CINNAMON ROLL NEAR ME RECIPES
SOFT, MOIST AND GOOEY CINNAMON BUNS RECIPE | ALLRECIPES
I tried long and hard to find the ultimate cinnamon bun recipe for bread machines...this is it. They are so soft and yummy!
Provided by FIONASMOM
Categories Bread Yeast Bread Recipes
Total Time 3 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 dozen buns
Number Of Ingredients 18
Steps:
- In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
- When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
- Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
- Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.
Nutrition Facts : Calories 164.7 calories, CarbohydrateContent 21.2 g, CholesterolContent 28.9 mg, FatContent 8.9 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 5.1 g, SodiumContent 142.6 mg, SugarContent 19.9 g
SOURDOUGH CINNAMON ROLLS | THE PERFECT LOAF
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
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.
More about "cinnamon roll near me recipes"
NO-KNEAD CINNAMON-SWIRL BREAD RECIPE - PUREWOW
We relish the opportunity to slather softened butter onto a slice of warm, just-out-of-the-oven cinnamon-swirl bread…but the getting there is tough. Homemade bread? Not today—unless you’re talking about this no-knead cinnamon-swirl bread, courtesy of Alexandra Stafford (author of...
From purewow.com
Reviews 3.2
Total Time 3 hours 5 minutes
Calories 220 calories per serving
From purewow.com
Reviews 3.2
Total Time 3 hours 5 minutes
Calories 220 calories per serving
- 1. Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. In a medium bowl, combine the buttermilk, the boiling water and ? cup water. Stir to combine, then add the flour, followed by the melted butter. Mix until the liquid is absorbed and the mixture forms a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise until the dough has doubled in bulk, about 1? hours. 2. Set a rack in the middle of the oven and preheat it to 375?F. Grease two 8.5-by-4.5-inch loaf pans generously with the softened butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 3. Assemble the Bread: Dust a clean work surface with flour. Using your two forks and working them from the center out, separate the dough into two equal pieces. Use the forks to lift one portion of dough onto the clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, and shape the mass as best as you can into a ball. Repeat with the other half. Let the dough balls rest for 20 minutes without touching. 4. Dust another clean surface with flour. Transfer one round to the prepared surface and gently stretch the dough into a rough 10-by-15-inch rectangle. In a small bowl, mix the sugar with the cinnamon. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Beginning with one short end, roll it tightly into a coil and place it in a greased loaf pan. Repeat with the remaining round. Do not cover the pans. Let the coils rise on the countertop near the oven (or another warm, draft-free spot) until the top of the dough just crowns the rim of the pans, about 10 minutes. 5. Transfer the pans to the oven and bake until the tops are golden brown and firm to the touch, 40 to 45 minutes. Remove the loaves from the oven, turn them out onto a cooling rack and cool on their sides for 20 minutes before slicing.
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CINNABON CINNAMON ROLLS COPYCAT RECIPE | TOP SECRET R…
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 2 hours 0 minutes0S
Calories 518 calories per serving
From topsecretrecipes.com
Reviews 4.8
Total Time 2 hours 0 minutes0S
Calories 518 calories per serving
See details
CHRISTMAS SAUSAGE ROLL WREATH | JAMIE OLIVER RECIPES
This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we have a veggie cheese roll, packed with a beautiful flavour combo that makes the squash really come to life. It’s big and it’s silly, but that’s Christmas for me, and this sausage roll wreath makes me really happy.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
- Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
- Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
- Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
- Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
- Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
- Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
- To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.
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TOP SECRET RECIPES |DOLLY MADISON CINNAMON BUTTERCRUM…
When Interstate Brands started the Dolly Madison line of baked goods that has today become the convenience store leader, it was known as Interstate Bakeries. Roy Nafziger started the bakery in 1927, and he could only have dreamed that one day his company would ring up more than one billion dollars in sales. One item that contributes to those impressive sales figures are these little brown sugar/cinnamon-topped cakes, which have become a popular addition to the Dolly Madison line of baked goods since the late eighties. We can easily create a low-fat home clone of the real thing with only seven ingredients, thanks to white cake mix that can be found in practically all stores. Notice that the cake mix is not a reduced-fat variety. That's not necessary for the recipe to produce little cakes that taste just like the real thing, but still have less than one-third the fat. And even though the original is sort of square-shaped, we'll use a couple of 12-cup muffin pans to simplify the process. The shape will be different, but the flavor will be right on.
Check out my recipe for Dolly Madison Zingers here. Nutrition Facts Serving size–1 cake Total servings–24 Calories per serving–111 (Original–170) Fat per serving–1.7g (Original–6g)
Source: Top Secret Recipes Lite by Todd Wilbur.
From topsecretrecipes.com
Total Time 30 minutes0S
Calories 111 calories per serving
From topsecretrecipes.com
Total Time 30 minutes0S
Calories 111 calories per serving
See details
CINNABON CINNAMON ROLLS COPYCAT RECIPE | TOP SECRET R…
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world. Source: More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.8
Total Time 2 hours 0 minutes0S
Calories 518 calories per serving
From topsecretrecipes.com
Reviews 4.8
Total Time 2 hours 0 minutes0S
Calories 518 calories per serving
See details
CHRISTMAS SAUSAGE ROLL WREATH | JAMIE OLIVER RECIPES
This is a Christmas wreath of two halves. First, we have the classic sausage roll, using shop-bought sausages for a perfectly seasoned filling, then we have a veggie cheese roll, packed with a beautiful flavour combo that makes the squash really come to life. It’s big and it’s silly, but that’s Christmas for me, and this sausage roll wreath makes me really happy.
