Best 3 Kittencals Jumbo Cinnamon Bunsrolls Recipes

Indulge in the delightful world of Kittencal's Jumbo Cinnamon Buns and Rolls, a collection of mouthwatering recipes that will tantalize your taste buds and fill your kitchen with irresistible aromas. These oversized cinnamon buns and rolls are not just a breakfast treat, but a culinary masterpiece that can be enjoyed anytime, anywhere.

From the classic Jumbo Cinnamon Bun, with its gooey cinnamon sugar filling and cream cheese frosting, to the unique and creative variations like the Caramel Pecan Sticky Buns, Nutella-Stuffed Rolls, and even a savory Bacon Cheddar variation, this article offers a diverse range of recipes to suit every palate. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure that even novice bakers can achieve perfect results.

Whether you're craving a sweet and indulgent treat to share with loved ones or simply looking for a fun and rewarding baking project, Kittencal's Jumbo Cinnamon Buns and Rolls are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you with a tray of golden-brown, fluffy, and irresistible cinnamon buns and rolls.

Let's cook with our recipes!

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Kittencal's Dill Pickles and Method for Processing image

For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use only a good-quality vinegar for this as it will make a difference to the taste of you pickles--- enjoy and happy canning! :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time P14D

Yield 22 pounds pickles

Number Of Ingredients 8

Ingredients

1 cup pickling salt
1 quart white vinegar (use a good-quality vinegar such as Heinz brand or similar)
12 cups distilled water
22 lbs pickling cucumbers
40 fresh dill sprigs (use 2 sprigs for each jar)
100 black peppercorns (use about 5 in each jar)
80 whole garlic cloves (peeled, using 4-5 per jar)
20 small jalapeno peppers (optional)

Steps:

Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
Wash and scrub the cucumbers well under cold water.
Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
Ladle the HOT brine into each jar up to 1/2-inch from the top.
Immediately place the lids on but DO NOT tighten completely.
TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
Remove the jars; set aside.
As they cool you should hear the lids popping and they should have a small "dip" in the middle.
The lids may NOW be tightened securely.
Store in a cool dry place.
Allow at least 2 weeks before opening.

Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7

KITTENCAL'S HAMBURGER/BURGER BUNS

Kittencal's Hamburger/Burger Buns image

These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary --- Canadian residents can use all-purpose flour, U.S. residents use bread flour

Provided by Kittencalrecipezazz

Categories Yeast Breads

Time 2h22m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup warm water
1 teaspoon sugar
1 tablespoon dry yeast
3/4 cup warm whole milk
4 tablespoons sugar (for a less sweeter bun reduce to 3 tablespoons)
1/4 cup melted Crisco shortening (I use butter flavor)
1 1/2 teaspoons salt
3 1/2 cups all-purpose white flour (U.S. residents use bread flour, you may need more four start with 3-1/2 cups and add in more while m)
1 egg white
1 teaspoon water
1 tablespoon sesame seeds

Steps:

Proof the yeast in 1 cup warm water with 1 teaspoon sugar; let sit for 10 minutes until foamy.
In a heavy duty stand mixer, fitted with a kneader hook, add in the 3-1/2 cups flour, 4 tablespoons sugar, melted Crisco, warm milk and salt (and the malt powder if using).
Add in the proofed yeast; mix to create a soft semi-sticky dough that holds around the blade, adding in more flour as needed (do not add in too much as it will create a heavy bun, dough should be semi-sticky.
Knead dough for 7-8 minutes.
Remove dough, and let rest on the counter, covered with a clean dish towel for 10 minutes (this is an important step!).
Knead the dough gently for 30 seconds with hands.
Place dough in a large well-greased/oiled bowl.
Cover, and let rise in a warm spot for 60-90 minutes, or until double in size (I like to rise my dough in the oven, just set oven to 200 degrees and warm for 3 minutes, then turn off the heat while you are making the dough, this will create a perfect temperature to raise dough in, and usually takes only 1 hour to rise with oven method).
Punch down dough.
Shape into large balls, and place on a large greased cookie sheet (you should get 12 balls on the sheet).
Cover with a light clean tea towel, and let rise in a warm place for 30-40 minutes, or until almost doubled (warm oven rise should take 30 minutes.
Set oven to 375 degrees.
In a small bowl, mix together 1 egg white with 1 tsp water; whisk/mix well.
Carefully brush the tops and sides of the buns with the egg/water mixture.
Sprinkle with sesame seeds.
Bake for approx.22 minutes, or until golden brown.

