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 45 MINUTE CINNAMON ROLLS
Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
Provided by Alyssa Rivers
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
- Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
- After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.
- TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
- Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
Nutrition Facts : Calories 319 kcal, Carbohydrate 55 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, TransFat 0.3 g, Cholesterol 42 mg, Sodium 275 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRANDMA MOOG'S QUICK AND EASY CINNAMON ROLLS
From the Penzey's Spices website. I was killing time at a bookstore recently and saw this recipe in a Penzey's cookbook. I want to try it because it doesn't have yeast in it.
Provided by hungrykitten
Categories Breakfast
Time 35m
Yield 18 rolls
Number Of Ingredients 18
Steps:
- Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry ingredients. In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, pure vanilla extract, and butter, which should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden spoon, or on the lowest speed with a mixer.
- Once the dough is holding together, turn out onto a floured board, knead for 1 minute. This dough is easy to work with-if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick. Shoot for about a 9" by 13" rectangle, just like a baking pan, but don't worry if it is a bit bigger or smaller.
- Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush, smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll from the long side, and, using a sharp knife, cut the dough as evenly as possible into 18 pieces.
- Mix the topping together in a small bowl. Use spray oil to grease a muffin pan, then divide the topping between 18 muffin tins. After dividing up the topping, place one piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a preheated 350° oven for 20-25 minutes, until golden brown.
- Remove the cinnamon rolls right away to cool, if some of the topping stays in the tin, just pull it out with a spoon and replace it on top of the muffin while it's still hot. Prepare the icing by whisking all the ingredients together while the rolls cool for at least 10 minutes,. Cinnamon Rolls look great served upside down or rightside up. Pick which you prefer, drizzle with icing and serve.
GRANDMA BONNIE'S CINNAMON ROLLS
These are my grandma's cinnamon rolls. A favorite at Christmas or just a Saturday morning.
Provided by Priscilla
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the paddle attachment. Let sit until foamy, about 5 minutes.
- Add remaining sugar, 1/4 cup oil, egg, and salt; mix until combined. Scrape paddle attachment and switch to the dough hook. Mix in flour, 1 cup at a time, until dough comes away from the sides of the bowl. Continue kneading for about 3 more minutes.
- Add a bit of oil on the dough and roll the dough in the bowl until all sides are coated. Cover with a towel and let rise until at least doubled in size, about 45 minutes.
- Punch down the dough and transfer to a floured surface. Roll out into a rectangle. Pour melted butter onto the dough and sprinkle with sugar and cinnamon to taste. Add pecans. Roll up lengthwise and cut into 12 rolls. Transfer to a greased 9x13-inch baking dish and let rise for 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown in color, about 15 minutes.
- While the rolls are baking, combine powdered sugar, melted butter, and vanilla for topping. Add 1 tablespoon milk and mix to a pourable consistency, adding more if necessary.
- Remove rolls from the oven. Immediately pour topping over top and sprinkle with pecans.
Nutrition Facts : Calories 532 calories, Carbohydrate 81.9 g, Cholesterol 41 mg, Fat 19.4 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 7.4 g, Sodium 398.7 mg, Sugar 27.5 g
GRANDMOM'S CINNAMON ROLLS
Kids and adults crave grandma's cinnamon rolls!
Provided by Tana
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
- While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
- Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
- Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
- Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
- Bake in the oven until golden brown, 20 to 25 minutes.
- Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
- Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 54.1 g, Cholesterol 28.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 198 mg, Sugar 31.8 g
QUICK AND EASY MINI-CINNAMON ROLLS
the rolls themselves are not sickeningly sweet, which makes for good contrast with the icing. compared to other cinnamon roll recipes, this one is extremely quick and easy, but still soft and tasty!
Provided by Vegan Freak
Categories Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients first, then cut in margarine.
- Mix in soy milk until dough is soft (you may need slightly more or less to get the dough to a workable consistency). Do not over mix!
- Roll dough to 0.25 inch thickness (0.5 cm) in a long rectangle -- about 8 inch by 16 inch (16cm x 32 cm). Using a pastry brush, coat the rectangle of dough with the melted margarine. Then spread the Sucanat and cinnamon over it.