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 184 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Bash the cinnamon stick, coriander seeds and chilli flakes in a pestle and mortar with a pinch of black pepper until fine.
- Scrub and cut the squash in half lengthways then remove the seeds (see tip below). Cut each half into four, then transfer to a baking tray and drizzle over 2 tablespoons of olive oil, sprinkle with the seasoning and roast in the oven for 45 minutes to 1 hour, until soft and sweet.
- Remove the tray from the oven (leave the oven on) and set aside half of the roasted squash to use another day (see tips below). Use a fork to mash the remaining squash (skin and all) in the tray, then crumble over the chestnuts and sprinkle with the cranberries. Grate over 30g of the Cheddar cheese and mix together.
- Unroll the puff pastry onto a flour-dusted surface, cut each piece in half lengthways (so you have 4 long pieces), then spoon the squash mixture along one piece of pastry and shape down the middle.
- Cut a slit along each sausage and squeeze the sausage meat out of the skins along the length of two pieces of the pastry, then shape down the middle (leaving you with one piece for the plait). Beat the egg with the mustard in a small bowl and brush over the exposed pastry, then fold it over the fillings and gently press out any air with your thumb.
- Trim the edges and use a flour-dipped fork to crimp and seal them, then cut one sausage roll into 8 and the other sausage roll into 16. Cut the squash and Cheddar roll into 16.
- Line 2 large baking trays with baking paper. Place a small bowl upside down in the centre of one of the trays and arrange the larger sausage rolls around it, leaving space in between each one. Then use the smaller sausage rolls to fill the gaps (as per the picture above). Remove the bowl and place the squash rolls in the centre. Any remaining rolls can be frozen for another time (see tip). Brush all the pastry with the remaining egg wash and sprinkle with the sesame and poppy seeds. Rub the rosemary sprigs and bay leaves with ½ a tablespoon of olive oil, then stick into the pastry around the wreath.
- To make the plait, cut the remaining pastry in half lengthways. Place the tip of the knife near the top of the pastry and cut each half into three lengthways, making sure it remains connected at the top. Grate over the rest of the Cheddar (50g) and then weave into two plaits. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Lay the plait above the wreath and decorate with ribbon or baubles, if you like, before serving.
See details
TOP SECRET RECIPES |DOLLY MADISON CINNAMON BUTTERCRUM…
When Interstate Brands started the Dolly Madison line of baked goods that has today become the convenience store leader, it was known as Interstate Bakeries. Roy Nafziger started the bakery in 1927, and he could only have dreamed that one day his company would ring up more than one billion dollars in sales. One item that contributes to those impressive sales figures are these little brown sugar/cinnamon-topped cakes, which have become a popular addition to the Dolly Madison line of baked goods since the late eighties. We can easily create a low-fat home clone of the real thing with only seven ingredients, thanks to white cake mix that can be found in practically all stores. Notice that the cake mix is not a reduced-fat variety. That's not necessary for the recipe to produce little cakes that taste just like the real thing, but still have less than one-third the fat. And even though the original is sort of square-shaped, we'll use a couple of 12-cup muffin pans to simplify the process. The shape will be different, but the flavor will be right on.
Check out my recipe for Dolly Madison Zingers here. Nutrition Facts Serving size–1 cake Total servings–24 Calories per serving–111 (Original–170) Fat per serving–1.7g (Original–6g)
Source: Top Secret Recipes Lite by Todd Wilbur.
From topsecretrecipes.com
Total Time 30 minutes0S
Calories 111 calories per serving
From topsecretrecipes.com
Total Time 30 minutes0S
Calories 111 calories per serving
See details
EASY VEGAN CINNAMON ROLLS | MINIMALIST BAKER RECIPES
Dec 08, 2021 · This recipe is the real deal! It’s stupid good. I used the bread hook on my Kitchen Aid and the bread proofing function on my stove which made light work of the whole process. I didn’t need the full 3 cups of flour, just watched how the dough came together. I have deleted the other cinnamon roll recipes …
From minimalistbaker.com
From minimalistbaker.com
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CINNAMON ROLL COFFEE CAKE (EASY & GLUTEN FREE) - THE REA…
Dec 26, 2021 · To make the cinnamon roll filling, in a small bowl, combine the brown sugar, cinnamon, and melted butter (but not the pecans – you’ll use those soon). Next, spoon a little less than half of the cinnamon roll …
From therealfooddietitians.com
From therealfooddietitians.com
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ONE PAN OF CINNAMON ROLLS - SMALL BATCH RECIPES FOR TWO
Dec 10, 2018 · Instructions. First, make the cinnamon roll dough: first, heat the milk in the microwave or on the stove top to 110-degrees F. Pour the milk into the bowl of a small stand mixer fitted with …
From dessertfortwo.com
From dessertfortwo.com
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ULTIMATE GLUTEN FREE CINNAMON ROLLS - LET THEM EAT GLUTEN ...
