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
THE FASTEST CINNAMON ROLLS
Steps:
- Preheat the oven to 400 degrees. Grease a 9-inch square or round baking pan. Set aside. Place the dried fruit in a small bowl and pour the boiling water over. Cover and set aside.
- Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder, baking soda, and salt to the workbowl and pulse until the dough clumps like a biscuit dough, 8 to 10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing it away from you 4 to 5 times, until the dough is smooth. Do not overwork the dough. Using a rolling pin, roll out the dough to make a 12 by 15-inch rectangle. Brush the entire surface with the 2 tablespoons melted butter, leaving a 1/2-inch border around all the edges.
- To make the filling, combine the sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over the surface of the dough. Pat to press the sugar into the surface. Drain the dried fruit and pat dry with a paper towel. Distribute the fruit over the sugar mixture.
- Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal, leaving the ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the rolls cut side up, showing the spiral design, in the baking pan.
- Place immediately on the center rack of the oven and bake for 25 to 30 minutes, or until golden brown and firm to the touch. Remove the pan from the oven and run a metal spatula around the edges of the rolls. Lift the rolls out of the pan one at a time, and place them right side up on a wire rack positioned over a plate or a piece of waxed paper.
- To glaze, place the ingredients for the icing in a small bowl or 2-cup liquid measuring cup (the spout makes pouring easy). Using a small wire whisk, beat until smooth and thick, pourable consistency. Adjust the consistency with additional drops of buttermilk. Drizzle the icing in a zigzag pattern over each roll. Let the rolls stand for at least 15 minutes before serving.
THE BEST CINNAMON ROLLS
Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
- Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
- Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
- Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
- Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
- Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
- Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
- Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.
FASTEST CINNAMON ROLLS - NO YEAST
Make and share this Fastest Cinnamon Rolls - No Yeast recipe from Food.com.
Provided by Roxanne J.R.
Categories Quick Breads
Time 40m
Yield 8-12 rolls
Number Of Ingredients 18
Steps:
- Heat the oven to 400°F
- Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
- Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
- Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don't over-process).
- The dough will be soft and moist.
- Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
- With a rolling pin, roll the dough into a 12×15-inch rectangle.
- Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
- In a medium bowl, combine brown sugar and spices.
- Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
- Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
- With a sharp knife, cut the roll into equal pieces (8-12 pieces).
- Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps.
- Bake until golden brown and firm to the touch, 20 to 28 minutes.
- Set the pan on a wire rack to cool for 5 minutes.
- Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
- In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
- Add milk as needed to achieve desired consistency.
- Spread or drizzle onto warm rolls.
- Let stand 10 minutes (or as long as you can stand) and serve.
Nutrition Facts : Calories 352, Fat 10.2, SaturatedFat 6.3, Cholesterol 28.8, Sodium 370.6, Carbohydrate 58.9, Fiber 1.1, Sugar 32, Protein 6.5
THE PERFECT CINNAMON ROLLS
No words can describe how good these are. Optional: Refrigeration is optional. Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning.
Provided by Mebriella
Categories Breads
Time 3h30m
Yield 12-15 rolls, 12 serving(s)
Number Of Ingredients 16
Steps:
- PROOF THE YEAST: Warm the milk and water to 110° to 115°. Mix in the sugar and yeast. Let sit for 10 minutes, it should be frothy after 10 minutes.
- BREAD MAKER: In a bread maker, add the proofed yeast first, then egg, then butter, then salt. Add the flour last. Set the bread maker the dough setting.
- DOUGH BY HAND: In a large bowl mix proofed yeast, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. 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.
- Once the dough is ready (from either bread maker or by hand), punch down dough. Roll out on a floured surface into an approximated 15 by 9-inch rectangle (1/2 inch in thickness).
- Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough.
- Sprinkle with toasted pecans, if using.
- Beginning at the 15-inch side, role up dough and pinch edge together to seal.
- Cut into 12 to 15 slices using a piece of string or floss and place in greased pan. (See picture posted with recipe) You can also use a really sharp knife, but in my experience the knife squishes the rolls.
- Cover rolls and let rise until nearly doubled, about 1 hour or so.
- Bake in a preheated 350°F oven for 25 to 30 minutes.
- For the icing: mix all the ingredients together and serve over warm rolls.
- REFRIGERATION METHOD: Once the rolls are cut and placed into a greased pan, you can cover and place in refrigerator overnight and just pop them into a pre-heated oven in the morning. ENJOY!
Nutrition Facts : Calories 375.1, Fat 11.2, SaturatedFat 6.7, Cholesterol 43.4, Sodium 295.4, Carbohydrate 64.1, Fiber 2, Sugar 33.6, Protein 5.7
CINNAMON ROLLS
Make our ultimate classic cinnamon rolls with cream cheese icing to satisfy your sweet tooth. Prepare the day before for warm, sticky buns for breakfast
Provided by Barney Desmazery
Categories Breakfast
Time 1h20m
Number Of Ingredients 14
Steps:
- Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
- Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
- Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
- Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
- Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.
Nutrition Facts : Calories 415 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine 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 (dough will be sticky)., 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., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
More about "the fastest cinnamon rolls recipes"
THE FASTEST (NO YEAST) CINNAMON ROLLS EVER - THE FOOD ...
