Best 3 Heavenly Cinnamon Rolls Recipes

HEAVENLY CINNAMON ROLLS

Steps:

• In a mixing bowl, combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, mashed potato, the 1/3 cup butter, the granulated sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
• Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a foil roasting pan; set aside. For filling, in a bowl, stir together brown sugar and cinnamon; set aside.
• Roll dough into an 18x12-inch rectangle. Spread the 1/4 cup butter over dough and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams. Slice rolled rectangle into 12 equal pieces. Arrange in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
• Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden. Cool in pan on a wire rack for 10 minutes; drizzle with Cream Cheese Icing; cool completely. Cream Cheese Icing
• In a mixing bowl, beat cream cheese, butter and vanilla with an electric mixer on medium speed until combined. Gradually beat in powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

CINNAMON ROLLS

Steps:

• Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
• Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic. See note for more information.
• Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
• Punch dough down. Flour your work surface, then roll dough into a 14x20 inch rectangle.
• Stir together the filling ingredients to create a paste. Gently spread the paste over the dough, using an offset spatula or your fingers. Spread until filling covers the dough except for an inch along the top.
• Starting from the bottom (which should be a long edge), roll the dough up into a log, rolling somewhat tightly. Cut off and discard ends if desired. Mark 12 even slices.
• Using a very sharp knife or a piece of thread, slice log into 12 pieces. Place in lightly greased 9x13 pan.
• Allow dough to rise about 45 minutes until rolls are puffed and touching each other. In the meantime, preheat oven to 350 degrees.
• Bake rolls approx 20-22 minutes until tops are golden brown and rolls sound hollow when tapped.
• Beat together frosting ingredients, making sure that butter and cream cheese are softened. Start with 2 tbsp milk and add more as needed to get frosting to desired consistency. I prefer it fluffy and not pourable so when I spread it on top of warm rolls it doesn't completely melt to the bottom of the pan.
• Allow rolls to cool about 10 minutes, then frost and serve. Store tightly covered at room temperature.

HEAVENLY CINNAMON ROLLS

Steps:

• Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside.
• Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan.
• Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.