CINNAMON ROLL LOAF RECIPES

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CINNAMON SUGAR PULL APART LOAF RECIPE - PILLSBURY.COM



Cinnamon Sugar Pull Apart Loaf Recipe - Pillsbury.com image

You’re only four ingredients away from bringing this sweet Cinnamon Sugar Pull Apart Loaf to life! This easy baking recipe preps in just 20 minutes and is a great option for when you have little hands eager to help—kids will love dipping the biscuits into the melted butter and rolling them in cinnamon sugar before popping them into the loaf pan. Serve slices of this easy cinnamon sugar pull apart bread for a sweet breakfast treat.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 4

1/2 cup sugar
2 1/2 teaspoons cinnamon
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1/3 cup butter, melted

Steps:

  • Heat oven to 400°F. Generously grease 8x4-inch loaf pan (do not use dark-coated pan). In small shallow bowl, combine sugar and cinnamon; mix well.
  • Separate dough into 10 biscuits; cut each into quarters. Dip each quarter into melted butter; roll in sugar-cinnamon mixture. Arrange in greased loaf pan.
  • Bake 19 to 25 minutes or until deep golden brown and center is baked through. Cool 2 minutes. Loosen edges; remove from pan. Place on serving plate. Serve warm.

Nutrition Facts : Calories 200 , CarbohydrateContent 24 g, CholesterolContent 0 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1/10 of Recipe, SodiumContent 430 mg, SugarContent 12 g

SOURDOUGH CINNAMON ROLLS | THE PERFECT LOAF



Sourdough Cinnamon Rolls | The Perfect Loaf image

These sourdough cinnamon rolls are addicting. The brioche dough is extremely tender and silky, interrupted only by warm, gooey brown sugar cinnamon. If you're looking for the perfect weekend treat, these cinnamon rolls are the ticket.

Provided by Maurizio Leo

Total Time 7 hours 55 minutes

Prep Time 7 hours 30 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 16

477g all-purpose or bread flour
133g milk, whole
191g butter, unsalted
191g eggs
48g sugar, caster
11g salt
200g sourdough starter
215g light brown sugar
40g all-purpose flour
2 tablespoons butter, unsalted and melted
2 teaspoons cinnamon, ground
1/4 teaspoon salt
114g (4oz, half a block) cream cheese softened to room temperature
62g powdered sugar
37g milk, whole
1 teaspoon vanilla extract

Steps:

  • Cut the butter into 1/4″ pats and let warm to room temperature while mixing the rest of the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the eggs, milk, sugar, and sourdough starter. Whisk together until incorporated. Add the flour and salt and mix on speed 1 for 3 minutes until incorporated. Let the dough rest for 10 minutes. After the 10-minute rest turn the mixer to speed 2 and mix for about 5-6 minutes until the dough starts to come together and all clumps have disappeared. The dough should start to pull from the sides of the bowl but it will not completely remove from the bottom. If the dough just doesn’t want to come together and it’s overly wet add a little flour, a tablespoon at a time until it comes together. With the mixer set to speed 1, add the butter one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth, this could take around 8-10 minutes.
  • Bulk fermentation (9:30 a.m. to 11:30 a.m.)Transfer the mixed dough to a bulk container and let ferment for 2 hours at 75ºF (23°C). Perform 3 to 4 sets of stretch and folds at 30-minute intervals.
  •  Chill dough (11:30 a.m. to 2:00 p.m.)Place the covered bulk fermentation container into the fridge for at least 2 hours to thoroughly chill.
  • Shape rolls (2:00 p.m.)First, make the filling. In a bowl mix together the filling ingredients and set aside. Next, take out your dough from the fridge, lightly flour your work surface and the dough, and roll out to an 11×21″ rectangle with a long side closest to your body. Spread the filling evenly over the dough. roll the dough up away from you into a tight log. Cut the log into pieces every 1 3/4″. Transfer the cut pieces to a baking pan with space around each one.
  • Proof (2:30 p.m. to 4:30 p.m.)Cover the pan and proof somewhere warm, around 77°F (25°C), for 2 to 3 hours. The dough will relax and puff up during this time. They’re ready to bake when the dough feels very soft and light—give the dough additional time to proof if necessary.
  • Bake (4:30 p.m.)Preheat your oven to 400°F (200°C). Slide the rolls into the oven once preheated and bake for 20-35 minutes. Spread the glaze over the rolls once cooled.

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