Cinnamon Toast Rolls Recipes

Steps:

• Roll each slice of bread flat with a rolling pin. Carefully cut off crusts
• In a bowl, combine melted butter, brown sugar, and 2 tablespoons cinnamon. Spread onto each bread slice, and roll up.
• In a bowl, combine eggs, milk, ½ teaspoon cinnamon, and vanilla.
• Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown.
• Enjoy!

Steps:

• Cut each cinnamon roll into 8 pieces.
• In a separate bowl, whisk the eggs, milk, vanilla, and cinnamon. Set it aside.
• Pour the butter on the bottom of a 9 X 13 inch (22cm x 33cm) glass baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls. Pour 1 cup of maple syrup over the mixture.
• Bake at 375°F(190°C) for 25 min.
• Top with the icing from the cinnamon rolls.
• Enjoy!

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.

Steps:

• Sprinkle cinnamon on plain piece of bread.
• Spread it in and around with a knife.
• Butter that side of the bread.
• Place buttered side down in a moderately hot skillet until lightly toasted.
• Turn and leave on other side just long enough to keep it from feeling soggy.
• Spread hot toast with glaze made with confectioner's sugar, water and vanilla.

Steps:

• Roll out the bread between two pieces of waxed paper until very thin.
• Brush both sides of each slice with some of the butter.
• In a bowl, stir together the sugar and the cinnamon.
• Sprinkle 1 teaspoon of the cinnamon sugar on one side of each slice leaving 1/2-inch border on one side, roll the bread tightly jelly-roll fashion towards border.
• Trim the ends on the diagonal, roll in remaining sugar mixture (the rolls may be made up to this point 1 week in advance and kept wrapped tightly and frozen).
• Transfer the rolls, seam side down, to a parchment lined baking sheet and bake at 350°F for 15 minutes, or until they are browned lightly.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
• Cut each cinnamon roll into 8 pieces and put into the prepared pan.
• Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
• Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
• Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
• For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
• Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.