Homemade bread and cinnamon rolls are a delicious and comforting treat, but they can also be time-consuming to make. If you're looking for a recipe that is both easy and flavorful, "Aunt June's Bread and Cinnamon Rolls" is the perfect choice. This classic recipe has been passed down for generations, and it's known for its light and fluffy texture, as well as its sweet and gooey cinnamon filling. With a few simple ingredients and a little bit of time, you can create a batch of homemade bread and cinnamon rolls that will surely impress your family and friends.
Let's cook with our recipes!
AUNT JUNE'S BREAD AND CINNAMON ROLLS 1998
This recipe came from my mom's best friend, June Long. We called her Aunt June because she treated us like nieces and nephews and was always there for us when needed. I have been using this recipe for at least 54 years and it has always been a hit with the family or at pot lucks.
Provided by Kathy Payne
Categories Other Breads
Time 2h30m
Number Of Ingredients 17
Steps:
- 1. Aunt June did not use regular tablespoon, measuring spoons, she used the serving spoons that came with her silverware set. (The spoons that are larger than the soup spoons). And they need to be heaping.
- 2. In a bowl (3 cup) mix yeast in 1 cup warm water, sprinkle the 1/2 teaspoon sugar in the mixture, this makes the yeast and water blend easier. Set aside.
- 3. In a large "Fix n Mix" bowl (Tupperware) or one the same size with a lid, mix water, salt, oil, eggs and milk together until well mixed.
- 4. Stir in 2 cups of flour, mix well, now stir in yeast mixture and blend together.
- 5. Gradually mix in flour a cup or so at a time, until dough holds together, but NOT stiff and hard. You will use 18 to 20 cups of flour.
- 6. Cover and set aside away from any drafts until dough rises above bowl and pops the lid.
- 7. Knead down and divide dough as needed. In 4ths for bread or small round balls for dinner rolls.
- 8. Place in well greased bread pans (I prefer my cast iron pans) or 9X13 pans for rolls. 2 or 3 depending on how large you make your rolls. Cover and let double in size.
- 9. Bake at 400 degrees for 20 minutes for rolls or 30 minutes for bread or until the top is golden brown. Take out of oven and rub butter over the tops. Wait about 5 to 10 minutes then take out of pans. Cover with towel.
- 10. FOR CINNAMON ROLLS:
- 11. Add the 3 tablespoons of sugar when first mixing the water, salt, oil, milk and eggs. Then follow the rest of the directions let rise in bowl until lid pops.
- 12. I usually divide my dough into 4ths to do my cinnamon rolls. So I use 1/4 of each of the ingredients listed to spread on the dough.
- 13. Roll out dough 1/2 inch thick, rub with butter, sprinkle with brown sugar, sugar, cinnamon, nuts, raisins and roll.
- 14. Slice in 1 1/2 inch slices, place in buttered pan. I like to sprinkle with additional brown sugar, cinnamon, nuts mixed together sprinkle on the bottom of the pan before placing the rolls. Cover and let rise until double in size. Bake in 400 degree oven until golden brown about 30 minutes.
- 15. Let set 5 minutes then turn out onto plate. Don't let them get cold in pan if you place the brown sugar mixture on the bottom or they will be really hard to get out.
AUNT JOAN'S CINNAMON ROLLS
My Aunt Joan makes the BEST cinnamon rolls (or are they sticky buns?) and my mom and I got her to give us the recipe. She's been making this recipe since the 1960's. The measurements and directions aren't precise so please be careful. Joan has been making these so long that these are the directions we were given. ;) If you bake moderately frequently, you should be fine! I hope some of you enjoy these as much as we have over the years. UPDATE: Xmas eve 2012 making for first time (big shoes to fill...) spoke with Aunt Joan. This recipe makes (2) 9X12 pans - about 12 rolls each. Topping updated; use half in ea pan. I used 7 C flour - and needed the dough for about 5 minutes. First 6.5 C into the mix in the bowl and the last bit used to dust the countertop while I kneaded the dough. In a hurry (xmas eve!) and so warmed the oven to 150 and then opened the door and put dough in oven - warm environment to double quicker... will update
Provided by Gidget265
Categories Breads
Time 4h30m
Yield 24 Rolls
Number Of Ingredients 15
Steps:
- Dough: Mix first ingredients (Yeast through Egg) with a spoon. Add in Flour gradually and then mix with your hands until you can knead the dough.
