GIANT CINNAMON ROLL RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar
Provided by Scott Loitsch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
- In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional 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 ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
- Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
- Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
- Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized 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, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
- Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
- Preheat the oven to 325˚F (160˚C).
- Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
- While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
- Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, Sugar 28 grams
UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, unsalted butter, instant yeast, granulated sugar, salt, ripe bananas, all-purpose flour, oil, unsalted butter, granulated sugar, cinnamon, unsalted butter, brown sugar, salt, vanilla, honey, walnuts
Provided by Julie Klink
Categories Bakery Goods
Yield 15 servings
Number Of Ingredients 17
Steps:
- In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
- Add the granulated sugar, salt, mashed bananas and stir.
- Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
- Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
- Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
- Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
- Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
- Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
- Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
- Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
- Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
- Preheat the oven to 350˚F (180˚C).
- Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
- Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
- Enjoy!
Nutrition Facts : Calories 433 calories, Carbohydrate 59 grams, Fat 20 grams, Fiber 2 grams, Protein 6 grams, Sugar 25 grams
HEALTHIER HOMEMADE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: almond milk, coconut oil, brown sugar, active dry yeast, whole wheat flour, baking powder, salt, applesauce, light brown sugar, ground cinnamon, light cream cheese, coconut oil, almond milk, vanilla extract, maple syrup
Provided by Crystal Hatch
Categories Desserts
Yield 12 servings
Number Of Ingredients 15
Steps:
- Generously butter a 9-inch (23 cm) cast iron or cake pan.
- In a large bowl, whisk together warm almond milk, melted coconut oil, and sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let sit for 5 minutes.
- Add 4 cups (460 g) of whole wheat flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 350˚F (180˚C).
- In a small bowl combine the applesauce, brown sugar, and cinnamon, and stir to combine. Set aside.
- Remove the towel and add remaining whole wheat flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ¼-inch (½ cm) thick. Fix corners to make sure they are sharp and even.
- Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
- Gently roll the dough into a large log and slice it into 1-inch (2 cm) pieces.
- Place the cinnamon rolls in the greased cake pan, leaving some space between them, and bake for 30 minutes.
- While the cinnamon roll is baking, prepare the frosting. In a medium-size mixing bowl, whisk together the light cream cheese, coconut oil, vanilla extract, almond milk, and maple syrup, until smooth.
- Remove the cinnamon rolls from the oven and let cool in the pan for at least 15 minutes. Once cool, remove from pan and drizzle frosting over the rolls before serving.
- Enjoy!
Nutrition Facts : Calories 347 calories, Carbohydrate 47 grams, Fat 15 grams, Fiber 5 grams, Protein 7 grams, Sugar 12 grams
THE BEST EVER VEGAN CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: vegan butter, almond milk, vegan butter, organic sugar, active dry yeast, flour, salt, vegan butter, brown sugar, ground cinnamon, powdered sugar, almond milk, vanilla extract
Provided by Merle O'Neal
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Generously rub two disposable foil pie pans with vegan butter.
- In a large bowl, whisk together the almond milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 5 cups flour and 1 teaspoon of salt to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- Preheat oven to 350˚F (180˚C).
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ½ cup (95g) of flour and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional 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 ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened vegan butter evenly over the dough.
- Sprinkle evenly with brown sugar and cinnamon.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8 cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- To prepare the frosting. In a medium-size mixing bowl, whisk together powdered sugar, almond milk, and vanilla until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven at 350˚F (180˚C) for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 790 calories, Carbohydrate 103 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, Sugar 34 grams
HOMEMADE CINNAMON ROLLS RECIPE BY TASTY
Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.
Provided by Scott Loitsch
Categories Breakfast
Time 2h31m
Yield 14 servings
Number Of Ingredients 15
Steps:
- Generously butter two disposable foil pie/cake pans.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional 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 ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened butter evenly over the dough.
- Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
- Press the mixture into the butter.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat oven to 350˚F (180˚C).
- To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 63 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 3h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
- Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
- Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
- Generously butter 2 9-inch (23 cm) round baking pans and set aside.
- Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
- Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
- Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
- Spread the filling evenly over the dough.
- Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
- Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
- Preheat the oven to 350˚F (180˚C).
- Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
- When the cinnamon rolls are finished, let cool for about 10 minutes.
- Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
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
4-MINUTE MUG CINNAMON ROLLS RECIPE BY TASTY
If you want a cinnamon roll in a pinch, this 4-minute mug cinnamon roll is the recipe for you. It makes 2, so you can share with a friend or loved one.
Provided by Katie Aubin
Categories Bakery Goods
Time 7m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Make the filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Make the dough: In a medium bowl, whisk together the egg, vanilla, sugar, and milk until combined. Add the pancake mix and stir with a rubber spatula until mostly incorporated.
- Turn the dough out onto a lightly floured surface and knead briefly until mostly smooth. Roll the dough out to an 8 x 6-inch rectangle.
- Spread the filling over the dough. Starting with a long edge, tightly roll the dough into a log. Cut in half crosswise.
- Grease 2 12-ounce mugs with nonstick spray. Place 1 cinnamon roll in each mug with the cut side facing up. Spoon 1 teaspoon of water into each mug. Working 1 at a time, microwave the cinnamon rolls on medium power for 1 minute and 45 seconds. Let cool for 1 minute.
- Make the icing: In a small bowl, stir together the powdered sugar and milk until smooth.
- Drizzle the icing over the cinnamon rolls before serving.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 102 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, Sugar 54 grams
RAINBOW SPRINKLE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, vanilla cake mix, flour, rainbow sprinkles, butter, cinnamon sugar, brown sugar, rainbow sprinkles, powdered sugar, milk
Provided by Claire Nolan
Categories Breakfast
Yield 7 servings
Number Of Ingredients 11
Steps:
- Pour yeast evenly over the warm water and let it bloom for 5 minutes.
- In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
- Cover with a towel and let the dough rise for 1 hour in a warm place.
- Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
- Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
- Preheat oven to 350˚F (180˚C).
- Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
- To make the frosting, mix powdered sugar and milk in a bowl until smooth.
- Drizzle rolls with frosting and extra sprinkles.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, Sugar 82 grams
GIANT CINNAMON ROLL
This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. -Leah Rekau, Taste of Home food stylist
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°., Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack., To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.
Nutrition Facts : Calories 416 calories, Fat 21g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 354mg sodium, Carbohydrate 55g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BANANA CINNAMON ROLL CASSEROLE
A new version of French toast casserole. I had some left over cinnamon rolls that had become stale and still wanted to use them so I came up with this recipe and it was a huge hit at my Sunday brunch.
Provided by megannp
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 2h25m
Yield 8
Number Of Ingredients 7
Steps:
- Slice cinnamon rolls into 1-inch squares. Whisk milk, eggs, vanilla extract, and cinnamon together in a bowl.
- Slice 1 banana and layer on bottom of a 9x13-inch baking dish; top with brown sugar. Layer cinnamon roll squares on top of banana. Pour egg mixture over cinnamon rolls; press cinnamon rolls with a spatula to allow egg mixture to fully coat. Cover with aluminum foil and refrigerate until egg mixture is absorbed, 1 hour to overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until firm, about 50 minutes. Remove aluminum foil and bake until golden brown, about 10 minutes more. Remove from oven and let stand for 10 minutes. Slice remaining banana and place on top to serve.
Nutrition Facts : Calories 305 calories, Carbohydrate 44.3 g, Cholesterol 147.3 mg, Fat 10.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 225.8 mg, Sugar 19.5 g
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