CINNAMON TWIRL COOKIES
These rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. -Phyllis Cappuccio, Malden, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 64 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 37mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CINNAMON TWIRL ROLY-POLY
My whole house smells incredible when this cake is in the oven. Change it up with other extracts-maple is heavenly. -Holly Balzer-Harz, Malone, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease parchment., Beat eggs on high speed until thick and pale, about 5 minutes. Gradually beat in sugar until well mixed. Reduce speed to low; beat in water and vanilla. In another bowl, whisk together flour, baking powder and salt; add to egg mixture, mixing just until combined., Transfer batter to prepared pan. Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges., For filling, beat cream cheese and butter until creamy. Beat in confectioners' sugar and cinnamon; gradually add cream until mixture reaches a spreadable consistency. Spread filling over brown sugar mixture. If desired, sprinkle with walnuts. Roll up again, without towel; trim ends if needed. Place on a platter, seam side down., For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, 6-8 minutes. Remove from heat. Stir in confectioners' sugar and vanilla, then add cream 1 tablespoon at a time, stirring well, until mixture reaches a pourable consistency. Slowly pour glaze over top of cake, allowing some to flow over sides. If desired, top with walnuts. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 396 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 341mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
- Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
- Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
- Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are set, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
CARAMEL ROLLS
Everyone loves the sweet, cinnamon, twisty twirls of caramel rolls. These are easy to make and bake in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Place 2 teaspoons brown sugar, 2 teaspoons butter and 3 pecan halves in each of 12 regular-size muffin cups; place in oven until melted.
- Stir Bisquick and cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on surface sprinkled with Bisquick. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 tablespoons butter; sprinkle with 1/4 cup brown sugar and the cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve 1 1/4-inch slices. Place slices in muffin cups.
- Bake about 10 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.
Nutrition Facts : Calories 245, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg
CINNAMON ROLL TWIRLS
A recipe I have yet to try, but sounds delicious! One side note on the recipe is to eat the same day as it is baked and to roll the cake while it is still warm.
Provided by catercow
Categories Breads
Time 40m
Yield 10 rolls
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a 15 by 10 inch jelly roll pan with waxed paper and grease lightly.
- In a bowl, beat at medium cream cheese, sugar, and cinnamon until smooth. Beat in egg. Pour filling into pan and spread evenly. Refridgerate.
- In a large bowl, beat on high the 3 eggs until light and fluffy (2 minutes). Gradually add in sugar until thickened (2 minutes).
- In another bowl combine flour and baking soda.
- On low speed, blend flour mix in egg mix. Add water and vanilla and beat once more.
- Pout batter over filling and spread evenly.
- Bake until the cake "springs" back when pressed (20 minutes).
- Invert cake into a baking sheet and peel away wax paper. Cut into 5 lengthwise strips, then cut in half widthwise.
- Roll each strip into a small spiral with filling facing inches Let cool.
- Mix powdered sugar, milk and vanilla until it is a thick glaze. Drizzle over top of the cakes and let stand until the glaze sets.
Nutrition Facts :
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
CINNAMON SWIRL MINCE PIES
Bake these cinnamon swirl and mince pie mash-ups for your next festive gathering. They're easy to make and a fun alternative to traditional pies
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a lightly floured surface, then roll out to a 45 x 30cm rectangle. Combine the sugar and cinnamon, sprinkle over the pastry, then roll up lengthways to create a long log. Cut into 24 x 2cm-thick rounds, then lightly roll each one out until you have discs large enough to fit the holes of a 12-hole non-stick mini muffin tin (if the tin isn't non-stick, brush with the melted butter).
- Put half the discs into the holes of the tin, pressing them into the bases and up the sides. Divide the mincemeat between the cases, then top each with one of the remaining discs. Chill for 30 mins. Brush with the egg and bake for 20-25 mins or until golden.
Nutrition Facts : Calories 225 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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EASY CINNAMON SWIRLS - BAKING WITH GRANNY
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4.5/5 (17)
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 3) and line a baking tray with greaseproof paper.
- Roll out your puff pastry and keep it on the enclosed paper. Don't worry about uneven edges as these will be neaten off shortly.
- Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longest sides.
CINNAMON TWIRLS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 8Total Time 15 minsCategory Side DishCalories 180 per serving
- Unroll dough; separate into breadsticks. Loosely rewind each into spiral. Stick long-handled fork through 1 side of each spiral.
- On small plate, combine sugar and cinnamon. Brush rolls with melted margarine; roll in sugar-cinnamon mixture.
PUFF PASTRY CINNAMON SWIRLS (THE BEST) - MY MORNING MOCHA
From mymorningmocha.com
Ratings 8Calories 340 per servingCategory Breakfast, Dessert
- In a mixing bowl, mix the butter, light brown sugar and cinnamon together with a spoon until combined.
- Unroll the ready-made puff pastry and spread the cinnamon, butter and light brown sugar mixture evenly over all the pastry leaving a small 1cm gap around the surface. Roll your pastry like a swiss roll.
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