OT - Ultimate Cinnamon roll recipe

On Aug 29, 4:11*pm, "teleflora" wrote:
"Polly Esther" wrote in message

...

Well now, dear mother-to-be, if you want the best cinnamon roll in the
world, you must begin with the best cinnamon.
* *When you have time, go towww.penzeyspices.comand just Look at what's
out there. *There's Cassia, Ceylon, China, Vietnamese and Korintje.

There's a Penzey's across the street from my favorite quilt shop in Kansas
City. *All my quilts smell like cinnamon.

And it'shttp://www.penzeys.com. I mean, just so you know.

Cindy

There is a Penzey's across the street from a GREAT quilt shop in
Overland Park KS....would that be the one?

On Aug 28, 9:18*pm, Jo Gibson wrote:
I'm not really interested in sweet food now (Week 20 now) but for some
reason, I feel compelled to find the best cinnamon roll recipe in the
world. *I have been doing loads of baking lately... don't know what that
is all about either. *I tried the recipe in my New Cookbook (red and
white checked cover, printed in the 1990s, my sister gave it to me...
it's in the kitchen and I'm not....) and they were not cinnamon enough,
and certainly not moist enough.

I continued in my search and used one from the internet today, called
"The Ultimate Cinnamon Roll" and it used a butter cream frosting, loads
of brown sugar and loads of cinnamon. *I tried a couple and you know,
it's a lot moister and closer to the nirvana of cinnamon baking that I seek.

I just wondered if you kind, helpful people could post your favourite
cinnamon roll recipe, or provide a link if that's possible? *I have a
feeling that this baking urge will last a while, or at least until the
energy runs out, or until Mark hits 20 stone, whatever happens first....

I'll be having another scan on Wednesday. *The 20-week scan, but it will
be 21 weeks for me, and I can feel the creature moving about now. *Very
odd, and Mark is definitely jealous that he cannot feel anything yet. *I
have pointed out that this is because I have a baby inside me, and he
only has many cinnamon rolls and stored fat. *He says I am cruel.

-- Jo in Scotland

THE BEST Cinnamon roll is TODD WILBUR'S cinnamon(Cinnabun) roll - do a
search for it on recipe-link.com
I PROMISE you'll love it

judy from Mass

"KJ" wrote in message
...

There's a Penzey's across the street from my favorite quilt shop in Kansas
City. All my quilts smell like cinnamon.

There is a Penzey's across the street from a GREAT quilt shop in
Overland Park KS....would that be the one?

*********

That would be it! I knew Polly probably wouldn't recognize 'Overland Park',
but figured she'd get 'Kansas City'.

Cindy

On Aug 29, 10:17*pm, "teleflora" wrote:
"KJ" wrote in message

...

There's a Penzey's across the street from my favorite quilt shop in Kansas
City. All my quilts smell like cinnamon.

There is a Penzey's across the street from a GREAT quilt shop in
Overland Park KS....would that be the one?

*********

That would be it! *I knew Polly probably wouldn't recognize 'Overland Park',
but figured she'd get 'Kansas City'.

Cindy

I LOVE that shop!! The name is escaping me right now....Harpers? I
had a good friend who lived in OP and I would stay with her and we'd
hit the shops. There is a small one in Olathe that carries some neat
fabrics,too.

On Aug 29, 4:09*am, Jo Gibson wrote:
Polly Esther wrote:
Well now, dear mother-to-be, if you want the best cinnamon roll in the
world, you must begin with the best cinnamon.
* *When you have time, go towww.penzeyspices.comand just Look at
what's out there. *There's Cassia, Ceylon, China, Vietnamese and Korintje.
* *Okay. *They're not next door and you yearn for cinnamon rolls Now.
* *It is very possible that your own tin of cinnamon is of an
undetermined age and proper storing. *Tell your grocer about your yearn
for the best cinnamon (which will begin with some that hasn't been on
the shelves for years) and we will hope that he will understand the
cravings of your wonderful condition and help you choose the best
available.
* *The selection, care and origin of spices is probably not a major
concern to you just now . *. *. *but dull, old cinnamon won't help even
the best recipe. FWIW, my own craving was for spinach. *We never
expected me to be normal. *Polly

I have a bag of some fancy organic cinnamon that a friend ordered for
me. *It is fab stuff, darker than the stuff you get in the shop, and I
could sit and simply inhale its wonderful aroma, but then Mark would
make jokes about "inhaling" no doubt. *A couple we know orders from
Green City as a big cooperative, and occasionally we get the odd item
when they put in a order every 3 months.

