Best 5 East Brunswick Cinnamon Rolls Recipes

EASY CINNAMON ROLLS

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

OVERNIGHT CINNAMON ROLLS

Steps:

• Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
• Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
• Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
• Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

EAST BRUNSWICK CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water.
• Add milk, sugar, eggs, oil, salt and 3 cups of the flour. Beat well.
• Gradually add 3 or more cups flour until a soft dough forms.
• Turn dough onto floured board and knead until smooth. (about 5 minutes)
• Place dough in oiled bowl, turn to coat, cover and let rise in a warm place until double in bulk.
• Punch down dough, turn onto floured board and roll into a 12x24" rectangle.
• Spread melted butter over dough, sprinkle with sugar, raisins and cinnamon.
• Roll dough up and carefully cut into 24 slices.
• Place slices flat side down into greased 9x13 baking pans and let rise again until light.
• Bake in pre-heated 400 degree oven for about 15 minutes, checking frequently.
• Blend confectioners' sugar and vanilla with just enough milk to spread easily over pan of warm rolls.
• Sprinkle almonds over the top.

BUDGET CINNAMON ROLLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper, a silicone mat, or aluminum foil.
• Unroll crescent roll dough and pull apart at the seams to separate into 8 triangles.
• Mix brown sugar, melted butter, cinnamon, cocoa powder, and pepper for filling together in a bowl until moist but crumbly. Add a thin layer of filling on each triangle, from the base to about 1-inch from the top. Roll up triangles from the base to the top; transfer to the prepared cookie sheet.
• Bake in the preheated oven until golden brown, 10 to 13 minutes.
• While the rolls are baking, combine milk and butter for glaze in a microwave-safe bowl. Microwave until butter is almost melted, about 20 seconds.
• Add 1/4 cup powdered sugar and salt; whisk until smooth. Add remaining 1/4 cup plus 1 tablespoon powdered sugar; whisk until smooth. It should be about the consistency of pancake batter. Stir in orange extract.
• Remove rolls from the oven and transfer to a plate. Pour glaze over hot rolls. Let cool for 5 minutes before serving.