CINNAMON SWIRL ROLLS
When you don't have time to make from-scratch cinnamon rolls, rely on this recipe that begins with refrigerated breadsticks. Employ little hands to help shape these sweet treats.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the brown sugar, sugar and cinnamon. Separate dough into 12 breadsticks; brush all sides with some of the butter, then coat with sugar mixture. , On a greased baking sheet, form three breadsticks into a coil, overlapping ends slightly. Secure with a toothpick through the overlapped ends and at the end of the swirl. Repeat with remaining breadsticks. Drizzle remaining butter over rolls; sprinkle with any remaining sugar mixture., Bake at 375° for 15-17 minutes or until golden brown. Remove to a wire rack. Discard toothpicks. Combine the confectioners' sugar, milk and vanilla; drizzle over rolls. Serve warm.
Nutrition Facts : Calories 505 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 677mg sodium, Carbohydrate 91g carbohydrate (55g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON ROLLS
Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze
Provided by Member recipe by tjkent2426
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 8
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
- Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
- Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.
Nutrition Facts : Calories 433 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
CINNAMON SWIRL COOKIES
Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
- On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
- On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
- Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 11 g, TransFat 1/2 g
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CINNAMON SWIRL ROLLS | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- To make the dough, mix together the warm rice milk, sugar, 2 tablespoons of warm water, and the yeast in a medium bowl. Allow the mixture to “proof” for 5 minutes. After 5 minutes, the top of the liquid should appear somewhat foamy. (If the yeast does not foam, then it is no longer good.)
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