Cinnamon Roll Doughnut Recipes Recipe Recipes Recipe For Shrimp

CINNAMON ROLL BAKED DONUTS RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Grease a 6-cavity donut pan and set aside. CINNAMON ROLL TOPPING: Melt the butter in a saucepan on medium-low heat. Add the cinnamon, brown sugar, milk, and cornstarch. Heat until it just bubbles. Take it off the heat and pour about 1/2 tsp of the mixture into the bottom of each donut cavity. DONUT BATTER: In a medium bowl, cream together the butter, milk, egg, and vanilla. In a separate bowl, sift together the flour, sugar, baking powder, and salt. Pour the wet ingredients into the dry and mix until just combined. Pipe or spoon the batter into the donut cavities about 2/3 of the way full. Bake for 7-8 minutes and turn out on a wire rack to cool. GLAZE: Using a fork, whisk the milk into the powdered sugar until desired consistency. Using a piping bag or a plastic bag with the tip cut off, glaze the top of the donuts.

BASIC CINNAMON DOUGHNUTS

Steps:

• Put flour in shallow pan, add salt, baking powder, and sugar.
• Rub in butter with fingertips.
• Add the well beaten egg and milk and stir thoroughly.
• Toss on floured board, roll to one-fourth inch in thickness, shape, fry, and drain.
• Mix cinnamon and nutmeg with icing sugar to taste and use it to dust the cooled donuts.

BAKED BANANA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
• Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.
• Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.

CINNAMON DOUGHNUTS

Steps:

• Heat vegetable oil in a saucepan to 375 degrees F. Open up the can of biscuits, separate them from one another. With a one-inch round cutter, cut a hole into the center of each biscuit. Add biscuits and holes into the oil a couple at a time. When they turn golden brown, remove, drain on paper towels and roll into cinnamon and sugar mixture. For the cinnamon and sugar mixture, simply combine the two on in a bowl or lipped plate.

HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
• Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
• Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
• Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls.
• Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden, about 17 minutes.
• Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth.
• Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.

TWO INGREDIENT DOUGH CINNAMON ROLLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish or loaf pan.
• Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Roll out the dough with a rolling pin to form a large 10x12-inch rectangle.
• Combine brown sugar, melted butter, and cinnamon in a small bowl. Spread this mixture over the top of the dough. Starting at one of the shorter ends, roll the dough up tightly until it forms a log. Slice into 6 even pieces. Transfer cinnamon rolls to the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• In the meantime, whisk together powdered sugar, cream cheese, softened butter, milk, and vanilla until smooth. When the cinnamon rolls have finished cooking, remove from the oven and drizzle the cream cheese glaze on top.

TWO-INGREDIENT DOUGH CINNAMON ROLLS WITH VANILLA GLAZE

Steps:

• Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
• Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
• Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
• Brush rolled dough with 1 tablespoon melted butter.
• Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
• Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
• Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
• Cut the dough into 6 rolls using a bench scraper or sharp knife.
• Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
• Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
• While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
• Drizzle optional glaze over the rolls, if desired, and serve warm.