GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING
Steps:
- For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
- Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
- Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
- Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
- For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.
BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!
This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.
Provided by Laura
Time 2h40m
Number Of Ingredients 17
Steps:
- Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
- Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
- Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
- Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
- Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
- Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
- Grease a large bowl and place the dough inside.
- Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
- Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
- While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
- Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
- Assemble Cinnamon Rolls
- Sprinkle a large work surface with flour.
- Gently press the gas out of the dough and form it into a rectangle.
- Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
- Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
- Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
- Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
- Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
- Bake Cinnamon Rolls
- Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
- While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
- Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
- Cool & Serve!
- Let cool and serve warm.
Nutrition Facts : ServingSize 0.5 cinnamon roll, Calories 295 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 211 mg, Fiber 1 g, Sugar 25 g, TransFat 0.3 g, UnsaturatedFat 4 g
CINNAMON ROLL WITH VANILLA FROSTING
I got this recipe from aunt in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
Provided by CHEF GRPA
Categories Breads
Time 2h20m
Yield 8-10 Rolls, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Add the warm water to the yeast and soak 10 minutes.
- Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
- Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
- Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
- Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
- Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
- Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
- For the Frosting:.
- In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
- Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
- My Notes: I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon.
- I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350*F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.
- I am a seasoned baker and have been making Cinnamon Rolls for at least 25 years. Thought I had a great recipe for my bread machine (zojurushi) but it always was a little on the light and dry side. I have been looking for a dense gooey recipe where the dough has some substance to it.found it! These were wonderful! I made them in the bread machine and it took just 4 cups of flour.as a matter of fact I added an extra 1/4 cup scalded milk as it seemed a little stiff to me once it started mixing. Rolled them out and cut into 8 large rolls.Let rise again. Baked in a 9x13 for 26 minutes @ 350*F. Frosted lightly immediately and then a little heavier when they cooled off with cream cheese frosting.They were gone before dinner! Dangerously good warm or cold.
- With one batch I added apples, raisins, and nuts -- the other batch I did plain with just the brown sugar. I also did a cream cheese frosting for both batches instead of the plain sugar frosting suggested. I think this has to be the easiest, tastiest recipe for cinnamon rolls I have ever had the pleasure of baking!
Nutrition Facts : Calories 540.3, Fat 16.8, SaturatedFat 5.1, Cholesterol 31.3, Sodium 476, Carbohydrate 88.5, Fiber 2.3, Sugar 37.9, Protein 9.2
CINNAMON ROLLS WITH ICING
Provided by Nick Malgieri
Categories Dairy Breakfast Brunch Bake Christmas Vegetarian Kid-Friendly Mother's Day Family Reunion Edible Gift Cinnamon Butter Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cinnamon rolls
Number Of Ingredients 18
Steps:
- Make the dough:
- In a heavy, small saucepan over moderate heat, warm the milk until it almost reaches a boil. Remove the pan from the heat and let the milk cool to lukewarm (about 100°F).
- In the bowl of a stand mixer, whisk together the lukewarm milk and yeast. Wait 30 seconds, then whisk again. Add the sugar and eggs and whisk to combine. Add the flour and salt and use a rubber spatula to stir together. Scrape the bowl to make sure there is no unabsorbed flour clinging to the sides or at the bottom of the bowl. Distribute the butter pieces on the surface of the dough, then place the bowl on the mixer and attach the dough hook.
- With the mixer on low, knead the dough until it comes together, about 2 minutes. Using a rubber spatula, scrape the dough off the hook and from the bottom and sides of the bowl. With the mixer on medium, knead the dough until it's smooth and elastic, about 1 minute. Cover the bowl with plastic wrap and let the dough rest at warm room temperature for 1 hour. (The dough won't double in size, but may look slightly puffy.)
- While the dough is proofing, make the cinnamon butter:
- In a medium bowl, use a rubber spatula to beat the butter until smooth. Add the brown sugar, cinnamon, and vanilla and beat until smooth and fully combined. Make sure the mixture is easily spreadable, and beat it a little longer if it seems too firm.
- Line a 13- by 9-inch metal baking pan with parchment paper or foil, allowing 1 to 2 inches to hang over the long ends of the pan. Butter the parchment or foil.
- Lightly flour a work surface and scrape the dough out of the bowl. Lightly flour the dough then gently press and pull it into a 12- by 18-inch rectangle. Dot the cinnamon butter all over the surface, then use a knife or small offset spatula to evenly spread it over the entire surface of the dough.
