Cinnamon Roll Ups Recipes

Steps:

• Preheat oven to 350°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls; transfer rolls to a greased 13x9-in. baking dish. Repeat with remaining phyllo dough and walnut mixture, by 1/4 cupfuls. Bake until light brown, 14-16 minutes. Cool dish on a wire rack., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Drizzle cinnamon rolls with syrup; sprinkle with remaining walnut mixture.

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off crusts
• In a bowl, combine melted butter, brown sugar, and 2 tablespoons cinnamon. Spread onto each bread slice, and roll up.
• In a bowl, combine eggs, milk, ½ teaspoon cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

Steps:

• Flatten bread with a rolling pin.
• Mix cream cheese, egg yolk, and powdered sugar.
• Combine sugar and cinnamon; set aside.
• Spread 1 T cheese mixture on each slice bread.
• Roll up.
• Dip in melted butter, then in cinnamon sugar.
• Place on ungreased baking sheet.
• Bake at 350°F for 20 minutes, or until golden.

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and cinnamon together. Set aside.
• Seperate crescent rolls into triangles.
• Spread each triangle with a thin layer of butter or margarine.
• Sprinkle desired amount of cinnamon and sugar mixture over the buttered trinalges.
• Roll up each trianlge to make a crescent.
• Place on ungreased cooking sheet or in a glass baking dish.
• Bake rolls about 15 - 20 minutes or until golden brown.
• To make glaze, mix powdered sugar, milk and vanilla until blended together. You can add more or less milk to create desired consistancey.
• Drizzle glaze over warm (but not hot) rolls and enjoy.

Steps:

• Preheat air fryer to 325°. Combine walnuts, sugar and cinnamon., Place 1 sheet of phyllo dough on a 15x12-in. piece of waxed paper; brush with butter. Place a second phyllo sheet on top, brushing it with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Sprinkle with 1/4 cup walnut mixture. Using waxed paper, roll up tightly jelly-roll style, starting with a long side, removing paper as you roll. Slice roll into 4 smaller rolls. Brush with butter; secure with toothpicks. Repeat with remaining phyllo dough and 1/4 cups of walnut mixture. In batches, place in a single layer on greased tray in air-fryer basket. Cook until light brown, 9-11 minutes. Cool on a wire rack. Discard toothpicks., Meanwhile, in a small saucepan, combine all syrup ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Cool 10 minutes. Transfer cinnamon rolls to a serving platter; drizzle with syrup. Sprinkle with remaining walnut mixture.

Steps:

• In a small mixing bowl, combine the cream cheese, egg yolk and 1/4 C sugar; mix well.
• Flatten bread slices with a rolling pin.
• Spread cream cheese over each slice to within 1/2 inch of edges.
• Roll up diagonally from point to point.
• In a shallow bowl, combine the cinnamon and 1 C sugar.
• Dip roll-ups in the melted butter, then in cinnamon-sugar mixture.
• Place in an ungreased 15x10x1 inch baking pan.
• Bake at 350 degrees for 16-19 minutes or until lightly browned.
• Remove to wire racks to cool.

Steps:

• Allow the dough to rest at room temperature for 30 minutes on a floured surface.
• Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with nonstick cooking spray.
• Combine the brown sugar and cinnamon in a small bowl. Set aside.
• Roll out the dough to an 8-by-14-inch rectangle. Spread the butter over the dough. Sprinkle the brown sugar mixture over the butter and pat down lightly. With a long side facing you, make 3 vertical cuts in the dough, creating 4 equal strips, each 8 inches long and 3 1/2 inches wide. Place one strip of dough into the prepared loaf pan, sugar-side up. Repeat with the remaining strips of dough, stacking them.
• Bake until golden brown and puffed, 28 to 30 minutes. Allow to cool for 5 minutes. Invert the pan onto a serving platter and set aside until just cool enough to slice.
• To make the glaze, sift the confectioners' sugar into a medium bowl. Whisk in the milk and vanilla to make a smooth glaze.
• Slice the cinnamon roll loaf into pieces and drizzle with the glaze.

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

Steps:

• In a small bowl, combine the cream cheese, egg yolk and 1/4 cup sugar; mix well. Flatten bread slices with a rolling pin. Spread cream cheese mixture over each slice to within 1/2 in. of edges. Roll up diagonally from point to point., In a shallow bowl, combine the cinnamon and remaining sugar. Dip roll-ups in melted butter, then in cinnamon-sugar mixture. Place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 16-19 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Preheat oven to 400 degrees.
• Grease 12 medium muffin cups.
• Mix baking mix, raisins, sour cream and milk, beat vigorously 2o strokes.
• Gently smooth dough into ball on floured cloth - covered surface. Knead 10 times. Roll dough into rectangle, 12 x 10 inch. Spread rectangle with 2 tbsp soft butter.
• Mix brown sugar, nuts and cinnamon, sprinkle over dough. Roll up tightly, beginning at 12 inch side. Seal by pinching edge of dough into rill. Cut roll into 12 slices. Place slices, cut sides down in muffin cups. Brush melted butter over tops, srpinkle with granulated sugar.
• Bake about 15 minutes or until golden brown.

Steps:

• In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
• Cut the crust off each slice of bread then roll out each slice with a rolling pin.
• Spread the cheese mixture over the bread, distributing evenly.
• Roll up each slice jelly roll-style and place seam side down on a baking sheet.
• In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon.
• Brush the butter over the roll-ups then roll them in the cinnamon-sugar mixture, until completely coated.
• Repeat with the remaining roll-ups, placing them on the baking sheet after coating.
• Cover and freeze for at least 2 hours, or up to 2 months.
• Just before serving, preheat the oven to 400°F.
• Bake the roll-ups for 10 to 12 minutes, or until golden brown.

Steps:

• Flatten bread with a rolling pin. In a bowl, combine cream cheese, egg yolk and confectioners' sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly-roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown.