Chris Cinnamon Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHRIS' QUICK CINNAMON ROLLS



Chris' Quick Cinnamon Rolls image

My sister Chris gave me this recipe for non-yeast cinnamon rolls. I've yet to try it but it's her family's go-to recipe for cinnamon rolls, as she has not tackled the yeast ones yet. From Recipes Only.

Provided by Katzen

Categories     Quick Breads

Time 35m

Yield 9 Rolls, 9 serving(s)

Number Of Ingredients 13

2/3 cup brown sugar, packed
1/2 cup butter, melted
1 teaspoon cinnamon
1/3 cup raisins
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening or 1/2 cup butter
3/4 cup milk
1 cup icing sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
  • In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
  • Cut shortening or butter in until mixture resembles course meal.
  • Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
  • Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
  • Roll out dough into a 10-inch square; spread filling evenly over dough.
  • Roll up; pinch edges to seal.
  • With a sharp knife, cut into 9 pieces.
  • Place in a greased 8-inch square pan.
  • Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
  • For icing, mix icing sugar, milk, and vanilla together.
  • Glaze or drizzle with icing.

Nutrition Facts : Calories 450.5, Fat 22.8, SaturatedFat 9.9, Cholesterol 30.4, Sodium 511.8, Carbohydrate 59.3, Fiber 1.1, Sugar 34.9, Protein 3.9

CLASSIC CINNAMON ROLLS



Classic Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 12 rolls

Number Of Ingredients 19

1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
All-purpose flour, for dusting
1 batch Basic Sweet-Roll Dough, recipe follows
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 cup whole milk
1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)

Steps:

  • Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
  • Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
  • Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
  • Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
  • Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
  • Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  • Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  • Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

BEST CINNAMON ROLLS



Best Cinnamon Rolls image

When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

Steps:

  • Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

CHRIS' CINNAMON ROLLS



Chris' Cinnamon Rolls image

These cinnamon rolls are delicious!! They remind me of the ones served in malls at a famous chain of restaurants.

Provided by DrBuzzetta

Categories     Breads

Time 4h

Yield 24 Cinnamon Rolls, 24 serving(s)

Number Of Ingredients 15

12 ounces evaporated milk
1 cup half-and-half
2 teaspoons yeast
1/2 cup sugar
2 eggs
2 teaspoons salt
2 cups butter
7 cups unbleached all-purpose flour
2 1/2 cups light brown sugar
5 tablespoons ground cinnamon
4 tablespoons cornstarch
4 ounces cream cheese, room temperature
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 1/2 cups powdered sugar

Steps:

  • In a large bowl, combine the yeast, evaporated milk, and half and half.
  • Let stand 5-10 minutes.
  • Add the sugar, 1/2 cup (1 stick) butter, salt, 2 cups flour, and 2 eggs. Beat together until very smooth.
  • Add remaining flour gradually (1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for 10 minutes.
  • When the dough is smooth, place it in a lightly greased large bowl covered with damp towel and let it rise 60-90 min (or until doubled).
  • In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined.
  • Butter two 9 x 13" baking pans.
  • Liberally flour a large, clean work surface.
  • Punch down the dough to remove air bubbles, divide it in half, and transfer half of dough to work surface. Roll the dough out into a large rectangle about 20 x 30 inches wide.
  • Spread 1/2 cup (1 stick) of softened butter over the surface of the dough, leaving a 1-inch strip on the top edge without butter.
  • Evenly sprinkle half the cinnamon sugar mixture over the butter and press it down lightly into butter with your hands or the rolling pin.
  • Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, moistening the 1-inch top edge and sealing it.
  • Cut off any uneven ends.
  • Cut roll into 12 equal pieces (a little over 2" wide each).
  • Place rolls into greased 9x13 pan.
  • Repeat with second half of dough.
  • Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other.
  • Prepare frosting right before baking rolls.
  • In a bowl, using an electric hand mixer, beat together remaining 1/2 cup (1 stick) of butter and cream cheese until smooth and creamy.
  • Add vanilla and lemon juice and beat until combined.
  • Pour in powdered sugar and mix on low speed just until incorporated. Then, increase speed to high and beat for about 3-5 minutes.
  • Bake rolls in preheated 350°F oven for 25-30 minutes, or until tops start to brown. Do not overbake!
  • Once you remove the rolls from the oven, spread half of the frosting on top of them -- this layer will melt into the rolls.
  • Once they've cooled down, spread a dollop of the remaining frosting on each roll.

