SKINNY QUICK CINNAMON ROLLS
32% fewer calories • 50% less sat fat than the original recipe. A warm, sweet, and cinnamony fresh-baked treat-in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
- Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 13 g, TransFat 1 1/2 g
BETTY CROCKER EASY CINNAMON ROLLS RECIPE - (4.7/5)
Provided by shygirl
Number Of Ingredients 5
Steps:
- Stir Bisquick and milk until soft dough forms. Knead ten times. Roll dough into rectangle spread butter over dough, mix sugar and cinnamon, sprinkle over butter. Roll dough tightly, cut into 12 - 1 inch slices, place in greased muffin cups and bake about 15 minutes at 425deg. Makes 12 rolls
BETTY'S FAMOUS CINNAMON ROLLS
Absolutely the best cinnamon rolls, ever. So good, you can't NOT make them, let alone, stop eating them. A little hard work but totally worth it in the end. Substitute walnuts or raisins for pecans if you desire. Very good right out of the oven, or right out of the fridge, place a pat of butter on top and microwave for 20 seconds!
Provided by modifiedgirl
Categories Bread Yeast Bread Recipes
Time 3h35m
Yield 18
Number Of Ingredients 18
Steps:
- Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later.
- Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.
- Place warm milk, 2/3 cup white sugar, 2/3 cup melted butter, salt, eggs, and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky, 10 minutes.
- Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size, about 1 1/2 hours.
- Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes.
- Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using dental floss, into 15 to 20 slices.
- Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar.
- Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.
- Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. Drizzle over warm cinnamon rolls.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 101.7 g, Cholesterol 85 mg, Fat 34 g, Fiber 3.5 g, Protein 8.7 g, SaturatedFat 16.3 g, Sodium 443.7 mg, Sugar 56.5 g
GLAZED CINNAMON ROLLS
Who doesn't love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
- In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
- Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
- Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
- In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 390 mg
EASY CINNAMON ROLL COOKIES
Add these cinnamon roll cookies to your party's menu that are made using Betty Crocker® cookie mix - a tasty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 20
Number Of Ingredients 9
Steps:
- In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
- In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
- Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
- Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 107 mg
DINNER ROLLS
This is the only recipe you'll ever need for Betty's classic from-scratch dinner rolls. Serve them with any meal for a warm, buttery bite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 15
Number Of Ingredients 9
Steps:
- In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Roll, Sodium 190 mg, Sugar 4 g, TransFat 0 g
EASY CARAMEL ROLLS
Serve your family warm and nutty caramel rolls baked using corn syrup and cinnamon rolls with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 7h55m
Yield 12
Number Of Ingredients 6
Steps:
- In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool 5 minutes.
- Spray bottom and sides of 13x9-inch pan with cooking spray. Pour caramel mixture evenly over bottom of pan. Sprinkle with pecans.
- Place frozen rolls in 4 rows by 3 rows evenly on caramel-pecan mixture. Cover with plastic wrap generously sprayed with cooking spray. (Save frosting packet for another use.)
- Refrigerate rolls 5 hours or overnight to let dough rise.
- About 2 3/4 hours before serving rolls, remove rolls from refrigerator and place pan on cooling rack. Let rolls continue to rise at room temperature about 2 hours or until almost double in size (actual rising time depends on temperature of kitchen).
- Heat oven to 375°F. Carefully remove plastic wrap from rolls. Cover pan with foil. Bake 20 minutes; remove foil. Bake 15 to 20 minutes longer or until rolls are deep golden brown. Immediately place heatproof serving plate or tray upside down on pan; carefully turn plate and pan over. Leave pan over rolls 1 minute; remove pan. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Roll, Sodium 310 mg, Sugar 28 g, TransFat 0 g
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