnamon Roll serves/makes 12
  11. http://web.foodnetwork.com/food/web/searchResults?searchString=Cinnamon+Rolls&site=food&searchType=Recipe&gosearch.x=12&gosearch.y=11
  12. HOMEMADE CINNAMON ROLLS 4 1/4 to 4 3/4 c. all-purpose flour 1 pkg. active dry yeast 1 1/4 c. milk 1/4 c. granulated sugar 1/4 c. butter 1 tsp. salt 2 eggs 6 tbsp. butter, softened 1/2 c. packed brown sugar 2 tsp. ground cinnamon 1 recipe Maple Nut Glaze or Powdered Sugar Glaze Step 1: In a large mixer bowl combine 1 1/2 cups of the all-purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly. Step 2: Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball. Step 3: Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). (The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.) Step 4: Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes. Step 5: On lightly floured surface roll half the dough to 12x8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture. Step 6: Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover; let rise until nearly double (about 30 minutes). Step 7: Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm. Makes 16 rolls. MAPLE NUT GLAZE: In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency. Stir in 1/4 cup coarsely chopped pecans. POWDERED SUGAR GLAZE: Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla, and enough milk (about 3 to 4 teaspoons) for drizzling consistency. FREEZING AND REHEATING: Bake and cool rolls as directed, do not glaze. Wrap in moisture and vapor proof wrap. Seal, label, and freeze for up to 3 months. To reheat in a conventional oven, wrap frozen rolls in foil. Place in a 350 degree oven for 20 to 25 minutes or until warm. Drizzle with your choice of glaze. To reheat in a microwave oven, wrap 2 of the frozen rolls in microwave-safe paper towels. Micro-cook on 100% power (high) for 1 to 1 1/2 minutes or until warm. Drizzle with glaze.
Powered by Yahoo! Answers