Anonymous
12/12/2023 13:01
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous wrote:Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
That's the one I use too. The cream really does make a huge difference. I use the cream cheese frosting.
Tasteofizzy is my go to for years now. It is so good I acupuncture skip on the frosting.
Anonymous
12/12/2023 08:46
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous wrote:The recipe is so old that it was emailed to me in a .txt file. It's Cinnabon knockoffs.
STEPHANIE'S CINNAMON ROLLS
(Makes 20 HUGE rolls)
1/2 cup WARM WATER (105 to 110degrees)
2 pkgs ACTIVE DRY YEAST (2 scant TBS)
2 TBS GRANULATED SUGAR
1 (31/2oz.) pkg INSTANT VANILLA PUDDING (the key)
OR
2 cups PREPARED VANILLA PUDDING (homemade or
storebought)
1/2 cup BUTTER, melted
2 large EGGS, beaten
1 tsp SALT
8 cups ALLPURPOSE FLOUR (approximately)
1/2 cup BUTTER, melted
CREAM CHEESE FROSTING
5 8 or 9inch SQUARE BAKING PANS, greased (DO NOT
put more than 4 rolls in each pan)
In a small bowl, combine water, yeast and sugar. Stir until
dissolved. Set aside.
In a large bowl, make pudding mix according to package
directions. Add butter, eggs and salt; mix well. Add the yeast
mixture; blend. Gradually add flour and knead until smooth,
adding "sprinkles" of flour as needed to control stickiness.
Initially I add 71/2 cups of the flour, then add the other
1/2 cup by sprinkling it on. You may or may not need all of
itor you may need more, depending on the humidity in your
kitchen on a given day. Once the dough is no longer sticky and
is soft and silky feeling (like as baby's behind), the dough
is ready.
Place in very large greased bowl. Cover and let rise
until double in bulk (about 1 hour).
Punch down and let rise again (about 45 minutes).
On a lightly floured surface, roll out to a 40" x 21"
rectangle (approximately, it doesn't have to be exact). Spread
1/2 cup of melted butter over surface.
TOPPING
2 cups BROWN SUGAR, firmly packed
2 TBS CINNAMON
In a small bowl, mix brown sugar and cinnamon together.
Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. With string or
thread, place under roll by notch and crisscross over to
cut roll (makes a nice clean cut).
Place on greased baking pan, 2inches apart. Lightly
press rolls down with your hands (just a LITTLE, it helps
to hold them together better).
Cover and let rise until double again, about 1 hour.
Bake at 350degrees for 15 to 20 minutes. Take them out
when they JUST start to turn golden. DON'T OVERBAKE!
Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
23 TBS MILK, just enough to fluff (approx)
Combine all ingredients and mix until smooth. Spread on
very warm rolls. Rolls are best when served warm.
---
Make as directed. Don't substitute. I make 1/2 the recipe
and it makes 8-9 rolls. To cut them use a piece of floss, a knife will
crush them. I use the french vanilla instant pudding making 1/2
package with 1 cup of whole milk. You can try the prepared pudding if
you want. You can make them the day before after assembly and before
the last rise. Cover and refrigerate. Take out about 2-3 hrs before
baking to rise. The roll before cutting will be about 2" in diameter.
Allow plenty of space between them - at least an inch.
You had me until 2 cups of vanilla pudding. Nope.
Anonymous
12/11/2023 20:06
Subject: THE Best Cinnamon Roll Recipe including great frosting
The recipe is so old that it was emailed to me in a .txt file. It's Cinnabon knockoffs.
STEPHANIE'S CINNAMON ROLLS
(Makes 20 HUGE rolls)
1/2 cup WARM WATER (105 to 110degrees)
2 pkgs ACTIVE DRY YEAST (2 scant TBS)
2 TBS GRANULATED SUGAR
1 (31/2oz.) pkg INSTANT VANILLA PUDDING (the key)
OR
2 cups PREPARED VANILLA PUDDING (homemade or
storebought)
1/2 cup BUTTER, melted
2 large EGGS, beaten
1 tsp SALT
8 cups ALLPURPOSE FLOUR (approximately)
1/2 cup BUTTER, melted
CREAM CHEESE FROSTING
5 8 or 9inch SQUARE BAKING PANS, greased (DO NOT
put more than 4 rolls in each pan)
In a small bowl, combine water, yeast and sugar. Stir until
dissolved. Set aside.
