Cast Iron Cooking Fleischmann’s Cinnamon Rolls Home with a Twist

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Fleischmann's Beginner's Cinnamon Rolls. January 6, 2019. This Fleischmann's recipe for Beginner's Cinnamon Rolls seems pretty foolproof. The yeast giant does a great job on step-by-step instructions, with pictures, for a delicious batch of homemade cinnamon rolls. I would make a couple modifications, listed below, but as for the actual.

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Cinnamon Roll Dough. In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec - 45 sec, until warm to the touch but not hot. The butter will not melt completely.

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This perfectly portioned, pillowy-soft cinnamon roll for one recipe makes one single cinnamon roll just for you! Complete with a gooey, cinnamon-sugar center and luscious cream cheese frosting, this single serve cinnamon roll is the ultimate treat yo-self dessert.

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The dough then takes a long, cold rest in the refrigerator, which improves flavor and allows the flour to further absorb the liquid ingredients, making it less sticky and easier to handle during.

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In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec - 45 sec, until warm to the touch but not hot. The butter will not melt completely. Pour into the dry ingredients with the egg and mix with a wooden spoon.

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Roll one half of dough on a lightly floured surface to a 12 by 18 inch rectangle. Spread with half the butter. Combine sugar and cinnamon. Sprinkle half of the mixture over surface. Sprinkle nuts over sugar mixture if you are using nuts. Roll up tightly lengthwise, sealing edges. Cut into 12 slices.

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Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size. Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes, or until golden brown. Cool on a wire rack for at least 20 minutes.

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Cover with a towel; let rest for 10 minutes. For filling, combine sugar and cinnamon in a small bowl. Set aside. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.

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Cut the entire log in half, and then cut those two halves in half to create 4 segments. This honestly is up to you this part of the recipe. Place the rolls in a 10×15 greased pan with butter, or even 9×13 (you could also use two 9" round pans by placing your rolls in each). It's OK if all the rolls are touching.

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Mix sugar and cinnamon together and sprinkle evenly over dough. Roll up from long side; seal edges. Cut into 12 slices. Place rolls, cut side up, on top of caramel. Cover and let rise about 1 hour until double. Bake in preheated oven at 350°F for 20 to 25 minutes until lightly browned.

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Go with a classic for Mother's Day—Homemade Cinnamon Rolls with Cream Cheese Frosting. This recipe from @butternutbakery has the softest, fluffiest texture and it's easy to make.

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Let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Bake at 400°F for 10 to 12 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Powdered Sugar Glaze. Cinnamon Walnut Filling: Combine all ingredients in small bowl. Powdered Sugar Glaze: Combine all ingredients in small bowl; stir until smooth.

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Arrange rolls, cut side down, on top of syrup in skillet. Cover and let rise until doubled, about 45 minutes. Bake in preheated 350°F oven for 23 to 25 minutes or until lightly browned. Cool skillet for 10 minutes on a wire rack, do not remove cinnamon rolls from skillet. Combine butter, vanilla, and sugar in a small bowl, adding enough milk.

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Steps. 1. Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and 6 tbsp butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won't melt completely).

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Filling: Mix sugar and cinnamon in a small bowl. Set aside. Grease two 13 x 9-inch pans (or four 8 x 8-inch pans). For giftgiving, disposable baking pans will work great! Punch dough down, divide in half. Roll each half into 15 x 10-inch rectangle on lightly floured surface. Spread with half the butter and top with half the cinnamon-sugar.

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Cover with towel; let rise in warm place until doubled in size, about 1 hour. Bake in preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy.