CINNAMON ROLL PILLOW RECIPES
QUICK AND EASY CINNAMON ROLL CASSEROLE | ALLRECIPES
This is a great breakfast or brunch when you need to serve a crowd but don't want to spend a ton of time on prep. Using refrigerated cinnamon rolls makes these a cinch!
Provided by fabeveryday
Categories Bread Pastries Cinnamon Roll Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 9x13-inch casserole
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
- Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9x13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
- Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.
Nutrition Facts : Calories 536.5 calories, CarbohydrateContent 73 g, CholesterolContent 128.6 mg, FatContent 24.5 g, FiberContent 1.8 g, ProteinContent 7.9 g, SaturatedFatContent 10.6 g, SodiumContent 719.5 mg, SugarContent 25.3 g
CINNAMON ROLL DOUGH | MARTHA STEWART
This recipe has been adapted from "HomeBaking -- Sweet and Savory Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. Use this dough to make Truck Stop Cinnamon Rolls.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 5 pounds
Number Of Ingredients 6
Steps:
- Lightly oil a large bowl; set aside. In a large bowl, dissolve the yeast in the water. Add 5 cups flour, and stir to combine. Stir in the sugar and salt. Add remaining flour, 1 cup at a time, stirring until a sticky dough forms. When the dough becomes too stiff to stir, turn it out onto a well-floured work surface. Knead, incorporating only as much flour as needed to make a smooth and elastic dough, 8 to 10 minutes. Transfer to prepared bowl, cover with plastic wrap, and let rise until doubled in bulk, 1 1/2 to 2 hours.
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The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan
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