Cinnamon Bread Rolls Food

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CINNAMON ROLL BREAD



Cinnamon Roll Bread image

This incredible Cinnamon Roll Bread recipe is made from staple ingredients. Make ahead and freeze for a snack or serve it warm for the ultimate breakfast or brunch!

Provided by Julie Blanner

Categories     Breakfast     Brunch     Dessert

Time 1h

Number Of Ingredients 13

1 cup white granulated sugar
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup milk
⅓ cup vegetable oil
2 teaspoons cinnamon
⅓ cup white granulated sugar
4 tablespoons butter (softened)
2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons milk ((or until desired consistency) )

Steps:

  • Preheat oven to 350°F. Grease 1½ pound loaf pan. Set aside.
  • In a medium mixing bowl, combine sugar, flour, baking powder and salt.
  • Beat in egg, milk and oil until just moist.
  • In a small bowl, combine cinnamon and sugar.
  • Pour half of bread batter in loaf pan. Top with half of cinnamon sugar mixture. Swirl in using a knife or a spatula.
  • Pour remaining mixture on top (pan should only be ⅔ full), top with remaining cinnamon sugar and swirl with a knife or spatula.
  • Bake 1 hour or until a toothpick entered into the center comes out clean. Allow to cool 10 minutes before removing from loaf pan.
  • In a medium mixing bowl, combine butter, powdered sugar, vanilla and milk. Drizzle over bread.

Nutrition Facts : Calories 342 kcal, Carbohydrate 60 g, Protein 3 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 25 mg, Sodium 146 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving

CINNAMON ROLL BREAD



Cinnamon Roll Bread image

This stunning bread is made from 16 small cinnamon rolls that are arranged in a loaf pan, creating a swirled pattern that's surprisingly easy to achieve. The bread is delicious served slightly warm, but if you want to see precise spirals in your slice, let it cool completely before slicing. The icing is meant to be quite thick; if you apply it while the loaf is still warm, it will remain soft and gooey. If you apply it once the bread is fully cooled, it will harden to a thick, glossy frosting. Both are equally delicious, and which one you choose may depend entirely on how patient you can be once the aroma permeates your kitchen.

Provided by Erin Jeanne McDowell

Categories     breakfast, brunch, snack, breads

Time 1h30m

Yield One 9-inch loaf

Number Of Ingredients 18

Nonstick cooking spray
1 cup/240 milliliters whole milk
3 cups/385 grams all-purpose flour
1/3 cup/65 grams granulated sugar
2 teaspoons instant yeast
1/2 teaspoon fine sea salt
6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
1 large egg, at room temperature
8 tablespoons/115 grams unsalted butter (1 stick), melted
2/3 cup/145 grams light brown sugar
1/4 cup/30 grams all-purpose flour, plus more for rolling
2 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 large egg
1 cup/125 grams confectioners' sugar
3 tablespoons heavy cream, plus more as needed
1 teaspoon vanilla extract

Steps:

  • Grease a 9-inch loaf pan with nonstick cooking spray and line with a parchment paper sling, leaving a 2-inch overhang on the long sides.
  • Pour the milk into a small pot and heat over low until it's just warm to the touch (about 95 degrees). If needed, let cool to the correct temperature before using.
  • While the milk heats, in the bowl of an electric mixer fitted with the dough hook, mix the flour, granulated sugar, yeast and salt to combine. Add the warm milk, butter and egg and mix on low speed until the dough comes together, about 3 minutes. Scrape the bowl well, and mix on medium speed for another 3 minutes.
  • Transfer to a lightly greased medium bowl and cover with plastic wrap. Let rise until puffy and almost doubled in size, 45 minutes to 1 hour.
  • While the dough rises, make the filling: In a medium bowl, whisk the butter and brown sugar until well combined. Whisk in the flour, cinnamon, vanilla and salt until well incorporated.
  • When the dough has risen, roll it out into into a rectangle (about 12 by 20 inches) on a lightly floured surface using a lightly floured rolling pin. Spread the filling over the dough in an even layer all the way to the edges. Starting on one of the long sides, tightly roll up the dough crosswise into a 20-inch log. Gently stretch the log to make it about 24 inches long.
  • Use a sharp or serrated knife to cut the dough into 16 1 1/2-inch-thick pieces. Arrange the cinnamon rolls in the loaf pan: Place two rows of six pieces each at the bottom of the pan, side-by-side, seam-side down and tightly packed with the swirls facing the ends of the pan. Arrange the remaining four pieces in the center on top of those on the bottom.
  • Loosely cover the loaf with plastic wrap and let rise until the dough comes about 1 inch over the top edge of the pan, about 1 hour (it can be more if your room temperature is cooler). Toward the end of the rise time, heat the oven to 350 degrees.
  • Make an egg wash by lightly beating 1 egg and 1 tablespoon water together. Brush the loaf with the egg wash, then bake until the loaf has an internal temperature of 200 degrees, about 50 to 55 minutes. The loaf will brown quickly; tent it with foil after 20 to 25 minutes for the remainder of baking time.
  • While the loaf bakes, make the glaze: In a medium bowl, whisk the confectioners' sugar, cream and vanilla to combine. The mixture should be thick, more like a frosting than a glaze. Add more cream if needed to achieve a smooth texture. Cover with plastic wrap, pressing the wrap into the surface of the frosting so the surface doesn't harden.
  • Let the bread cool in the pan for 15 minutes. Use a small offset spatula to loosen the loaf from the short edges of the pan, then lift out the loaf using the parchment paper and cool for at least 30 minutes on a cooling rack before applying the frosting. Spread the frosting in an even layer over the surface of the loaf.