In a large bowl, make pudding mix according to package
directions. Add butter, eggs and salt; mix well. Add the yeast
mixture; blend. Gradually add flour and knead until smooth,
adding "sprinkles" of flour as needed to control stickiness.
Initially I add 71/2 cups of the flour, then add the other
1/2 cup by sprinkling it on. You may or may not need all of
itor you may need more, depending on the humidity in your
kitchen on a given day. Once the dough is no longer sticky and
is soft and silky feeling (like as baby's behind), the dough
is ready.
Place in very large greased bowl. Cover and let rise
until double in bulk (about 1 hour).
Punch down and let rise again (about 45 minutes).
On a lightly floured surface, roll out to a 40" x 21"
rectangle (approximately, it doesn't have to be exact). Spread
1/2 cup of melted butter over surface.
TOPPING
2 cups BROWN SUGAR, firmly packed
2 TBS CINNAMON
In a small bowl, mix brown sugar and cinnamon together.
Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. With string or
thread, place under roll by notch and crisscross over to
cut roll (makes a nice clean cut).
Place on greased baking pan, 2inches apart. Lightly
press rolls down with your hands (just a LITTLE, it helps
to hold them together better).
Cover and let rise until double again, about 1 hour.
Bake at 350degrees for 15 to 20 minutes. Take them out
when they JUST start to turn golden. DON'T OVERBAKE!
Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
23 TBS MILK, just enough to fluff (approx)
Combine all ingredients and mix until smooth. Spread on
very warm rolls. Rolls are best when served warm.
---
Make as directed. Don't substitute. I make 1/2 the recipe
and it makes 8-9 rolls. To cut them use a piece of floss, a knife will
crush them. I use the french vanilla instant pudding making 1/2
package with 1 cup of whole milk. You can try the prepared pudding if
you want. You can make them the day before after assembly and before
the last rise. Cover and refrigerate. Take out about 2-3 hrs before
baking to rise. The roll before cutting will be about 2" in diameter.
Allow plenty of space between them - at least an inch.
STEPHANIE'S CINNAMON ROLLS
(Makes 20 HUGE rolls)
1/2 cup WARM WATER (105 to 110degrees)
2 pkgs ACTIVE DRY YEAST (2 scant TBS)
2 TBS GRANULATED SUGAR
1 (31/2oz.) pkg INSTANT VANILLA PUDDING (the key)
OR
2 cups PREPARED VANILLA PUDDING (homemade or
storebought)
1/2 cup BUTTER, melted
2 large EGGS, beaten
1 tsp SALT
8 cups ALLPURPOSE FLOUR (approximately)
1/2 cup BUTTER, melted
CREAM CHEESE FROSTING
5 8 or 9inch SQUARE BAKING PANS, greased (DO NOT
put more than 4 rolls in each pan)
In a small bowl, combine water, yeast and sugar. Stir until
dissolved. Set aside.
In a large bowl, make pudding mix according to package
directions. Add butter, eggs and salt; mix well. Add the yeast
mixture; blend. Gradually add flour and knead until smooth,
adding "sprinkles" of flour as needed to control stickiness.
Initially I add 71/2 cups of the flour, then add the other
1/2 cup by sprinkling it on. You may or may not need all of
itor you may need more, depending on the humidity in your
kitchen on a given day. Once the dough is no longer sticky and
is soft and silky feeling (like as baby's behind), the dough
is ready.
Place in very large greased bowl. Cover and let rise
until double in bulk (about 1 hour).
Punch down and let rise again (about 45 minutes).
On a lightly floured surface, roll out to a 40" x 21"
rectangle (approximately, it doesn't have to be exact). Spread
1/2 cup of melted butter over surface.
TOPPING
2 cups BROWN SUGAR, firmly packed
2 TBS CINNAMON
In a small bowl, mix brown sugar and cinnamon together.
Sprinkle all over top of surface. Roll up very tightly.