- Starting at one of the 18-inch-long edges, roll up the dough, jellyroll-style. After rolling, push and gently squeeze the roll together to make it 18 inches long. Use a sharp knife to cut the roll into 12 (1 1/2-inch-thick) slices. One at a time, work the slices into an even round shape (they squish when cut) and arrange them, cut side down and about 1 inch apart on all sides, in the prepared pan, in 4 rows of 3 rolls. Cover the pan with buttered plastic wrap and let the rolls proof at warm room temperature until they are puffed and starting to fill the spaces in between them, 1 to 2 hours depending on the room temperature (the warmer the kitchen, the faster the rolls will proof).
- Once you see the rolls puffing visibly, set a rack in the middle of the oven and preheat to 400°F. Place the pan in the oven, decrease the temperature to 375°F, and bake the rolls until they are well-risen and golden, about 25 minutes.
- Cool the rolls in the pan on a rack for 10 minutes. Using the parchment paper or foil overhang, lift the rolls out of the pan and transfer to a work surface. DO AHEAD: Cinnamon rolls can be baked, cooled, and stored in an airtight container, up to 2 days. Warm the cinnamon rolls in a 350°F oven for about 10 minutes then ice them as described below. Cinnamon rolls can also be frozen: Once cool, return the cinnamon rolls, still on the parchment or foil, to the pan, wrap the pan in a double layer of foil, and freeze up to 2 weeks. Defrost the rolls then warm them in a 350°F oven for about 10 minutes, ice, and serve.
- Make the icing:
- In a small saucepan over low heat, warm the butter and 2 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat, add the confectioners' sugar, and use a small rubber spatula to stir the icing until it's thick and creamy.
- Using a small spoon, drizzle about a tablespoon of the icing in the center of each roll and use the back of the spoon to spread the icing over the tops of the rolls. Let the icing set for about 10 minutes, then separate and serve the rolls.
THE PERFECT CINNAMON ROLL ICING
After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!
Provided by Cara McGuire
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g
CINNAMON BUN ICING
Really good icing for cinnamon buns. This recipes makes enough to cover 20 large rolls. You may want to divide it if you don't need so much.
Provided by ASILMARIE
Categories Desserts Frostings and Icings
Time 10m
Yield 20
Number Of Ingredients 5
Steps:
- In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 19.1 g, Cholesterol 12.4 mg, Fat 8.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 18.6 g
CINNAMON ROLL ICING
Cinnamon Roll Icing is what makes or breaks your Cinnamon Roll. This vanilla buttercream Cinnamon Roll Icing Recipe is the best you'll ever have!
Provided by Karli Bitner
Number Of Ingredients 4
Steps:
- Cream the butter until smooth.
- Add in the powdered sugar one cup at a time, alternating with a liquid. (1 cup powdered sugar, vanilla, 1 cup powdered sugar, milk, 1 cup powdered sugar)
- Ice warm cinnamon rolls generously.
- Will keep in the fridge for 2 weeks.
Nutrition Facts : Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 68 mg, Sugar 29 g, ServingSize 1 serving
THE BEST HOMEMADE CINNAMON ROLLS
Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. They also make an excellent holiday gift.
Categories brunch Christmas Easter food gift baking breakfast brunch comfort food dessert main dish
Time 2h30m
Yield 40-50 servings
Number Of Ingredients 17
Steps:
- For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)
- To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log.
- Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown.
- While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
- Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time... not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
HOMEMADE CINNAMON ROLL ICING
Quick and easy cinnamon roll icing recipe, homemade with simple ingredients in 10 minutes. It's made without cream cheese and loaded with vanilla & butter.
Provided by Abeer Rizvi
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, add powdered sugar, butter, vanilla extract, milk and mix until smooth and creamy.
- Pour over warm rolls and spread. Some of the glaze with get absorbed and some of it will set on top. Enjoy!
Nutrition Facts : Calories 1128 kcal, Carbohydrate 181 g, Protein 1 g, Fat 47 g, SaturatedFat 29 g, Cholesterol 124 mg, Sodium 416 mg, Sugar 177 g, ServingSize 1 serving
BEST CINNAMON ROLL ICING
This is the BEST cinnamon roll icing, made with only five ingredients including vanilla and cream cheese. This perfectly creamy and rich frosting is easy, ready in 10 minutes, and will turn ordinary cinnamon rolls into the ULTIMATE breakfast.
Provided by Tiffany
Categories Sauce / Condiment
Time 10m
Number Of Ingredients 5
Steps:
- Melt butter in a medium sauce pan over medium heat. Once butter is melted, continue to whisk over medium heat until butter turns from yellow to a golden color. Remove from heat.
- In a medium bowl cream together butter, cream cheese for 2-3 minutes until very fluffy and creamy.
- Mix in powdered sugar, one cup at a time, adding 1-2 tablespoons of milk after each addition of powdered sugar. Once all of the powdered sugar is incorporated, mix in vanilla and more milk (1 tablespoon at a time) until icing is a smooth spreadable consistency.
