PIZZA FROM FROZEN BREAD DOUGH
Make the easiest pizza crust ever using frozen, pre-made dough. Skip the hassle of making yeast dough Just thaw, shape, and bake. It's that easy!
Provided by Renae
Categories Appetizer Main Course Dinner Pizza Entree
Time 2h25m
Number Of Ingredients 8
Steps:
- Let dough thaw overnight in the refrigerator (see here for other ways to thaw frozen dough). Pull it out and set it out on a counter for 30 minutes up a few hours before making pizza. When you're ready to shape and bake the pizza, preheat the oven to 450ºF.
- Divide the pre-made pizza dough into two. Shape each half into a ball. Use a floured rolling pin to shape the dough into a round crust. Or, shape it by hand by stretching it with your upturned hands to pull the dough from underneath in an outward motion.
- When the crust is the desired size, transfer it to a sheet pan lined with parchment paper and a light drizzle of olive oil.
- Bake the bare pizza dough in the oven at 450ºF for 5 minutes. While it is baking, prepare your toppings.
- Once the dough is ready, take it out and preheat the oven to 500ºF. Add the sauce, dried herbs, cheese, and other toppings to the pizza crust, leaving a 1" edge around. Brush olive oil around the outer crust of the dough, then lightly sprinkle the edges with salt.
- Bake the pizza at 500º F for 7-10 minutes or until the cheese is bubbly and the edges of the crust are golden. Let the pizza cool for a few minutes before adding fresh herbs, then slice and serve.
Nutrition Facts : ServingSize 1 pizza, Calories 697 kcal, Carbohydrate 11 g, Protein 49 g, Fat 51 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 178 mg, Sodium 1760 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 25 g
SPEEDY CINNAMON ROLLS
On special occasions when we were growing up, my mother would make as many as four batches of these delicious cinnamon rolls to satisfy the appetites of her eight ravenous children. Today this recipe is still a hit.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- On a floured surface, roll dough into an 18x6-in. rectangle; brush with butter. , In a large bowl, combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. Cut into 16 slices. , Place, cut side down, in two greased 8-in. round baking pans. Cover and let rise until doubled, about 50 minutes. , Pour 1/4 cup cream over each pan. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto serving plates.
Nutrition Facts : Calories 156 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 159mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
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
FROZEN BREAD DOUGH CINNAMON ROLLS
Steps:
- Gather the ingredients.
- Using some of the cold butter, grease a pan. Place the frozen bread loaf inside and grease a piece of plastic wrap to place over the dough. Thaw the dough in the refrigerator overnight from 10 to 12 hours, or for about 4 to 5 hours at room temperature.
- Once the time has elapsed, use the remaining cold butter to grease 2 8-inch round cake pans.
- In a medium bowl, combine the brown sugar, finely chopped pecans, and cinnamon. Mix well to combine and set aside.
- On a lightly floured surface, roll out the thawed bread dough into an 18x6-inch rectangle. The dough is quite elastic, so be patient when rolling it out to the recommended size. Let the dough rest for a few minutes now and then and it will relax and be easier to roll. Brush the melted butter evenly over the dough.
- Sprinkle the brown sugar and cinnamon mixture over the buttered dough.
- Starting at the long end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.
- Arrange the formed rolls in the buttered cake pans. Move the pans to a draft-free place, cover with a clean kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in bulk.
- When the rolls have nearly doubled in size, preheat the oven to 350 F.
- Drizzle the heavy cream evenly over the rolls-about 3 tablespoons per pan-and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.
- While the rolls cool off, sift the powdered sugar into a medium bowl, add the milk and vanilla, and stir until well blended. For thinner icing, add more milk, a few drops at a time. To thicken, add more powdered sugar.
- Drizzle or spread the icing over the warm cinnamon rolls. Remove the cinnamon rolls from the pan while they are still warm and serve.
