Yummy No Bake Cinnamon Rolls For Kids Food

CINNAMON ROLLS

Cinnamon rolls image

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

Ingredients

300g self-raising flour
2 tbsp caster sugar
1 tsp ground cinnamon
70g butter, melted, plus extra for greasing
2 egg yolks
130ml milk, plus extra for glazing
1 tsp ground cinnamon
55g light brown soft sugar
2 tbsp caster sugar
40g butter, melted
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla essence

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

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NO-BAKE CINNAMON ROLLS - THE DAILY MEAL

Web Directions. 1. For the dough, whisk together the milk, sugar and yeast in a bowl and let stand until frothy, about 5 minutes. Transfer to the bowl of …
From thedailymeal.com
3.5/5 (12)

1. For the dough, whisk together the milk, sugar and yeast in a bowl and let stand until frothy, about 5 minutes. Transfer to the bowl of an electric mixer and with the paddle attachment beat in the egg and salt on medium-high speed. Change to the dough hook and add 1 1/2 cups of the flour and mix on medium speed until a somewhat smooth dough forms, about 3-4 minutes. Reduce the speed to medium-low and add the butter and enough of the remaining flour so that the dough is not sticky but is smooth and soft. Transfer to an oiled boil, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours.
2. Press the dough down then turn out onto a lightly floured surface. Knead 2-3 times then roll the dough out to a 12” x 10” rectangle. For the filling, combine the sugar and cinnamon in a bowl and mix well. Spread the top of the dough with the softened 2 tablespoons butter then sprinkle the sugar mixture evenly over the top. Starting at the long side closest to you, tightly roll the dough up jellyroll style. Evenly cut the log crosswise into 12 pieces. Line the bottom of a 10” cast iron skillet with a parchment paper circle that completely covers the bottom of the pan and goes slightly up the sides. Arrange the rolls cut side up in a single layer in the skillet. Top with a second parchment circle then cover the pan with plastic wrap and let the rolls rise 30 minutes.
3. Remove the plastic wrap from the skillet and cover it tightly with a sheet of aluminum foil. Place the skillet on the stove over very low heat and cook 15 minutes. Remove the foil and place the bottom side of a large baking sheet over the skillet then invert so that the rolls fall in a circle onto the baking sheet. Place the skillet back on the stove and slide the rolls back into the skillet (on the parchment). Cover with the aluminum foil and cook until the rolls are lightly browned and cooked through about 12-15 minutes longer. Remove from the heat and cool 10 minutes.
4. While the rolls cool make the glaze. Combine the confectioners’ sugar, milk, melted butter and vanilla extract in a bowl and mix until smooth. Drizzle the glaze over the top of the cinnamon rolls and let set 10 minutes before serving.

Yummy No Bake Cinnamon Rolls For Kids Food

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

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