Cinnamon Roll Day 2024 is on Friday, October 4, 2024: whats a good recipe for cinnamon rolls w chocolate glaze?

Friday, October 4, 2024 is Cinnamon Roll Day 2024. Easter Day Menu – Cinnamon Rolls, Beet Salad, & Roasted Lamb ... Cinnamon Rolls slightly

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

Could you share with me a good yeast cinnamon roll recipe?

Harvest Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)

1/4 cup warm water (110 degrees F.)

1 teaspoon pure vanilla extract

1/2 cup butter, room temperature

2 eggs, room temperature and beaten

1/2 teaspoon salt

1/2 cup sugar

5 cups bread flour

1 tablespoon vital wheat gluten (optional)*

3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)

Butter Frosting (see recipe below)

Butter a 9x13x2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle. Brush the softened butter over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

TWO OPTIONS:

Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Bake Immediately After Making:

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great! Yields 15 cinnamon rolls.

CINNAMON FILLING:

1/2 cup butter, melted or softened

1 cup firmly-packed brown sugar

4 to 5 tablespoons ground cinnamon

3/4 to 1 cup chopped nuts (optional)

Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

BUTTER FROSTING:

2 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1 cup powdered (confectioners) sugar

1/2 teaspoons pure vanilla extract

1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

nfd♥

how to make Cinnamon rolls soft?

If the cinnamon rolls are over even half a day old, then they'll start to dry up and harden. My thought would be to sprinkle them with just a little water, put foil over and bake for about 15 to 20 minutes in medium oven to restore soft freshness. They need to be steamed gently to come back to just-baked tenderness...but don't soak 'em, just lightly sprinkle some drops to encourage them. The icing [if they've got it on top] may melt down, but that will also create the just-baked idea. The foil will keep the moisture in. Do not recommend microwaving, since that often hardens the centers of baked goods...use your oven instead.