EASY CINNAMON ROLLS
The first time I made these, I made a mess and they STILL turned out! They are gone in 2 days at my house. Simple to make and super yummy.
Provided by Chris Martin
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 10
Steps:
- Lightly grease 2 round cake pans with butter.
- Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. 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 90 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
- Bake in preheated oven until golden brown, about 25 minutes.
- Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
Nutrition Facts : Calories 157 calories, Carbohydrate 22.9 g, Cholesterol 10.1 mg, Fat 6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 143.7 mg, Sugar 12.3 g
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
EASY CINNAMON ROLLS
Steps:
- See post notes above for what types of pizza dough will work. To make the cinnamon rolls: Roll out dough on a floured surface (any flour works, even coconut flour). If dough is too sticky to roll, just add more flour of choice a little at a time. Roll very thinly (just under 1/4-inch is perfect). Spread remaining ingredients on top. Cut long strips, then roll each up as tightly as possible. Put in a greased baking pan. Preheat oven to 400 F. Bake 20 minutes. Frosting recipes are listed above. If you try the recipe, be sure to review or rate it below!View Nutrition Facts
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
40-MINUTE CINNAMON ROLLS RECIPE BY TASTY
This 40-minute cinnamon roll recipe is great for a weekend brunch to share with your friends. In under an hour, you could be devouring rich and yummy cinnamon rolls topped with a classic cream cheese frosting.
Provided by Katie Aubin
Categories Breakfast
Time 50m
Yield 9 cinnamon rolls
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish with nonstick spray.
- Make the dough: In a large bowl, combine the flour, milk, melted butter, egg, granulated sugar, baking powder, salt, and yeast. Mix with a rubber spatula until a shaggy dough forms. Turn out onto a clean surface and knead for about 1 minute, until mostly smooth and the dough springs back when poked. Return the dough to the bowl, cover with a kitchen towel, and let rest while you make the filling.
- Make the filling: In a medium bowl, mix together the brown sugar, melted butter, and cinnamon until combined.
- Roll the dough out on a lightly floured surface to a 12 x 16-inch rectangle.
- Spread the filling evenly over the dough. Starting with a the long edge, tightly roll the dough into a log. Cut the log into 9 even pieces.
- Transfer the cinnamon rolls to the prepared baking pan. Bake for 25 minutes, until light golden brown around the edges.
- While the cinnamon rolls bake, make the frosting: In a medium bowl, combine the cream cheese, powdered sugar, and vanilla. Beat with an electric hand mixer on medium speed until smooth and creamy.
- Let the cinnamon rolls cool for 10 minutes, then cover with the frosting.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 101 grams, Fat 6 grams, Fiber 2 grams, Protein 10 grams, Sugar 40 grams
GIANT CINNAMON ROLL SNOWMAN
This fun holiday brunch easily serves a crowd, using just a couple of tubes of refrigerated cinnamon rolls. After baking the dough, everyone can join in on decorating the giant snowman with store-bought frosting and colored icing gel. What better way to start the day than with this warm, friendly cinnamon-scented treat!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
- Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
- Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
- Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
- Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
- When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
- Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
- Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.
SUPER EASY CINNAMON ROLLS
Nothing beats cinnamon rolls fresh out of the oven in the morning! This was inspired after eating Nurse Di's Tiny Cinnamon Rolls. I didn't have Crescent rolls but was craving cinnamon rolls and wanted to use ingredients I had on hand. These turned out to be light and buttery and the cinnamon-sugar filling made these rolls really YUMMY.
Provided by Sooz Cooks
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Unroll bread dough.
- Spead softened butter over bread dough.
- Mix the sugar and cinnamon together in a bowl. Sprinkle the cinnamon/sugar mixture over the buttered bread dough.
- Starting at the small end of the bread dough, roll tightly and seal the seam.
- Cut into 8 equal pieces by cutting the roll in half, then each half in half, then each quater in half.
- Place all 8 pieces cut side down so that the sides are touching and there is one in the middle in a greased 9" pie pan.
- Bake for 20-25 minutes or until cinnamon rolls are nicely browned.
- Stir together the powdered sugar, softened butter, milk and vanilla and spread over warm cinnamon rolls.
Nutrition Facts : Calories 265, Fat 8.5, SaturatedFat 4.9, Cholesterol 19.4, Sodium 295.1, Carbohydrate 44.4, Fiber 1.6, Sugar 23.2, Protein 3.6
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- Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
- On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly to make a 14 inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
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