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
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
CINNAMON SWIRL ROUNDS - KITCHENAID COOKBOOK
Make and share this Cinnamon Swirl Rounds - Kitchenaid Cookbook recipe from Food.com.
Provided by quixoposto
Categories Yeast Breads
Time 1h35m
Yield 21 rolls
Number Of Ingredients 18
Steps:
- MAKE DOUGH:.
- Combine milk, sugar, salt, and butter in small saucepan. heat over low heat until butter melts and sugar dissolves.
- Cool to lukewarm.
- Dissolve yeast in warm water in warmed bowl.
- Add lukewarm milk mixture, eggs, and 5 cups flour.
- With dough hook mix 2 minutes at speed 2.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes.
- Knead on speed 2 for 2 more minutes.
- Place in a greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down and shape as desired for rolls or coffee cakes.
- FILLING MIXTURE:.
- Place filling ingredients in bowl. Mix with flat beater at speed 2 for 1 minute.
- Roll dough to a 10 x 30 x 1/4 inch rectangle.
- Spread mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into twenty one 1 1/2-inch slices.
- Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Bake at 350 F for about 20 minutes. Remove from pans immediately. Spread caramel glaze over warm rolls.
- CARAMEL GLAZE:.
- Combine milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil.
- Place milk mixture, powdered sugar, and vanilla in bowl. Beat with flat beater at speed 4 until creamy, about 2 minutes.
CINNAMON SWIRL ROLLS
When you don't have time to make from-scratch cinnamon rolls, rely on this recipe that begins with refrigerated breadsticks. Employ little hands to help shape these sweet treats.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the brown sugar, sugar and cinnamon. Separate dough into 12 breadsticks; brush all sides with some of the butter, then coat with sugar mixture. , On a greased baking sheet, form three breadsticks into a coil, overlapping ends slightly. Secure with a toothpick through the overlapped ends and at the end of the swirl. Repeat with remaining breadsticks. Drizzle remaining butter over rolls; sprinkle with any remaining sugar mixture., Bake at 375° for 15-17 minutes or until golden brown. Remove to a wire rack. Discard toothpicks. Combine the confectioners' sugar, milk and vanilla; drizzle over rolls. Serve warm.
Nutrition Facts : Calories 505 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 677mg sodium, Carbohydrate 91g carbohydrate (55g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON SWIRL BISCUITS
Very yummy and flaky. Quick to put together. I make these on Sunday mornings for breakfast, my son loves them, so does DH. You can leave out the glaze if you want and they are still pretty good.
Provided by Jessica Costello
Categories Breads
Time 30m
Yield 6 biscuits, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, baking powder, salt and soda.
- Stir in oil and buttermilk and mix until blended.
- Knead dough on floured surface.
- Roll dough into 15x8-inch rectangle.
- Spread butter over the dough.
- Combine 3/4 cup sugar with 1 teaspoon cinnamon.
- Sprinkle mixture over butter.
- Roll dough jelly roll fashion and pinch edges shut.
- Cut roll into 1 1/2 inch slices.
- Bake in greased baking pan at 400°F 15-20 minutes until lightly browned.
- Glaze:.
- Combine melted butter with cinnamon sugar.
- Pour over biscuits while still hot in baking dish.
Nutrition Facts : Calories 562.9, Fat 32.8, SaturatedFat 16, Cholesterol 62.3, Sodium 818.2, Carbohydrate 63.3, Fiber 1.3, Sugar 30.8, Protein 5.6
CINNAMON ROLL SWIRL CAKE
A quick little cake to make that taste like cinnamon rolls. Found it on Facebook of all places and wanted to save it after i had tried it.
Provided by Recipe Baroness
Categories Breakfast
Time 45m
Yield 1 cake
Number Of Ingredients 15
Steps:
- In a large bowl, mix all the ingredients together except for the butter.
- Once mixed; slowly pour in the butter stiring it into batter.
- Pour into a greased 9x13 pan.
- For the topping, mix all the ingredients together until well combined.
- Drop evenly over the batter and swirl with a knife.
- Bake at 350 for 30-40 minutes.
- While the cake is warm ~ drizzle the glaze over the cake.
CINNAMON SWIRL COOKIES
These dainty spiral cookies are inspired by classic cinnamon rolls that swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice. I found this in Martha Stewart Living magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 34m
Yield 5 1/2 dozen, 66 serving(s)
Number Of Ingredients 12
Steps:
- Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
- Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
- pliable, about 10 minutes.
- Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
- Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Nutrition Facts : Calories 80.4, Fat 4.3, SaturatedFat 2.3, Cholesterol 15.6, Sodium 48.8, Carbohydrate 10, Fiber 0.2, Sugar 6.3, Protein 0.8
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