Best Lindas Cinnamon Rolls Recipes

THE BEST HOMEMADE CINNAMON ROLLS EVER!

Steps:

• In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
• Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
• Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
• Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
• Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
• Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
• Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
• While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
• Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

THE BEST HOMEMADE CINNAMON ROLLS

Steps:

• Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once.
• Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours on counter or overnight in the refrigerator.
• Do not knead the dough.
• Roll out dough into a long, thin rectangle on a lightly floured surface.
• Spread on softened butter.
• Mix together brown sugar and cinnamon, and spread evenly over the dough.
• Tightly roll into a jellyroll shape, starting at the long end of the dough.
• Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching).
• Cover and let raise an additional 30 minutes.
• Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown.
• In a bowl, mix together frosting ingredients and spread over baked rolls.

LINDA'S CINNAMON ROLLS

Steps:

• 1. Stir yeast into the 1/4 c. warm water, add sugar, butter, water, eggs, salt. Stirring after each addition. Add in flour, may need to add 1/2 c. more depending on the dough. Allow to rise 1-2 hours. Turn out onto floured surface, knead about 3-5 minutes, til smooth. Roll out to 1/4" thick. Or your desired thickness, in a rectangle shape. Take another stick of butter, room temperature, smear all over the dough, to the edges. Sprinkle with cinnamon, then about 1/2 c. sugar. Roll up, cut into 1" or so. Place them into a greased baking dish. Bake at 400. 10-15 minutes or until done. Make frosting.
• 2. Frosting: 1 box powdered sugar in a medium bowl, add 1 stick melted butter, splash of milk or 2, 1 tsp. vanilla. Mix until sugar has all melted. Spread over warm rolls. YUMMY!!! Thank you mommy.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.