Nutrition Facts : Calories 257 kcal, Carbohydrate 37 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, Sodium 236 mg, Sugar 14 g, Fat 11 g, ServingSize 2 pans (20 servings), UnsaturatedFat 0 g
EASIEST CINNAMON ROLLS ON EARTH (FROZEN BREAD DOUGH)
These are so easy, but your guests will think you spent HOURS. Most of the work is done the night before, so there's no mess the morning you cook 'em.
Provided by wyojess
Categories Breads
Time 1h
Yield 20 rolls, 20 serving(s)
Number Of Ingredients 7
Steps:
- The night before:.
- Defrost dough and bring to room temperature
- Grease a 9x13 pan and sprinkle a little brown sugar in the bottom.
- Roll out the dough on a floured surface to about 1/4" thick (a long oval-shape is good).
- Spread butter all over the surface of the dough.
- Sprinkle buttered dough with brown sugar, cinnamon, walnuts and raisins.
- Drizzle about half of the caramel topping over the dough.
- Roll up the dough so it ends up as a long tube.
- Slice the dough into 3/4" rolls and place in the greased pan.
- SMASH the rolls down with the palm of your hand (you don't want them flat, just smushed).
- Drizzle the remaining icecream topping over the rolls.
- Spray saran wrap with cooking spray, cover the rolls tightly and place in the refrigerator overnight (they will rise slowly in the cold).
- The next morning:.
- Preheat oven to 350*F.
- Pop rolls in the hot oven for ~30 minutes or until golden brown and ENJOY.
Nutrition Facts : Calories 113.8, Fat 6.5, SaturatedFat 3.1, Cholesterol 12.3, Sodium 71.6, Carbohydrate 14.5, Fiber 0.7, Sugar 8.1, Protein 0.7
RHODES CINNAMON ROLLS
Rhodes cinnamon rolls are a quintessential American breakfast treat. We'll walk you through the steps for a homemade batch of the sweet, gooey rolls.
Provided by Nellie
Categories Breakfast
Time 35m
Number Of Ingredients 5
Steps:
- Roll out your dough in a rectangle to 1/4 inch thickness.
- Spread your soft butter across the entire surface of the dough.
- Then spread brown sugar over the butter.
- Sprinkle cinnamon on everything.
- Sprinkle the instant pudding all over your rolls.
- Add nuts (optional).
- Roll your dough up into a log, sealing the edges with a bit of butter.
- Slice your rolls about 1 inch thick and place in a greased pan.
- Cover the pan and let rise until double in size.
- Bake for about 20 minutes or until golden brown
- Let cool for a couple minutes, take off the pan and flip over on to a platter. Scrape any caramel from the pan and top the roll.
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- Roll the dough into a rectangle. Dust a cutting board or similar surface with flour. Place your dough on the surface and use a rolling pin to flatten the dough into a rectangular shape.
- Add a layer of melted butter. Spread melted butter over the dough. The precise amount will vary depending on the size of your bread dough, but use enough that you have an even layer of butter spread across the dough.
- Add a layer of cinnamon. Sprinkle a generous amount of cinnamon over the bread dough. You want an even layer of cinnamon covering the butter.
- Roll up the dough. Roll the dough length-wise using your hands. The dough should be rolled into a tight, cylinder shape.
- Slice the dough into equal-sized pieces. The thickness is up to you. You can cut thinner pieces to make many small cinnamon rolls or thick pieces to make a few big cinnamon rolls.
- Bake the rolls 350 °F (177 °C). Transfer the rolls to a greased baking sheet. Bake the rolls for 20 minutes or until the rolls are golden brown.
- Add icing. You can make your own icing with some butter, powdered sugar, cream or milk, and vanilla. You can also use store bought icing and drizzle it over your rolls.
- Store your cinnamon rolls in the fridge. Wrap your cinnamon rolls individually in plastic wrap and store them in an airtight container in the fridge. Baked goods usually last around two to three days.
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