"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-24-2015, 12:32 AM   #1
Cook
 
Join Date: Jan 2008
Posts: 56
ISO cinnamon rolls

I have lost a recipe I had, think it was called "overnight cinnamon rolls". It started w/a cake mix and added flour,yeast,etc. It made 2 large pans of rolls that were refrigerated overnight. I have searched the net and haven't come up w/what I think is close. Does anyone have a recipe like this? Would really like to make these again. Thanks.

granniero is offline   Reply With Quote
Old 12-24-2015, 05:11 AM   #2
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,442
These are the only "Overnight" cinnamon buns I know of and they are one of the best I've had. No cake mix though.

Overnight Cinnamon Rolls Recipe : Alton Brown : Food Network
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 12-24-2015, 10:27 AM   #3
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
My best cinnamon roll recipe:

Ingredients:
1 lb. raw potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt

Whisk 2 tbs. of yeast into the cooled pa half cup of the cooled potato water and and let sit until the yeast forms a foam on top. Pour this into the milk mixture, along with the eggs and mashed potatoes.
Add 6.5 cups of AP flour flour to the warm milk mixture. Knead in another cup of flour to form a soft, but elastic dough. Add more flour if required.
Let raise till double then roll into a thin rectangle. Spread generously with softened butter. Sprinkle brown and white sugar and cinnamon to cover. Distribute pecans, or walnuts, and raisins over the sugar. Roll the dough to form a long tube, and slice into 1/4 inch pinwheels. Place onto a parchment lined cookie sheet, with 1-inch high sides. Make a syrup of brown sugar, butter, and vanilla over medium heat. Pour this over the top of the cinnamon rolls to make sticky buns (amazing flavor). Let rise until the buns have doubled. Bake in a 350' F, oven for 45 to 59 minutes. Remove the pan from the oven, slide the parchment paper, with the buns on top, out of the pan and onto a cooling rack. Let cool and serve. Turn off oven.

Enjoy.

Seeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-24-2015, 10:32 AM   #4
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
Super simple cinnamon rolls. Use Pillsbury pizza dough for the crust. Simple open the tube and unroll the crust onto your work surface. Spread softened butter on top. Sprinkle white and brown sugar evenly over the crust. Add nuts and raisins Jelly-roll it together. Place onto your parchment paper-lined baking pan. Bake at 350'F for 45 minutes. Remove and glaze with a milk-powdered sugar glaze. Cool and serve.

Seeeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 12-25-2015, 05:34 AM   #5
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,548
Quote:
Originally Posted by granniero View Post
I have lost a recipe I had, think it was called "overnight cinnamon rolls". It started w/a cake mix and added flour,yeast,etc. It made 2 large pans of rolls that were refrigerated overnight. I have searched the net and haven't come up w/what I think is close. Does anyone have a recipe like this? Would really like to make these again. Thanks.
All you have to do is Google "overnight cinnamon rolls cake mix" and a whole bunch of recipes come up using cake mixes and yeast. I didn't include any links since a simple search comes up with so many and you hopefully will be able to tell which one you used as you look thru them.
medtran49 is online now   Reply With Quote
Old 12-25-2015, 04:26 PM   #6
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: USA
Posts: 5,915
Click image for larger version

Name:	003.JPG
Views:	160
Size:	125.1 KB
ID:	24053

Christmas Morning... Cook's Country recipe ... wonderful!
Kaneohegirlinaz is offline   Reply With Quote
Old 12-28-2015, 10:28 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
I make them the old fashion way. Dough, let it rise overnight, roll it out. butter, sugars, etc. My question is once you roll the dough up how do you cut them into individual rolls? Someone once showed my how to cut them using sewing thread. Take a long piece of thread, wrap it around a couple of finger on each had and use a sawing motion.

