Vanilla Cinnamon Rolls Recipes

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VANILLA CINNAMON ROLLS



Vanilla Cinnamon Rolls image

This is the best recipe I have found for cinnamon rolls. They're so tender with a delightful vanilla flavor and yummy frosting. When I serve them to my family, they disappear in no time. -Linda Martin, Warsaw, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 32 rolls.

Number Of Ingredients 16

2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons butter, melted, divided
2 large eggs
2 tablespoons sugar
1 teaspoon salt
6 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
FROSTING:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup butter, cubed
2 cups confectioners' sugar

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; set aside. , In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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. Turn onto a floured surface; divide in half. Roll each portion into an 18x11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown., Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost warm rolls. Serve warm.

Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON ROLL WITH VANILLA FROSTING



Cinnamon Roll With Vanilla Frosting image

I got this recipe from aunt in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.

Provided by CHEF GRPA

Categories     Breads

Time 2h20m

Yield 8-10 Rolls, 8-10 serving(s)

Number Of Ingredients 16

1.5 (3 1/4 teaspoon) packages dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1 1/2 teaspoons salt
1 cup milk
1 egg
4 -5 cups sifted flour
melted butter
brown sugar
cinnamon
raisins (optional) or nuts (optional)
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk (2 to 4 tablespoons) or cream (2 to 4 tablespoons)

Steps:

  • Add the warm water to the yeast and soak 10 minutes.
  • Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
  • Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
  • Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
  • Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
  • Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
  • Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
  • For the Frosting:.
  • In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
  • Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
  • My Notes: I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.
  • I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350*F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.
  • I am a seasoned baker and have been making Cinnamon Rolls for at least 25 years. Thought I had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. I have been looking for a dense gooey recipe where the dough has some substance to it.found it! These were wonderful! I made them in the bread machine and it took just 4 cups of flour.as a matter of fact I added an extra 1/4 cup scalded milk as it seemed a little stiff to me once it started mixing. Rolled them out and cut into 8 large rolls.Let rise again. Baked in a 9x13 for 26 minutes @ 350*F. Frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting.They were gone before dinner! Dangerously good warm or cold.
  • With one batch I added apples, raisins, and nuts -- the other batch I did plain with just the brown sugar. I also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested. I think this has to be the easiest, tastiest recipe for cinnamon rolls I have ever had the pleasure of baking!

Nutrition Facts : Calories 540.3, Fat 16.8, SaturatedFat 5.1, Cholesterol 31.3, Sodium 476, Carbohydrate 88.5, Fiber 2.3, Sugar 37.9, Protein 9.2

CINNAMON ROLLS



Cinnamon rolls image

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

300g self-raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
70g butter, melted, plus extra for greasing
2 egg yolks
130ml milk, plus extra for glazing
1 tsp ground cinnamon
55g light brown soft sugar
2 tbsp caster sugar
40g butter, melted
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla essence

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

CINNAMON ROLLS III



Cinnamon Rolls III image

Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine.

Provided by MISS ALIX

Categories     Bread     Yeast Bread Recipes

Time 2h20m

Yield 16

Number Of Ingredients 18

¼ cup water at room temperature
¼ cup butter, melted
½ (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
½ teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
½ cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
¾ cup chopped pecans
1 (4 ounce) package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 ½ teaspoons milk

Steps:

  • In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle; press Start.
  • When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.
  • Butter a 9x13-inch baking pan.
  • Roll up dough, beginning with long side. Slice into 16 one-inch slices; place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake rolls in preheated oven until browned, 15 to 20 minutes.
  • Stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm; spread frosting over warm rolls.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 45.2 g, Cholesterol 51.4 mg, Fat 18.9 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 9.6 g, Sodium 198 mg, Sugar 18.8 g

BEST CINNAMON ROLLS



Best Cinnamon Rolls image

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

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

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.

NINETY MINUTE CINNAMON ROLLS



Ninety Minute Cinnamon Rolls image

Delicious cinnamon rolls made with a soft, quick rising dough.

