These cinnamon buns are surprisingly simple to prepare. I like to double the filling and the glaze, but it’s still yummy as directed.
Pumpkin-Cinnamon Streusel Buns
Adapted from The Best of Cooking Light
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water (100° to 110°)
- 2 3/4 cups all-purpose flour, divided
- 1/2 cup Pumpkin Puree
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1 tsp ground cinnamon
- Cooking spray
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 3 teaspoons ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- 3/4 cup sifted powdered sugar
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
These rolls make great sandwich rolls, they just need a little less sugar.
Bavarian Pretzel Rolls
Adapted from Food.com
- 1 1/3 cups warm water
- 2 tbsp warm milk
- 2 1/2 tsp active dry yeast
- 1/3 cup light brown sugar
- 2 tbsp butter, melted
- 4 cups all-purpose flour
- kosher salt for sprinkling
- 1 quarts cold water
- 1/2 cup baking soda
- In the bowl of a stand mixer fitted with the dough hook, mix 1/3 cup warm water with the yeast and let stand until foamy.
- Add remaining water, milk, sugar, and melted butter and mix to dissolve.
- Add 2 cups of flour and mix on medium low speed, adding remaining flour as needed.
- Turn dough onto floured surface and knead for 2 minutes.
- Roll into a 24 inch log and cut into 12 2 inch pieces.
- Cover and let sit for 10 minutes.
- Form into rolls and cover. Let sit for 30 minutes.
- Preheat oven to 425.
- In a large stockpot, bring water to boil and add baking soda.
- Drop rolls, 2 at a time, into the boiling water and boil for 30 seconds, turning once.
- Arrange rolls on lined baking sheet. Lightly sprinkle rolls with salt.
- Bake about 8 minutes, or until golden brown.
- Let cool on wire rack.
Basic White Bread
Adapted from Better Homes and Gardens New Cook Book
- 5 3/4 – 6 1/4 cups all-purpose flour
- 1/4 ounce active dry yeast
- 2 1/4 cups milk or buttermilk
- 2 tablespoons sugar
- 1 tablespoon butter
- 1 1/2 teaspoons salt
1. In a large mixing bowl combine 2-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans.
4. Shape each portion of dough into a loaf by patting or rolling. To shape dough by patting, gently pat and pinch each portion into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each portion into a 12×8-inch rectangle. Starting from a short side, roll up into a spiral. Seal with fingertips as you roll.
5. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 to 40 minutes).
6. Bake in a 375 degree F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from pans. Cool on wire racks. Makes 2 loaves (32 servings).
Everyone that I know loves Golden Corral’s dinner rolls. This is the perfect replication!
“Golden Corral” Dinner Rolls
Adapted from CDKitchen
- 2-1/4 tsp active dry yeast
- 1/4 cup warm water
- 2 tsp sugar
- 1 cup milk, just to scalding hot (do not boil!)
- 1/3 cup sugar
- 1/4 cup butter
- 1 tsp salt
- 1 egg, lightly beaten
- 4 ½ c bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
- Dissolve yeast in warm water. Stir in sugar. Let sit for about 5 minutes until foamy.
- Heat milk in microwave or in small saucepan on stovetop.
- Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool until warm, but not hot.
- Pour milk mixture into bowl of stand mixer. Add the yeast mixture & egg and mix together.
- Mix in all-purpose flour, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
- Place dough in oiled bowl, turning to coat with oil. Cover and let rise in warm, moist place until doubled in bulk, about 60 minutes.
- Slightly punch down dough. Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13×9×2 baking pan.
- Cover loosely & let rise in a warm place until doubled in bulk, about 30–45 minutes.
- Bake at 375°F for 18–20 minutes or until tops are golden brown.
- Brush tops of rolls with butter and serve warm.
I had a wicked craving for cinnamon toast last week, so I decided to do one better and make Cinnamon Bread. Fresh out of the oven, this may have been one of the best things I’ve ever made.
Adapted from The Pioneer Woman
- 1 cup milk
- 6 tbsp butter
- 2-1/2 teaspoons active dry yeast
- 2 eggs
- 1/3 cup sugar
- 3-1/2 cups all-purpose flour
- 1 tsp salt
- 1/3 cup sugar
- 2 tbsp cinnamon
- In a saucepan, heat milk and butter until very warm, but do not boil. Allow to cool until still warm to the touch. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
- Combine flour and salt.
- In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
- Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
- Place dough a oiled bowl, cover, and set it in a warm, moist place for about 2 hours.
- Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
- Smear loaf pan with butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
- Preheat oven to 350 degrees.
- Bake for 40 minutes on a middle/lower rack in the oven.
- Remove from the pan and allow bread to cool.
This is my first bread from Healthy Bread in Five Minutes a Day. While I see the concept, I’m not sure I’m a fan of this method. To me, it too much MORE time to make bread than it would have had I just made a loaf from one of my other bread books. Good thing I saved the receipt, I’m thinking I’m gonna take this book back.
Whole Grain Maple Oatmeal Bread
Adapted from Healthy Bread in Five Minutes a Day
2 1/2 cups white whole wheat flour
1 cup old-fashioned rolled oats
1 1/2 tbsp. granulated yeast
2 tsp. kosher salt (or to taste)
1/8 cup vital wheat gluten
1/2 tsp. cinnamon
1 1/4 cups lukewarm water
1/2 cup buttermilk
3/8 cup maple syrup
1/8 cup vegetable oil
Egg wash (1 egg beaten with 1 tbsp. water) for brushing the top crust
Raw sugar for sprinkling on top
Mixing and storing the dough:
Whisk together the dry ingredients in a 2 1/2 quart bowl, or a lidded (not airtight) food container. Add the liquid ingredients and mix with a spoon, without kneading. You might want to finish mixing with your hands to incorporate all of the flour.
Cover (not airtight) at room temperature for about 2 hours, until the dough rises and collapses (flattens on top). The dough can be used immediately after it rises, but it’s easier to handle when refrigerated. Refrigerate in a lidded (not airtight) container and use within 7 days.
On the day of baking:
Grease an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the refrigerated dough with flour and pull it out of the container. Dust with more flour and quickly shape into a ball by stretching the dough around the bottom on each side, rotating as you go.
Pull the dough into an oval shape and put it into the loaf pan, it should fill about 3/4 of the pan. Cover loosely with plastic wrap and allow the dough to rise for 1 hour 45 minutes (or 60 minutes if it was not refrigerated).
Preheat the oven to 375 degrees. Just before baking, use a pastry brush to paint on the egg wash and sprinkle with sugar. Put the loaf pan on the middle rack and bake for 45-50 minutes, until deep brown and firm. Remove the bread from the pan and cool completely on a wire rack before slicing.