NINETY MINUTE CINNAMON ROLLS
Delicious cinnamon rolls made with a soft, quick rising dough.
Provided by GOOFYDEBBIE
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
- Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Nutrition Facts : Calories 347.4 calories, Carbohydrate 54.9 g, Cholesterol 16.7 mg, Fat 12.5 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 2.4 g, Sodium 261.9 mg, Sugar 27 g
QUICK CINNAMON ROLLS - NO YEAST
These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.
Provided by hannah234
Categories Breakfast
Time 50m
Yield 18 small rolls, 18 serving(s)
Number Of Ingredients 11
Steps:
- For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
- Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut in softened butter (sometimes your hands are the best tools).
- Stir in milk to form a soft dough.
- Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
- Spread the remaining filling on the rolled out dough.
- Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
- Bake for 20-25 min at 400°F.
- For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
- Once rolls are finished, drizzle on glaze and serve warm.
Nutrition Facts : Calories 165.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.8, Sodium 259.8, Carbohydrate 28.5, Fiber 0.6, Sugar 16.6, Protein 2
QUICK CINNAMON ROLLS
If you want cinnamon rolls quickly from ingredients on the shelf, this is the recipe for you. I have done major modification to a recipe I found online as I found it too sweet. Since I had no powdered sugar, I made a brown sugar alternative glaze/icing.
Provided by Ambervim
Categories Breakfast
Time 42m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425F.
- If not using silicone pan, brush 9" cake or pie pan with melted butter.
- Whisk together flour, half the sugar, baking powder, baking soda and 2/3's of the salt. Set aside.
- Whisk together brown sugar, the other half of the sugar. cinnamon, nutmeg and 1/3 of the salt. Add 1/8th of the butter, melted and blend with a fork until evenly moist. Set aside.
- If using raisins, cover them with water so they will plump.
- In a liquid measuring cup place the buttermilk and stir in 1/4 of the melted butter.
- Add mixture to flour mix and stir with a fork until you have a shaggy dough and all liquid is absorbed.
- Knead the mixture in the bowl until just smooth. It will be very sticky. Add more flour as needed.
- Dump out on a floured surface and pat the dough into a 12x9 rectangle. Brush the top with most of the remaining butter.
- Evenly spread the sugar mixture over the top.
- Evenly spread the nuts, whole or chopped - your preference.
- Drain the raisins and spread evenly on top.
- Starting on the long side, oll the dough snugly and gently to the opposite end. Use a bench scraper or meal spatula to loosen, if necessary. Pinch the end seam to seal.
- Roll the log seam side down and cut into 8 equal portions. I start in half, then each in half and each in half again to keep them equal in size.
- Place 1 roll in the center of your pan and arrange 7 around it.
- Brush the tops with remaining butter.
- Bake for 22-25 minutes, until the edges are just golden brown.
- While baking, use an electric mixer (for best result) to blend all cream cheese and butter together. It will become fluffy. Add remaining ingredients and whip well.
- Serve warm with the cream cheese topping drizzled or spread over top.
- If there are any left, store in an airtight container.
- Reheat in a microwave.
Nutrition Facts : Calories 467.6, Fat 24.2, SaturatedFat 13.4, Cholesterol 60.2, Sodium 507.4, Carbohydrate 57.2, Fiber 2.2, Sugar 25.1, Protein 7
QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
- Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
- Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
- Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are set, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
QUICK ROLLS
I have tried many roll recipes and never been completely satisfied but this one finally fits the bill! It is easy, no complicated ingredients, and the rolls rise up to make very fluffy bread. Thanks go to my aunt Joyce in Nova Scotia for this one.
Provided by Sackville
Categories Yeast Breads
Time 2h15m
Yield 24 rolls
Number Of Ingredients 8
Steps:
- Proof the yeast with a bit of the warm water and sugar in a small bowl.
- Meanwhile, mix the flour, remaining sugar and salt together in a large bowl.
- When the yeast is foaming and bubbling after a few minutes, mix it into the dough along with the two eggs, warm water and oil.
- Knead the dough (it will be sticky) until smooth and elastic.
- In a KitchenAid mixer this only takes a couple minutes on speed 3.
- Let rise in a warm place for 1 1/2 to 2 hours.
- Punch down and then shape into rolls and let rise again.
- I like to make cloverleaf rolls with this recipe, which involves placing three balls of dough, no bigger than a ping pong ball, in a greased muffin cup.
- Once the balls have risen again, brush with the beaten egg for a nice brown finish and bake in a hot oven.
- The time will depend on the size, but mine take about 15 minutes at 200 C.
CINNAMON ROLLS
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
QUICK AND EASY CINNAMON ROLL CASSEROLE
This is a great breakfast or brunch when you need to serve a crowd but don't want to spend a ton of time on prep. Using refrigerated cinnamon rolls makes these a cinch!
Provided by fabeveryday
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
- Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
- Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 73 g, Cholesterol 128.6 mg, Fat 24.5 g, Fiber 1.8 g, Protein 7.9 g, SaturatedFat 10.6 g, Sodium 719.5 mg, Sugar 25.3 g
QUICK CINNAMON - NUT ROLLS
This recipe combines the simplicity of a baking powder biscuit, with the gooey deliciousness of a cinnamon roll. I have been known to double the topping! These rolls are on the smaller side - they will serve 4-6 depending on how much sweet you want.
Provided by momaphet
Categories Breads
Time 40m
Yield 16 rolls
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
- Rolls.
- Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
- Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
- Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
- Filling.
- Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
- Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.
QUICK CINNAMON ROLL CAKE
Uses a cake mix to recreate the gooey goodness of cinnamon rolls without all the extra work. In my opinion, anything that combines cinnamon rolls with cake is a definite winner!
Provided by lilsweetie
Categories Breads
Time 50m
Yield 18 , 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Grease a 9 x 13 inch baking pan.
- Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
- In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
- Bake for 40 minutes.
- For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.
Nutrition Facts : Calories 346.8, Fat 16.1, SaturatedFat 3.6, Cholesterol 49, Sodium 220.6, Carbohydrate 48.7, Fiber 0.6, Sugar 37.9, Protein 3.1
EASY CINNAMON ROLLS
The first time I made these, I made a mess and they STILL turned out! They are gone in 2 days at my house. Simple to make and super yummy.
Provided by Chris Martin
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 20
Number Of Ingredients 10
Steps:
- Lightly grease 2 round cake pans with butter.
- Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
- Bake in preheated oven until golden brown, about 25 minutes.
- Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
Nutrition Facts : Calories 157 calories, Carbohydrate 22.9 g, Cholesterol 10.1 mg, Fat 6 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 143.7 mg, Sugar 12.3 g
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