Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. (adsbygoogle = window.adsbygoogle || []).push({}); This recipe for Cinnamon Rolls (from Betty Crocker Cookbook), by Denise Schinella, is from Coleman Family Favorites from Charlotte's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. Substitute walnuts or raisins for pecans if you desire. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Preheat oven to 350 degrees F (175 degrees C). We'll help you start your own personal cookbook! /* Cookbook Skyscraper */ Second when making the frosting at the end don't use four cups of sugar. Most people won't think twice about serving basic cornbread when is on the table. Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. In large bowl, stir 2 cups flour, granulated sugar, salt and yeast with wooden spoon until well mixed. Bridal Shower ideas and beat on medium one more minute, stir in enough flour to make dough easy to handle. © 2004-2020 Family Cookbook Project, LLC. google_ad_width = 160; This is the 3rd or 4th cinnamon roll recipe I've tried and it was by far the best. Nutrient information is not available for all ingredients. over 1,500,000 in our family cookbooks! I enjoyed making this and it turned out very delicious but there are a few things I would change in the recipe. So good, you can't NOT make them, let alone, stop eating them. I would not skip the butter and sugar in the bottom of the pan if you are going for that Cinnabon buttery sugar crusted bottom but the rolls would be more bready on the bottom if you skipped it- i would at least put 1/2-1/4 of the sugar and butter on the bottom of the pan if you were going for less. Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Start I took the lead of another person that commented and used brown sugar in the filling instead of white and it turned out amazing. When I first started mixing the 8 cups of flour into the dough it worked out fine then when I was supposed to knead the remaining four cups into the dough it started to get super dry and I ended up having to mix at least 3/4 of a cup of water in to get the right consistency. My family said better than cinnabon in the mall. The search is over! It's easy and fun. 3.5 to 4 cups flour, 1/3 cup sugar, 1 tsp salt, 2 packages yeast, 1 cup very warm milk, 1/4 cup butter softened, 1 large egg. 1 cup warm water (110 degrees F/45 degrees C), 1 teaspoon maple-flavored extract (Optional). Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes. Allrecipes is part of the Meredith Food Group. I used the "perfect cinnamon roll icing" recipe because I wanted cream cheese icing that was a bit thicker so I cannot comment on the maple icing but I will probably try it next time. Glaze can thicken depending on freshness and brand of powdered sugar. Beat on medium speed 1 minute, stopping frequently to scrape bowl. Your daily values may be higher or lower depending on your calorie needs. 2 cups powdered sugar, 1/3 cup butter, 1.5 tsp vanilla, 2 to 4 tsp water. The one thing I will try differently next time is to spread softened butter on the dough instead of melted butter. I would use this recipe again. In a large bowl, stir 2 cups flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. I doubled the filling but used brown sugar. I've made this recipe many, many times over the years and the rolls are always delicious. Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later. mix 2 cups flour, the sugar, salt, and yeast in a large bowl. making these from scratch is a tradition on christmas eve. I left out the pecans and maple extract because I didn't have any and I accidentally rolled the dough the wrong way so I came out with 10 giant rolls but I just cut them in half to serve. I put 1/2 the mixture on the bottom of the baking pans. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky). I had to add milk to thin it out..I give this a -1 rateing.

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