Better Than Cinnabon Cinnamon Rolls Recipe Recipe For Zucchini

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CLONE OF A CINNABON



Clone of a Cinnabon image

You have got to try these. The first time I made them, I thought of how much money I could save by making my own!

Provided by Marsha Fernandez

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 15

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
⅓ cup margarine, melted
4 ½ cups bread flour
1 teaspoon salt
½ cup white sugar
2 ½ teaspoons bread machine yeast
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
⅓ cup butter, softened
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 ½ cups confectioners' sugar
½ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  • After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  • Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 77.3 g, Cholesterol 64.1 mg, Fat 18.5 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 387.7 mg, Sugar 42.7 g

CINNAMON ROLLS



Cinnamon Rolls image

There's nothing better than a warm, soft, fresh homemade cinnamon roll!

Provided by Autumn

Categories     Bread

Number Of Ingredients 15

1 tablespoon dry active Yeast
1 cup warm water
2 tbsp butter (softened)
1/4 cup sugar
1 egg
3 and 1/4 cups all purpose flour
1 teaspoon salt
1/2 cup butter (softened, almost melted)
1 cup brown sugar
3 tbsp cinnamon
1/4 cup butter (softened)
2 oz cream cheese (softened)
1 teaspoon vanilla extract
2 cups powdered sugar
2-4 tbsp milk

Steps:

  • Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
  • Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic. See note for more information.
  • Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
  • Punch dough down. Flour your work surface, then roll dough into a 14x20 inch rectangle.
  • Stir together the filling ingredients to create a paste. Gently spread the paste over the dough, using an offset spatula or your fingers. Spread until filling covers the dough except for an inch along the top.
  • Starting from the bottom (which should be a long edge), roll the dough up into a log, rolling somewhat tightly. Cut off and discard ends if desired. Mark 12 even slices.
  • Using a very sharp knife or a piece of thread, slice log into 12 pieces. Place in lightly greased 9x13 pan.
  • Allow dough to rise about 45 minutes until rolls are puffed and touching each other. In the meantime, preheat oven to 350 degrees.
  • Bake rolls approx 20-22 minutes until tops are golden brown and rolls sound hollow when tapped.
  • Beat together frosting ingredients, making sure that butter and cream cheese are softened. Start with 2 tbsp milk and add more as needed to get frosting to desired consistency. I prefer it fluffy and not pourable so when I spread it on top of warm rolls it doesn't completely melt to the bottom of the pan.
  • Allow rolls to cool about 10 minutes, then frost and serve. Store tightly covered at room temperature.

BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!



Best Cinnamon Rolls Recipe (Better than Cinnabon)! image

This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Provided by Laura

Categories     Breakfast     Dessert

Time 2h40m

Number Of Ingredients 17

1 cup whole milk (warm (105 degrees F))
½ cup + 1 Tablespoon granulated sugar (divided)
1 Tablespoon Active dry yeast
2 large eggs (room temperature)
6 Tablespoons salted butter (melted)
1 teaspoon pure vanilla extract
4 to 4 ½ cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 cup brown sugar (packed)
2 ½ Tablespoons ground cinnamon
6 Tablespoons salted butter (softened)
8 oz cream cheese (softened)
¼ cup salted butter (softened)
2 cups powdered sugar
½ tsp pure vanilla extract
1/8 tsp fine sea salt

Steps:

  • Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
  • Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
  • Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
  • Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
  • Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
  • Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
  • Grease a large bowl and place the dough inside.
  • Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
  • Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
  • While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
  • Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
  • Assemble Cinnamon Rolls
  • Sprinkle a large work surface with flour.
  • Gently press the gas out of the dough and form it into a rectangle.
  • Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
  • Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
  • Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
  • Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
  • Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
  • Bake Cinnamon Rolls
  • Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
  • While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
  • Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
  • Cool & Serve!
  • Let cool and serve warm.

Nutrition Facts : ServingSize 0.5 cinnamon roll, Calories 295 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 211 mg, Fiber 1 g, Sugar 25 g, TransFat 0.3 g, UnsaturatedFat 4 g

" BETTER THAN CINNABON" CINNAMON ROLLS



I snagged this off of a website and made my own adjustments. These can be refrigerated overnight after shaping. Let rise about 45 minutes at room temp before baking whether or not you refrigerate.

Provided by River Otter

Categories     Yeast Breads

Time 1h25m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 16

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
1 tablespoon granulated sugar
1/4 cup butter
1 cup milk
1 egg, beaten lightly
4 cups flour
1 (3 1/2 ounce) package vanilla pudding mix, divided
1/2 teaspoon salt
1/2 cup butter, softened
1 cup brown sugar
4 -6 teaspoons cinnamon
4 ounces cream cheese
1/4 cup butter
1 cup powdered sugar
1 1/2 teaspoons milk

Steps:

  • Combine warm water, sugar and yeast. Set aside.
  • In microwave, melt butter.
  • When butter is melted, add milk and warm to take the chill off.
  • Add beaten egg and yeast mixture (it should be foamy by now) mix gently and pour into pan of bread machine.
  • Add flour to bread machine pan, one half of the pudding mix and salt.
  • Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
  • When dough cycle is complete, roll out dough to approximately 17"x10".
  • Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
  • Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug)
  • At this point you can cover and refrigerate until the next day or let rise 45 minutes.
  • Bake at 350F for 20 minutes until golden brown on top.
  • Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
  • Frost rolls after the have cooled slightly.
  • Serve immediately for best results.
  • It is my understanding that this recipe does not freeze well.

Nutrition Facts : Calories 365.4, Fat 15.2, SaturatedFat 9.4, Cholesterol 53.7, Sodium 241.1, Carbohydrate 52.9, Fiber 1.3, Sugar 26.5, Protein 5

SQUASH CINNAMON ROLLS



Squash Cinnamon Rolls image

This recipe was created to encourage my picky kids to eat the squash that we had in abundance. These turned out so good they like them better than the 'normal' cinnamon rolls. You can use any type of squash including butternut, acorn, hubbard, or even pumpkin. This recipe is a modified version of Winter Squash Rolls and Clone of a Cinnabon®.

Provided by Betty

Categories     Bread     Yeast Bread Recipes

Time 2h20m

Yield 12

Number Of Ingredients 16

1 ½ cups cubed winter squash
water to cover
½ cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
5 cups white whole wheat flour
½ cup white sugar
2 teaspoons salt
1 cup milk
½ cup butter, softened
⅓ cup butter, softened
1 cup brown sugar
2 ½ tablespoons ground cinnamon
1 ½ cups confectioners' sugar
¼ cup butter, softened
1 (3 ounce) package cream cheese, softened
½ teaspoon vanilla extract

Steps:

  • Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
  • Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
  • Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
  • Bake in the preheated oven until golden brown, about 15 minutes.
  • Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 88.4 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 8.8 g, Protein 8.9 g, SaturatedFat 12.4 g, Sodium 542.9 mg, Sugar 42.5 g

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