QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
QUICK GLUTEN FREE CINNAMON ROLLS
The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!
Provided by Mia in Germany
Categories Breads
Time 25m
Yield 14 rolls, 14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 ° Celsius.
- Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
- Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
- Cream together butter, honey and cinnamon.
- Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
- Sprinkle with chopped pine nuts.
- Carefully roll the dough into a log.
- Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
- If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
- Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
- Brush the top of the rolls with milk.
- Bake for about 10 minutes or until they're done.
- Enjoy!
FRUIT FILLED SPRING ROLLS
Always on the lookout for healthy snack alternatives for children. This is great. May be served as a brunch meal or starter as well.
Provided by Wendys Kitchen
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Set up a wrapping 'station'. Have a large baking dish (big enough to completely submerge a rice paper sheet) filled with warm water.
- Next to that, have your package of rice paper, then your fruit, then your large plate, paper towels or a kitchen towel, then serving plate covered with plastic wrap.
- Place one rice paper sheet into water and press down softly to cover. Allow to sit 1 minute, then pull out gently- don't tear it! Place it flat down on plate and place slices of banana and strawberry at the bottom corner.
- Fold up corner, then fold over. Wrap in the sides, then roll all the way up. It should look like a small egg roll. Best is 4 slices banana and a little over half a strawberry per roll.
- Its better to under fill than to overfill, as the paper will tear. Place on your serving plate and cover with the plastic wrap.
- Wipe off your rolling plate and repeat with remaining sheets and fruit, placing under plastic wrap after each one to keep from drying out.
- After all wraps are used up, uncover rolls and (with a very sharp knife), cut each in half on the diagonal. Arrange attractively on a serving plate and divide soy yogurt between 4 small dipping bowls (1 for each person). Garnish with a drizzle of sauce and a sprig of mint.
- variations:
- * Try serving this on Asian plates with small dipping sauce bowls to match and eating with chopsticks.
- * Great with any fruit you would like. Great ones to try: Peaches, Pineapple, Coconut shreds, small Apple chunks, chopped Cherries, Mandarin orange segments (patted dry first), Mango, papaya, pear, etc.
- * A great sauce to try drizzled on bananas inside the roll: vegan chocolate melted with a bit of peanut butter- its very easy to make these look elegant and taste delicious!
- * Try any dipping sauce you'd like. Blended fruit and applesauce is great, all different types of soy yogurt work, and a creamy dip made with coconut milk or coconut cream. (You can find it in Asian food stores in powdered form.) Shredded coconut, flavoring (like vanilla or almond extract, ginger or cinnamon) and vegan sugar or syrup simmered down is wonderful. Serve all the sauces cold and thick!
Nutrition Facts : Calories 60.2, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 15.3, Fiber 2, Sugar 8.3, Protein 0.8
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