Best Tinas Atk Cinnamon Rolls Recipes

CAST IRON CINNAMON BUNS-ATK

Cast Iron Cinnamon Buns-ATK image

ATK figured out a quicker rise by supplementing the yeast in the dough with baking powder. Two minutes of hand kneading and a single 30-minute rise are enough to give the extra-leavened dough long-risen flavor and texture.

Provided by gailanng

Categories Yeast Breads

Time 1h15m

Yield 8 Rolls

Number Of Ingredients 16

Ingredients

3/4 cup packed dark brown sugar (5 1/4 ounces)
8 tablespoons unsalted butter, melted (divided)
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
salt, as designated in recipe instructions
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups warm whole milk (110 degrees)
4 teaspoons instant yeast or 4 teaspoons fast rise yeast
3 ounces cream cheese, softened
1 cup confectioners' sugar
2 tablespoons unsalted butter, melted (if using salted butter, omit salt below)
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

FOR THE CINNAMON BUNS: Combine brown sugar, 1 tablespoon melted butter, 1/4 cup granulated sugar, cinnamon, cloves and 1/8 teaspoon salt in bowl; set aside.
Whisk flour, baking powder and 3/4 teaspoon salt together in large bowl. In separate bowl, whisk together milk, yeast, 2 tablespoons melted butter and remaining 2 tablespoons granulated sugar until yeast dissolves. Stir yeast mixture into flour mixture with rubber spatula until dough comes together (dough will be sticky).
Transfer dough to lightly floured counter and knead to form smooth, round ball, about 2 minutes. Roll dough into 12 by 9-inch rectangle with long side facing you. Brush 2 tablespoons melted butter over dough, leaving 1/2-inch border at edges. Sprinkle sugar mixture over butter, leaving 3/4-inch border at top edge, and press lightly to adhere. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam and ends closed. If necessary, gently reshape log to be 12 inches in length with even diameter.
Grease 10-inch cast-iron skillet with 1 tablespoon melted butter. Using serrated knife, cut (trying not to press down excessively) cylinder into 8 pieces and arrange cut side down in prepared skillet. Cover buns loosely with plastic wrap and let rise for 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees. Brush tops of buns with remaining 2 tablespoons melted butter, transfer skillet to oven and bake until buns are well browned and filling is melted, 25 to 30 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let buns cool for 10 minutes.
FOR THE GLAZE: Whisk all ingredients together in bowl until smooth. Being careful of hot skillet handle, spread glaze evenly over buns. Serve.

Nutrition Facts : Calories 528.6, Fat 20, SaturatedFat 12, Cholesterol 54.1, Sodium 212.2, Carbohydrate 81.6, Fiber 2.1, Sugar 46.7, Protein 7.4

ULTIMATE CINNAMON BUNS(COOK'S COUNTRY)

Ultimate Cinnamon Buns(Cook's Country) image

In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.

Provided by Coppercloud

Categories Yeast Breads

Time 2h30m

Yield 8 buns, 8 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup whole milk, heated to 110 degrees
2 1/4 teaspoons instant yeast (1 envelope) or 2 1/4 teaspoons fast rise yeast (1 envelope)
3 large eggs, room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup granulated sugar
1 1/2 teaspoons table salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
1 1/2 cups light brown sugar, packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

Steps:

For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
For the filling: Combine brown sugar, cinnamon, and salt in small bowl.
Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with 4T butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.
For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth.
Discard plastic wrap from buns and bake until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.