Frozen Bread Dough Cinnamon Rolls Food

CINNAMON ROLLS FROM FROZEN BREAD DOUGH - EASY

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. 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 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.

SPEEDY CINNAMON ROLLS

Steps:

• On a floured surface, roll dough into an 18x6-in. rectangle; brush with butter. , In a large bowl, combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. Cut into 16 slices. , Place, cut side down, in two greased 8-in. round baking pans. Cover and let rise until doubled, about 50 minutes. , Pour 1/4 cup cream over each pan. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto serving plates.

FROZEN BREAD DOUGH CINNAMON ROLLS

Steps:

• Gather the ingredients.
• Using some of the cold butter, grease a pan. Place the frozen bread loaf inside and grease a piece of plastic wrap to place over the dough. Thaw the dough in the refrigerator overnight from 10 to 12 hours, or for about 4 to 5 hours at room temperature.
• Once the time has elapsed, use the remaining cold butter to grease 2 8-inch round cake pans.
• In a medium bowl, combine the brown sugar, finely chopped pecans, and cinnamon. Mix well to combine and set aside.
• On a lightly floured surface, roll out the thawed bread dough into an 18x6-inch rectangle. The dough is quite elastic, so be patient when rolling it out to the recommended size. Let the dough rest for a few minutes now and then and it will relax and be easier to roll. Brush the melted butter evenly over the dough.
• Sprinkle the brown sugar and cinnamon mixture over the buttered dough.
• Starting at the long end, carefully roll the dough up to form a log. Slice the log into 20 to 22 uniform slices.
• Arrange the formed rolls in the buttered cake pans. Move the pans to a draft-free place, cover with a clean kitchen towel, and let them rise for about 1 1/2 hours, or until doubled in bulk.
• When the rolls have nearly doubled in size, preheat the oven to 350 F.
• Drizzle the heavy cream evenly over the rolls-about 3 tablespoons per pan-and bake for 25 minutes. Remove the cinnamon rolls to racks to cool until just slightly warm.
• While the rolls cool off, sift the powdered sugar into a medium bowl, add the milk and vanilla, and stir until well blended. For thinner icing, add more milk, a few drops at a time. To thicken, add more powdered sugar.
• Drizzle or spread the icing over the warm cinnamon rolls. Remove the cinnamon rolls from the pan while they are still warm and serve.

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.

RHODES CINNAMON ROLLS

Steps:

• Roll out your dough in a rectangle to 1/4 inch thickness.
• Spread your soft butter across the entire surface of the dough.
• Then spread brown sugar over the butter.
• Sprinkle cinnamon on everything.
• Sprinkle the instant pudding all over your rolls.
• Add nuts (optional).
• Roll your dough up into a log, sealing the edges with a bit of butter.
• Slice your rolls about 1 inch thick and place in a greased pan.
• Cover the pan and let rise until double in size.
• Bake for about 20 minutes or until golden brown
• Let cool for a couple minutes, take off the pan and flip over on to a platter. Scrape any caramel from the pan and top the roll.

PIZZA FROM FROZEN BREAD DOUGH

Steps:

• Let dough thaw overnight in the refrigerator (see here for other ways to thaw frozen dough). Pull it out and set it out on a counter for 30 minutes up a few hours before making pizza. When you're ready to shape and bake the pizza, preheat the oven to 450ºF.
• Divide the pre-made pizza dough into two. Shape each half into a ball. Use a floured rolling pin to shape the dough into a round crust. Or, shape it by hand by stretching it with your upturned hands to pull the dough from underneath in an outward motion.
• When the crust is the desired size, transfer it to a sheet pan lined with parchment paper and a light drizzle of olive oil.
• Bake the bare pizza dough in the oven at 450ºF for 5 minutes. While it is baking, prepare your toppings.
• Once the dough is ready, take it out and preheat the oven to 500ºF. Add the sauce, dried herbs, cheese, and other toppings to the pizza crust, leaving a 1" edge around. Brush olive oil around the outer crust of the dough, then lightly sprinkle the edges with salt.
• Bake the pizza at 500º F for 7-10 minutes or until the cheese is bubbly and the edges of the crust are golden. Let the pizza cool for a few minutes before adding fresh herbs, then slice and serve.

