I make cinnamon rolls using a recipe from the Joy of Baking website. It's the best I've ever had!

Here's one:
Danish Puff
cut 1/2 cup of butter into a cup of flour,
sprinkle on 2 T. water and mix to form dough.
Divide dough in half and pat into strips 12" by 3 " on an ungreased cookie sheet....keeping strips 3 inches apart.
Place 1/2 cup butter and
1 cup water in a sauce pan and bring to a rolling boil.
Remove from heat and dump in
1 cup of flour and stir.
Add 3 eggs one at a time beating well after each and return to low heat and beat until dough comes together and is smooth and glossy ....
add 1 tsp almond flavoring and mix in
Divide batter in 1/2 and spread on pastry strips and bake 60 minutes at 350.
Frost with powdered sugar frosting and sprinkle with chopped nuts ( I use pecans) cut into 2 inch wide strips and serve with coffee.
To make a powdered sugar frosting, I mix a cup of powdered sugar with 1/2 tsp vanilla extract add a very little milk until it's like pancake batter.

Linda C

There are a couple of recent threads including this one from a week or so ago.

National Sticky Bun Day
And here are a couple of my favourites:

You can shape these danish a number of ways:

Cream Cheese Danish Coffee Cake
===============================
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed.

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches.

Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks.

Filling

2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt.
Glaze

2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds.

CINNAMON ROLLS/BUNS

Cinnamon rolls can be spread out of a cookie sheet so that they don't touch

be baked close together so that when they bake they need to be pulled apart.
Cinnamon Rolls (Buns)
=====================
From Joy of Baking

Dough:
4-1/2 to 5 cups all-purpose " flour
1 Package active dry yeast
1 Cup milk
1/3 Cup "" butter
1/3 Cup sugar
1/2 Teaspoon salt
"3 eggs
Filling:
3/4 Cup packed brown"sugar
1/4 Cup all-purpose " flour
1 Tablespoon ground cinnamon
1/2 Cup" butter
1/2 Cup light raisins (optional)
1 Tablespoon half-and-half
1 recipe Powdered Sugar Glaze

Powdered Sugar Glaze:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough half-and-half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls.

In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours).

For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside.

Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes.

Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal.

Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.

Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes.

(If you are making the cinnamon rolls immediately, don’t chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.)

Break any surface bubbles with a greased toothpick.

Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown.

If necessary to prevent over-browning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and
invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls.

Note: I prefer a Cream Cheese icing.

1/4 cup butter
1 cup cream cheese
Powdered Sugar

Cream together and add enough icing/powder sugar to make a creamy icing.

I made Lindac's recipe last month and posted pictures on the other thread. I can vouch for the fact that it is a great recipe.

Jo

Ann T's Cheese Danish is the best I've ever had, but I did make one tiny change... I added a smidge of homemade raspberry jam along with the cheese filling.... oh my... it was sublime!

Alexa

Thanks for the recipes (and the link!) guys! These should keep me busy for a while...and I'm sure everyone else here will send their thanks too!! :D

Here is a good recipe for orange rolls:

Orange Sweet Rolls

3/4c milk heated
1/2c butter
1/2c sugar
1 t salt

Mix butter, sugar, and salt into warm milk

1 1/3t instant yeast
1/2c warm water
Mix yeast and water together.

4 1/2c flour
1/4t mace
1/4t ginger
Mix flour and spices together.

2 eggs

Add 1 1/2c flour mixture to milk mixture and beat well 1 minute. Beat in eggs and yeast mixture. Gradually add in rest of flour mixture. Knead by machine for 5 minutes or by hand for 8-10 minutes. Put in oiled bowl, cover, let rise 1 hour. Punch down and let rest 10 minutes.

Filling:

2/3c melted butter
1 cup sugar
4 t. grated orange peel
Mix all together.

Divide dough in half, roll each to a 16" x 8" rectangle. Spread each with half of the filling. Roll up from the longest side. Cut into 1/2" to 1" slices. Lay on parchment lined jelly roll pan. Let rise 30-40 minutes.

Bake at 375 degrees F. for 15-20 minutes. Cool on rack. Drizzle with icing:

2 cups 10X (powdered) sugar
2 TB soft butter
3 TB orange juice
2 t grated peel

Rachel:
Did you mean Cinnamon Buns ( Sticky Buns )???

I can buy Good Cinnamon Rolls but not Cinnamon Buns,
so I make my own.

The dough I use for Braided Bread has a subtle sweetness and can be used for many things.
I don-t waste too much time with the Braiding.

Here is the recipe:

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:
Luigi�s - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc.
2 cups of milk, (warm ) 1 1/3 cup of Sugar
3 large eggs- beaten (save � egg w. a little milk for basting )
1 tablesp.+ of Vanilla - -
1/2 cup + of oil - -
1/2 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 doesn�t stick to your hands.
I now substitute a cup of WW Flour.
Stir the yeast in a 1/3 cup of warm water w. 1/2 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 doesn�t stick to your hands.
Don�t 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 and Dinner Rolls.
I use it for Bagels too. I like the Subtle, Hardly Noticeable, sweet taste.
***********************************

Lou�s Cinnamon Buns ------

SS Pan ,9 � in by 12 in by 2 � 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 . Don�t 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 don�t want to , don�t do it but don�t blame me , if you didn�t
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.

If you need any info, I will post it.
LOU

I agree, I love Ann T's cream cheese Danish, and I always add whatever flavor of my homecanned jam is available.

I actually like some things a bit less sweet, so I like cinnamon rolls with butter, no frosting and none of the sticky stuff. Yeah, I might as well make bread, LOL. I like french toast with just butter too, no syrup, so I know I'm a bit weird that way.

Another option might be scones, at least you can put a little fruit in there, or some nuts. Not that you have to, LOL, and you could frost them if you wanted.

Annie

Here's my recipe for Pecan Sticky Buns:

PAT'S PECAN STICKY BUNS FOR ABM

Dough:
1 cup milk
1/2 cup butter, melted
1/4 cup sugar
2 eggs
3/4 tsp. salt
4 cups all-purpose flour
2-1/2 tsp. active dry yeast

Filling:
1/2 cup butter, softened
1-1/2 tsp. ground cinnamon
1/2 cup light brown sugar, packed

Topping:
1/4 cup butter, melted
1/2 cup brown sugar
1/4 cup light corn syrup
Chopped pecans

Place all ingredients in bread machine in the order recommended and use the dough cycle. (Made in 1-1/2 lb. Machine). Remove the dough from the machine when cycle is complete. Roll dough out on a well-floured board. Spread softened butter evenly over rolled dough. Combine brown sugar and cinnamon. Sprinkle evenly over butter. Roll dough up.

Heat butter, brown sugar and corn syrup, stirring until sugar is dissolved. Pour into greased pan. Sprinkle pan with pecans. Sliced rolls and place over topping in pan. Allow to rise 30 minutes in a warm place. Bake in a preheated 350 degree F. oven for about 18-20 minutes. After removing from oven, allow to sit for approximately five minutes in pan. Invert pan over large cookie sheet that is lined with either Silpat or parchment paper. Leave pan on top of rolls for a few minutes to allow all pecans to drip onto rolls. Remove pan and enjoy!