How To make Special Cinnamon Rolls
2 pk Active dry yeast
1/2 c Warm water; 110 to 115 degre
8 c All-purpose flour
1 pk Instant vanilla pudding mix
2 c Warm milk; 110 to 115 degree
2 Eggs; lightly beaten
1/2 c Vegetable oil
2 ts Salt
1/4 c Butter; melted
Filling: 1 c Packed brown sugar
2 ts Ground cinnamon
1 c Raisins
1 c Walnuts; chopped
Glaze: 1 c Confectioner's sugar
1 tb Milk; 1-2 tablespoon
1/4 ts Vanilla extract
Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling
ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. -----
How To make Special Cinnamon Rolls's Videos
No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
????PRINTABLE RECIPE AND TIPS:
►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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►CINNAMON BUNS EGGLESS WITHOUT YEAST:
►CINNAMON CARAMELIZED FRENCH TOAST ROLLS:
►QUICK CINNAMON ROLLS NO DOUGH:
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How To Make Homemade Cinnamon Rolls • Tasty
Wake up to the smell of cinnamon rolls this Christmas!
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How To Make Homemade Cinnamon Rolls • Tasty
CINNAMON ROLLS WITH CREAM CHEESE FROSTING! Ang matagal nyo ng request! Bake na!!!
CINNAMON ROLLS
12g instant dry yeast
¾ cup white sugar
3 whole eggs
160g salted butter
150g evaporated milk
200g water
½ tsp. salt
1 tsp. baking powder
1kg bread flour
Filling:
225g salted butter
225g brown sugar
1 tbsp. cinnamon powder
1 cup raisins
1 cup coarsely chopped walnuts
Topping:
225g cream cheese
60g salted butter
60g powdered sugar
Cinnamon roll, that will treat you well, never leave you on read, and tuck you in bed#cinnamoroll
Assorted Cinnamon Rolls | No need double proofing | No need mixer| super soft and moist| Bake N Roll
Hi welcome to my Channel Bake N Roll
Try my new version of cinnamon rolls. super easy to make. you don't need to wait for long hours to make this bread. first proofing only but still the bread is super moist and soft perfect for the icing the too sweet.
#assortedcinnamonrolls
#howtomakecinnamonroll
#supersoftandmoistcinnamonrolls
Ingredients:
All purpose flournor bread flour 3 cups (390 grams)
Sugar 2 1/2 tbsp (57 grams)
Salt 1 1/4 tsp
Instant dry yeast 1 tsp
Butter 1/4 cup (57 grams) unsalted softened
Egg 1 medium (58 grams)
Warm milk 3/4 cup (full cream)
Filling:
Butter 1/4 cup (57 grams) softened /unsalted
Cinnamon powder 2 tsp
Brown sugarb1/2 cup (90 grams)
Cream cheese icing:
Cream cheese 1/2 cup (125 grams)
Butter unsalted 1/2 cup ( 125 grams)
Powder sugar 1 cup (100 grams)you can add more according to your taste.
Vanilla 1/2 tsp
Pinch of salt
Milk or cream 4 to 5 tbsp. (if you want thinner consistency youncan add more milk. add powder sugar for thick consistency)
* beat or whisk cream cheese and butter first until light ang creamy.
*add the rest ingredientsband continue mixing until become smooth and creamy consistency.
Toppings:
Crushed oreo
Cashew nuts (chopped)
Almond nuts (toasted)
Caramel syrup
Melted dark chocolate (1/2 cup)
Chocolate chips
Cinnamon powder
This is optional guys! but if you like your rolls more special add toppings.
But you can eat you your rolls with cream cheese icing.
Baking Time: 18 to 20 minutes until the top is lightly golden brown.
Oven temperature: 160°c
Preparation: 2 hours and 15 minutes.
Costing:
Total expenses sa isang recipe 180 kasama sangkap, box, gas at labor.
ang gagawin nyo po para sigurado may kita kayo i x 2 nyo po ang total expenses nyo.
Example:
180 total expenses x 2 = 360 ( i divide nyo sya ngayon kung ilang ang nagawa nyo sa isang recipe.
sa recipe na ito makakagawa ka ng 12 pcs na cinnamon rolls.
360÷12 = 30 ( 30 pesos ang presyo ngayon ng bawat piraso ng
cinnamon rolls). pede nyo rin benta ng 35 bawat isa.
30 (price each)
x
12 ( pcs rolls)
= 360 ito napo total ng bental nyo sa lahat ng rolls.
pag 35 each nman 35 x 12 = 420
para malaman kung magkano ang natubo nyo or kita nyo sa isang recipe i minus nyo ngayon yong total ng benta nyo sa nagastos nyo lahat.
360 kita - 180 total expenses = 180 so kalahati din ang natin.
pag 35 ang benta nman,
420 kita - 180 = 240 ito po ang kita nyo. mas malaki sya 240.
kung gagawa kayo nang mas maraming batch mas malaki po ang kikitain.
Note: paalala lang po hindi po tayo pare pareho ng presyo ng mga sangkap na ginagamit natin. sinasabi ko lang po ito para magkaroon po kayo ng idea. basta x 2 nyo lang po kung magkano po ang nagastos nyo lahat lahat para sure po may kita tayo. maraming salamat po! God bless and goodluck po.