- Warm a bowl with hot water, dry and grease the bowl. Let the dough rise in the warmed, greased and covered bowl at room temperature until doubled.
- Make Topping: Cook sugar and butter until it is combined (in a pan on the stove). Take off the heat, add Caro Syrup and stir. Pour 1/2 syrup mixture into each greased 9X13 Pan. NOTE: don't cook this too long or too hard - you'll get a hard candy topping -- Joan cooked it for just a few minutes -- You can optionally add nuts to the topping. You can make the topping ahead of time and pour into the prepared pans while the dough is rising.
- Divide dough in half once doubled. Perform the following on each dough: Roll dough out oblong to about 12 X 18 inches. Spread milk over the dough with your fingers (1/8 C or so?) (note - some recipes call for using butter instead of milk - the milk does work fine though -- ) Sprinkle sugar and cinnamon over the dough. Can optionally add raisins. Roll up dough lengthwise. NOTE: First time I made these I used an unmeasured amount of cinnamon and sugar - sprinkled it on what I thought was liberally and it wasn't nearly enough. Researched cinnamon rolls on the internet and found 1C Sugar + 1 TBL cinnamon was a pretty common ingredient set in cinnamon rolls. I tried these amounts and the sugar melted out of the rolls when they cooked and left gaps in the rolls that I wasn't happy with. Next time will use between 1/2 - 3/4 C sugar and a slightly reduced amount of Cinnamon.
- Cut rolls about every 1 1/2 inches and place on top of syrup in pan. When you place the rolls, there will be big gaps between them - rolls will be 3 X 4 in the 9 X 12 pan. As they rolls rise the second time, these gaps will be filled in nicely. Let rise until "ready" (Second raise - maybe another 1/2 - 1 hour to hour depending on humidity levels?).
- Bake at 350 degrees for 30 minutes. Important - Check the rolls about 20 minutes inches If the rolls on the edges start to brown and the middle looks not done - put tin foil over the rolls and cook a bit longer. Once all are done, run a spatula along the edge of the pan and then immediately turn out (with topping on top) onto a bread board, cookie sheet, foil or wax paper to cool completely (But not a cooling rack - you want to capture all of the topping!).
- Aunt Joan lets them cool completely and then wraps tightly in wrap (freezer paper / plastic combo) and puts most into the freezer now days as her kids are long ago grown and moved away. Believe me - even frozen and thawed these things ROCK. (of course, you could eat them right away ;).
Nutrition Facts : Calories 238.6, Fat 4.3, SaturatedFat 1, Cholesterol 10.6, Sodium 161.8, Carbohydrate 45.4, Fiber 1.1, Sugar 16.9, Protein 4.7
CINNAMON BREAD ROLLS
"My aunt shared this recipe, which my kids and I make assembly-line style," reports Cathy Stanfield of Bernie, Missouri. "The kids love to help, and they sure love to eat these creamy snacks."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Flatten bread with a rolling pin. In a large bowl, beat the cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. , Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350° for 20 minutes.
Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 240mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh, high-quality ingredients for the best results.
- Be sure to activate the yeast before using it.
- Knead the dough well until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size.
- Roll out the dough to a uniform thickness for even baking.
- Bake the bread or cinnamon rolls at the correct temperature and for the correct amount of time.
- Allow the bread or cinnamon rolls to cool slightly before serving.
Conclusion:
These recipes for Aunt June's Bread and Cinnamon Rolls are sure to please everyone at your table. With a few simple ingredients and a little time, you can create delicious, homemade bread that is perfect for any occasion. Whether you are looking for a hearty loaf of bread for sandwiches or a sweet treat for breakfast or dessert, these recipes have you covered. So put on your apron, preheat your oven, and get ready to bake up some deliciousness!
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