Provided by GOOFYDEBBIE

Categories     Bread     Yeast Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

¾ cup milk
¼ cup margarine, softened
3 ¼ cups all-purpose flour
1 (.25 ounce) package instant yeast
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
½ cup margarine, softened
½ cup raisins

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  • In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  • Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  • Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Nutrition Facts : Calories 347.4 calories, Carbohydrate 54.9 g, Cholesterol 16.7 mg, Fat 12.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 2.4 g, Sodium 261.9 mg, Sugar 27 g

CINNAMON ROLLS WITH VANILLA ICING



Cinnamon Rolls with Vanilla Icing image

Growing up, these soft homemade classic Cinnamon Rolls with Vanilla Icing were part of delightfully decadent Sunday morning ( or holiday ) breakfasts. Classic cinnamon rolls are easy to make and filled with rich flavors!! No matter if you grew up calling these amazing comfort food rolls 'cinnamon buns' or 'cinnamon scrolls' they're always a treat to eat!

Provided by Angela

Categories     Bread Recipes     Breakfast     Brunch Recipes     Pastries     Yeast Rolls

Time 2h35m

Number Of Ingredients 20

4 1/2 cups all-purpose flour ((divided - 4 cups and 1/2 cup portions - spooned and leveled - bread flour can also be used))
2 1/4 tsp active dry yeast ((1 packet))
1/2 cup sugar ((use an additional 1 Tbsp sugar if activating yeast in a stand mixer or bowl vs food processor))
1 cup milk ((warm milk to 105 degrees F (40 degrees C), about 1 minute in the microwave - can also use half & half))
2 large eggs ((at room temperature))
6 Tbsp butter ((salted, melted and cooled))
1/2 Tbsp vanilla extract
1 tsp salt
1 tsp ground cinnamon
6 Tbsp butter ((salted, melted and cooled))
1 cup brown sugar
2 Tbsp ground cinnamon
4 Tbsp butter ((salted, melted and cooled))
2 cups confectioners sugar
2 tsp vanilla extract ((I use the clear vanilla for this icing))
4 oz cream cheese ((half of an 8 oz package))
1/4 cup butter ((1/2 stick - salted, softened at room temperature))
1 cup confectioners sugar
1 tsp vanilla extract
1 1/2 Tbsp heavy cream ((or use half & half or whole milk))

Steps:

  • In a food processor, combine ingredients (flour, yeast, sugar, warmed milk, eggs, melted butter, vanilla extract, salt and cinnamon) pulsing until the flour is incorporated to the wet ingredients. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)
  • In the bowl of your stand mixer, combine warmed milk, yeast and 1 Tbsp of sugar (additional portion to ingredients above) to activate the yeast. Allow the yeast to proof until frothy in appearance, about 5 minutes.
  • Add the sugar (1/2 c portion), eggs, melted butter, and vanilla extract and combine using your dough hook attachment.
  • Add the flour (4 c portion), salt and cinnamon and stir using the dough hook attachment, on low speed, until combined.
  • Continue on low speed (setting 2), kneading the cinnamon roll dough, for 3 minutes. The dough should begin to cling to the dough hook in a ball, pulling away from the sides of the bowl. *If your dough is too sticky, add 1 Tbsp portions of additional flour at a time and continue kneading on low speed. (Turn out onto a floured working surface and continue with cinnamon rolls instructions)
  • Incorporate ingredients in a large mixing bowl. Combine the warmed milk, yeast and 1 Tbsp of sugar and allow the yeast to activate until frothy in appearance, about 5 minutes.
  • Add the sugar (1/2 c portion), eggs, melted butter, vanilla extract and stir to combine.
  • Add the salt and cinnamon, and the first 2 cups (of the 4 c) of flour. Stir until the flour is incorporated to the wet ingredients. You can add the next 2 cups flour in the bowl (this is hard to mix!) or turn out your dough into the remaining 2 - 2 1/2 cup portion of flour on your working surface (this is my preferred method).
  • Work the flour into the dough until you have a somewhat tacky dough that is easy to handle. (Continue with cinnamon rolls instructions)
  • Knead your cinnamon roll dough on a lightly floured surface for 5-10 minutes (dough that was started in a stand mixer does not need to be kneaded as long, about 3-5 minutes). Knead until the dough is smooth and elastic, formed into a ball.
  • Place kneaded dough into a well greased bowl, turning to coat all sides. Cover with a damp cloth and set in a warm place to rise. Allow the dough to rise until doubled in size, about 1 hour. *If your house is not warm, or you are having difficulty getting the dough to rise, you can place your bowl with the dough in the oven with a pan of hot water below it. Turning on the oven light also helps the rising process.
  • Once the dough has doubled in size, punch the center of the risen dough down and turn out to a lightly floured working surface. Roll the dough out into a (roughly) rectangular shape, approximately 12 x 24 inches in size and 1/4 inch in thickness. *Your dough edges can be trimmed, if desired, to a more rectangular shape before rolling up the dough.
  • Spread melted butter (from the cinnamon roll filling) on the rolled out dough, leaving approximately a 1 inch border on the 24 inch long end (or side) to seal up the rolled cinnamon roll dough. In a small bowl, combine the brown sugar and cinnamon then sprinkle the mixture over the sheet of dough that was buttered.
  • Beginning on the opposite 24 inch long end, roll the dough up tightly and pinch the un-buttered end to seal up the roll. Using a sharp knife, or unflavored plain dental floss, cut into approximately 2 inch portions, or 12-15 cinnamon rolls.
  • Place cut cinnamon rolls into a buttered or non-stick cooking spray coated 9 x 13 baking dish (I place 8 of my rolls into my 9 x 13 and the remaining rolls into a smaller baking dish) and allow the rolls to double in size, about 45 minutes to an hour. *Or refrigerate overnight to bake in the morning. Allow refrigerated cinnamon rolls to come to room temperature before baking, about 45 minutes to an hour.
  • Bake in preheated oven at 350 degrees F (175 degrees C) for 20-25 minutes, or until golden brown. Remove from oven and allow to cool slightly before frosting.
  • In a small bowl, combine melted butter with confectioners sugar and clear vanilla until smooth and spreadable. More sugar, or a bit of warm water can be used to reach the desired icing consistency. Spread vanilla icing on slightly cooled cinnamon rolls and serve warm.
  • In a small to medium sized bowl, beat together the cream cheese, softened butter, confectioners sugar, vanilla extract, and heavy cream (or milk) until smooth and creamy. A pinch of salt can be added to the icing, if desired. Spread cream cheese icing on slightly cooled cinnamon rolls and serve warm.

