Stuffed Cinnamon Rolls Food

STUFFED CINNAMON CRESCENT ROLLS

Steps:

• Preheat oven to 375°F.
• Combine sugar & cinnamon in a small bowl.
• Place cupcake liners in muffin tin.
• Spray liners with Pam.
• Separate rolls into 8 triangles.
• Place marshmallow into melted butter.
• Roll marshmallow into cinnamon/sugar.
• Place marshmallow on crescent roll.
• Pinch dough up around marshmallow.
• Encase.
• Seal seams by pinching.
• Dip the tops of dough into the butter.
• Then into the cinnamon/sugar.
• Place in muffin pan w/cinnamon/sugar side up.
• Bake at 375°F for 13-15 minutes.

CINNAMON ROLL-STUFFED PEARS

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F.
• Halve the pears lengthwise and scoop out the centers with a tablespoon to make a cavity that will fit a cinnamon roll. Cut a thin slice from the bottom of each pear half so the pears sit flat. Arrange the pears on a rimmed baking sheet and fit a cinnamon roll into each cavity. Sprinkle the pears and cinnamon rolls with the sugar.
• Bake until the pears are tender and the cinnamon rolls are puffed and golden, about 20 minutes.
• Empty the icing packet into a small bowl and add the lemon juice, cinnamon and cloves. Stir to make a smooth glaze.
• Drizzle the glaze over the pears and cinnamon rolls. Serve warm.

CREAM CHEESE-STUFFED CINNAMON ROLL MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease 12-cup fluted bundt pan with nonstick spray.
• In a small bowl, mix together the sugar and cinnamon.
• Open the cans of cinnamon rolls. Cut each roll in half, then flatten each piece into a circle with your fingers. Place a piece of cream cheese in the center of the dough round. Fold the dough over the cream cheese to seal and roll into a ball. Toss in the cinnamon sugar. Place in the prepared bundt pan. Repeat with remaining dough pieces.
• In a small bowl, whisk together the brown sugar and melted butter until smooth. Pour the mixture over the filled cinnamon roll balls.
• Bake the monkey bread for 35-40 minutes, or until golden brown. Let cool in the pan for 5-10 minutes, until cool to the touch, then invert onto a serving platter.
• Add the frosting from the cans of cinnamon rolls into a small microwave-safe bowl. Warm in the microwave for 30 seconds to loosen.
• Drizzle the icing over the monkey bread. Serve warm.
• Enjoy!

CLASSIC CINNAMON ROLLS

Steps:

• Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
• Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
• Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
• Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
• Let rise 30 to 45 minutes until nearly doubled.
• Bake in preheated 350 degrees F oven for 25 to 30 minutes.
• Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

CINNAMON ROLL-STUFFED BAKED APPLES RECIPE BY TASTY

Steps:

• Slice off the top of each apple and hollow out using a melon baller - being careful not to cut through the sides and to leave a thicker base.
• Brush the inside of each apple with melted butter and a sprinkling of brown sugar and cinnamon.
• Place a cinnamon roll in each apple.
• Bake in a preheated oven at 350˚F (180˚C) for 15 minutes uncovered and then an additional 25-30 minutes covered loosely with foil.
• Remove from over and drizzle with icing. Serve warm.
• Enjoy!