Oct 04, 2021 · It brings me such joy when other people have success with them because I certainly know how it is not having a great cinnamon roll for years. I, too, tried every recipe out there and I am such a foodie (was before being diagnosed and will always be) and I just could not stomach the recipes …
From letthemeatgfcake.com
From letthemeatgfcake.com
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HOMEMADE CINNAMON ROLLS – RHODES BAKE-N-SERV
Nov 29, 2017 · On a lightly sprayed counter, roll dough into a 12×18 inch rectangle. Brush with melted butter. Combine sugar and cinnamon and sprinkle over butter. Starting on long side, roll up jelly roll …
From rhodesbakenserv.com
From rhodesbakenserv.com
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DINNER ROLL RECIPES | KING ARTHUR BAKING
Nov 22, 2015 · 2. The classic restaurant-style fold-over dinner roll. Parker House Rolls mimic the ingredients in the soft rolls above – but take things one step further. Instead of just shaping a plain dinner roll…
From kingarthurbaking.com
From kingarthurbaking.com
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CHURROS RECIPE | RECIPETIN EATS
Jun 05, 2020 · What goes in churros. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges. There’s no sugar in the batter – with the cinnamon …
From recipetineats.com
From recipetineats.com
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CINNAMON ROLL PIE (CRACKER BARREL COPYCAT) - THE SHORT ...
Nov 06, 2021 · This cinnamon roll pie is an easy make-ahead breakfast recipe that is great for holidays like Easter, Mother’s Day, Thanksgiving, & Christmas. Storing and Reheating . Cinnamon roll …
From theshortordercook.com
From theshortordercook.com
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EASY CINNAMON ROLLS, HEALTHY CINNAMON ROLLS | JENNY CAN CO…
Aug 27, 2015 · This cinnamon roll recipe is the absolute best! A “calorie reduced” recipe for cinnamon rolls that yields a lot, with half the flour of most cinnamon roll recipes, that require double the amount. These cinnamon rolls…
From jennycancook.com
From jennycancook.com
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BEST CINNAMON ROLLS RECIPE - COOKING CLASSY
Dec 06, 2019 · How to Make Cinnamon Roll Icing: Some cinnamon roll recipes call for a plain icing but why not go with a rich cream cheese frosting instead. A cinnamon roll wouldn’t be the same …
From cookingclassy.com
From cookingclassy.com
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CINNAMON SWIRLED BANANA BREAD - THE BAKERMAMA
Jun 03, 2014 · Swirls of buttery cinnamon sugar swim throughout the moistest banana bread with the most amazingly sweet crust that’s out of this world delicious! It’s like a cinnamon roll crashed into a loaf of banana bread and it turned into one of my tastiest banana bread recipes ever! How to Make Cinnamon Swirled Banana Bread…
From thebakermama.com
From thebakermama.com
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BUY CHEBE GLUTEN FREE BREAD ONLINE – CHEBE
The Chebe Bread online store. Purchase all varieties of the leading gluten-free bread mix here. Don;t forget to check out all of the delicious recipes demonstrating how versatile the products truly are.
From chebe.com
From chebe.com
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CINNAMON ROLL PIE (CRACKER BARREL COPYCAT) - THE SHORT ...
Nov 06, 2021 · This cinnamon roll pie is an easy make-ahead breakfast recipe that is great for holidays like Easter, Mother’s Day, Thanksgiving, & Christmas. Storing and Reheating . Cinnamon roll …
From theshortordercook.com
From theshortordercook.com
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EASY CINNAMON ROLLS, HEALTHY CINNAMON ROLLS | JENNY CAN CO…
Aug 27, 2015 · This cinnamon roll recipe is the absolute best! A “calorie reduced” recipe for cinnamon rolls that yields a lot, with half the flour of most cinnamon roll recipes, that require double the amount. These cinnamon rolls…
From jennycancook.com
From jennycancook.com
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BEST CINNAMON ROLLS RECIPE - COOKING CLASSY
Dec 06, 2019 · How to Make Cinnamon Roll Icing: Some cinnamon roll recipes call for a plain icing but why not go with a rich cream cheese frosting instead. A cinnamon roll wouldn’t be the same …
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CINNAMON SWIRLED BANANA BREAD - THE BAKERMAMA
Jun 03, 2014 · Swirls of buttery cinnamon sugar swim throughout the moistest banana bread with the most amazingly sweet crust that’s out of this world delicious! It’s like a cinnamon roll crashed into a loaf of banana bread and it turned into one of my tastiest banana bread recipes ever! How to Make Cinnamon Swirled Banana Bread…
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From thebakermama.com
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BUY CHEBE GLUTEN FREE BREAD ONLINE – CHEBE
The Chebe Bread online store. Purchase all varieties of the leading gluten-free bread mix here. Don;t forget to check out all of the delicious recipes demonstrating how versatile the products truly are.
From chebe.com
From chebe.com
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