CINNAMON ROLLS



Cinnamon Rolls image

Provided by Sandra Lee

Time 1h30m

Yield 16 rolls

Number Of Ingredients 9

1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F.
  • Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
  • Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.

THE BEST CINNAMON ROLLS



The Best Cinnamon Rolls image

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

3/4 cup whole milk, warmed to 110 degrees F
One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
3 tablespoons granulated sugar
3 large eggs, at room temperature
2 1/2 teaspoons kosher salt
2 1/4 cups bread flour, plus more for dusting (see Cook's Notes)
1/3 cup plus 1 tablespoon whole-wheat flour
3 tablespoons nonfat dry milk powder
2 3/4 sticks unsalted butter, cut into tablespoon pieces, at room temperature, plus more for greasing
1 1/2 cups packed dark brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
3 tablespoons heavy cream, plus more if needed
1 teaspoon pure vanilla extract

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.

CINNAMON ROLLS



Cinnamon rolls image

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

300g self-raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
70g butter, melted, plus extra for greasing
2 egg yolks
130ml milk, plus extra for glazing
1 tsp ground cinnamon
55g light brown soft sugar
2 tbsp caster sugar
40g butter, melted
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla essence

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

SUPER FANTASTIC CINNAMON ROLLS (BREAD MACHINE RECIPE)



Super Fantastic Cinnamon Rolls (Bread Machine Recipe) image

I have tried countless recipes for Cinnamon Rolls trying to find the perfect recipe. This is it!! I can't ever make enough of these at home! They are so easy to make too - don't you just love bread machines!

Provided by Quest4ZBest

Categories     Yeast Breads

Time 35m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 15

1 cup warm milk
2 eggs, room temperature
1/3 cup margarine or 1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup margarine or 1/3 cup butter, softened
3 ounces cream cheese
1/4 cup butter
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • Place all ingredients in bread machine in order recommended by manufacturer. Select DOUGH cycle press Start.
  • In separate bowl combine cinnamon and sugar.
  • After dough has finished, turn it out onto lightly floured surface and roll into a 16x24 rectangle. Spread dough with butter and sprinkle evenly with cinnamon and sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 pan. Cover and let rise until almost doubled (about 30 min). Preheat oven to 400 degrees F.
  • Bake rolls for 14-16 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls.

Nutrition Facts : Calories 511.3, Fat 18.4, SaturatedFat 6.7, Cholesterol 51.8, Sodium 421.5, Carbohydrate 80.1, Fiber 2.4, Sugar 41.2, Protein 7.5

CINNAMON BREAD ROLLS



Cinnamon Bread Rolls image

"My aunt shared this recipe, which my kids and I make assembly-line style," reports Cathy Stanfield of Bernie, Missouri. "The kids love to help, and they sure love to eat these creamy snacks."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

24 slices soft white sandwich bread, crusts removed
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
2 large egg yolks
2 teaspoons ground cinnamon
1 cup butter, melted

Steps:

  • Flatten bread with a rolling pin. In a large bowl, beat the cream cheese, 1/2 cup sugar and yolks. Spread on bread; roll up, jelly-roll style. , Combine cinnamon and remaining sugar. Lightly dip rolls in butter, then in cinnamon-sugar. Place on ungreased baking sheets. Bake at 350° for 20 minutes.

Nutrition Facts : Calories 220 calories, Fat 12g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 240mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

EASIEST CINNAMON ROLLS ON EARTH (FROZEN BREAD DOUGH)



Easiest Cinnamon Rolls on Earth (Frozen Bread Dough) image

These are so easy, but your guests will think you spent HOURS. Most of the work is done the night before, so there's no mess the morning you cook 'em.

