CRANBERRY SWIRL SWEET ROLLS RECIPE | LAND O’LAKES
Steps:
- Combine 2 1/2 cups flour, sugar, yeast and salt in bowl.
- Place 3/4 cup butter, milk and water into 1-quart saucepan. Cook over medium-low heat until very warm (120ºF-130ºF).
- Add milk mixture and egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place 60-90 minutes or until double in size and indentation remains when dough is touched.
- Punch down dough. Roll dough into 18x14-inch rectangle on lightly floured surface. Spread cranberry sauce evenly over dough to within 1/2 inch of edge. Roll up, beginning with 18-inch side; seal seam well.
- Cut into 12 (1 1/2-inch) rolls with serrated knife. Place rolls into greased 13x9-inch baking pan. Cover; let rise about 30 minutes or until double in size.
- Heat oven to 375ºF. Bake 30-35 minutes or until golden brown.
- Combine all glaze ingredients in bowl; drizzle over rolls.
Nutrition Facts : Calories 450 calories, FatContent 16 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 55 milligrams, SodiumContent 340 milligrams, CarbohydrateContent 70 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 7 grams
CHOCOLATE SWIRL DELIGHT RECIPE: HOW TO MAKE IT
I made a few updates to a great recipe and ended up with an impressive dessert. Everyone loves its light texture and chocolaty flavor. —Lynne Bargar, Saegertown, Pennyslvania
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cut each cake roll into 6 slices; reserve any broken chocolate coating for topping. Line bottom and sides of a 9-in. springform pan with cake slices, covering completely., Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls. Cover with whipped topping. Sprinkle with reserved chocolate pieces. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 331 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 382mg sodium, CarbohydrateContent 46g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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CINNAMON SWIRL BREAD FOR THE BREAD MACHINE RECIPE | ALLRECIPES
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Reviews 4.7
Total Time 2 hours 15 minutes
Category Breakfast and Brunch, Breakfast Bread Recipes
Calories 152.1 calories per serving
- Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. Sprinkle tops of each loaf with 1 teaspoon confectioners' sugar.
CINNAMON SWIRL QUICK BREAD RECIPE: HOW TO MAKE IT
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Reviews 4.3
Total Time 60 minutes
Category Breakfast, Brunch
Calories 179 calories per serving
- Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.
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Reviews 4.5
Total Time 2 hours 45 minutes
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MARY BERRY SAUSAGE SPINACH FILO SWIRL RECIPE | BBC2 LOVE ...
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan/Gas 7. Grease the sides of a 20cm (8in) loose-bottomed cake tin and place the ring on a baking sheet (no need to use the base of the tin).
Melt the knob of butter in a saucepan over a high heat. Add the leek and fry for a few minutes, then cover with a lid, lower the heat and cook for about 10 minutes, or until soft.
Increase the heat, add the garlic and spinach and fry for few minutes, until the spinach has wilted. Tip all the vegetables into a bowl to cool.
Remove the sausage meat from their skins and place in the bowl with the cooled leeks and spinach. Season with black pepper and mix using your hands.
Brush the sheets of filo with the melted butter and stick them together end to end in two layers to make a long rectangle measuring about 25 × 90cm (10 × 36in).
Shape the sausage mixture into a long sausage, the same length as the filo. Place it along one long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage encased in filo. Bend the filo roll into the ring to make a swirl. Brush the top with more butter and sprinkle with the sesame seeds. Place on the hot baking sheet and cook in the oven for 40–45 minutes, until golden and crisp.
Remove the ring and cut into wedges to serve.
Mary’s tips:
Can be prepared ready for baking up to 8 hours ahead, then cooked to serve. It can be cooked up to 4 hours ahead and reheated in a hot oven to serve.
Freezes well raw.
MARY BERRY SPICY SAUSAGE ROLLS | EASY PICNIC RECIPE
From thehappyfoodie.co.uk
Total Time 30 minutes
1. You will need a large baking sheet. Preheat the oven to 220°C/200°C fan/Gas 7 and line the baking sheet with some non-stick baking paper.
2. To make the filling, remove the sausage meat from the skins and place in a mixing bowl. Add the tomato paste, peppadew peppers, parsley and garlic. Season well and mix with your hands until all is evenly combined.
3. Unroll the pastry and place it on a lightly floured work surface. Roll out the pastry to a slightly bigger rectangle measuring about 40 x 30cm (16 x 12in). Brush the pastry with beaten egg.
4. Divide the sausage mixture into three. Take one portion and roll it into a long sausage shape. Place it lengthways on the pastry, about 10cm (4in) in from the shorter edge. Fold over the pastry to encase the sausage meat and press to seal. Trim the pastry edges to make a long sausage roll, then slice in half to make 2 long sausage rolls measuring about 12cm (5in) long. Fork the edges. Repeat the process twice using the remaining pastry and sausage mixture.
5. Arrange the sausage rolls on the baking sheet and brush with beaten egg. Bake in the oven for 25–30 minutes until golden brown and cooked through in the middle. Serve warm, with tomato ketchup.
Prepare ahead: Can be made up to 12 hours ahead, then cook to serve. Or cook up to a day ahead and reheat to serve.
Freeze: Freeze unbaked. Thaw before baking.
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