CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY
Made with frozen bread dough, these cinnamon rolls are super-easy to make and super-tasty without all the work.
Provided by J Jones
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Lightly grease 2 round cake pans with butter.
- Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. 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 1 1/2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
- Bake in preheated oven until golden brown, about 25 minutes.
- Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 22.9 g, Cholesterol 8.5 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 139.3 mg, Sugar 12.2 g
CINNAMON ROLL BREAD
This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that's surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, snack, breads
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 18
Steps:
- Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
- Pour the milk into a small pot and heat over low until it's just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
- While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
- Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
- While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
- When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
- Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
- Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
- Make an egg wash by lightly beating 1 egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
- While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn't harden.
- Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.
SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)
I have tried countless recipes for Cinnamon Rolls trying to find the perfect recipe. This is it!! I can't ever make enough of these at home! They are so easy to make too - don't you just love bread machines!
Provided by Quest4ZBest
Categories Yeast Breads
Time 35m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
- In separate bowl combine cinnamon and sugar.
- After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
- Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.
Nutrition Facts : Calories 511.3, Fat 18.4, SaturatedFat 6.7, Cholesterol 51.8, Sodium 421.5, Carbohydrate 80.1, Fiber 2.4, Sugar 41.2, Protein 7.5
CINNAMON ROLL FRENCH TOAST ROLL-UP RECIPE BY TASTY
Here's what you need: sandwich bread, butter, brown sugar, cinnamon, eggs, milk, cinnamon, vanilla extract
Provided by Hannah Williams
Categories Breakfast
Time 30m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Roll each slice of bread flat with a rolling pin. Carefully cut off crusts
- In a bowl, combine melted butter, brown sugar, and 2 tablespoons cinnamon. Spread onto each bread slice, and roll up.
- In a bowl, combine eggs, milk, ½ teaspoon cinnamon, and vanilla.
- Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
- Enjoy!
Nutrition Facts : Calories 271 calories, Carbohydrate 18 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, Sugar 10 grams
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.
CINNAMON ROLLS
My wife likes to tell people that after I retired, I went from being the breadwinner to being the bread baker! It all started with a bread-making class at a nearby community college. Now my baked goods are favorites of friends and family, including these breakfast rolls. -Ben Middleton, Walla Walla, WA
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and divide in half. Roll each half into a 15x12-in. rectangle. Brush with softened butter. Combine the cinnamon, brown sugar and raisins; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with a long side. Slice each roll into 12 pieces. Place in 2 greased standard muffin pans or 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm.
Nutrition Facts : Calories 248 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 164mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMOM'S CINNAMON ROLLS
Kids and adults crave grandma's cinnamon rolls!
Provided by Tana
Time 2h5m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g
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