From thefoodcharlatan.com
5/5 (1)Total Time 36 minsCategory BreakfastCalories 353 per serving
- Preheat your oven to 425 degrees F.In a small bowl, add 1 tablespoon butter and melt it in the microwave.
- Use a pastry brush to spread it in the center and up the sides of a 9-inch round cake pan (or a 10-inch cast iron skillet).
- Set aside.In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.In a small bowl, melt 2 tablespoons butter.
- Add 1 and 1/4 cup buttermilk and stir.Add the wet ingredients to the dry ingredients and stir with a wooden spoon until liquid is mostly absorbed.
THE FLUFFIEST HOMEMADE CINNAMON ROLLS | THE FOOD CHARLATAN
From thefoodcharlatan.com
THE BEST CINNAMON ROLLS RECIPE FROM SCRATCH - FOODIECRUSH
From foodiecrush.com
THE MOST AMAZING QUICK CINNAMON ROLLS EVER - FOOD FUN FAMILY
From foodfunfamily.com
BEST OVERNIGHT CINNAMON ROLLS RECIPES | COMFORT FOOD ...
From foodnetwork.ca
SUPER FAST CINNAMON ROLLS RECIPE - FAST EASY BREAD
From fasteasybread.com
FLUFFY, BUTTERY CINNAMON ROLLS RECIPE - FOOD & WINE
From foodandwine.com
THE BEST-EVER CINNAMON ROLLS RECIPE - HUNDREDS OF 5-STAR ...
From youtube.com
WE TRIED 4 POPULAR BRANDS OF PACKAGED CINNAMON ROLLS ...
From tasteofhome.com
HOW TO MAKE THE BEST NO FAIL CINNAMON ROLLS IN THE WORLD
From foodstoragemoms.com
THE BEST CINNAMON ROLLS EVER! - JILLIAN HARRIS
From jillianharris.com
THE BEST STORE-BOUGHT CINNAMON ROLLS | ALLRECIPES
From allrecipes.com
HOW TO MAKE THE VERY BEST CINNAMON ROLLS - FOOD …
From foodstoragemoms.com
BEST CINNAMON ROLLS ALONG THE ALCAN | BEST CINNAMON ROLLS ...
From pinterest.com
HOW TO MAKE QUICK CINNAMON ROLLS WITH 2-INGREDIENT DOUGH
From insider.com
RECIPES: THE BEST CINNAMON ROLLS YOU'LL EVER EAT - FOOD NEWS
From foodnewsnews.com
QUICK 45 MINUTE CINNAMON ROLLS | THE RECIPE CRITIC
From therecipecritic.com
FASTEST CINNAMON ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
I TRIED MAKING THE BEST CINNAMON ROLLS AT HOME! - FAB FOOD ...
From fabfoodflavors.com
FLUFFY CINNAMON ROLLS: SOFTEST CINNAMON ROLLS EVER! - THE ...
From thewoksoflife.com
THE BEST OVERNIGHT CINNAMON ROLLS - BUTTER BE READY
From butterbeready.com
THE BAKERY ROLLS, CINNAMON NUTRITION FACTS
From fastfoodnutrition.org
THE BEST STORE-BOUGHT CINNAMON ROLLS – PUREWOW
From purewow.com
EASIEST CINNAMON ROLLS EVER RECIPE | MYRECIPES
From myrecipes.com
BEST CINNAMON ROLLS RECIPE - COOKING CLASSY
From cookingclassy.com
THE BEST CINNAMON ROLLS - WITH STEP-BY-STEP TUTORIAL
From melskitchencafe.com
BEST HOMEMADE CINNAMON ROLLS RECIPE (BETTER THAN CINNABON ...
From joyfoodsunshine.com
ULTIMATE CINNAMON ROLLS (SOFT & FLUFFY) - COMFORTABLE FOOD
From comfortablefood.com
THE BEST CINNAMON ROLLS RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
4 TIPS FOR MAKING THE BEST CINNAMON ROLLS EVER
From simplyrecipes.com
THE BEST FLUFFY GOOEY CINNAMON ROLLS EVER - FOOD ADVENTURES
From inspiredthroughfood.com
THE BEST CINNAMON ROLLS RECIPE EVER - EVERYDAY DISHES
From everydaydishes.com
BEST EVER EASY FLUFFY CINNAMON ROLLS - GINGER WITH SPICE
From gingerwithspice.com
THE ABSOLUTE BEST CINNAMON ROLLS IN THE US
From mashed.com
BEST HOMEMADE CINNAMON ROLLS EVER - THE STAY AT HOME CHEF
From thestayathomechef.com
WE TRIED 4 FAMOUS CINNAMON ROLL RECIPES AND FOUND A CLEAR ...
From thekitchn.com
THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
QUICK AND EASY CINNAMON ROLLS IN JUST 30 MINUTES
From goodhousekeeping.com
RIDICULOUSLY GOOD CINNAMON ROLLS - INSPIRED TASTE
From inspiredtaste.net
HOW TO MAKE FAST & FLUFFY NO RISE CINNAMON ROLLS - THE ...
From thekitchenmagpie.com
You'll also love