Cinnamon Rolls

Cinnamon Rolls could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 40 and costs 38 cents per serving. This hor d'oeuvre has 371 calories, 4g of protein, and 13g of fat per serving. It is brought to you by Foodnetwork. 25 people were impressed by this recipe. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Head to the store and pick up maple extract, coffee, granulated sugar, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes include Overnight Cinnamon Rolls – you can bake fresh and hot cinnamon rolls in the morning, {Slow Cooker} Cinnamon Roll Fondue with 20-minute Miniature Cinnamon Rolls, and Pumpkin Cinnamon Rolls with Maple Cinnamon Cream Cheese Frosting.

Servings: 40

Preparation duration: 140 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 packages (4 1/2 teaspoons) active dry yeast

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1/4 cup strongly brewed coffee

2 pounds confectioners' sugar

9 cups all-purpose flour, plus more for dusting

1 cup granulated sugar

2 cups granulated sugar, plus more as needed

1/4 cup ground cinnamon, for sprinkling

1 tablespoon maple flavoring or maple extract

Dash of salt

1 tablespoon salt

2 cups (4 sticks) unsalted butter, melted, plus more as needed

6 tablespoons (3/4 stick) unsalted butter, melted

1 cup vegetable oil

1/2 cup whole milk

1 quart whole milk

Equipment:

sauce pan

kitchen towels

mixing bowl

cutting board

knife

oven

frying pan

whisk

bowl

Cooking instruction summary:

For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour. Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together. Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut-side up, being careful not to overcrowd. Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown. While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable. While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time...not that they last for more than a few seconds! Photograph by Coral Von Zumwalt

 

Step by step:


1. For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

2. Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.

3. Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

4. Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.

5. To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar!

6. Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together.

7. Transfer to a cutting board and, with a sharp knife, make 1 1/2-inch slices. One log will produce 20 to 25 rolls.

8. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat.

9. Place the rolls in the pans cut-side up, being careful not to overcrowd.

10. Repeat the rolling-sugar-butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking.

11. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.

12. While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners' sugar, milk, butter, coffee and salt. Splash in the maple flavoring.

13. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.

14. While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time...not that they last for more than a few seconds!

15. Photograph by Coral Von Zumwalt


Nutrition Information:

Quickview
374k Calories
4g Protein
12g Total Fat
62g Carbs
2% Health Score
Limit These
Calories
374k
19%

Fat
12g
20%

  Saturated Fat
7g
49%

Carbohydrates
62g
21%

  Sugar
38g
43%

Cholesterol
31mg
11%

Sodium
197mg
9%

Get Enough Of These
Protein
4g
9%

Vitamin B1
0.38mg
26%

Manganese
0.46mg
23%

Folate
84µg
21%

Selenium
11µg
16%

Vitamin B2
0.25mg
15%

Vitamin B3
2mg
11%

Iron
1mg
8%

Vitamin A
383IU
8%

Fiber
1g
8%

Phosphorus
72mg
7%

Calcium
57mg
6%

Vitamin B5
0.43mg
4%

Vitamin D
0.55µg
4%

Copper
0.06mg
3%

Zinc
0.45mg
3%

Potassium
99mg
3%

Magnesium
10mg
3%

Vitamin E
0.4mg
3%

Vitamin B12
0.14µg
2%

Vitamin B6
0.05mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Related Videos:

Cinnamon Rolls Recipe

 

Cinnamon Rolls With Maple Icing

 

Cinnamon Rolls - Lynn's Recipes

 

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