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
RAINBOW SPRINKLE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, vanilla cake mix, flour, rainbow sprinkles, butter, cinnamon sugar, brown sugar, rainbow sprinkles, powdered sugar, milk
Provided by Claire Nolan
Categories Breakfast
Yield 7 servings
Number Of Ingredients 11
Steps:
- Pour yeast evenly over the warm water and let it bloom for 5 minutes.
- In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
- Cover with a towel and let the dough rise for 1 hour in a warm place.
- Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
- Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
- Preheat oven to 350˚F (180˚C).
- Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
- To make the frosting, mix powdered sugar and milk in a bowl until smooth.
- Drizzle rolls with frosting and extra sprinkles.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, Sugar 82 grams
CINNAMON ROLLS
These are from a householding and cookbook which they use in first grade. (6yrs olds). They are so simple as they can get and yet so delicious. Your kids can make them on their own, just help them with the oven.
Provided by Iceland
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients but cinnamon und caster sugar until you have a shiny dough, you might need to add a little more milk or flour.
- Roll out.
- Blend sugar and cinnimon.
- Sprinkle over and roll upp.
- Cut into 1 inch big swirls.
- Bake at 180°C until golden brown, about 12 minutes.
Nutrition Facts : Calories 293.9, Fat 5.5, SaturatedFat 1.6, Cholesterol 6.4, Sodium 318.1, Carbohydrate 56.4, Fiber 11.3, Sugar 4.9, Protein 11.7
(HERMAN STARTER) SWEET ROLLS
These cinnamon sweet rolls are made with the famous Herman starter. If you don't have your own hanging out in your fridge, search for "Herman starter" on Recipezaar to get one rolling. Delicious! I'm adding my collection of Herman recipes as time allows, so check back for more Herman options. If you have more of your own, please share!
Provided by Fuzzys Finds
Categories Sourdough Breads
Time 30m
Yield 10-12 rolls, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 and grease a pie or round cake pan.
- Mix together flour, baking soda, baking powder, salt, 1/4 c brown sugar, oil, & Herman.
- Place on floured surface and knead lightly.
- Shape into rolls and place in greased pie or cake pan.
- Stir together the other 1/4 c brown sugar, cinnamon, butter, and nuts to make the topping. Sprinkle over rolls. Bake 15-20 minutes or until brown.
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