Recipe(tried): Cinnamon Rolls - 5 recipes

These are all delicious!

APPLESAUCE CINNAMON ROLLS
Makes 12 rolls

DOUGH:
1 1/2 teaspoons yeast
4 cups bread flour
3/4 cup applesauce
1/2 cup nonfat milk
2 tablespoons granulated sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 cup Egg Beaters
FILLING:
1/4 cup applesauce
1/3 cup sugar
2 teaspoons ground cinnamon
1/2 cup walnuts; finely chopped, optional
ICING:
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon nonfat dry milk powder

Make dough in automatic bread machine on 'manual' or 'dough' cycle, and 'sweet bread' setting if you have it.

Turn dough out on a lightly floured surface. Dough should be smooth and elastic, and soft but not sticky. If too sticky to handle, knead in a small amount of extra flour.

Roll dough into a 9" square. Spread 1/4 cup applesauce over the surface, combine 1/3 cup sugar and the cinnamon and sprinkle over dough. Sprinkle (optional) nuts evenly over dough (a few raisins would be nice also). Roll up and seal seams.

Slice dough into 12 pieces. Clean kitchen string or thread works best for this; slip string under roll where you want the cut to be, cross ends over top of roll and pull. String will slice dough and cause less distortion than trying to cut with a knife.

Arrange rolls, cut side down, in a pan sprayed with pan coating. Let rise in a warm place until nearly doubled (about 30 minutes).

Meanwhile, preheat oven to 375 F. Bake for 20 to 25 minutes or until golden.

TO MAKE THE ICING:
Mix powdered sugar, milk, and vanilla together for icing while rolls are baking. Remove from oven to serving dish and drizzle with icing.

Serve warm. OR, wrap airtight and freeze for up to 3
weeks; thaw and heat in microwave at serving time on a plate lined with a paper towel or napkin.

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BEST EVER CINNAMON ROLLS
Source: Favorite Foods from the Ozark Woods
Makes 3-4 dozen rolls

2 pkgs dry yeast
2 1/2 cups lukeworm water
1 (2-layer size) pkg yellow cake mix
1 cup all-purpose flour
3 eggs
1/3 cup oil
1 1/2 tsp salt
5 1/4 cups all-purpose flour
butter, softened
sugar and cinnamon
GLAZE:
1 lb powdered sugar
1/2 stick butter or margarine, melted
1 1/2 tsp vanilla
1/2 to 3/4 cups milk

Dissolve yeast in warm water for 3 minutes. Add cake mix, 1 cup flour, eggs.oil & salt. Beat well until bubbles appear.

Add 5 1/4 cups flour, slowly. Stir until soft dough forms. Knead on well-floured No Mess Dough Disc about 5 minutes. Place in greased bowl, let rise in a warm place until double in bulk.

Punch down dough, divide into 3 equal parts. Roll out each section of dough on No Mess Dough Disc, all the way to the edge of disc. Spread with softened butter, sprinkle with cinnamon & sugar. Roll up like jelly-roll. Cut with dull knife or dental floss into 1-inch thickness. Place in a greased baking pan & allow to
rise until doubled.

Bake at 350 degrees F for 20 - 30 minutes. Ice with powdered glaze while still hot

TO MAKE THE GLAZE:
Mix sugar, butter and vanilla. Stir in milk to desired consistency. Drizzle over hot rolls.

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CINNAMON ROLLS FROM SHERRIE IN TUSCON
Source: Gold Medal Flour
Makes 2 dozen rolls

2 pkg yeast
1/2 cup water, warmed
2 cups milk, warmed
1/3 cup sugar
1/2 cup oil
3 tsp baking powder
2 tsp salt
1 egg
5 cups or more all-purpose flour
1/2 lb plus butter
sugar
cinnamon
powdered sugar glaze

Proof yeast in water with a little sugar. Mix in milk oil, egg and rest of sugar. Mix dry ingredients and slowly add until it s dough! ( I do the whole thing in my bread maker on manual but I used to do it in my food processor, 1/2 at a time.) Knead according to the process (by hand, machine, whatever) and let rise at least 2 hours in a warm place. Grease or spray 2 1(3X9-inch) baking pans or a great huge flat roaster.

Punch down the dough and let it rest 10 minutes or so before rolling. (The resting time may be why TC is having a hard time with the dough popping back at him/her. You need to do this step.)

Roll out the dough , 1/2 at a time. Slather it with soft butter, about a cube per half! Douse it with lots of sugar and cinnamon ... I ve never used too much!

Roll it up from the long side and cut into 12 slices each. Set them cut side up in the pans. Cover loosely with saran and a towel and set in a very COOL place to rise over night.

Bake at 350 for about 30 minutes, flip out and frost with powdered sugar glaze.

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GRANDMA'S CINNAMON ROLLS
(bread machine dough cycle)
Makes 6 rolls

DOUGH:
1/2 tb yeast
3 cups bread flour
1/4 cup sugar
3/4 tsp salt
2 tbsp oil
1 eggs, room temperature
1/2 cup milk, warmed
1/2 cup water, warmed
FILLING:
1/4 cup butter, melted
3 tbsp sugar
3 tbsp sugar, brown
1/4 cup nuts, chopped
1 tbsp ground cinnamon
GLAZE:
1 cup powdered sugar
1 1/2 tbsp butter, melted
1/4 tsp maple extract
2 tbsp hot coffee

Place ingredients into pan in the order listed.

Select manual or dough setting. After the machine has completed the second rising, it will beep. In the Hitachi I cheat and take it out about 10 minutes before the beep as it has reached the top of the pan.

On a lightly floured surface, roll or pat to 12"x9" rectangle. Brush with melted butter. Combine sugars, nuts, and cinnamon; sprinkle over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased 13x9-inch baking pan. Cover; let rise in a warm place until almost double in volume, (about 30 minutes).

Preheat oven to 375 degrees F. Bake 20-25 minutes.

TO PREPARE GLAZE:
Combine sugar, melted butter, maple extract, and hot coffee. Blend until smooth. Drizzle over hot rolls.

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SCANDINAVIAN CINNAMON COFFEE ROLLS

1 pkg dry yeast
1/4 cup warm water
4 cups flour
1 tsp salt
1/4 cup sugar
1 cup margarine, softened
3 egg yolks, beaten
1 cup milk
FILLING:
melted margarine
1/4 cup sugar
3/4 tsp ground cinnamon
ICING:
1 1/2 cups powdered sugar
2 tbsp margarine, softened
1 1/2 tsp vanilla
1 to 2 tbsp hot water

Soften yeast in warm water. Scald milk and set aside to cool. Combine flour, salt and sugar in large bowl. Cut in margarine with pastry blender. Stir in yeast, egg yolks and lukewarm milk. Beat well. Chill overnight in refrigerator.

Divide dough in half. Roll each half to a 12x10-inch rectangle. Brush with melted margarine. Combine 1/4 cup sugar and cinnamon. Sprinkle over dough. Starting with 12-inch side, roll jelly-roll fashion. Cut into 1-inch slices. Place in greased muffin cups. Cover; let rise in warm place for 1 hour.

Bake at 375F for 20 to 25 minutes.

Combine ingredients for icing. Ice while warm.