- Roll from the long end, forming a tight roll. Cut rolls about 1 inch (2 cm) thick. Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden.
- While rolls are baking, make icing by mixing margarine and powdered sugar. Slowly add soy milk to reach desired consistency. spread on rolls while they are still warm.
Nutrition Facts : Calories 79.5, Fat 2, SaturatedFat 0.4, Sodium 239, Carbohydrate 13.3, Fiber 0.8, Sugar 0.5, Protein 2
EASY CINNAMON ROLLS
My kids love these. I make them with lowfat crescent rolls and light butter. They take less time than 15 minutes in my oven, but it tends to run hot.
Provided by wife2abadge
Categories Breads
Time 20m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 7
Steps:
- Unroll dough -- do not separate; press perforations to seal.
- Brush dough with melted butter.
- In a small bowl combine the cinnamon and granulated sugar; sprinkle over dough.
- Starting from the long side, roll up the dough.
- Using a sharp knife or unflavored dental floss, slice dough into 1 1/2-inch pieces.
- Arrange pieces, cut sides up, in a greased 8x1 1/2-inch round baking pan, flattening each roll slightly.
- Bake 15-18 minutes or unl golden at 375 degrees.
- Remove and cool rolls slightly in pan on a wire rack.
- Remove from pan.
- In a small bowl, stir together powdered sugar, vanilla, and enough juice to make an icing of drizzling consistency.
- Drizzle over warm rolls.
Nutrition Facts : Calories 142.6, Fat 3.3, SaturatedFat 1.4, Cholesterol 18, Sodium 165, Carbohydrate 25.7, Fiber 1.2, Sugar 11.8, Protein 2.7
GRANDMA'S CINNAMON ROLLS
The secret to these rolls is the brown sugar sauce they're baked in. I serve them as dinner rolls as well as for special breakfast treat.
Provided by Taste of Home
Time 55m
Yield 15 rolls.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in 1/4 cup warm water. Let stand for 5 minutes. Add the remaining sugar and water, butter, egg, salt and 1-1/2 cups of 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. , Meanwhile, combine topping ingredients; pour into a greased 13x9-in. baking pan; set aside. Combine filling ingredients; set aside. , Punch dough down and turn onto a lightly floured surface. Roll into a 15x8-in. rectangle; spread filling over dough. Roll up from the long side. Seal seam. Slice into 15 rolls; place with cut side down over topping. Cover and let rise until nearly doubled, about 30-45 minutes. , Bake at 375° for 25 minutes or until golden brown. Cool 3 minutes; invert pan onto a serving plate.
Nutrition Facts : Calories 321 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 251mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
SUPER EASY CINNAMON ROLLS
Nothing beats cinnamon rolls fresh out of the oven in the morning! This was inspired after eating Nurse Di's Tiny Cinnamon Rolls. I didn't have Crescent rolls but was craving cinnamon rolls and wanted to use ingredients I had on hand. These turned out to be light and buttery and the cinnamon-sugar filling made these rolls really YUMMY.
Provided by Sooz Cooks
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Unroll bread dough.
- Spead softened butter over bread dough.
- Mix the sugar and cinnamon together in a bowl. Sprinkle the cinnamon/sugar mixture over the buttered bread dough.
- Starting at the small end of the bread dough, roll tightly and seal the seam.
- Cut into 8 equal pieces by cutting the roll in half, then each half in half, then each quater in half.
- Place all 8 pieces cut side down so that the sides are touching and there is one in the middle in a greased 9" pie pan.
- Bake for 20-25 minutes or until cinnamon rolls are nicely browned.
- Stir together the powdered sugar, softened butter, milk and vanilla and spread over warm cinnamon rolls.
Nutrition Facts : Calories 265, Fat 8.5, SaturatedFat 4.9, Cholesterol 19.4, Sodium 295.1, Carbohydrate 44.4, Fiber 1.6, Sugar 23.2, Protein 3.6
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