Nutty Cinnamon Rolls Recipes

4-HOUR GIANT BANANA CINNAMON ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C). Generously grease a 10-inch (2.5 cm) cast-iron skillet or round cake pan with melted butter.
• Make the dough: In a large bowl, whisk together the milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If any warmer, let cool slightly before proceeding.
• Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute, until the yeast starts to foam.
• Add 4 cups of flour and mix with a rubber spatula until just combined. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place for 1 hour, until nearly doubled in size.
• While the dough is rising, make the banana filling: In a medium saucepan over medium heat, melt together the butter, brown sugar, cinnamon, and salt until syrupy. Add the bananas and cook for 5-7 minutes, until the bananas have softened and are starting to break down. Transfer to a medium bowl and let cool completely.
• To the risen dough, add the salt, baking powder, and ¾ cup flour. Stir well, then turn out onto a clean surface.
• Knead the dough lightly, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about 12 x 16 inches and ½ inch (1½ cm) thick.
• Spread the banana filling evenly over the dough. Sprinkle the chopped walnuts evenly over the filling.
• Using a pizza cutter, cut the dough lengthwise into 4 even strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip and start rolling from left to right, building on the first. 11. Continue with the remaining strips until you have a giant cinnamon roll.
• Carefully transfer the giant cinnamon roll to the prepared skillet and cover with plastic wrap. Place in a warm spot to rise for 30 minutes, until the cinnamon roll expands to the edges of the pan.
• Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, then bake for another 35 minutes.
• While the cinnamon roll bakes, make the frosting: In a medium bowl, combine the powdered sugar, milk, cream cheese, melted butter, and vanilla until smooth. Beat with an electric hand mixer on medium speed until smooth.
• Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Spread the frosting over the roll and sprinkle with the chopped walnuts before slicing and serving.
• Enjoy!

SKINNY QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
• Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.

CINNAMON-NUT BUNS

Steps:

• Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
• Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
• Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
• Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
• Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.

STICKY CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with butter. Roll up tightly, starting at long end. Slice into 1-in. rolls. Place in three greased 11x7-in. baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350° for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool. If desired, make icing: Beat all ingredients until smooth and ice cooled rolls.

BEST CINNAMON ROLLS

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.

QUICK CINNAMON - NUT ROLLS

Steps:

• Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
• Rolls.
• Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
• Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
• Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
• Filling.
• Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
• Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.

CINNAMON-CARAMEL-NUT ROLLS

Steps:

• Grease a 9x13-inch baking pan and sprinkle the bottom with walnuts. Tear thawed dough into pieces and place into the pan.
• Combine brown sugar, pudding mix, butter, 3 teaspoons cinnamon, and milk in a saucepan. Cook over low heat until dissolved, 6 to 8 minutes. Pour over the dough. Sprinkle with 1 teaspoon cinnamon. Cover rolls with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown, about 30 minutes.
• Allow to cool, about 5 minutes. Flip rolls out of pan and serve warm.

NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS

Steps:

• Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
• Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
• Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
• Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
• Grease or spray an oblong baking sheet with cooking spray.
• Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
• Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

EASY NO-YEAST CINNAMON ROLLS

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.