Here's the only one I have that Deanna posted:

Posted by dgkritch (My Page) on Sun, Dec 6, 09 at 23:53

Christmas Morning Cinnamon Rolls
Easy, cheater recipe and it freezes well!
(makes 24 good sized rolls)

DOUGH:
1 yellow cake mix
5 c. AP flour
2 pkg. yeast
2 1/2 c. warm water

FILLING:
1/2 cup softened butter
Brown sugar and cinnamon to taste
Nuts and raisins optional

Mix all dry dough ingredients. Add water and mix well.
NO KNEADING.
Let rise about an hour until double.
Divide dough in half and roll each into rectangle.
Spread with filling (butter, then sprinkle with cinnamon and sugar, add nuts and/or raisins if desired)
Roll up from long side
Cut into 12 slices.
Place cut side up in sprayed/greased 9 x 13 pan.
Let rise again about an hour (till double)
Bake at 325 for 25 minutes. DO NOT OVERBAKE!

Can frost with cream cheese frosting if desired or just warm and serve dripping with butter! Yeah, this is one of the decadent once or twice a year treats!!

Deanna

Here's my recipe for the dough...
This will make about 3dozen rolls....just divide in 1/3...roll out...spread with soft butter, sprinkle with brown sugar and cinnamon...roll up....cut 1 1/2 inches thick...nestle in pans and let rise until almost double and bake at 350 about 22 minutes until well browned.

2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissove the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioc

Sherry, were they the ones that I refrigerated overnight and baked first thing in the morning? I use this recipe, but I just assemble the rolls, put them into pans and stick them in the fridge, about half an hour on the counter in the morning and they're ready to bake.

I've also frozen this dough for a couple of weeks, set the pan on the counter to thaw and rise and then baked, it worked well. I don't try to keep yeast dough in the freezer too long, it compromises the yeast after a few weeks/a month or so.

I usually do the dough in the bread machine, works like a charm, and I mix the sugar, cinnamon and butter together and just spread it on, it's not so messy that way.

Anyway, I really like the brown sugar filling in these.

CINNAMON ROLLS

1 package active dry yeast
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup butter -- melted
4 cups all purpose flour
**********Filling************
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup butter -- softened
*********Icing************
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top ( a21-inch side), roll the dough in the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.

Hey, I didn't say they were HEALTHY!

Annie

Thank you. guess what I am going to do today, LOL.

Annie,
Between #8 and #9, don't they have to have a second rise?

Sorry all I have is the Sinbun Recipe
( Cinnamon Bunns or Sticky Bunns )

Lous Cinnamon Buns ------

SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish

3/4 stick of butter and 1 tablesp. Of Vegetable oil
Pancake syrup , Brown Sugar and a little granulated sugar
Cinnamon and Raisins

Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes)
Level it across the pan and back into the refrig to harden.

Take it out and Sprinkle very little oil and move it around with the back of a spoon.
Dribble some pancake syrup all around the pan , then a little gran. Sugar
Then lay in some brown sugar . Dont be chincey , leave some lumps.
Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts,
If you want to. If you dont want to , dont do it but dont blame me , if you didnt
Do and wish you had done , etc.

Take half + of the recipe of the Braided Bread dough and roll it out to about
3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier.
Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup,
Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely,
Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way
and half again before cutting., into 8 pieces. Do the same to the other piece of dough
Place these pieces in the pan that you prepared ,
leaving spaces in between , because the dough will grow.
Push them around with your fingers, to fill the pan evenly.
When the dough is doubled , bake in a 320 degree oven , on a shelf
near the top, for about 25 to 35 minutes or golden brown.
You can Baste , with an egg milk mix, while baking.
When it is removed from the oven , place a piece of aluminum foil over it and
a large cutting board or cookie tin and then flip it over and remove the pan.
If some of the goodies stay in the pan take them out right away and patch
the Buns while the goo is still hot.
WARNING !!!! Get away from them until they cool. !!!!!!!!
You will burn your lips
Now you can see if you used enough brown sugar and gooey stuff.
.

Braided Bread

Everyone has their own way to do this, which is better.
But! I like to cook and bake using easier ways,
long as the end results are the same.
I've used this recipe since I got out of the Army, a very long time ago
and converted it from Army Baking (Large amounts )to Home Baking.
It wasn't easy going from 4 Quarts to 4 cups , etc.
But I worked it out.

I got the results that I wanted and I'm passing it on to
everyone
.
Here is the recipe:
Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc.
2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save ½ egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
½ cup + of oil - -
½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total )
enough to knead into a soft ball that doesnt stick to your hands.
I now substitute a cup of WW Flour. Makes it more tender.
Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes.
Add flour until you make a " soft " Ball of dough that doesnt stick to your hands.
Dont make it too stiff , try to keep it a "soft dough."
On the Work Top, Sprinkle some flour under the ball and Knead it until smooth.
Place it in a large bowl, Rub some oil on top.

Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it.
Place a pan of hot water on the bottom shelf.

Then place the dough bowl in the oven to rise.
When ( doubled ) deflate and put it out of the bowl onto a floured worktop.
Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces
and stick them together at one end .
Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you ,
twist each piece clockwise about 8 times and
lay them down so you can Platt or Braid them and
stick the other ends together
There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things.
Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising.
When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan.
Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!

This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape.
The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional
This dough can also be used for Cinnamon Buns .
I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

I make similar rolls (but without the icing), and I usually add chopped walnuts to the filling, and I also usually bake them in muffin pans - at least that's what I did when I made them at the restaurant where I used to work. Also, I would layer the butter into the dough, similar to a puff pastry used for Napoleons, and the sprinkle the brown sugar, cinnamon, and nuts into the dough before rolling it. Unfortunately, the staff at the restaurant would eat most of them before they became available for customers. I would start the dough at 11:00 PM and I was lucky if they would be ready by 7:00 AM, when my shift was supposed to end. A lot of times I would have to stay until 9:00 AM, and so I didn't make them that often.

Lars

Lars, I liked that muffin pan idea too. I used Ina Gartens cheater recipe with the puff pastry. It works great in a pinch. Very good.

I've been making these Clone of a Cinnabon rolls for years, from this Allrecipes recipe. It's pretty similar to Annie's. I let the dough rise in my bread machine, then shape it and let the shaped rolls rise again. Sometimes, I refrigerate the rolls overnight, then pull them out and let them finish rising in the morning. I also usually make some into pecan sticky rolls. At any rate, they're pretty decadent and better than Cinnabons. A pan of them makes a nice Christmas Eve gift - or, I'm thinking, a nice President's Day breakfast!

Sherry, yes, I let them rise before baking, LOL, I guess the recipe figured we knew that. (grin)

Annie