Here is the recipe I used. *It's pretty good, but when it came to making
the frosting/icing I couldn't find my cream cheese one and used their
butter cream recipe instead:

Ultimate Cinnamon Rolls

1 ½ packages (about 3 ¼ teaspoons) dry yeast
¼ cup warm water
½ cup shortening
1/3 cup sugar
1 cup milk
1 egg
4 to 5 cups sifted flour
Melted butter
Brown sugar
Cinnamon
Raisins (optional)

Vanilla frosting:
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
Milk or cream (2 to 4 tablespoons)

Add the warm water to the yeast and let sit for 10 minutes.
Scald milk; pour over the shortening. *Add the sugar and salt and cool
to tepid. *Add the dissolved yeast and beaten egg. *Add 4 cups flour
adding one at a time, beating after each addition.
Dough should be soft yet firm enough to handle. *Knead on floured board
until elastic and smooth. *Avoid too much flour. *Turn dough into well
oiled bowl. Let rise for 1 ½ hours.
Press dough down and divide into workable size. *Roll dough out into a
rectangle. *Cover with melted butter. *Layer with a generous, thick
layer of brown sugar*. *Sprinkle on cinnamon as desired. *If you like
raisins, add a layer of raisins. *Roll up jellyroll fashion, on one long
side of the rectangle.
Use a piece of thick thread or dental floss to cut off slices about 1 to
1 ½ inches thick. *Place slices in an 8 or 9 inch round greased cake
pan. *Place one slice in the middle and the other slices around it.
Press rolls down to even out and fill pan. *Let rise until rolls fill
the pan generously….. about another hour.
Bake in a 350 F degree oven for about 15-20 minutes. *If rolls get too
brown, cover with a piece of tinfoil until the end of baking. *Do not
over-bake rolls!
Remove immediately from pan by inverting onto a plate and then tip over
onto another plate to right the rolls. *Alternatively, let cool on a
wire rack, either in the pan or out of it.

For the frosting:
In a medium bowl, place sugar, butter and vanilla. *Then stir in enough
milk or cream to reach a thick, barely-able-to-stir consistency.
Spread over warm rolls as soon as they are placed on a plate to let the
frosting melt and run into the rolls.

* A good generous layer is about ¼ *inch layer of brown sugar completely
covered with cinnamon.

Prep time: *2 hours
Cooking time: *20 minutes

Can be frozen, then reheated in the microwave
Also, the dough can be made the day before and stored in the
refrigerator over night

-- Jo in Scotland- Hide quoted text -

- Show quoted text -

Thank you, Jo. That sounds just heavenly. I've loved cinnamon rolls
since I
was a tot. I'm not the best cook in the world, but your instructions
sound
very good. I think I can do this.
When I have company sometimes I buy the Rhodes frozen cinnamon rolls.
You
just let them rise several hours and bake. They come with cream cheese
frosting.
They're really quite good if you don't have time for the real thing.

Sherry

On Aug 28, 8:18*pm, Jo Gibson wrote:
I'm not really interested in sweet food now (Week 20 now) but for some
reason, I feel compelled to find the best cinnamon roll recipe in the
world. *I have been doing loads of baking lately... don't know what that
is all about either. *I tried the recipe in my New Cookbook (red and
white checked cover, printed in the 1990s, my sister gave it to me...
it's in the kitchen and I'm not....) and they were not cinnamon enough,
and certainly not moist enough.