Nutrition Facts : Calories 554 kcal, Carbohydrate 96 g, Protein 8 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 100 mg, Sodium 422 mg, Fiber 3 g, Sugar 57 g, ServingSize 1 serving

VANILLA CINNAMON ROLLS



Vanilla Cinnamon Rolls image

Make and share this Vanilla Cinnamon Rolls recipe from Food.com.

Provided by Courtly

Categories     Yeast Breads

Time 50m

Yield 32 rolls

Number Of Ingredients 16

2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup butter, plus
2 teaspoons butter, melted, divided
2 eggs
2 tablespoons sugar
1 teaspoon salt
6 cups flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup butter, cubed
2 cups confectioners' sugar

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining floure to form a soft sough.
  • 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. Turn onto a floured surface; divide in half. Roll each portion into an 18 x 11 inch rectangle; brush with remaining butter. Comvine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13 x 9 x 2 inch baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 forr 20-25 minutes or until golden brown.
  • Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost Rolls. Serve warm.

Nutrition Facts : Calories 249.7, Fat 8.5, SaturatedFat 5.2, Cholesterol 36.3, Sodium 178, Carbohydrate 40.1, Fiber 0.8, Sugar 21, Protein 3.6

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From scientificallysweet.com


THE BEST VANILLA CINNAMON ROLLS RECIPE - THE LITTLE BLOG OF VEGAN
2019-01-16 Step 1- Place the icing, vanilla, cream cheese and milk into a food processor/blender and whizz up until smooth. Add as much milk as needed for a smooth glaze. Step 2- Smooth over the rolls until fully coated. Serve the rolls while warm. Best enjoyed warm, day of making. Once cooled, store in a sealed container.
From thelittleblogofvegan.com


CLASSIC CINNAMON ROLLS WITH VANILLA FROSTING - BETTER THAN THE BAKERY!
2020-12-03 Cover with a dish towel and let rise for 45 minutes. Preheat oven to 350 degrees. Cover the pan loosely with foil and bake 25 minutes. Remove the foil and bake another 15-20 minutes. While the rolls are baking, combine all frosting ingredients except for the water in …
From simmerandsage.com