- Spread immediately on cinnamon rolls, or store chilled in airtight container up to five days.
Nutrition Facts : Calories 275 kcal, Carbohydrate 61 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 42 mg, Sugar 60 g, ServingSize 1 serving
EASY CINNAMON ROLL COFFEE CAKE
Disclosure: This post may contain affiliate links.Craving homemade cinnamon buns? This easy Cinnamon Roll Coffee Cake is quicker to make and delivers all of the...
Provided by Katelyn | Sugary Logic
Time 55m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° F. Grease an 8x8-inch baking pan.
- Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
- Add the dry ingredients into the butter mixture. Mix just until combined, do not over-mix.
- Pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until smooth.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Make the cream cheese icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.
CINNAMON ROLL ICING RECIPE
You cannot have a fluffy cinnamon roll without its trusty companion, the icing! This icing recipe is perfection-the best texture and just the right amount of sweetness.
Provided by Lil' Luna
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Mix together in a medium bowl and beat until smooth. Spread over warm cinnamon rolls.
Nutrition Facts : Calories 183 kcal, Carbohydrate 30 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 65 mg, Sugar 30 g, ServingSize 1 serving
More about "cinnamon rolls with icing food"
CINNAMON ROLLS WITH VANILLA FROSTING RECIPE
From thespruceeats.com
Ratings 64Calories 413 per servingCategory Breakfast, Brunch
10 BEST CINNAMON ROLL ICING POWDERED SUGAR RECIPES - …
From yummly.com
CINNAMON ROLLS - I AM A FOOD BLOG
From iamafoodblog.com
4.7/5 (3)Total Time 2 hrs 20 minsCategory DessertCalories 338 per serving
- In the bowl of an electric mixer, add the milk and sprinkle on the yeast. Let sit until the yeast starts to foam, 1-2 minutes. Stir in the sugar, egg, egg yolk, and melted butter then stir in the flour and salt with a wooden spoon until everything comes together into a ball of dough.
- Knead with the dough hook on medium for 8 minutes. Alternately, knead by hand for 8-10 minutes on a floured surface. Lightly oil and large bowl and place the dough inside.
- Cover with plastic wrap and a kitchen towel and let rise for 1 to 1 and a half hours or until doubled in size.
- On a lightly floured surface, tip out the dough and roll out to a large, long rectangle, about 14 x 20 inches. Spread the butter evenly, all the way to the edges. Whisk together the cinnamon and sugar in small bowl then spread evenly onto the dough.
BEST CINNAMON ROLL ICING - JULIE BLANNER
From julieblanner.com
Ratings 182Calories 99 per servingCategory Breakfast, Brunch
EASY CINNAMON FROSTING - JULIE BLANNER
From julieblanner.com
5/5 (5)Total Time 5 minsCategory DessertCalories 83 per serving
HOMEMADE CINNAMON ROLLS WITH CREAM CHEESE FROSTING ...
From yeyfood.com
4.4/5 (7)Total Time 2 hrs 20 minsCategory Yeast BreadsCalories 277 per serving
- Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
CINNAMON ROLLS WITH CHAI ICING - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (8)Total Time 12 hrs 45 minsCategory Breakfast, Dessert, SnackCalories 347 per serving
FOOD PROCESSOR CINNAMON ROLLS - COOKIE MADNESS
From cookiemadness.net
Reviews 14Servings 6Cuisine AmericanCategory Dessert
- Put the butter in a saucepan and allow it to melt over medium heat. Once it’s almost fully melted, add the milk and water. Bring mixture to a simmer, then remove from heat and let cool to 125 degrees F. Add the vanilla.
- Meanwhile, combine 1 cup of the flour, yeast, sugar, egg and salt in a bowl. Add the warm milk mixture, then add remaining flour 1/4 cup at a time, stirring to make a soft, slightly sticky dough.
- Put the ball of dough into a food processor fitted with a kneading hook and let the processor knead the dough until smooth and elastic. Note: The processor works pretty quickly. My dough is done in less than 3 minutes. Check dough, scraping it a bit, every 40 seconds or so to make sure it’s not too warm from friction of processor.
- Scrape the dough into a well-oiled bowl and roll it around so it’s coated with a thin layer of oil. Cover and let rise until doubled in bulk (about 45 minutes with the quick rising yeast).
CINNAMON ROLL ICING RECIPE - FOOD.COM
From food.com
5/5 (11)Total Time 5 minsCategory SaucesCalories 153 per serving
- Heat cream cheese and butter in a small microwavable bowl for about 30 seconds *Watch closely*. Once softened, stir to combine.