Nutrition Facts : Calories 485.7, Fat 20, SaturatedFat 12.2, Cholesterol 69.2, Sodium 377.1, Carbohydrate 71.8, Fiber 1.9, Sugar 39, Protein 6.2

EASY CINNAMON ROLLS



Easy Cinnamon Rolls image

The first time I made these, I made a mess and they STILL turned out! They are gone in 2 days at my house. Simple to make and super yummy.

Provided by Chris Martin

Categories     Bread     Yeast Bread Recipes

Time 2h20m

Yield 20

Number Of Ingredients 10

1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons butter, melted
⅔ cup brown sugar
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon water, or as needed
⅓ cup heavy whipping cream
⅔ cup sifted confectioners' sugar
2 tablespoons milk
1 dash vanilla extract

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.

Nutrition Facts : Calories 157 calories, Carbohydrate 22.9 g, Cholesterol 10.1 mg, Fat 6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 143.7 mg, Sugar 12.3 g

CINNAMON ROLLS



Cinnamon rolls image

Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast

Provided by Barney Desmazery

Categories     Breakfast

Time 1h20m

Number Of Ingredients 14

500g strong white bread flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp ground cinnamon
50g golden caster sugar
200ml warm milk
2 eggs
100g butter, softened, plus extra for the tin
2 tbsp golden syrup
150g light brown soft sugar
2 tbsp ground cinnamon
125g butter, at room temperature
50g soft cheese
50g icing sugar
¼ tsp vanilla extract

Steps:

  • Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
  • Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
  • Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
  • Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
  • Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
  • Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium

THE PERFECT CINNAMON ROLL ICING



The Perfect Cinnamon Roll Icing image

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!

Provided by Cara McGuire

Categories     Desserts     Frostings and Icings

Time 10m

Yield 24

Number Of Ingredients 6

2 ounces cream cheese, softened
7 tablespoons butter, softened
½ teaspoon vanilla extract
2 tablespoons milk
1 ½ cups confectioners' sugar, sifted
¼ teaspoon salt

Steps:

  • Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g

More about "chris cinnamon rolls recipes"

HOW TO MAKE THE BEST HOMEMADE CINNAMON ROLLS
how-to-make-the-best-homemade-cinnamon-rolls image

From tasteofhome.com
Author Lisa Kaminski
Uploaded Dec 8, 2021
Estimated Reading Time 7 mins
Published Oct 28, 2020
  • Make the cinnamon roll dough. As with any yeasted bread, you’ll start the recipe by proofing the yeast. Instead of using warm water (as you would with many basic bread recipes), this cinnamon roll recipe calls for warm milk.
  • Knead and then rest. Once your dough is feeling good, turn it out onto a floured surface and start kneading until the dough is smooth and elastic.
  • Make the cinnamon filling. While the dough is proofing, use the time to stir up the cinnamon filling. It’s simple—just stir together the brown sugar and cinnamon.
  • Roll out the dough. Once the dough has risen, punch it down. That means pressing down on the dough with your knuckles to deflate it just a bit. Remove the dough from the bowl and divide into two portions.
  • Roll the dough into spirals. Starting with the long side, roll the dough up jelly roll-style. Work slowly and carefully here. Once rolled up, pinch the long seam to seal it up.
  • Slice into individual rolls. Next, using a bench scraper (a sharp knife works too) to slice off the ends of each roll (you can bake these scraps up as an extra treat).
  • Proof again. Grease two 13×9-inch pans and arrange eight rolls inside each. Be sure to leave space between the rolls because they will expand during this proof.
  • Bake and cool. Once proofed, pop the pans into a 350ºF oven and bake until golden—about 20 to 25 minutes. After baking, place the pans on wire racks to cool.
  • Make the icing. While the rolls are cooling, take the time to make some delicious icing. This part is super simple. Just beat together softened butter, softened cream cheese, vanilla and salt until well blended.
  • Frost and enjoy! After the rolls have cooled slightly (they can be warm but not hot) smother them in as much icing as you like. The warmth from the cinnamon buns will help the icing drip along ever spiral.


