CAKE MIX CINNAMON ROLLS RECIPE RECIPES

CARROT CAKE CINNAMON ROLLS RECIPE - SOUTHERN LIVING

Carrot Cake Cinnamon Rolls Recipe - Southern Living image

This might be the closest you can get to having cake for breakfast without crossing a line. While we happily endorse a slice of carrot cake in the morning, it's more fun to add cinnamon rolls packed with the spices and ingredients for your favorite carrot cake to the menu. The dough for these cinnamon rolls is a standard and reliable sweet roll recipe, but with cinnamon, nutmeg, cloves, and orange zest rubbed into the flour to create an aromatic and flavorful dough surrounding the sweet sticky filling.Mix instant yeast, sugar, and warm milk together to allow the yeast to activate before the dry ingredients are added. Only kneaded for a few minutes, the dough becomes smooth and doubles in size over the course of an hour. The filling for these cinnamon rolls is sweetened with brown sugar and coconut while shredded carrot adds moisture, color, and flavor. Finely chopped pecans or walnuts add a toasted nutty taste and heartier texture, and cinnamon mingles with all of these ingredients to make for a syrupy cinnamon roll filling that is easy to spread across the dough before it's rolled.Once rolled, cut the log of dough into 12 rolls that are evenly spaced in a baking dish. These rolls expand to fill the pan and the moisture in the carrot seeps out of the rolls and caramelizes with the sugar at the bottom of the pan. That makes them extra sticky and delicious. Of course these Carrot Cake Cinnamon Rolls are best with a slathering of cream cheese frosting.

Provided by Micah A Leal

Categories Cakes

Total Time 2 hours 40 minutes

Yield 1 dozen

Number Of Ingredients 21

Ingredients

1 (1/4-oz.) package instant yeast*
1 cup whole milk, warmed to between 105-115°F
1/3 cup sugar
1/4 cup vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoons cloves
1 teaspoon fresh orange zest (from 1 orange)
3/4 cup shredded carrot (from 1 large carrot)
3/4 cup brown sugar
1/4 cup sweetened shredded coconut
2 tablespoons finely chopped pecans or walnuts
2 tablespoons melted butter
1/4 teaspoons ground cinnamon
1/4 teaspoons kosher salt
3 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1/8 teaspoon kosher salt
1/4 teaspoon vanilla extract
1 cup powdered sugar

Steps:

Combine yeast, warm milk, and sugar. Allow to sit until foamy, about 10 minutes. Add oil, flour, spices, and orange zest. Knead until dough becomes smooth and homogeneous, about 3 minutes. Place in a lightly greased bowl and cover in plastic wrap; allow to rise until doubled in size, about one hour.
While dough is rising, combine filling ingredients and set aside.
Preheat oven to 325°F and lightly grease a metal 9- x- 13-inch baking dish. Press dough in center of dough to expel air. Transfer dough to a lightly floured surface and roll into a 22- x- 14-inch rectangle. Evenly spread filling across rectangle, leaving a 1/2-inch margin around the rectangle.
Working from the top of the rectangle, tightly roll the dough from one long side to the other, creating a tight spiraled log. Generously flour roll and slice log into 12 equal segments. Place segments swirl-side-up in prepared baking dish in four rows of 3, evenly spacing the rolls. Cover in plastic wrap and allow to rest at room temperature for 30 minutes. Remove plastic wrap and bake until browned, about 25 minutes. Enjoy warm with Cream Cheese Frosting.
Make Frosting: On low, cream together Cream Cheese Frosting ingredients until combined. Increase speed to medium-high and beat until satiny, about 2 minutes.

BISCUIT CINNAMON ROLLS RECIPE | ALLRECIPES

Biscuit Cinnamon Rolls Recipe | Allrecipes image

These biscuit cinnamon rolls are a simple, quick, inexpensive breakfast, dessert, or late night treat that even the kids will love.

Provided by SportzGuy

Categories Yeast Bread

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 20 small rolls

Number Of Ingredients 10

Ingredients

butter for greasing
2 tablespoons brown sugar
½ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 tablespoon vanilla extract
½ cup confectioners' sugar
2 teaspoons milk
1 (10 count) package refrigerated biscuit dough
¼ cup butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

Nutrition Facts : Calories 115.9 calories, CarbohydrateContent 17.5 g, CholesterolContent 7.8 mg, FatContent 4.8 g, FiberContent 0.5 g, ProteinContent 1 g, SaturatedFatContent 2.3 g, SodiumContent 161.2 mg, SugarContent 11.8 g

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Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
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When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
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Calories 364 calories per serving

Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

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Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon., Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly., Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

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Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

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