Nutrition Facts : Calories 206.3, Fat 5.6, SaturatedFat 1.5, Cholesterol 1.5, Sodium 303.8, Carbohydrate 33.7, Fiber 1.3, Sugar 5.4, Protein 5.1

KITTENCAL'S BUTTERY PAN ROLLS

Kittencal's Buttery Pan Rolls image

I make these buns on a regular basis they have remained a family-favorite over the years --- if you choose not to brush the tops with any butter another idea is after the second rise before baking mix 1 egg white with 1 tsp cold water and carefully brush the buns with egg wash mixture then sprinkle with sesame seeds :)

Provided by Kittencalrecipezazz

Categories Yeast Breads

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon dry yeast
1 teaspoon yeast
1/2 cup warm water
1 teaspoon sugar
1 large egg (covered in warm water for about 15-20 minutes to bring down to room temperature)
1 cup milk
1/4 cup butter, cut into pieces (no subs please!)
1 1/2-2 teaspoons salt
3 tablespoons white sugar (if you prefer a sweeter roll then increase the sugar)
4 cups white flour (more as needed, U.S. residents use bread flour, Canadian residents can use all-purpose flour)

Steps:

Generously grease a 13 x 9-inch baking pan (preferably metal) with melted butter; set aside.
In a heavy-duty stand mixer fitted with a dough hook, add in 4 cups flour; set aside.
In a small saucepan heat the 1 cup full-fat milk with 1/4 cup butter, salt and 3 tablespoons sugar until the butter starts to melt, stirring with a spoon (butter does not have to completely melt) set aside until warm and not hot, to speed things up place in the fridge for about 20 minutes this will cool it down faster, the mixture should be warm but not hot.
When the milk mixture is warm, proof 1 tablespoon and 1 teaspoon yeast in 1/2 cup warm water with 1 teaspoon sugar; let sit for 10 minutes or until foamy.
Add the yeast and the warm milk/butter mixture and the egg to the bowl with the flour in it.
Start mixing, adding more flour only if needed to create a soft semi sticky dough that holds around the kneader blade (it might take up to 5 cups of flour).
Keep adding more flour 1 tablespoon at a time as needed and knead the dough for 8-10 minutes until the dough is smooth.
Remove the dough from the mixing bowl, and let sit covered with a clean tea towel on the counter for 10 minutes.
After 10 minutes, knead the dough gently for about 15 seconds into a ball (the dough will come together nicely).
Place in an oiled bowl.
Cover and let rise about 1 hour or until doubled in size.
Punch down dough.
Divide dough into 12 pieces, and shape into round balls.
Place the dough balls into the prepared baking dish (fitting 12 balls evenly in the dish with 3 balls across and 4 rows down, if you have extra dough balls place into the freezer to bake another time).
If desired, brush the dough balls with melted butter, this is only optioanl.
Cover with a clean tea towel, and let rise for about 30-40 minutes, or until ALMOST double in size).
Set oven to 375 degrees.
Bake for 22-25 minutes, or until dark golden brown on top.

Nutrition Facts : Calories 222.2, Fat 5.5, SaturatedFat 3.1, Cholesterol 30.6, Sodium 335.4, Carbohydrate 36.8, Fiber 1.4, Sugar 3.6, Protein 6

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of your cinnamon buns.
Proof the yeast properly. This is essential for ensuring that your cinnamon buns rise properly.
Don't overwork the dough. Overworking the dough will make it tough.
Let the cinnamon buns rise in a warm place. This will help them to rise properly.
Bake the cinnamon buns in a preheated oven. This will help them to brown evenly.
Frost the cinnamon buns while they are still warm. This will help the frosting to set.

Conclusion:

Kittencal's Jumbo Cinnamon Buns Rolls are the perfect treat for any occasion. They're easy to make and always a hit with family and friends. Follow these tips to make sure your cinnamon buns turn out perfect every time.