CINNAMON ROLL RECIPE WITH EGGS RECIPES
CRESCENT CINNAMON ROLL COOKIES RECIPE - PILLSBURY.COM
Layer cinnamon, sugar, dough and icing to create warm discs of flaky, gooey deliciousness.
Provided by Amy Erickson
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
- Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
- Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
- Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
- In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.
Nutrition Facts : ServingSize 1 Serving
CREAM CHEESE-CINNAMON ROLL MONKEY BREAD RECIPE - PILLSBU…
This pull-apart treat is as easy as 1-2-3 ingredients, including Pillsbury™ Grands!™ Flaky Cinnamon Rolls with Original Icing. Every sweet bite is stuffed with cream cheese for a breakfast or brunch dish that’s bound to have guests begging for seconds.
Provided by Angie McGowan
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 12
Number Of Ingredients 3
Steps:
- Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
- Cut block of cream cheese in half lengthwise, then cut each half in 4 rows by 3 rows to form 24 equal cubes.
- Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
- Take one section of dough and fold it over to form a rectangle shape. Place a square of cream cheese on the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces (you will have four leftover pieces of cream cheese).
- Place cream cheese-filled dough balls in pan. Place butter pieces evenly on top.
- Bake 40 to 45 minutes or until deep golden brown on top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes.
- Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.
Nutrition Facts : Calories 390 , CarbohydrateContent 41 g, CholesterolContent 30 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 540 mg, SugarContent 17 g, TransFatContent 0 g
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SLOW-COOKER CINNAMON ROLL RECIPE: HOW TO MAKE IT
Come home to the heavenly aroma of fresh-baked cinnamon rolls! This healthier version tastes just as decadent as a regular cinnamon roll but smartly sneaks in some whole grains. —Nick Iverson, Denver, Colorado
From tasteofhome.com
Reviews 1
Total Time 04 hours 00 minutes
Category Breakfast, Brunch
Calories 240 calories per serving
From tasteofhome.com
Reviews 1
Total Time 04 hours 00 minutes
Category Breakfast, Brunch
Calories 240 calories per serving
- Dissolve yeast in warm water. Add next 6 ingredients plus 1 cup all-purpose flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Roll into an 18x12-in. rectangle. For filling, spread dough with butter, then combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise in half to form 2 logs. Place logs side by side; pinch top ends together to seal. Using a sharp knife, cut logs lengthwise in half; loosely twist strips around each other. Pinch bottom ends together to seal. Shape into a coil; place on parchment. Transfer to a parchment lined 6-qt. slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Let rise until doubled, about 1 hour., Cook, covered, on low until bread is lightly browned, 3-1/2 to 4 hours. To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts. Remove from slow cooker and cool slightly. Beat icing ingredients until smooth. Spread over warm roll.
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