It works pretty good with a clean cut until it gets down to the very bottom. I thought the problem might be that I was cutting them on the jelly roll pan. That the edges were getting in the way. So I tried it on the back side of the pan. A little better, but not perfect. Using a knife tends to squish the roll.

So I am open to any suggestions as how to keep from squishing the rolls when cutting.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-29-2015, 06:08 AM   #8
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,548
I cut them using unwaxed dental floss or sewing or embroidery thread, whatever's handy. However, I don't use a sawing motion. I slide the middle of the floss/thread under the rolled dough and then bring the ends up and cross them like below then pull floss/thread taut. Sorry that's the best way I can figure out how to diagram.

\/
/\
Ll

There's still a little squish but not as much as sawing because there's a certain amount of cutting action from top and bottom.
medtran49 is online now   Reply With Quote
Old 12-29-2015, 11:56 AM   #9
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Here's another option for the OP: Clone of Cinabon

For this she just cuts them with a sharp knife and it doesn't seem to pinch them much at all.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 12-29-2015, 05:11 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by medtran49 View Post
I cut them using unwaxed dental floss or sewing or embroidery thread, whatever's handy. However, I don't use a sawing motion. I slide the middle of the floss/thread under the rolled dough and then bring the ends up and cross them like below then pull floss/thread taut. Sorry that's the best way I can figure out how to diagram.

\/
/\
Ll

There's still a little squish but not as much as sawing because there's a certain amount of cutting action from top and bottom.
Aha! I never considered cutting from the bottom up. Brilliant!
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-29-2015, 05:15 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by RPCookin View Post
Here's another option for the OP: Clone of Cinabon

For this she just cuts them with a sharp knife and it doesn't seem to pinch them much at all.
What I wonder about is why margarine AND butter in the recipe? I don't use margarine ever. It is made mostly from chemicals.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-30-2015, 10:04 AM   #12
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,860
Quote:
Originally Posted by Addie View Post
What I wonder about is why margarine AND butter in the recipe? I don't use margarine ever. It is made mostly from chemicals.
Actually margarine is mostly vegetable oil. Just reduces some of the saturated fat in the recipe. In this case the margarine is used in the dough, so I'd be inclined it leave it in. It's oilier than butter and may be necessary for proper texture - I don't know. The butter is in the cinnamon filling for flavor.

That said, I often use unsalted butter in recipes where margarine is specified if flavor is important, and I might be inclined to try it in this recipe. I haven't actually made these buns before, just posted it because I ran across them the other day.

I'm a bigger fan of caramel pecan sticky buns than I am the frosted ones anyway. This is more my style: Ooey-Gooey Cinnamon Buns
__________________
Rick
RPCookin is offline   Reply With Quote
Old 12-30-2015, 12:29 PM   #13
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,759
Quote:
Originally Posted by RPCookin View Post
Actually margarine is mostly vegetable oil. Just reduces some of the saturated fat in the recipe.

I'm a bigger fan of caramel pecan sticky buns than I am the frosted ones anyway. This is more my style: Ooey-Gooey Cinnamon Buns
All things found on this planet are made up of chemicals, including lard, butter, flour, milk, meat, green beans, etc. Chemicals are elements and compounds made up of atoms, electrons and subatomic particles. That said, when most people think chemicals, they think either of man-made chemicals, or petrolium based chemicals such as nylon and other plastics, solvents, anti freeze, etc. If you idea of a chemical is a man-made concoction of molecules, and probably the most consumed, is any alcoholic drink. The alcohols and other aromatic flavors are all chemicals made by distillation processes. There is nothing natural about them. Ever see a naturally occurring pond of bourbon in the wild, or maybe a lake of beer, or a creel of vodka.

Yes, there are many chemicals that I don't want in the air I breath, the clothes I wear, or the food and drink I consume. But there are also many chmicals manufactured by plants and animals that are required by my body to make it function properly. So let's not just keep calling everything we think is bad in foods, chemicals. It's inaccurate.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
cinnamon, rolls

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.