Easy Cinnamon Rolls Recipe 415 Food

EASY HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
• Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
• Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
• Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
• Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
• Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
• Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
• Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

EASY CINNAMON ROLLS

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

EASY CINNAMON ROLLS

Steps:

• See post notes above for what types of pizza dough will work. To make the cinnamon rolls: Roll out dough on a floured surface (any flour works, even coconut flour). If dough is too sticky to roll, just add more flour of choice a little at a time. Roll very thinly (just under 1/4-inch is perfect). Spread remaining ingredients on top. Cut long strips, then roll each up as tightly as possible. Put in a greased baking pan. Preheat oven to 400 F. Bake 20 minutes. Frosting recipes are listed above. If you try the recipe, be sure to review or rate it below!View Nutrition Facts

CINNAMON ROLLS

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.

QUICK CINNAMON ROLLS

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.

EASY CINNAMON ROLLS

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.

EASY CINNAMON ROLLS

Steps:

• Unroll dough -- do not separate; press perforations to seal.
• Brush dough with melted butter.
• In a small bowl combine the cinnamon and granulated sugar; sprinkle over dough.
• Starting from the long side, roll up the dough.
• Using a sharp knife or unflavored dental floss, slice dough into 1 1/2-inch pieces.
• Arrange pieces, cut sides up, in a greased 8x1 1/2-inch round baking pan, flattening each roll slightly.
• Bake 15-18 minutes or unl golden at 375 degrees.
• Remove and cool rolls slightly in pan on a wire rack.
• Remove from pan.
• In a small bowl, stir together powdered sugar, vanilla, and enough juice to make an icing of drizzling consistency.
• Drizzle over warm rolls.

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

QUICK CINNAMON ROLLS - NO YEAST

Steps:

• For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
• Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Cut in softened butter (sometimes your hands are the best tools).
• Stir in milk to form a soft dough.
• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
• Spread the remaining filling on the rolled out dough.
• Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
• Bake for 20-25 min at 400°F.
• For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
• Once rolls are finished, drizzle on glaze and serve warm.

CINNAMON ROLLS

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.

EASY CINNAMON ROLLS WITH STRUDEL

Steps:

• Preheat over to 350°.
• Unroll crescent rolls and separate.
• Spread a small amount of margarine on each roll but don't do the tips.
• Sprinkle with sugar to your taste and then sprinkle with a small amount of cinnamon. Sprinkle to your taste on the cinnamon and sugar, some like less and some more.
• Roll up into the crescent shape and after rolling all crescents spread the remaining sugar and cinnamon out of surface and roll each roll in the mixture to coat. Bake tip side down for 10 to 13 minutes or until golden brown.
• Mix confectioners sugar, vanilla and milk together and strudel over each roll. You may need more cinnamon and sugar to do all rolls my measurements are approximated according to individual taste.
• Can use Splenda and low fat crescent rolls for those on low sugar/low fat diets.

CINNAMON ROLLS

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.

EASY CINNAMON ROLLS

Steps:

• Preheat oven to 375*. Grease an 8x1 1/2 or 9x 1 1/2 inch round baking pan; set aside. Unroll dough (do not separate); press preforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar & cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight 1 1/2 inch pieces. Arrange pieces, cut side up, in prepared pan, flattening each slightly.
• Bake for 15 to 18 minutes or until golden. Remove and cool rolls slightly in pan on a wire rack. Remove from pan. In a small bowl, stir together powdered sugar, vanilla & enough orange juice to make an icing of drizzling consistency. Drizzle over warm rolls. Serve warm.