Cinnamon Roll Glaze From My Taste Of Facs Class Recipes
BRUNCH CINNAMON ROLLS
A biscuit-textured cinnamon bun with the ease of food processor preparation. This family-friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.-Rita Vogel, Malcom, Iowa
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a food processor, combine the first 5 ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough., Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15x12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Cool for 5 minutes. Combine glaze ingredients; drizzle over rolls. Serve warm.
Nutrition Facts : Calories 318 calories, Fat 14g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 297mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
CINNAMON ROLL GLAZE FROM MY TASTE OF FACS CLASS
Make and share this Cinnamon Roll Glaze from My Taste of Facs Class recipe from Food.com.
Provided by ilovecookingsomuch
Categories Sauces
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in sauce pan over low heat; remove from heat. Stir in powdered sugar and vanilla.
- Stir in hot water 1 tbsp at a time until it has the consistency of syrup. Drizzle over cinnamon rolls.
CINNAMON ROLLS FROM MY TASTE OF FACS CLASS
These are really good. There's a separate glaze recipe that I've put up here also. FACS=family and consumer science. It's like home ec.
Provided by ilovecookingsomuch
Categories Breakfast
Time P1DT35m
Yield 15 cinnamon rolls, 15 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix 2 cups of flour, sugar, salt, and yeast. Add warm milk, butter, egg. Beat w/ electric mixer on low speed for 1 minute, scraping bowl frequently. Stir in remaining flour (or as much as you need to make the dough easy to handle.).
- Place on a lightly floured surface and knead for about 5 minutes or until dough is smooth and springy. Grease mixing bowl with pam spray. Wrap and refrigerate overnight.
- Mix brown sugar and cinnamon, place in ziplock bag.
- Day 2:.
- Gently push fists into dough to deflate. Flatten dough with hands or rolling pin into 15/10 rectangle on lightly floured surface. Spread w/ 2 tbsp melted butter, sprinkle w/ filling.
- roll up rectangle tightly, beginning at the 15 inches side. Pinch edges to seal. Stretch and shape until even, cut into 15 1 inch slices and place on a cookie sheet.
- Preheat oven to 350Ëš F, bake for 30-35 minute or until golden brown.
Nutrition Facts : Calories 211.6, Fat 5.9, SaturatedFat 3.5, Cholesterol 28.6, Sodium 203, Carbohydrate 34.7, Fiber 1.2, Sugar 8.1, Protein 4.8
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- Make the dough: In a small saucepan and over low heat, warm the milk and butter until the butter has melted and the temperature reaches 105° on a thermometer. Pour the mixture into the bowl of a stand mixer and sprinkle the yeast on top (do not stir it in). Let it sit until it foams, 8 to 10 minutes, then using a wooden spoon, stir in the sugar and salt. Add 2¼ cups of flour and stir until just combined, about 30 seconds. Add the eggs and stir until completely incorporated, scraping down the sides as needed, another 30 seconds. Transfer the bowl to the stand mixer fitted with a paddle attachment and beat on medium-high speed until a smooth batter forms, 2 to 3 minutes. Remove the bowl from the mixer and stir in the remaining 2½ cups of flour, mixing until the dough comes together and forms a tacky ball, 3 to 4 minutes.
- Transfer the dough ball to a floured surface and knead until smooth and elastic, 3 to 4 minutes, adding more flour as needed if the dough is wet. Wipe the mixing bowl clean then coat it with the canola oil. Add the dough ball, turning once to grease the surface of the dough. Cover the bowl with plastic wrap and let the dough rise in a warm place until it doubles in size, 50 minutes to 1 hour.
- While the dough is rising, make the filling: In a medium bowl, stir together all of the ingredients, forming a granular paste. Set aside.
- Grease a 9-by-13-inch pan with butter and set aside. When the dough is ready, roll it out onto a floured surface into a 12-by-18-inch rectangle that's ⅛-inch thick. Spread the filling over the dough, leaving a 1-inch border on all sides. Starting at one long end, roll the dough into a log. Pinch to seal the long seam and place the log onto a lightly floured surface, seam-side down. Using a large serrated knife, cut the log into 15 pieces, each about 1½ inches thick, and place in the prepared pan, cut-side up. Loosely cover with plastic wrap and let sit in a warm place for a second rise until puffy and slightly warm to the touch, 20 to 25 minutes. Make ahead: The rolls can be refrigerated up to 1 day. To bake, remove the pan from the refrigerator and let the dough rise for 1 hour, then proceed with the recipe.
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- Start by activating your yeast. In a small bowl combine warm water and 1 teaspoon of sugar. Pour in the yeast and stir/whisk until mostly dissolved. Cover, and set aside for about 10 minutes, or until yeast becomes foamy and doubles in size.
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- Heat Water (1/4 cup) and Milk (1/4 cup) separately to about 110 -115 degrees F. Place water, milk, and Instant Dry Yeast (1 package) in a mixing bowl and allow to proof for 5 minutes.
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- Warm the buttermilk to the temperature described on your yeast package (likely about 115F degrees to 125F degrees - it should be warm but not scalding) - then stir the buttermilk, melted butter and egg into the flour mixture using a large rubber spatula or wooden spoon.
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- Heat milk to 115°F. Dissolve yeast and 1 tsp granulated sugar in warm milk, allow to proof for 5 minutes.
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CINNAMON ROLL GLAZE FROM MY TASTE OF FACS CLASS RECIPE ...
Cinnamon roll glaze from my taste of facs class is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cinnamon roll glaze from my taste of facs class at your home.. The ingredients or substance mixture for cinnamon roll glaze from my taste of facs class recipe that are …
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CINNAMON ROLLS FROM MY TASTE OF FACS CLASS
1 teaspoon cinnamon ; 2 tablespoons butter ; Recipe. 1 in a large bowl, mix 2 cups of flour, sugar, salt, and yeast. add warm milk, butter, egg. beat w/ electric mixer on low speed for 1 minute, scraping bowl frequently. stir in remaining flour (or as much as you need to make the dough easy to handle.). 2 place on a lightly floured surface and knead for about 5 minutes or …
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CINNAMON ROLLS FROM MY TASTE OF FACS CLASS RECIPE
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