EXTRA-FLUFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING
extra-fluffy-cinnamon-rolls-with-cream-cheese-frosting image
Web Dec 22, 2022 Preparation. DOUGH Step 1. Whisk ¾ cup whole milk and ¼ cup (31 g) all-purpose flour in a medium saucepan until smooth. Place …
From bonappetit.com
4.9/5 (14)
Author Zaynab Issa
Servings 8-12


EASY CINNAMON ROLLS (ONLY 1 RISE) - SALLY'S BAKING ADDICTION
easy-cinnamon-rolls-only-1-rise-sallys-baking-addiction image
Web Oct 27, 2022 Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, …
From sallysbakingaddiction.com


THE BEST CINNAMON ROLLS RECIPE - SHUGARY SWEETS
the-best-cinnamon-rolls-recipe-shugary-sweets image
Web Oct 7, 2022 Let cool until lukewarm. In a small bowl, dissolve yeast in warm water with one teaspoon sugar. In a large bowl, mix together 2 ¼ cups flour, sugar, and salt. When milk mixture has cooled enough, add yeast …
From shugarysweets.com


THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS KITCHEN
the-best-cinnamon-rolls-youll-ever-eat-ambitious-kitchen image
Web Dec 1, 2022 After rolling the cinnamon rolls up, cut them as directed, arrange them in a pan lined with parchment paper, cover well with plastic wrap then place them in the fridge overnight. When you are ready to …
From ambitiouskitchen.com


HOMEMADE CINNAMON ROLLS {CINNABON COPYCAT}
homemade-cinnamon-rolls-cinnabon-copycat image
Web Dec 15, 2021 While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. Sprinkle a pastry mat generously with …
From tastesoflizzyt.com


CINNAMON ROLLS WITH BEST ICING (VIDEO)
cinnamon-rolls-with-best-icing-video image
Web Mar 29, 2022 Roll the dough into a 10×17 rectangle and spread with softened butter. Sprinkle on cinnamon sugar and roll tightly into a log. Shape Rolls – Cut into 12 pieces, transfer to a buttered metal 9×13 …
From natashaskitchen.com


BINCY CHRIS - YOUTUBE
bincy-chris-youtube image
Web Quick and Easy Homemade Cinnamon Rolls Recipe / Soft and fluffy Cinnamon rolls in 4 simple steps 5.4M views3 years ago 7:21 Pita bread / Homemade pita bread, simple and easy. 4.5M views5...
From youtube.com


FLUFFY CHRISTMAS CINNAMON ROLLS WITH CARAMEL CREAM CHEESE ICING.
Web Dec 20, 2022 Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown. 6. Meanwhile, make the icing. Add the butter to a pot set over medium …
From halfbakedharvest.com


HOW TO MAKE STICKY CINNAMON ROLLS, ACCORDING TO ALISON ROMAN
Web Apr 12, 2023 Methods Step 1. Make the dough: In the bowl of a stand mixer, use a hand-held whisk to blend the milk, sugar and yeast together. Step 2. Attach the dough hook …
From houseandgarden.co.uk


QUICK AND EASY HOMEMADE CINNAMON ROLLS RECIPE / SOFT …
Web Nov 12, 2019 Quick and Easy Homemade Cinnamon Rolls Recipe / Soft and fluffy Cinnamon rolls in 4 simple steps Bincy Chris 483K subscribers Subscribe 5.3M views 3 …
From youtube.com


QUICK AND EASY HOMEMADE CINNAMON ROLLS RECIPE - MERRYBOOSTERS
Web Dec 28, 2022 Making homemade quick cinnamon rolls is so easy. We can make them in FOUR SIMPLE STEPS 1.Prepare the bread dough Into a bowl add the milk,softened …
From merryboosters.com


CINNAMON ROLLS - CHEF MICHAEL SMITH
Web 1 cup milk 1 stick butter, softened 1/2 cup brown sugar 2 tablespoons pure vanilla extract 1 teaspoon salt 5 cups all-purpose flour 1 – 1/4 ounce package instant yeast 4 eggs for the …
From chefmichaelsmith.com


QUICK AND EASY CINNAMON ROLLS – READY IN ONE HOUR! - THE BUSY …
Web Feb 7, 2022 Place the cinnamon rolls in a cold oven and set the oven to bake at 375 degrees Fahrenheit. The cinnamon rolls will rise for a second time in the oven as it …
From thebusybaker.ca


CHRIS' QUICK CINNAMON ROLLS RECIPE - FOOD.COM
Web May 18, 2019 - My sister Chris gave me this recipe for non-yeast cinnamon rolls. I've yet to try it but it's her family's go-to recipe for cinnamon rolls, as she has
From pinterest.ca


HOW TO MAKE CINNAMON ROLLS FROM SCRATCH - FOOD NETWORK
Web After letting it sit undisturbed for about 10 minutes, you then roll your dough ball out onto a floured surface with a rolling pin, cover it with a delicious mixture of ground cinnamon …
From foodnetwork.com


BEST HOMEMADE CINNAMON ROLLS RECIPE - SIMPLY RECIPES
Web Jan 30, 2022 Make the dough: Warm the milk for 15 to 30 seconds in the microwave, until it's slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the …
From simplyrecipes.com


Related Search