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    You are in: Home / Community Forums / Breads & Baking / What Have You Baked Now?
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    What Have You Baked Now?

    Go to page << Previous Page  1, 2, 3 ... 18, 19, 20 ... 26, 27, 28  Next Page >>
    Donna M.
    Fri Nov 08, 2013 11:48 am
    Forum Host
    Wow, a couple of hours is really quick for cinnamon rolls! I would pick a recipe that has lots of positive reviews and go from there. I do have a really good cinnamon roll recipe that I haven't posted yet, but it takes a lot longer (several proofs or overnight in the fridge). I've tried to make it quicker but it just isn't nearly as good.
    Fri Nov 08, 2013 12:27 pm
    Forum Host
    sloe cooker wrote:

    Does anyone have a really good cinnamon roll recipe, or know of one in the database? I would like to make some today and have it be ready in a couple of hours if possible.

    I have not made these and did not see these posted (but did not search hard). These are from Cook's Illustrated/America's Test Kitchen - they use a biscuit dough as a base, which makes them doable in a much shorter period of time. Their recipes are generally reliable.

    Quick Cinnamon Rolls with Buttermilk Icing

    Makes 8 buns
    Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.

    1 tablespoon unsalted butter, melted, for pan
    Cinnamon-Sugar Filling
    3/4 cup dark brown sugar (packed, 5 1/4 ounces)
    1/4 cup granulated sugar (1 3/4 ounces)
    2 teaspoons ground cinnamon
    1/8 teaspoon ground cloves
    1/8 teaspoon table salt
    1 tablespoon unsalted butter, melted
    Biscuit Dough
    2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
    2 tablespoons granulated sugar
    1 1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    1 1/4 cups buttermilk
    6 tablespoons unsalted butter, melted
    2 tablespoons cream cheese, softened
    2 tablespoons buttermilk
    1 cup confectioners' sugar (4 ounces)

    1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.

    2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.

    3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

    4. Pat dough with hands into 12 by 9-inch rectangle. Following illustrations below, fill, roll, cut, and arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.

    5. To make icing and finish buns: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.
    Bonnie G #2
    Fri Nov 08, 2013 12:56 pm Groupie
    I have one that I really love but it takes a while, I've made it several times and always get compliments and requests for more.

    Jo Mama's Soft and Fluffy Cinnamon Rolls
    PaulO in MA
    Fri Nov 08, 2013 1:15 pm Groupie
    I posted a cinnamon roll recipe a few years ago.

    Found it on a Dutch oven cooking web site.

    Two batches (24 cinnamon rolls in 2, 13- x 9-inch pans) start-to-finish is three hours.
    sloe cooker
    Fri Nov 08, 2013 1:49 pm Groupie
    Wow, thanks guys, I will have to make all of those recipes, just not today. I started this Cinnabon Cinnamon Rolls as it looked like a shorter time from start to finish. I know a really good cinnamon roll will take some time, I just didn't have a lot of it today icon_lol.gif Not sure if they will turn out well, if they do I will post a pic.
    Red Apple Guy
    Fri Nov 08, 2013 2:04 pm
    Forum Host
    464 reviewers can't all be wrong. Good choice.
    sloe cooker
    Fri Nov 08, 2013 3:58 pm Groupie
    While rising the dough in the warmed oven, I checked out some of the reviews. I saw where one reviewer had stated that the dough needed a second rising icon_evil.gif I shook my head and thought, nada, not going to do that, recipe does not say that! So I proceeded true to the recipe. Not a pretty turnout but it was very good. Also next time I make an icing for something like this, I think it would be a good call to nuke the icing to make it a little thinner. It did taste good, everyone!

    Yeah, Red...lots of good reviews and I will be adding my two cents in a little while icon_lol.gif
    Donna M.
    Fri Nov 08, 2013 8:01 pm
    Forum Host
    Looks yummy! Would you do the second rise next time? Were they dense or tough without it? I can't imagine skipping that final rise.
    sloe cooker
    Fri Nov 08, 2013 10:36 pm Groupie
    Donna M. wrote:
    Looks yummy! Would you do the second rise next time? Were they dense or tough without it? I can't imagine skipping that final rise.

    Thanks, Donna. I will definitely make this recipe again and most definitely try a second rise after rolling, cutting and pan placement. I just needed to throw something sweet together in fairly short order, other wise I would have done the second rise icon_smile.gif I have learned that by hanging out here with you guys!

    They were 'heavy' sort of. The one I ate was still slightly warm when I ate it, and it was not tough or really dense in texture at all. It was quite rich and required a large glass of sweet milk to complete the 'sweet' experience icon_lol.gif

    All of that said, I have to was very hard to work with the dough, after rolling it out, applying the butter and cinnamon/sugar, then...trying to roll this unwilling soft and fluffy dough! I finally threw off the "nice" gloves and just grabbed the dough and told it, we ARE doing this, lol, I did manage to get it rolled eventually icon_rolleyes.gif

    I am looking to try the other recipes for cinnamon rolls that the others took time to bring to my attention, as I do appreciate the help, and all of the recipes look sooo good!
    Red Apple Guy
    Fri Nov 08, 2013 10:40 pm
    Forum Host
    I hope you didn't hurt the dough's feelings.icon_smile.gif

    The look great!
    sloe cooker
    Sat Nov 09, 2013 12:28 am Groupie
    Naw, dough won this round, Red icon_lol.gif
    PaulO in MA
    Sat Nov 09, 2013 8:06 am Groupie
    Second rise for a half hour after placing the rolls in the pan makes a big difference in the fluffiness of the cinnamon rolls.

    Also, after placing the rolls in the pan, spread out the rolls slightly with your fingers to separate the layers. If not, the rolls have a tendency to bloom (i.e., rise upward at the center), rather than spread out and be fluffy.
    PaulO in MA
    Sat Nov 09, 2013 8:29 am Groupie
    Red, Nan and I are really looking forward to making filled focaccia tomorrow. icon_smile.gif
    Bonnie G #2
    Sat Nov 09, 2013 8:38 am Groupie
    Oh Red, couldn't wait - made Bread Machine Stuffed Rosemary Focaccia yesterday and it was soooo good. So glad you pointed it out.
    Shoot, just realized I'm in IE browser and must transfer to Firefox before I can post a photo, I'll Be Back!
    Bonnie G #2
    Sat Nov 09, 2013 8:54 am Groupie
    Whew, back and here's that photo of Bread Machine Stuffed Rosemary Focaccia
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