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
PUMPKIN SPICE LATTE
Each sip of this spiced-just-right beverage from our very own baristas tastes like a piece of pumpkin pie! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place first 6 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Stir in hot espresso. Pour into warm mugs. If desired, top with whipped cream and additional nutmeg.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 71mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN SPICE LATTE ROLLS
I get instant cravings for pumpkin spice when the fall weather creeps in. These pumpkin spice cinnamon rolls incorporate one of my favorite coffee drinks with one of my favorite pastries. I make them all the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Breakfast
Time 25m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Unroll crescent dough into one long rectangle; press perforations to seal. Combine pumpkin, brown sugar, instant coffee and pie spice. Spread over dough to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place on a parchment-lined baking sheet, cut side down. Bake until lightly browned, 14-16 minutes., Meanwhile, combine icing ingredients. Drizzle over warm rolls. Sprinkle with additional pie spice, if desired.
Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
CINNAMON ROLLS RECIPE BY TASTY
There's something about a well-made pastry that's just so delightful. It could be the flaky layers of a croissant, the generous dollop of cream inside an overflowing cream puff: it's all just glorious. But what's the most glorious? The wafting smell of cinnamon from our classic cinnamon rolls. With pillowy dough, filling, and frosting all made from scratch, they'll have you humming songs of true joy.
Provided by Hedieh Rouhi
Yield 2 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. 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 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 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 thick. Then, 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 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.
- Preheat the oven to 350˚F.
- 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.
- Serve warm.
RAINBOW SPRINKLE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, vanilla cake mix, flour, rainbow sprinkles, butter, cinnamon sugar, brown sugar, rainbow sprinkles, powdered sugar, milk
Provided by Claire Nolan
Categories Breakfast
Yield 7 servings
Number Of Ingredients 11
Steps:
- Pour yeast evenly over the warm water and let it bloom for 5 minutes.
- In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
- Cover with a towel and let the dough rise for 1 hour in a warm place.
- Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
- Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
- Preheat oven to 350˚F (180˚C).
- Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
- To make the frosting, mix powdered sugar and milk in a bowl until smooth.
- Drizzle rolls with frosting and extra sprinkles.
- Enjoy!
Nutrition Facts : Calories 690 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, Sugar 82 grams
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
PUMPKIN CINNAMON ROLLS
Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. -Janet Wells, Hazel Green, Kentucky
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough., Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side., Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 188mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
More about "pumpkin spiced latte cinnamon rolls recipe by tasty recipes"
PUMPKIN SPICE CINNAMON ROLLS - THE BUSY BAKER
From thebusybaker.ca
4.7/5 (10)Calories 493 per servingCategory Dessert, Snack
- Add the warm water, the yeast and the 2 tbsp sugar to the bowl of your stand mixer fitted with the dough hook attachment. Stir the mixture gently with a fork just until all the yeast is moistened and then set the yeast mixture aside for 3-5 minutes.
- Into a separate bowl, measure the flour, sea salt, cinnamon and nutmeg and mix them together with a wire whisk until they're combined.
- Once you've noticed the yeast has begun to grow, add the pumpkin puree, the egg, the 1/4 cup sugar, and the melted butter to the yeast mixture. Dump the dry ingredients into the bowl of the mixer as well, right over top of the wet ingredients. Turn the mixer on low and let the dough hook go to work combining the ingredients and forming a soft, sticky dough. Once the dough begins to form increase the speed just slightly and let the machine knead the dough for about 5 minutes. It's a good idea to keep an extra 1/4 cup of flour on hand, just in case your dough is a little too sticky and you need to add a little here or there to keep the dough together.
- Remove the dough hook and form the dough into a ball with your hands, returning it to the bowl of the stand mixer and covering the bowl with plastic wrap. Place the dough in a warm, dry place in your kitchen and let the dough rise for 90 minutes or until it has more than doubled in bulk.
HEALTHY PUMPKIN SPICE LATTE CINNAMON ROLLS - RED STAR® …
From redstaryeast.com
Estimated Reading Time 4 mins
HEALTHY PUMPKIN SPICE LATTE CINNAMON ROLLS
From amyshealthybaking.com
PUMPKIN SPICE LATTE CINNAMON ROLLS RECIPE - LIVING LOCURTO
From livinglocurto.com
PUMPKIN CINNAMON ROLLS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
50 PUMPKIN RECIPES THAT ARE SIMPLY DELICIOUS - TASTY
From tasty.co
Occupation Buzzfeed ContributorPublished Oct 3, 2021Author Michelle No
PUMPKIN CINNAMON ROLLS (EASY RECIPE) - KYLEE COOKS
From kyleecooks.com
21 BEST PUMPKIN TIKTOK RECIPES TO GET YOU IN THE FALL SPIRIT
From buzzfeed.com
THE BEST HOMEMADE PUMPKIN SPICE LATTE - INSPIRED TASTE
From inspiredtaste.net
29 BEST WEIGHT WATCHERS DESSERTS - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
TASTEGREATFOODIE - HOMEMADE PUMPKIN SPICE BLEND - SPICES
From tastegreatfoodie.com
PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY
From pinterest.com
PUMPKIN CINNAMON ROLLS - AHEAD OF THYME
From chargenewsia.net-freaks.com
DAIRY-FREE CINNABON CINNAMON ROLLS RECIPE (COPYCAT!)
From godairyfree.org
THE ULTIMATE PUMPKIN SPICE LATTE RECIPE.
From settlersnews.dynu.com
VIRAL TIKTOK CINNAMON ROLLS WITH HEAVY CREAM - INSANELY GOOD
From insanelygoodrecipes.com
PUMPKIN CINNAMON ROLLS RECIPE - EATING ON A DIME
From eatingonadime.com
PUMPKIN SPICE CINNAMON ROLLS - MY BAKING ADDICTION
From mybakingaddiction.com
25 PUMPKIN SPICE RECIPES TO SATISFY YOUR FALL CRAVINGS
From angletapes.net-freaks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love