HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 3h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
- Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
- Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
- Generously butter 2 9-inch (23 cm) round baking pans and set aside.
- Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
- Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
- Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
- Spread the filling evenly over the dough.
- Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
- Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
- Preheat the oven to 350˚F (180˚C).
- Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
- When the cinnamon rolls are finished, let cool for about 10 minutes.
- Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
CINNAMON ROLL COFFEE CAKES
The would house smelled wonderful whenever my mom made these mouthwatering coffee cakes. Now, I bake them for holidays and special gatherings. They also make great gifts. -Tracy Sorrentino Commerce, Michigan
Provided by Taste of Home
Time 1h
Yield 4 coffee cakes.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; turn onto a floured surface. Divide into four portions. Roll each portion into a 12x8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal., Place each roll seam side down in a greased 15x10x1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.
Nutrition Facts : Calories 184 calories, Fat 11g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON ROLL WREATH RECIPE BY TASTY
Here's what you need: premade pizza dough, granulated sugar, brown sugar, cinnamon, butter, cream cheese, butter, vanilla extract, powdered sugar
Provided by Hitomi Aihara
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, and softened butter and mix until it becomes a spreadable paste.
- Roll out the pizza dough and evenly spread the cinnamon filling over it.
- Roll the dough back up into a tube.
- Cut the tube in half lengthwise.
- Twist the dough to form one long braid.
- Bring both ends together to create a circular shape.
- Bake for 35 minutes, or until the dough is cooked through.
- In a medium bowl, beat together the cream cheese, melted butter, and vanilla with a hand mixer. Add the powdered sugar and beat until smooth.
- Drizzle the glaze over the cinnamon wreath.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CINNAMON ROLL WREATH
At your holiday brunch, tell guests to have fun with this pull-apart treat and enjoy with coffee or tea.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the dough: Warm 1/2 cup water and the milk in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle in the yeast and then a pinch of granulated sugar. Set aside undisturbed until foamy, about 5 minutes.
- Whisk together the salt, nutmeg, 2 3/4 cups of the flour and the remaining granulated sugar in a large bowl.
- Beat together the melted butter, vanilla and egg yolk in a stand mixer fitted with a whisk attachment on medium high until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
- Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. (The dough can also be tightly wrapped and refrigerated overnight. Let it come to room temperature before proceeding with the recipe.)
- For the filling: Combine the butter, granulated sugar, flour and cinnamon in a food processor and pulse until crumbly. Set aside.
- On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Sprinkle the butter mixture over the dough, leaving a 1-inch border along the top edge. Tightly roll the dough into an 18-inch log. Pinch to seal at the seam and then put on the counter seam-side down. Form the log into a circle, pinching the ends together. Squeeze and roll the dough if needed so it is an even width throughout.
- Transfer the log to a parchment lined-baking sheet. Cut 16 slits across the log, about 1 inch apart; each slit should go about three-quarters of the way through the log so that it is still completely intact. Bend about a quarter of the log by turning some of the newly cut "tabs" out so that the pinwheels of filling are facing up. Continue turning the "tabs" out and bending the log until you have a ring. Butt the ends up against each other. Loosely cover the wreath with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
- Preheat the oven to 350 degrees F. Bake until the wreath is golden brown and puffed, 20 to 25 minutes. Let cool on a rack until just warm, about 10 minutes.
- For the glaze: Whisk the confectioners' sugar, milk and lemon juice in a medium bowl to make a thick but pourable glaze, adding a little more confectioners' sugar if needed to get the right consistency. Drizzle over the wreath and let harden before serving. To serve, decorate with candied cherries and mint leaves to resemble holly sprigs.
HOMEMADE CINNAMON ROLLS RECIPE BY TASTY
Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.
Provided by Scott Loitsch
Categories Breakfast
Time 2h31m
Yield 14 servings
Number Of Ingredients 15
Steps:
- Generously butter two disposable foil pie/cake pans.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened butter evenly over the dough.
- Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
- Press the mixture into the butter.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat oven to 350˚F (180˚C).
- To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 63 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
OVERNIGHT CINNAMON WREATHS
Here's a lovely addition to your dining table during the holiday season. Put this dreamy dough in the refrigerator overnight, then create two festive holiday wreaths the next day. -Chris O'Connell, San Antonio, Texas
Provided by Taste of Home
Time 55m
Yield 2 wreaths (12 slices each).
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll 1 portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.), Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown., For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths.
Nutrition Facts :
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