Cinnamon Roll Oatmeal Recipes
CINNAMON ROLL OATMEAL
Make and share this Cinnamon Roll Oatmeal recipe from Food.com.
Provided by Dienia B.
Categories Oatmeal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- add cinnamon to water add raisins
- bring to a boil
- add oats
- Cook oatmeal. stirring alot
- add butter and walnuts at end of cooking
- Mix topping, adding milk 1 tablespoon at a time until loose but not runny.
- Put on top of oatmeal.
- I saw others do a swirl but I am not that fancy.
- Ok for picture I tried with ziploc baggie sort of lol.
Nutrition Facts : Calories 717.5, Fat 37, SaturatedFat 19.8, Cholesterol 97.5, Sodium 311, Carbohydrate 86.6, Fiber 9.2, Sugar 31.8, Protein 14.3
OATMEAL DINNER ROLLS
These are great and simple Rolls from Southern Living Magazine. I do not claim to be a baker at all, but if I can make these anyone can and I always get rave reviews. The dough can also be used for yummy cinnamon rolls as well.Update: At one point I changed the recipe to canola oil instead of butter and added half whole wheat. Then a friend of mine made it and she substituted applesauce for the butter and she said it turned out great. I made it tonight with the applesauce and she was spot on!
Provided by lisar
Categories Yeast Breads
Time 3h15m
Yield 16 rolls
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
- Boil, stirring constantly, 1 minute.
- Remove from heat; let cool to 110 degrees.
- Stir together yeast, ½ cup warm water, and 1 T.
- sugar in a 2-cup measuring cup; let stand 5 minutes.
- Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
- Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
- Place in a well-greased bowl, turning to grease top.
- Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
- Punch down dough and divide in half; shape each portion into 8 balls. (Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
- Place evenly into 2 lightly greased round cake pans.
- Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
- Bake at 375 for 15 minutes or until golden brown.
- Makes 16 rolls.
Nutrition Facts : Calories 176.1, Fat 2.9, SaturatedFat 1.5, Cholesterol 5.7, Sodium 240.9, Carbohydrate 33, Fiber 1.7, Sugar 5.4, Protein 4.4
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