CINNAMON BUNS RECIPE | THE VANILLA BEAN BLOG | SARAH KIEFFER
2018-06-21 2-4 tablespoons water. 2 cups (226g) confectioner’s sugar. For the dough. Grease a large bowl. In a large liquid measuring cup, combine the eggs, milk, and honey. In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine.
From thevanillabeanblog.com


I TRIED THE VANILLA BEAN BLOG'S CINNAMON ROLL RECIPE | KITCHN
2019-12-19 Filling and shaping these cinnamon rolls is pretty straightforward. You’ll roll out the rested dough, brush it with melted butter, and sprinkle with a mixture of brown sugar, cinnamon, and salt. Of all the recipes I tried, these cinnamon rolls had the least amount of filling. You’ll then roll them up, slice them, and place them in the pan.
From thekitchn.com


36 – CINNAMON ROLLS WITH VANILLA | FOOD BLOGGERS OF CANADA
36 – CINNAMON ROLLS WITH VANILLA. Valentina. SUBSCRIBE TO GET YOUR FREE SPICE BOX EBOOK. Email. SUBSCRIBE HERE You are subscribing to the FBC Food Lovers Newsletter. You can unsubscribe any time! Click Me [social_warfare] Categorized:: Post navigation. Over 30 Warm and Spicy Cinnamon Recipe Ideas. Leave a Reply Cancel reply. …
From foodbloggersofcanada.com


HOMEMADE CINNAMON ROLLS - ERREN'S KITCHEN
2020-11-25 Add to the melted butter Spread vanilla melted butter all over the dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, roll up the dough and pinch the edge together to seal. Cut into 12 slices. Cut into 12 slices and place them about 2 inches apart in a greased 13×9 pan.
From errenskitchen.com


VANILLA CINNAMON ROLLS - LADYBEHINDTHECURTAIN.COM
2019-10-03 For the Rolls: Whisk milk and pudding mix together for 2 minutes; set aside. In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Add the rest of the flour and switch to a hook (dough) attachment.
From ladybehindthecurtain.com


10 BEST CINNAMON ROLLS WITH VANILLA PUDDING MIX RECIPES - YUMMLY
2022-05-31 Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Mel's Kitchen Cafe. large eggs, flour, active dry yeast, sugar, warm water, brown sugar and 5 more. Quick Cinnamon Rolls | Cinnamon Rolls in 1 hour! The Big Sweet Tooth.
From yummly.com


RHODES CINNAMON ROLLS RECIPE WITH VANILLA PUDDING
2022-06-26 Rhodes Cinnamon Rolls Recipe With Vanilla Pudding. Easy three ing cinnamon rolls mind delicious love of family home 3 ing cinnamon rolls together as family vanilla pudding cinnamon rolls recipe mel s kitchen cafe the best cinnamon rolls ever recipe only 3 ings shortcut kitchen
From deporecipe.co


VANILLA CINNAMON ROLLS | VANILLA BEAN FROSTING, CINNAMON ROLLS, …
Sep 23, 2019 - Dough 1 cup milk ¼ cup Heilala Vanilla Sugar 4 tbsp butter, melted 1 tsp active dry yeast 2 ½ cups all-purpose flour (divided) ½ tsp baking powder 1 tsp salt Filling ½ cup light brown sugar 115g butter (6 tbsp) 1 tbsp ground cinnamon Heilala Vanilla Icing ¼ cup cream cheese 1 tbsp butter, melted 2 tbsp milk 1 tsp Heila
From pinterest.ca


TIKTOK CINNAMON ROLLS ARE THE BEST EVER | SALTY SIDE DISH RECIPES
2022-06-27 Preheat the oven to 350 and pour 1 cup of heavy whipping cream into a 9×13 baking dish. Add canned cinnamon rolls on top of heavy whipping cream. Set aside. Add unsalted butter to a small skillet or saucepan and heat over medium heat. Once melted, add sugar and the rest of the heavy cream and mix well; continue to heat over medium heat ...
From saltysidedish.com


