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
CINNAMON THUMBS
Light bite sized cookies that will melt in your mouth! And they are so easy to make...just 4 ingredients!
Provided by DessertGirl22
Categories Kid Friendly
Time 40m
Yield 24-48 cookies, 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and roll out and cut with little cookie cutters. Bake at 350 degrees for 15-20 minutes or until slightly golden around the edges. While hot, roll in 1/2 cup sugar and 1/2 teaspoons cinnamon.
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
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
CINNAMON TOAST
The ingredients for cinnamon toast - bread, cinnamon, sugar and butter - have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after. The secret to achieving a cinnamon toast that's both gooey and crunchy? A combination of both methods. Toast the bread in butter in a skillet, sprinkle with cinnamon sugar, flip so the sugar caramelizes, then sprinkle with more cinnamon sugar when it's done. Toasting the bread in a skillet (like French toast) produces browned butter, which adds nutty warmth.
Provided by Ali Slagle
Categories breakfast, brunch, breads, side dish
Time 10m
Yield 4 slices
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the sugar, cinnamon and salt.
- Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
- Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
- Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.
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