EASIEST CINNAMON ROLLS ON EARTH (FROZEN BREAD DOUGH)

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.

CARAMEL ROLLS

Steps:

• Thaw rolls until they are soft, but not risen. Be sure to cover them with greased plastic wrap while they are rising.
• Grease a half sheet baking pan with cooking spray.
• Pour heavy cream in a half sheet baking pan. The cream should completely cover the bottom of the pan. Add a splash more if needed.
• Sprinkle brown sugar over cream. Shake the pan a little and the brown sugar will settle a little bit.
• Set the softened cinnamon rolls in the cream. Cover with plastic wrap. Let sit at room temperature until doubled in size and completely risen. It usually takes about two hours.
• Bake at 350 degrees for 15-18 minutes.
• Cool. Frost with icing packets included in the cinnamon roll package.

ICE CREAM CARAMEL CINNAMON ROLLS FROM FROZEN BREAD DOUGH

Steps:

• break bread dough into chunks.
• roll in cinnamon sugar.
• put in 9" x 13" pan.
• let rise until at least doubled (2 hours?).
• Melt together butter, brown sugar and ice cream in a saucepan.
• heat until it begins to boil.
• pour mixture over dough.
• bake at 350 degrees for approximately 20 minutes.
• let stand for about 20 minutes before eating but they are best eaten warm.

RHODES CINNAMON ROLLS

Steps:

• Spray pan with nonstick pan spray.
• Arrange the frozen rolls in your chosen pan and cover with plastic wrap.
• Allow the cinnamon rolls to thaw and rise 3 to 5 hours, until double in size. The actual time depends on the temperature of your kitchen.
• Carefully remove plastic wrap.
• When rolls have risen fully, preheat the oven to 350˚F.
• Bake 15-20 minutes, until light brown. Do not overbake!
• Give the frosting packets a few squeezes before clipping the corner off the packet and spread frosting over rolls while they are still warm.
• Spray your pan with cooking spray.
• Place frozen dough on your pan. Cover with sprayed plastic wrap to keep from sticking to dough while rising.
• Place your pan in the refrigerator overnight or all day long. When you're ready to begin baking, take the pan out of the refrigerator.
• Allow the rolls to rest on the counter for 1-2 hours so the rolls will double in size.
• Preheat your oven to 350.
• Remove the plastic wrap and bake 15-20 minutes.
• Give the frosting packets a few squeezes before clipping the corner off the packet and spread frosting over rolls while they are still warm.
• Spray your chosen pan with cooking spray.
• Place frozen dough on your pan. Lightly spray the top of the cinnamon rolls with nonstick spray and cover with plastic wrap to keep from sticking to dough while rising.
• Preheat the oven to 200 F and turn off once heated.
• While the oven is preheating, bring 2 quarts to a boil and pour into a pan on the lowest rack in the oven.
• Place rolls in the oven and allow them to double in size.
• Remove the pan of water and carefully remove the plastic wrap.
• With the rolls still in the oven, reheat the oven to 350.
• Once heated, bake until golden brown. 15-20 minutes

FROZEN BREAD DOUGH RECIPES

Steps:

• Lay 24 frozen dinner rolls on a piece of parchment paper that has been very lightly sprayed with non stick spray. Put a piece of plastic wrap over the top that has been lightly sprayed with non stick spray so they don't dry out.
• Allow them to defrost and rise a bit for 3 hours. Put a bit of olive oil on your hands and roll 2 pieces out into long snake shapes. Pinch together at one end.
• Braid the two strips of dough and then make into a circle. Pinch two ends together to create a sort of circle or wreath. Place on a baking sheet with a new piece of parchment underneath.
• Whisk together egg white and water, use a pastry brush to coat top to make shiny. Sprinkle sprinkles on top if desired.
• Preheat oven to 350 degrees F, bake for 17 minutes until very lightly browned on top and cooked thru in middle. Remove and slide paper off so rolls don't continue to bake.