CINNAMON ROLLS - SOMETHING SWEET SOMETHING SAVOURY
2020-03-02 Mix the soft light brown sugar and cinnamon together in a small bowl. On a clean, floured surface, roll the dough out to a neat rectangle, about 17-18 inches long and 10-11 inches wide. Spread the soft butter all over the dough and sprinkle over the cinnamon sugar. Lightly press the sugar into the dough.
From somethingsweetsomethingsavoury.com


2 INGREDIENT CINNAMON ROLL DOUGH RECIPE (HOMEMADE CINNAMON …
2022-06-27 How to Make 2 Ingredient Cinnamon Roll Dough. Prepare oven and pan. Preheat the oven and coat a deep round pie plate or small casserole dish with cooking spray. Make dough. In a large bowl, mix together the flour and Greek yogurt. Cover and allow to …
From savoryexperiments.com


HOMEMADE CINNAMON ROLLS WITH VANILLA FROSTING - HONEYBUNCH …
2020-08-25 Proof for 1 hour, or until dough has doubled in size. Deflate the dough and remove from the mixing bowl. Place on a lightly floured board and press into a rectangle shape, approximately 16 x 21. Spread the butter on the dough. Sprinkle with brown sugar and cinnamon. Roll the dough and pinch the edges to seal.
From honeybunchhunts.com


VANILLA CINNAMON ROLLS - HEILALA VANILLA US
Cut the log with a very sharp serrated knife into 6 even-sized pieces. Arrange cinnamon rolls in the prepared cake pan, one in the center and 5 around the edge. Cover with plastic wrap and put in a warm place to rise for 30 minutes. Preheat oven to 350°F. Remove plastic wrap and bake for 25-30 minutes until golden brown.
From heilalavanilla.com


FATHEAD CINNAMON ROLLS (KETO & GLUTEN-FREE) | FOODTALK
1 day ago Spread cinnamon filling evenly over fathead dough. Once the dough is rolled out to a 1/8″ thick rectangle, leave it to cool slightly while you prepare the cinnamon filling. Heat the butter in a small saucepan over low heat. Whisk in the brown Swerve and cinnamon and stir until mostly dissolved.
From foodtalkdaily.com


LOW FAT CINNAMON ROLLS WITH A VANILLA GLAZE - BAKERS ROYALE
2010-06-15 Instructions: Dough: 1. Combine cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth, approximately 10 seconds. (See picture panel 1) 2. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together. (See picture panel 2 and 3)
From bakersroyale.com


CINNAMON ROLLS WITH VANILLA | URBNSPICE
Method For the Cinnamon Roll Dough: In a bowl or measuring cup combine the warm water, yeast, and sugar. Stir. Set aside for five minutes. It will get all bubbly and frothy. In a large bowl, prepare the vanilla pudding according to package directions. Add …
From urbnspice.com


HOMEMADE CINNAMON ROLLS WITH VANILLA BEAN CREAM CHEESE ICING
2021-01-22 Punch the dough down and roll out to a rectangle about 15″ x 20″ and about ¼ – ½ inch in thickness. Let dough rest for 10 minutes. Spread dough with melted butter to the edges then sprinkle with cinnamon sugar mixture. Gently …
From 365daysofbakingandmore.com


VANILLA PUDDING CINNAMON ROLLS RECIPE - HOW TO MAKE CINNAMON …
2011-11-01 Directions. Active cooking time: About 1½ hours. Total cooking time: 3 to 4 hours (plus overnight rising time) In a medium bowl, combine water, granulated sugar, and yeast; set aside until very foamy, about 10 minutes. Meanwhile, grease a large bowl with oil; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat ...
From oprah.com


THE BEST COPYCAT PANERA BREAD CINNAMON ROLL - COOKTHINK
2021-08-25 This should take between 40 to 60 minutes. Step 6: Preheat oven to 350°F. Bake for 20-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove and allow to cool while you create the frosting. Step 7: In a mixing bowl, combine powdered sugar, melted butter, vanilla, and milk.
From cookthink.com


HOMEMADE CINNAMON ROLLS WITH CREAMY VANILLA FROSTING
Instructions. Add the yeast to the warm milk. Take 2 tbsp from the half cup of sugar and add that to the milk as well. Stir and let sit for a few minutes until foamy. Add the remaining sugar, eggs, melted butter, and salt and 4 cups of the flour. Once the yeast is foamy, add the milk mixture to the bowl as well.
From somethingswanky.com


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