CINNAMON SWIRL ROLLS
When you don't have time to make from-scratch cinnamon rolls, rely on this recipe that begins with refrigerated breadsticks. Employ little hands to help shape these sweet treats.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the brown sugar, sugar and cinnamon. Separate dough into 12 breadsticks; brush all sides with some of the butter, then coat with sugar mixture. , On a greased baking sheet, form three breadsticks into a coil, overlapping ends slightly. Secure with a toothpick through the overlapped ends and at the end of the swirl. Repeat with remaining breadsticks. Drizzle remaining butter over rolls; sprinkle with any remaining sugar mixture., Bake at 375° for 15-17 minutes or until golden brown. Remove to a wire rack. Discard toothpicks. Combine the confectioners' sugar, milk and vanilla; drizzle over rolls. Serve warm.
Nutrition Facts : Calories 505 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 677mg sodium, Carbohydrate 91g carbohydrate (55g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON ROLLS
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
- Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
- Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
- Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are set, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
CINNAMON ROLL SWIRL CAKE
A quick little cake to make that taste like cinnamon rolls. Found it on Facebook of all places and wanted to save it after i had tried it.
Provided by Recipe Baroness
Categories Breakfast
Time 45m
Yield 1 cake
Number Of Ingredients 15
Steps:
- In a large bowl, mix all the ingredients together except for the butter.
- Once mixed; slowly pour in the butter stiring it into batter.
- Pour into a greased 9x13 pan.
- For the topping, mix all the ingredients together until well combined.
- Drop evenly over the batter and swirl with a knife.
- Bake at 350 for 30-40 minutes.
- While the cake is warm ~ drizzle the glaze over the cake.
More about "cinnamon swirl rolls recipes"
CINNAMON SWIRL ROLLS | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- To make the dough, mix together the warm rice milk, sugar, 2 tablespoons of warm water, and the yeast in a medium bowl. Allow the mixture to “proof” for 5 minutes. After 5 minutes, the top of the liquid should appear somewhat foamy. (If the yeast does not foam, then it is no longer good.)
- While the yeast mixture is proofing, in a small bowl, mix together the 3 tablespoons of water and the flaxseed meal and allow to thicken for 3 to 5 minutes. In another small bowl, mix together the baking mix, baking soda, xanthan gum, baking powder, and salt. In the bowl of a stand mixer, cream together the shortening and applesauce. Stir in the flaxseed meal and mix in the dry ingredients until well combined. Stir in the yeast mixture. Fold in the raisins with a spatula. Cover the mixing bowl with a towel and place in a warm place to rise for 1 hour.
- Meanwhile, to prepare the filling, combine the sugar and cinnamon in a small bowl. When the dough has risen, roll it out between 2 sheets of parchment paper to ½ inch thick; this should make a rectangle that is about 15× 11 inches. Peel off the top sheet of parchment and spread the tablespoon of shortening over the dough. Sprinkle the dough with the cinnamon sugar, then, starting at the shorter end of the rectangle and using the parchment to help you roll the dough, tightly roll the dough into a long log. Smooth out any cracks in the dough with your fingers, from the outside of the parchment paper. Using a very sharp knife, cut the log into 12 slices.
CINNAMON SWIRL ROLLS – EAT WELL
From canolaeatwell.com
Servings 12-15Estimated Reading Time 2 mins
- In a medium bowl, add potatoes and all but 1/2 tsp (2 mL) of the sugar. Mash together to combine and set aside.
- In a large bowl, dissolve remaining sugar in 1/2 cup (125 mL) of hot water. Add yeast to water and let stand for about 10 minutes, or until water is frothy. Whisk in oil, potato mixture, eggs and salt.
- Stir in flour to form a sticky dough. Turn out onto floured surface and knead in remaining flour for about 5 minutes or until smooth. Place in an oiled bowl, cover and let rise for about 1 hour or until doubled in bulk.
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