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
SWEET POTATOES WITH PECAN-CINNAMON CRUNCH
This recipe features tender chunks of sweet potatoes coated with a brown sugar mix and a golden-brown streusel topping. Folks won't be able to get enough of this mouthwatering side dish. -Mary Meek, Toledo, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. Add sweet potatoes and cranberries; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Dot with butter., Cover and bake at 400° for 30 minutes; stir. In a small bowl, combine the flour, brown sugar, cinnamon and ginger; cut in butter until mixture resembles coarse crumbs. Stir in pecans., Sprinkle over sweet potato mixture. Bake, uncovered, for 25-30 minutes or until bubbly and sweet potatoes are tender.
Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 151mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 4g fiber), Protein 3g protein.
SWEET POTATO-PECAN CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: plain unsweetened soy milk, vegan butter, mashed sweet potato, unbleached all-purpose flour, granulated sugar, salt, active dry yeast, grapeseed oil, brown sugar, ground cinnamon, toasted pecans, vegan butter, vegan cream cheese, confectioners sugar, mashed sweet potato, pure vanilla extract
Provided by Crystal Hatch
Categories Breakfast
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
- In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
- Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
- Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
- Once the dough has doubled in size, preheat the oven to 375°F (190°C).
- Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
- Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
- Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
- Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
- Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
- Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, Sugar 17 grams
SWEET POTATO PECAN CINNAMON ROLLS
From Fleischmann's Yeast company. Sweet potatoes are so delicious, and they add flavor and moisture to breads.
Provided by duonyte
Categories Yeast Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixer bowl.
- Heat water, buttermilk and butter until very warm (120° to 130°F) and add to bowl.
- Add sweet potato and egg; beat on high for 3 minutes.
- Stir in enough flour to form a soft dough.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Cover and let rest for 10 minutes.
- (Or, put ingredients into bread machine pan in recommended order, set on dough cycle, and let it do its thing).
- To prepare the filling:.
- Combine brown sugar and cinnamon in a small bowl.
- Stir in pecans.
- Reserve 1/4 cup butter.
- To prepare the topping:
- Mix together powdered sugar, butter, egg white and corn syrup until smooth.
- Stir in pecans.
- Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserved 1/4 cup butter.
- Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges.
- Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down.
- Cut roll into 12 equal slices and place in a greased 13 x 9-inch baking pan. Evenly spread topping over rolls.
- (At this point, you can cover with plastic wrap - spray with a little oil - and refrigerate for 12 to 24 hours. Remove from fridge and let stand 30 minutes before baking).
- Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size.
- Bake in a preheated 350°F oven for 30 to 35 minutes, or until golden brown.
- Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls.
Nutrition Facts : Calories 548.6, Fat 19.2, SaturatedFat 8.2, Cholesterol 46.8, Sodium 398, Carbohydrate 88.7, Fiber 3.4, Sugar 47.2, Protein 7.7
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