- Add powdered sugar about 1/4 cup at a time. Add vanilla, milk, and last bit of powdered sugar and stir to combine well.
- Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.
THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 Total Time 2 hrs 20 minsCuisine American
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
CINNAMON ROLLS RECIPE - BBC FOOD
From bbc.co.uk
Cuisine AmericanCategory Cakes And BakingServings 12
- Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic.
- Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.
- The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment.
- On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough.
- Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.
- For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish.
WE TRIED 4 FAMOUS CINNAMON ROLL RECIPES AND FOUND A CLEAR ...
From thekitchn.com
- The Most Disappointing Cinnamon Rolls: Alton Brown’s Overnight Cinnamon Rolls. Full disclosure: I have a history with this recipe. Because I worked with Alton for 10 years, I’ve made it numerous times and a batch once ruined my stand mixer.
- The Instagram-Worthy Cinnamon Rolls: BraveTart’s One-Bowl Overnight Cinnamon Rolls. Stella Parks, also known as BraveTart, is one of the internet’s favorite pastry chefs.
- The Best Last-Minute Cinnamon Rolls: Cinnabon Copycat Cinnamon Rolls by Jo Cooks. Need a cinnamon roll recipe you can whip up in a single evening? This is it.
- The Very Best Cinnamon Rolls: The Vanilla Bean Blog‘s Cinnamon Rolls. Arie was right, you guys — this is the very best cinnamon roll recipe. These rolls are everything I was looking for: soft, flavorful dough, punchy cinnamon filling, and swoon-worthy frosting!
BEST HEALTHIER CINNAMON ROLLS WITH ICING - HEALTHFUL BLONDIE
From healthfulblondie.com
5/5 (9)Total Time 2 hrs 20 minsCategory BreakfastCalories 392 per serving
VEGAN APPLE CINNAMON ROLLS WITH MAPLE ICING - NOURISHED BY ...
From nourishedbycaroline.ca
5/5 (2)Category Breakfast, Brunch, DessertCuisine VeganTotal Time 2 hrs 40 mins
ORANGE CINNAMON ROLLS WITH CREAM CHEESE ICING - A LATTE FOOD
From alattefood.com
Category BreakfastTotal Time 3 hrs
CINNAMON ROLL ICING RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Servings 1.5
CINNAMON ROLLS WITH SPICED ICING | NEUROTRITION
From neurotrition.ca
Estimated Reading Time 5 mins
CINNABON CINNAMON ROLLS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine AmericanTotal Time 1 hr 5 mins
CINNAMON ROLL ICING RECIPE | MYRECIPES
From myrecipes.com
Servings 1.5
HOMEMADE CINNAMON ROLLS - SIMPLY SCRATCH
From simplyscratch.com
Cuisine AmericanCategory Breakfast & Brunch, Desserts & Sweet TreatsServings 12Calories 454 per serving
PERSIAN CINNAMON ROLLS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GREAT VALUE - CINNAMON ROLLS WITH ICING CALORIES, CARBS ...
From myfitnesspal.com
CINNAMON ROLL ICING RECIPE WITHOUT BUTTER - SIMPLE CHEF RECIPE
From simplechefrecipe.com
OVERNIGHT CINNAMON ROLLS WITH CHAI FROSTING - A HINT OF ...
From ahintofrosemary.com
JUMBO CINNAMON ROLLS, WITH ICING NUTRITION FACTS - EAT ...
From eatthismuch.com
CINNAMON ROLLS - THE FOOD NANNY
From thefoodnanny.com
PILLSBURY GRANDS! ORIGINAL CINNAMON ROLLS WITH ICING 5CT ...
From usafoods.nz
BEST OVERNIGHT CINNAMON ROLLS RECIPES | COMFORT FOOD ...
From foodnetwork.ca
VEGAN CINNAMON ROLLS WITH ORANGE BUTTERCREAM FROSTING ...
From frieddandelions.com
10 BEST CINNAMON ROLL ICING POWDERED SUGAR RECIPES | YUMMLY
From yummly.com
CINNAMON ROLLS - TRUVIA.CA
From truvia.ca
CINNAMON ROLL DONUTS | RECIPELION.COM
From recipelion.com
THE PERFECT CINNAMON ROLL ICING | BREAKFAST & BRUNCH ...
From youtube.com
HOMEMADE CINNAMON ROLLS WITH CREAM CHEESE FROSTING
From fleischmannsyeast.com
54 BEST CINNAMON ROLL ICING IDEAS | CINNAMON ROLL ICING ...
From pinterest.com
SPICED CINNAMON ROLLS RECIPE – SMITHEY IRONWARE
From smithey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love