Mini Cinni Yogurt Biscuit Rolls Recipes

EASY CINNAMON ROLLS (WITH TWO INGREDIENT DOUGH!)

Steps:

• Preheat the oven to 400 degrees. Make the two ingredient dough: In a large mixing bowl, combine the flour and yogurt, stirring until they are well combined, using a fork, if necessary. If the mixture is too sticky, add a Tablespoon of additional flour and continue to mix. Repeat as necessary until the mixture becomes a workable ball of dough. Remove the dough from the bowl and knead on a lightly floured surface, until the dough is smooth.
• In a small bowl, combine the cinnamon, brown sugar, and half of the butter. Set aside.
• Roll the dough into a rectangle shape, then brush the filling mixture on top of the rolled dough, covering the entire area.
• Roll the dough lengthwise. Then slice the rolled dough into even pieces.
• Lay each piece flat back onto a parchment paper lined baking sheet, and lightly brush with the remaining melted butter. Bake for 15-18 minutes. While rolls are in the oven, prepare the glaze.
• To prepare the glaze, combine ingredients in a medium bowl. Stir together until well combined.
• Allow the rolls to cool for 3-5 minutes before glazing.

MINI CINNI YOGURT BISCUIT ROLLS

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the first four dry ingredients.
• Cut the cold butter into the flour mixture using a pastry cutter or your fingers until there are no pieces of butter larger than a pea.
• Add the yogurt and stir until it comes together in a ball. Transfer it onto a floured surface.
• Knead the dough 5-10 times but no more. Roll your dough into a rectangle about 1/4-inch thick.
• Brush the dough with about half of the melted butter (reserving some for later).
• Mix the cinnamon and sugar together and sprinkle it liberally over the buttered dough.
• Roll the dough into a log. To make twelve rolls, cut the log in the center. Then cut each of those two pieces in the center. Then cut each of the four pieces you have into three equal slices.
• Take each roll and transfer into the cup of a standard greased muffin tin.
• Dot each of the tops of the rolls with the remaining melted butter. Sprinkle each roll lightly with sugar.
• Bake for 8-10 minutes.
• While the rolls are baking, in a small bowl stir together the cream cheese, powdered sugar and vanilla.
• When the rolls are golden brown, remove them from the oven and let them cool for a minute before removing from the muffin tin.
• Transfer the rolls, to a plate and spread with the cream cheese icing.
• Enjoy!

SPINACH AND CHEESE BISCUIT ROLLS

Steps:

• Preheat oven to directions on the crescent roll dough.
• Unroll the crescent roll dough until it is flat.
• Spread the cream cheese in a medium-thickness, even layer over the dough.
• Sprinkle frozen spinach liberally on top of the cream cheese.
• Roll the dough back together tightly, smooth edges of dough to keep any cracks from forming. Once rolled, slice into even pieces, smooth edges again. *To make slicing easier, you can put roll the dough into some foil and put it in the freezer for 10 minutes or so.
• Place slices on an ungreased cookie sheet, and bake according to directions on the dough package. Remove, let cool, and watch them disappear!

CINNAMON BISCUIT ROLLS

Steps:

• Generously grease an 8x11 or 9x13 inch baking pan with butter.
• Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Cut in 1/4 cup butter or margarine until crumbly.
• Make a well in center of dry ingredients.
• Add cold milk all at once.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured board.
• Knead 8 times- do NOT overknead!
• (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
• Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
• Roll up as you would a jelly roll.
• Mark, and then cut 12 slices with a serrated knife.
• Place in greased pan.
• Rolls will touch slightly.
• Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
• Turn out onto a wire rack to cool.
• (Line underneath the rack with paper towels to catch the gooey drippings).
• Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
• Drizzle this over the rolls while still warm.
• Eat with a cup of tea or coffee and expect rave reviews from friends and family!

SCOTTISH MORNING ROLLS

Steps:

• Grease two baking sheets (or line with baking paper or a silicon baking mat).
• Sift the flour and salt together in a large mixing bowl, and make a well in the centre.
• Mix the yeast with the milk, then mix the water inches Add this to the well made in the flour. Mix together to form a soft dough.
• Knead the dough lightly in the bol, then cover with lightly oiled plastic wrap and let to rise in a warm place for 1 hr or until doubled in size.
• Turn the dough out on to a lightly floured surface (I use a silicon baking mat for easy clean up), knock back by punching the risen dough.
• Divide the dough into 10 equal pieces. Knead these lightly and using a rolling pin shap each piece to a flat oval (10x7.5cm) or a flat round (9cm).
• Place these on the prepared baking sheets, spacing them well apart, again covering with oiled plastic wrap. Let rise in a warm place for about 30 minutes.
• Meanwhile, pre-heat oven to 200C/400F/Gas 6 (less for fan forced ovens).
• After 30 mins press each roll in the centre with the three middle fingers to equalise the air bubbles and helping to prevent blistering. Brush each with milk and dust with flour.
• Bake for 15-20 minutes or until lightly browned. Remove from oven and dust lightly with flour again and allow to cool slightly on a wire rack before serving warm.

BISCUIT 'N' BEEF ROLL

Steps:

• Brown beef.
• Add all ingredients except flour, dough and gravy.
• Cook 5-10 minutes and rain fat.
• Stir in flour and add 1/3 cup water or milk.
• Cook until thickened and remove from heat.
• Roll out dough into 12x9 inch rectangle.
• Spread meat keeping a 1/2 inch border free.
• Roll up jelly-roll style and moisten edge or pinch to seal.
• Brush with egg for a gleaming brown finish.
• Bake at 425 for 30 minutes.
• Serve cut in slices.

ON-THE-GO CINNAMON BISCUIT ROLLS

Steps:

• Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
• In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms.
• Transfer to mixing bowl, add yeast mixture and buttermilk.
• Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough.
• On a lightly floured board. Roll into a 18x6 inch rectangle.
• Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
• Roll up like you would a jelly roll, cut into 12 equal parts.
• Place rolls into a muffin cup baking pan lined with paper cups.
• Bake at 400°F for 15-18 minutes.
• Let cool in pan for 5 minutes before moving to cooling rack.

BUBELAH

Steps:

• Beat the egg whites until stiff.
• Slowly fold in the yolks, matzo meal and lemon zest.
• Melt the butter in a heavy based frying pan.
• CAREFULLY drop large spoonfuls of fluffy batter into the pan.
• Fry on one side until done, then gently (GENTLY) flip over and continue cooking on the other side.
• Sprinkle with sugar and enjoy.