TOP Reviews:
This is really a “no brainer” recipe! I was glad this one didn’t explicitly mention using a bread machine. These were easy and delicious. I topped them off with a cream cheese icing. (1 1/2 cups powdered sugar, 1/2 cup softened margarine, 2 oz cream cheese, 1/2 teas vanilla, and 1/8 teas salt) YUM!
VERY GOOD RECIPE,LIKED THEM BETTER WHEN I USED A 9X13 PAN. I LIKED THE FACT THAT YOU DIDN’T HAVE TO USE A BREAD MACHINE. I HAVE MADE THESE SEVERAL TIMES AND THEY WERE EXCELLANT EACH TIME!!!! THANK’S
I had to write a review because I don’t know when I’ve been more pleased with the results of a recipe! Soft, tender, delicious cinnamon rolls in half the time of standard recipes. I added chopped walnuts with the raisins, cooked the rolls in a 9×13 inch pan instead of in muffin cups, and topped them with cream cheese frosting and they were just delicious.
I absolutely love this recipe!! I make them for brunch every Sunday and they are always a hit. I can mix them up in the KitchenAid and let them knead while I clean up the kitchen Saturday night. Roll them up, put them in the muffin tin (I spray the tin well with cooking spray) cover with plastic wrap (also use cooking spray on plastic) put them in the refrigerator overnight and they are ready to go. I just let them set out on the counter for 30 minutes before putting them in the oven and this recipe has never failed me. I usually substitute the brown sugar in the filling with white sugar and add whatever spices and zests I feel like. These are so good there are never any left!! Thanks for a great recipe!
Excellent recipe! I’ve tried several recipes for cinnamon rolls, and this is, by far, the easiest, quickest, and most delicious “from scratch” recipe yet! To shorten the process, I used a 2 cup Pyrex cup to heat the milk in the microwave, then added the butter and water to the milk; when butter is melted and liquid is 120 -125 degrees, add to the flour/yeast mixture. If any hotter, it will kill the yeast, if any cooler, the yeast will not activate.
Yummy!!! So it took a little bit longer than 90 mins, but who cares…The end result was worth it. I’d been searching for a cinnabun recipe where a bread machine was not required and this was perfect. Having read previous comments I decided to bake in a 13 by 9 pan and they came out fantastic. I do not kid when I say they were gone in 10 mins. By the way, I slathered cream cheese frosting over the buns making it all the more SINFUL.
FABULOUS!! I subbed shortening for the margarine, as I find there to be little discernible difference in your product between using margarine, butter or shortening in yeast doughs. I do, however use only softened butter in the cinnamon sugar mixture that gets spread over the dough before rolling up. That’s where the flavor matters. I baked them for only 18 minutes, and they were absolutely perfect. Light in texture, and they baked up super high. Put raisins in half of them when rolling the dough. We’re not fans of cream cheese frosting on cinnamon rolls, so I made a plain glaze (see picture) out of 1 Tb softened butter, 1 cup powdered sugar, a dash of vanilla extract and 1 Tb milk, so that it was fairly thick. Topped each roll with a small dab (go easy so as not to overwhelm the rolls with megawatt sweetness) when they were just fresh out of the oven, which melted and drizzled over each roll attractively. I took them to a quilt guild cutting party, and they were scarfed up, the silence of collective eating punctuated only by appreciative moans. As good as any roll that takes 3 times as long, and so easy you can throw them together to make any weekend morning a delightful event for the family
Ingredients
3/4 cup milk
1/4 cup margarine, softened
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Ingredients
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
From: allrecipes.com