I continued in my search and used one from the internet today, called
"The Ultimate Cinnamon Roll" and it used a butter cream frosting, loads
of brown sugar and loads of cinnamon. *I tried a couple and you know,
it's a lot moister and closer to the nirvana of cinnamon baking that I seek.

I just wondered if you kind, helpful people could post your favourite
cinnamon roll recipe, or provide a link if that's possible? *I have a
feeling that this baking urge will last a while, or at least until the
energy runs out, or until Mark hits 20 stone, whatever happens first....

I'll be having another scan on Wednesday. *The 20-week scan, but it will
be 21 weeks for me, and I can feel the creature moving about now. *Very
odd, and Mark is definitely jealous that he cannot feel anything yet. *I
have pointed out that this is because I have a baby inside me, and he
only has many cinnamon rolls and stored fat. *He says I am cruel.

-- Jo in Scotland

Does anyone ever read the Pioneer Woman blog? She has some pretty
yummy recipes (none are very good for you, but still yummy). Here's
the cinnamon rolls that I've wanted to try.
http://thepioneerwoman.com/cooking/2...nammon_rolls_/

Loved your 20-week update; keep them coming!

Sherry

On Aug 30, 1:04*am, Sherry wrote:
On Aug 28, 8:18*pm, Jo Gibson wrote:





I'm not really interested in sweet food now (Week 20 now) but for some
reason, I feel compelled to find the best cinnamon roll recipe in the
world. *I have been doing loads of baking lately... don't know what that
is all about either. *I tried the recipe in my New Cookbook (red and
white checked cover, printed in the 1990s, my sister gave it to me...
it's in the kitchen and I'm not....) and they were not cinnamon enough,
and certainly not moist enough.

I continued in my search and used one from the internet today, called
"The Ultimate Cinnamon Roll" and it used a butter cream frosting, loads
of brown sugar and loads of cinnamon. *I tried a couple and you know,
it's a lot moister and closer to the nirvana of cinnamon baking that I seek.

I just wondered if you kind, helpful people could post your favourite
cinnamon roll recipe, or provide a link if that's possible? *I have a
feeling that this baking urge will last a while, or at least until the
energy runs out, or until Mark hits 20 stone, whatever happens first.....

I'll be having another scan on Wednesday. *The 20-week scan, but it will
be 21 weeks for me, and I can feel the creature moving about now. *Very
odd, and Mark is definitely jealous that he cannot feel anything yet. *I
have pointed out that this is because I have a baby inside me, and he
only has many cinnamon rolls and stored fat. *He says I am cruel.

-- Jo in Scotland

Does anyone ever read the Pioneer Woman blog? She has some pretty
yummy recipes (none are very good for you, but still yummy). Here's
the cinnamon rolls that I've wanted to try.http://thepioneerwoman.com/cooking/2...nammon_rolls_/

Loved your 20-week update; keep them coming!

Sherry

I just looked at Pioneer Woman blog. wow...there's a lot to read
there! She's a fascinating writer. I've bookmarked it for some time
killing reading later.

Sherry, thanks for this great recipe! Pioneer Woman has a printable page
with this recipe- without all the photos and funny comments-

http://thepioneerwoman.com/cooking/f...mon-rolls1.pdf

I have a batch of her cinnamon rolls proofing right now!

Leslie & The Furbabies in MO.

"Sherry" wrote in message
...
On Aug 28, 8:18 pm, Jo Gibson wrote:
I'm not really interested in sweet food now (Week 20 now) but for some
reason, I feel compelled to find the best cinnamon roll recipe in the
world. I have been doing loads of baking lately... don't know what that
is all about either. I tried the recipe in my New Cookbook (red and
white checked cover, printed in the 1990s, my sister gave it to me...
it's in the kitchen and I'm not....) and they were not cinnamon enough,
and certainly not moist enough.

I continued in my search and used one from the internet today, called
"The Ultimate Cinnamon Roll" and it used a butter cream frosting, loads
of brown sugar and loads of cinnamon. I tried a couple and you know,
it's a lot moister and closer to the nirvana of cinnamon baking that I
seek.