Provided by wyojess

Categories     Breads

Time 1h

Yield 20 rolls, 20 serving(s)

Number Of Ingredients 7

1 loaf frozen bread dough, defrosted (Rhodes)
1/2 cup melted real butter
3/4 cup brown sugar
2 tablespoons cinnamon
1/2 cup walnuts, chopped
1/4 cup raisins (optional)
1/2 cup caramel ice cream topping, divided

Steps:

  • The night before:.
  • Defrost dough and bring to room temperature
  • Grease a 9x13 pan and sprinkle a little brown sugar in the bottom.
  • Roll out the dough on a floured surface to about 1/4" thick (a long oval-shape is good).
  • Spread butter all over the surface of the dough.
  • Sprinkle buttered dough with brown sugar, cinnamon, walnuts and raisins.
  • Drizzle about half of the caramel topping over the dough.
  • Roll up the dough so it ends up as a long tube.
  • Slice the dough into 3/4" rolls and place in the greased pan.
  • SMASH the rolls down with the palm of your hand (you don't want them flat, just smushed).
  • Drizzle the remaining icecream topping over the rolls.
  • Spray saran wrap with cooking spray, cover the rolls tightly and place in the refrigerator overnight (they will rise slowly in the cold).
  • The next morning:.
  • Preheat oven to 350*F.
  • Pop rolls in the hot oven for ~30 minutes or until golden brown and ENJOY.

Nutrition Facts : Calories 113.8, Fat 6.5, SaturatedFat 3.1, Cholesterol 12.3, Sodium 71.6, Carbohydrate 14.5, Fiber 0.7, Sugar 8.1, Protein 0.7

GRANDMOM'S CINNAMON ROLLS



Grandmom's Cinnamon Rolls image

Kids and adults crave grandma's cinnamon rolls!

Provided by Tana

Time 2h5m

Yield 16

Number Of Ingredients 13

1 cup milk
¼ cup white sugar
¼ cup shortening
1 teaspoon salt
1 (.25 ounce) package yeast
¼ cup warm water
3 ½ cups all-purpose flour
1 large egg
1 cup white sugar
½ cup melted butter
3 tablespoons ground cinnamon
2 cups confectioners' sugar
2 tablespoons water, or more as needed

Steps:

  • Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
  • While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
  • Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
  • Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
  • Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
  • Bake in the oven until golden brown, 20 to 25 minutes.
  • Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
  • Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g

CINNAMON ROLLS



Cinnamon Rolls image

Very nice to have on a weekend when there is the time to bake in the morning. This recipe is from one of my mom's cookbooks, possibly an old Canadian Living one. Prep time includes rise time.

Provided by Canadian Pixie

Categories     Breads

Time 2h25m

Yield 18 rolls

Number Of Ingredients 14

2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup shortening, softened
1 teaspoon salt
1 egg
3 1/2-4 cups all-purpose flour
4 tablespoons margarine, softened
1/2 cup sugar
4 teaspoons cinnamon
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Steps:

  • Dissolve yeast in warm water.
  • Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
  • Mix in enough remaining flour until dough is easy to handle.
  • Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
  • Divide dough in half and roll each half into a 15X9" rectangle.
  • Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
  • Roll both rectangles tightly and cut into 9-1 1/2" slices.
  • Place in greased rectangular pan.
  • Bake at 375 F for 25-30 minutes.
  • Mix together glaze ingredients and apread on top of baked rolls. Serve warm.

Nutrition Facts : Calories 218.5, Fat 7.1, SaturatedFat 1.8, Cholesterol 11.4, Sodium 167.7, Carbohydrate 35.5, Fiber 1.1, Sugar 15.9, Protein 3.4

CINNAMON ROLLS



Cinnamon Rolls image

Make and share this Cinnamon Rolls recipe from Food.com.

Provided by Lavender Lynn

Categories     Sourdough Breads

Time 2h

Yield 15 serving(s)

Number Of Ingredients 3

1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons margarine, softened

Steps:

  • Roll dough into oblong.
  • Spread with softened margarine.
  • Mix cinnamon and sugar.
  • Sprinkle on dough.
  • Starting on long side. Roll up dough tightly.
  • Cut roll into 1" slices.
  • Put into greased pan allowing room for rolls to expand.
  • Cover with warm cloth and let rise until double (35 - 40 minutes).
  • Bake until golden brown at 375°F for 20 - 25 minutes. Checking closely to make sure they don't get too brown.

Nutrition Facts : Calories 53.7, Fat 3, SaturatedFat 0.6, Sodium 35.6, Carbohydrate 7, Fiber 0.2, Sugar 6.7, Protein 0.1

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