Cinnamon Rolls With Walnuts Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

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!

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, 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., 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., For topping, in a small saucepan, melt butter. Stir in brown sugar, honey and cinnamon. Divide mixture among 3 greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Place 8 slices in each pan, cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.

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.

Steps:

• Roll dough into a 20x6-in. rectangle. Brush with butter. Combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side. Cut into 20 slices, 1 in. thick. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes., Drizzle with cream. Bake at 350° for 25-30 minutes or until golden brown. Invert onto a serving platter. In a small bowl, combine the confectioners' sugar and milk; drizzle over rolls. Serve warm.

Steps:

• We start with the dough. Dissolve 1 ts of sugar in a ½ cup of lukewarm water. Add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. After the 10 minutes it should rise and make bubbles.
• While the mix of sugar, yeast and water is resting, pour into a pot ¼ cup sugar, ½ cup milk, ¼ cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.
• In a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. Add the lukewarm mix of milk, sugar and butter. Continue mixing then add the yeast.
• Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
• Add the rest of the flour bit by bit, until the dough is not too sticky.
• Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.
• Grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. Let it rest for at least one hour and a half in a warm place. If you prepare the dough a night before, put it in the fridge like I did.
• Preheat the oven at 180°C Grease a tray pan with butter and lining it with parchment paper.
• For the topping, caramelize the sugar in a pan. Careful not to burn it. When it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. Add the walnuts and spread the topping into the tray.
• For the filling just mix together all the ingredients.
• Using a rolling pin spread the dough into a 40 cm/30 cm sheet. Spread the filling over the dough equally and start rolling. Be sure to roll the dough pretty tight. With a sharp knife cut the rolls about 6 cm wide.
• Place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
• Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
• Bake the rolls for about 30-35 minutes (depending on your oven). Be sure to check after 25 minutes. When catch a nice golden-brown color it's time to get them out of the oven.
• Let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). Place a large plate on top of the tray and flip it. The caramel topping it's on top now!
• Enjoy!

Steps:

• Heat oven to 350 degrees F.
• In a small bowl, mix yeast in the warm water and set aside.
• In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth.
• Then add yeast mixture. Mix in remaining flour until dough is easy to handle.
• Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
• When doubled in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
• Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if you want. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
• Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
• Bake for about 30 minutes or until nicely browned.
• When the rolls are slightly cooled, add any glaze that you like, and enjoy!

Steps:

• Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
• Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds.
• Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes.
• Preheat oven to 350°F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Roll 1 can of crescent rolls out on a cutting board. Make one single piece of dough by rolling the dough with a rolling pin to a 9x13-inch rectangle; make sure the seams don't separate. Repeat with remaining can of crescent rolls. Set 1 dough sheet atop the other to make a double crust.
• Mix 1/2 cup white sugar, brown sugar, cinnamon, crushed walnuts, and diced apples in a bowl. Sprinkle evenly over the dough.
• Roll the dough lengthwise, so you end up with a long tube. Cut into 1-inch slices. Place the rolls into prepared dish facing up.
• Melt butter with 1 1/2 cup white sugar in a saucepan over medium-high heat. Cook and stir until sugar dissolves completely, about 5 minutes. Remove saucepan from heat and whisk citrus-flavored soda into the butter mixture; pour over cinnamon rolls.
• Bake in preheated oven until golden brown and no longer doughy in the middle, about 30 minutes. Set aside to cool slightly, 5 to 10 minutes. Flip the rolls out of the baking dish onto baking sheet and allow the sticky sauce to drip over the rolls.