cinnamon rolls - who has a good recipe?

[miss djax]

please no raisins *shudder*

i feel like makin' some this week......i've never tried to make them. i'd love some suggestions!!

[B Cereus]

I've got two good recipes -- one is rich and requires two risings, the other has double the yeast and only requires one rise. Do you have a preference?

[miss djax]

which one would be easier? i've never worked with yeast before. i figured a cinnamon roll would be a good intro :)

i luvs me some dessert ;)

[B Cereus]

Cinnamon Rolls

6 1/4 tsp active dry yeast
1 cup warm water (105-115 deg F)
1 1/4 cups buttermilk
2 eggs
5 1/2 - 6 cups flour
3/4 cup soft butter
1/2 cup sugar
2 tsp baking powder
1 tsp salt

Filling #1
1/4 lb shortening
2 3/4 cups brown sugar
2 1/2 Tb cinnamon
1/2 cup chopped nuts

If using this filling, mix all ingredients together in one bowl and set aside.

Filling #2
3 Tb corn syrup
1/4 cup cinnamon
1 1/2 cups soft butter
6 Tb sugar
1 Tb flour

If using this filling, place all ingredients in one bowl and whisk until well-blended.

Dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 cups flour, butter, sugar, baking powder and salt. Mix together, then add enough remaining flour to make dough easy to handle. Dough should be soft and slightly sticky.

Turn dough onto well-floured board and knead about 5 minutes. Roll dough out to 18 x 24 inch rectangle. If using Filling #1, sprinkle filling over dough. If using Filling #2, spread filling over dough with a spatula.

Roll up dough jelly-roll style. Pinch ends of roll together. Cut into 12 large or 24 small rolls. Place rolls on cookie sheet or in pan, cover and let rise in warm place until doubled, about 1 hour. Bake at 350 deg F for 15-20 minutes. Cool to warm to the touch and drizzle with icing if desired.

Sugar Icing
2 cups powdered sugar
1 Tb vanilla extract
1/4 cup water

Combine all ingredients in one bowl and whisk mixture vigorously until free of lumps.

NOTE: Filling #1 is more traditional. Filling #2 is gooey-er. Also, dough recipe can be cut in half (halve the filling ingredients also).

[miss djax]

that is fabulous..i'll be making them this weekend..YMMMMMM

[miss djax]

oh and thank you!! :D

[DMB]

Sounds like what we Brits call a Chelsea bun.

[miss djax]

very similar!! i think i'd like currants more than raisins in this dessert...

[B Cereus]

oh and thank you!! :D

You're welcome! I hope they turn out okay. Be sure not to "over knead." It can make the rolls less tender.

[GoneSurfing]

hi all,
I found this thread searching google for "cinnamon rolls Santa Barbara (http://www.google.com/search?q=cinnamon+rolls+Santa+Barbara)" (must have been B-Cereus's location that resulted in this?). Anyway, I was looking for a place to buy them (got one of those unexplainable urges), not how to make them, but after reading the recipe and seeing the buttermilk in it, I've bookmarked the recipe to try making them next weekend. They sound delicious - I'll report back soon.

[Christina]

Nice to meet you :)

[GoneSurfing]

Nice to meet you :)

Thanks Christina,
BTW, I forgot to ask, have any members tried making these cinnamon rolls? Are they fairly easy to make (especially if I have a six year old and a four year old "helping" :) ), and are they as delicious as they sound?

[Febble]

Sounds like what we Brits call a Chelsea bun.

It isn't, though :)

[Febble]

These are the best cinnamon buns in the world:

http://www.groundsforcoffee.ca/

We used to live one block away....

[DMB]

Sounds like what we Brits call a Chelsea bun.

It isn't, though :)

How do they differ?

[Febble]

Sounds like what we Brits call a Chelsea bun.

It isn't, though :)

How do they differ?

Well, they don't (intrinsically) have raisins. They do have shedloads of cinnamon. They are deeper. And those Vancouver ones come with a melting creamy topping, not crusty icing.

Oh boy. I can't imagine why we moved away.

[DMB]

The thing is that I have made Chelsea buns from an Elizabeth David recipe and they were nothing like what you get from the shop down the road. Basically, a richer dough, and you can put in as much filling as you like, but it includes butter, that melts into the dough during cooking.

[hecaterin]

B_Cereus, do you traditionally use true cinnamon (Cinnamomum verum) or Cassia (C. aromaticum or C. cassia) for these? I'm sure either would be good, just curious.