I just wondered if you kind, helpful people could post your favourite
cinnamon roll recipe, or provide a link if that's possible? I have a
feeling that this baking urge will last a while, or at least until the
energy runs out, or until Mark hits 20 stone, whatever happens first....

I'll be having another scan on Wednesday. The 20-week scan, but it will
be 21 weeks for me, and I can feel the creature moving about now. Very
odd, and Mark is definitely jealous that he cannot feel anything yet. I
have pointed out that this is because I have a baby inside me, and he
only has many cinnamon rolls and stored fat. He says I am cruel.

-- Jo in Scotland

Does anyone ever read the Pioneer Woman blog? She has some pretty
yummy recipes (none are very good for you, but still yummy). Here's
the cinnamon rolls that I've wanted to try.
http://thepioneerwoman.com/cooking/2...nammon_rolls_/

Loved your 20-week update; keep them coming!

Sherry

I am fond of traditional cinnamon rolls with a bread like texture- these
don't have it. They are delicious, light and there's no kneading, so that's
a plus. But I won't make them again.

They would be a good choice for someone who is leery of making yeast dough.
They are simple and straightforward to make. And don't try to tip them out
of the pan onto a plate- at least not while they are hot. They are so
delicate and soft that they fall apart.

Leslie & The Furbabies in MO.

"Leslie& The Furbabies in MO." wrote in message
...
Sherry, thanks for this great recipe! Pioneer Woman has a printable page
with this recipe- without all the photos and funny comments-

http://thepioneerwoman.com/cooking/f...mon-rolls1.pdf

I have a batch of her cinnamon rolls proofing right now!

Leslie & The Furbabies in MO.

"Sherry" wrote in message
...
On Aug 28, 8:18 pm, Jo Gibson wrote:
I'm not really interested in sweet food now (Week 20 now) but for some
reason, I feel compelled to find the best cinnamon roll recipe in the
world. I have been doing loads of baking lately... don't know what that
is all about either. I tried the recipe in my New Cookbook (red and
white checked cover, printed in the 1990s, my sister gave it to me...
it's in the kitchen and I'm not....) and they were not cinnamon enough,
and certainly not moist enough.

I continued in my search and used one from the internet today, called
"The Ultimate Cinnamon Roll" and it used a butter cream frosting, loads
of brown sugar and loads of cinnamon. I tried a couple and you know,
it's a lot moister and closer to the nirvana of cinnamon baking that I
seek.

I just wondered if you kind, helpful people could post your favourite
cinnamon roll recipe, or provide a link if that's possible? I have a
feeling that this baking urge will last a while, or at least until the
energy runs out, or until Mark hits 20 stone, whatever happens first....

I'll be having another scan on Wednesday. The 20-week scan, but it will
be 21 weeks for me, and I can feel the creature moving about now. Very
odd, and Mark is definitely jealous that he cannot feel anything yet. I
have pointed out that this is because I have a baby inside me, and he
only has many cinnamon rolls and stored fat. He says I am cruel.

-- Jo in Scotland

Does anyone ever read the Pioneer Woman blog? She has some pretty
yummy recipes (none are very good for you, but still yummy). Here's
the cinnamon rolls that I've wanted to try.
http://thepioneerwoman.com/cooking/2...nammon_rolls_/

Loved your 20-week update; keep them coming!

Sherry

On Aug 30, 6:35*pm, "Leslie& The Furbabies in MO."
wrote:
I am fond of traditional cinnamon rolls with a bread like texture- these
don't have it. *They are delicious, light and there's no kneading, so that's
a plus. *But I won't make them again.

They would be a good choice for someone who is leery of making yeast dough.
They are simple and straightforward to make. *And don't try to tip them out
of the pan onto a plate- at least not while they are hot. *They are so
delicate and soft that they fall apart.

Leslie & The Furbabies in MO.


Thanks for the review Leslie. The delicious part sounds good. Does
the texture change when fully cooled?