CAN YOU BUY CINNAMON SUGAR RECIPES

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CAN'T-EAT-JUST-ONE CINNAMON ROLLS RECIPE: HOW TO MAKE IT



Can't-Eat-Just-One Cinnamon Rolls Recipe: How to Make It image

My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 20 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1/4 cup warm water (110° to 115°)
1 cup 2% milk
1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
1 large egg, room temperature
1/4 cup butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
FROSTING:
1/2 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon water
1-1/2 to 1-3/4 cups confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium 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., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.

Nutrition Facts : Calories 199 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 29g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

CAN'T-EAT-JUST-ONE CINNAMON ROLLS RECIPE: HOW TO MAKE IT



Can't-Eat-Just-One Cinnamon Rolls Recipe: How to Make It image

My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 20 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1/4 cup warm water (110° to 115°)
1 cup 2% milk
1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
1 large egg, room temperature
1/4 cup butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
FROSTING:
1/2 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon water
1-1/2 to 1-3/4 cups confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium 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., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.

Nutrition Facts : Calories 199 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 29g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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CAN'T-EAT-JUST-ONE CINNAMON ROLLS RECIPE: HOW TO MAKE IT
My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 20 minutes
Category Breakfast, Brunch
Calories 199 calories per serving
  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium 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., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.
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