With a knife, put a notch every 2 inches. With string or
thread, place under roll by notch and crisscross over to
cut roll (makes a nice clean cut).
Place on greased baking pan, 2inches apart. Lightly
press rolls down with your hands (just a LITTLE, it helps
to hold them together better).
Cover and let rise until double again, about 1 hour.
Bake at 350degrees for 15 to 20 minutes. Take them out
when they JUST start to turn golden. DON'T OVERBAKE!
Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
23 TBS MILK, just enough to fluff (approx)
Combine all ingredients and mix until smooth. Spread on
very warm rolls. Rolls are best when served warm.
---
Make as directed. Don't substitute. I make 1/2 the recipe
and it makes 8-9 rolls. To cut them use a piece of floss, a knife will
crush them. I use the french vanilla instant pudding making 1/2
package with 1 cup of whole milk. You can try the prepared pudding if
you want. You can make them the day before after assembly and before
the last rise. Cover and refrigerate. Take out about 2-3 hrs before
baking to rise. The roll before cutting will be about 2" in diameter.
Allow plenty of space between them - at least an inch.
Anonymous
12/11/2023 19:56
Subject: THE Best Cinnamon Roll Recipe including great frosting
These look amazing. Thanks!
Anonymous
12/11/2023 17:38
Subject: THE Best Cinnamon Roll Recipe including great frosting
Have never found a recipe that can compete with Lost Larson's in Chicago. They have an orange zest essence which makes them to die for.
Anonymous
12/11/2023 16:45
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous
12/11/2023 09:01
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous wrote:Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
That's the one I use too. The cream really does make a huge difference. I use the cream cheese frosting.
Same! This is the best recipe and I’ve tried so many. Maybe I got it from the PP? Someone recommended it here on DCUM a few years ago and I’ve been using it since. It is perfection. I do a cream cheese frosting too because that is my preference
Anonymous
12/11/2023 07:10
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous wrote:Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
That's the one I use too. The cream really does make a huge difference. I use the cream cheese frosting.
Yes, definitely cream cheese frosting. I’ve added orange zest to it on occasion too and it’s delicious.
Anonymous
12/11/2023 07:08
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous wrote:I’ve been making this one for a couple years now and they are amazing!
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
That's the one I use too. The cream really does make a huge difference. I use the cream cheese frosting.
Anonymous
12/11/2023 06:53
Subject: THE Best Cinnamon Roll Recipe including great frosting
I have made these for years and years, in fact I just made them again last night. They are the best! (If you want a cinnabon style bun, vs those crispy swedish style cinnamon rolls.)
No need to add vital wheat gluten. I like to add zest of one lemon to dough. Better if allowed a slow rise overnight in oven before baking.
https://whatscookingamerica.net/bread/cinnamonrollsfantastic.htm
No need to add vital wheat gluten. I like to add zest of one lemon to dough. Better if allowed a slow rise overnight in oven before baking.
https://whatscookingamerica.net/bread/cinnamonrollsfantastic.htm
Anonymous
12/11/2023 06:48
Subject: THE Best Cinnamon Roll Recipe including great frosting
I’ve been making this one for a couple years now and they are amazing!
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/
Anonymous
12/11/2023 06:34
Subject: THE Best Cinnamon Roll Recipe including great frosting
I make Joshua Weissman recipe. They have an extra egg yolk. They are fabulous. They are better than Cinnabon. https://www.joshuaweissman.com/post/cinnabon-cinnamon-rolls-but-better.
Anonymous
12/10/2023 21:48
Subject: THE Best Cinnamon Roll Recipe including great frosting
Anonymous wrote:I use the vanilla bean blog recipe but use buttermilk instead of milk. They’ve always turned out great.
Second this, but haven’t tiredly with buttermilk. I’ve tried many recipes and vanilla bean blog’s is the winner. You just need to plan ahead.
Anonymous
12/10/2023 10:03
Subject: THE Best Cinnamon Roll Recipe including great frosting
I use the vanilla bean blog recipe but use buttermilk instead of milk. They’ve always turned out great.
Anonymous
12/10/2023 09:42
Subject: THE Best Cinnamon Roll Recipe including great frosting
Does anyone have a recipe they are willing to share. I am looking for something delectable 