BUTTERSCOTCH-GLAZED CINNAMON ROLLS
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite. The flavor is heavenly, the smell ambrosial - and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
Provided by Melissa Clark
Categories breakfast, project, sauces and gravies, dessert
Time 1h30m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- In a small saucepan, melt 4 tablespoons butter. Add milk and heat until just warm to the touch (120 to 130 degrees). Pour into a large mixing bowl. In a separate bowl, whisk together flour, 100 grams or 1/2 cup brown sugar, yeast, 4 grams or 1 teaspoon salt and cardamom. Slowly beat flour mixture into butter mixture using an electric mixer set with the paddle attachment. Beat in egg, then beat until dough comes together in a ball, about 3 minutes; it should be slightly tacky but not sticky. If it feels very sticky, beat in more flour, 1 tablespoon at a time.
- Turn dough out onto lightly floured work surface. Knead until smooth and elastic, about 2 minutes. Form into ball. Transfer to a large, lightly oiled bowl. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 2 to 3 hours.
- Meanwhile, in a small saucepan over medium-low heat, melt 4 tablespoons butter. Cook until the foam subsides and the butter turns a deep nut brown; cool to room temperature.
- In a small bowl, whisk together 150 grams or 3/4 cup brown sugar, cinnamon, nutmeg and a pinch of salt.
- Punch down dough and roll into a rectangle about 15 inches long and 11 or 12 inches wide. Using a pastry brush, coat dough with butter, leaving a 1/2-inch border all around. Sprinkle sugar mixture evenly over butter. Starting at a long end, tightly roll up dough over filling. Arrange seam side down. Cut the dough crosswise into 18 slices (about 1/2-inch thick).
- Lightly grease two 9-inch square baking pans. Transfer rolls to pan, cut side up; they will fit snugly. Cover with plastic wrap and a dish towel. Let rise in a warm place until doubled in volume, about 45 minutes.
- Preheat oven to 375 degrees; bake rolls until golden brown, about 20 minutes. Remove from oven and cool 10 minutes.
- While rolls bake, place remaining 150 grams or 3/4 cup brown sugar in a small saucepan. Sprinkle with bourbon and 1/4 cup water. Bring to a simmer, stirring occasionally, and cook until sugar dissolves, about 3 minutes. Whisk in remaining 2 tablespoons butter until melted, whisk in vanilla, then turn off the heat and whisk in the confectioners' sugar. Pour warm glaze evenly over the tops of the warm rolls. Let rest for at least 20 minutes before serving to allow glaze to set.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 145 milligrams, Sugar 23 grams, TransFat 0 grams
VANILLA GLAZE FOR CINNAMON-BUN BITES
Make this glaze while the Cinnamon-Bun Bites are baking. Recipe adapted with permission from "Williams-Sonoma Family Meals: Creating Traditions in the Kitchen," copyright 2009 by Maria Helm Sinskey and Williams-Sonoma, published by Weldon Owen, San Francisco.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Stir together sugar and salt in a small bowl.
- Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.
GLAZED CINNAMON ROLLS - BREAD MACHINE
The bread machine makes these rolls easy! I usually make them at night and refrigerate them to bake for the next day's breakfast. Adapted from Betty Crocker's Bread Machine Cookbook. Prep time listed includes the dough mixing time and rising time.
Provided by Zewbiedoo
Categories Breakfast
Time 2h50m
Yield 9 rolls
Number Of Ingredients 13
Steps:
- Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
- Once dough is complete, roll out into a 9" square on a lightly floured surface.
- Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
- Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
- Roll up tightly into a log and pinch the edges to seal.
- Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
- Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
- Preheat oven to 375°F and bake 20 minutes or until golden brown.
- Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.
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
GLAZED CINNAMON ROLLS
This recipe is from Baking Illustrated, it is a very time consuming recipe but makes the best cinnamon rolls ever. You will not be disappointed. They turn out light, airy and wonderful. This recipe uses a Kitchenaid mixer to mix the dough. I'm sure it can be converted to make them by hand just not sure how to do it. It takes about 5 hours from start to finish to make these beautiful cinnamon rolls. The use of the instant read thermometer to tell if they are done I believe helps to assure these rolls come out just right, not over cooked and dry.
Provided by Pumpkie
Categories Breads
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- For the dough:.
- Heat the milk and butter in a small pan until the butter melts.
- Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
- In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed.
- Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended.
- Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to 1/4 cup more flour, 1 tablespoon at a time if necessary), I did use the additional 1/4 cup of flour, until the dough is smooth and freely clears the sides of the bowl, about 10 minutes.
- Scrape the dough onto a lightly floured work surface.
- Shape the dough into a round, place it in a very lightly oiled bowl, and cover the bowl with plastic wrap.
- Leave in a warm draft free spot until doubled in bulk, 1 1/2 to 2 hours.
- While dough is raising prepare the icing:.
- Combine all of the icing ingredients in the bowl of a standing mixer and blend together at low speed until thoroughly combined.
- Increase the speed to high and mix until the icing is smooth and free of cream cheese lumps.
- Transfer the icing to a small bowl, cover with plastic wrap and refrigerate.
- To roll and fill the dough:.
- After the dough has doubled, press it down and turn it out onto a lightly floured work surface.
- Using a rolling pin, shape the dough into a 16 by 12 inch rectangle, with long side facing you.
- Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a 1/2 inch border at the far edge.
- Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll.
- Keep it tightly rolled.
- Moisten the top border with water and seal the roll.
- Lightly dust the roll with flour and press on the ends if necessary to make a uniform 16 inch cylinder.
- Grease a 13 x 9 inch baking dish or spray with cooking spray.
- Cut the rolls into 12 equal pieces using plain dental floss or a sharp knife.
- Place the rolls cut side up, evenly in the prepared baking dish.
- Cover with plastic wrap and place in a warm draft free spot until doubled in bulk 1 1/2- 2 hours.
- Preheat oven to 350 degrees and adjust oven rack to the middle position.
- Bake the rolls until golden brown and an instant read thermometer inserted into the center of one roll reads 185 to 188 degrees or 25- 30 minutes.
- Invert rolls onto a wire rack and cool for 10 minutes.
- Turn the rolls upright on a large serving plate and use a rubber spatula to spread the icing on them.
- If not eating right away cover rolls and frost as you use them.
- The icing needs to be kept in the refrigerator.
- Rolls can be covered and reheated in microwave.
Nutrition Facts : Calories 438.9, Fat 17.2, SaturatedFat 10.3, Cholesterol 98.6, Sodium 392.4, Carbohydrate 64.5, Fiber 2.2, Sugar 28.3, Protein 7.5
WHITE GLAZE ICING FOR PASTRIES, CINNAMON ROLLS, AND DANISHES
Make and share this White Glaze Icing for Pastries, Cinnamon Rolls, and Danishes recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 1m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix the confectioners' sugar, butter, and vanilla together.
- Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
- Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
- Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.
Nutrition Facts : Calories 1159.1, Fat 23.6, SaturatedFat 14.9, Cholesterol 63.2, Sodium 215.4, Carbohydrate 240.7, Sugar 235.3, Protein 0.7
GLAZED CINNAMON ROLL COOKIES
A sweet comforting cookie version of a pecan cinnamon roll. Good any time of the day.
Provided by KThrasher
Time 9h5m
Yield 48
Number Of Ingredients 18
Steps:
- Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
- While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
- Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
- Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 27.7 g, Cholesterol 30.1 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 4.7 g, Sodium 82.9 mg, Sugar 19.3 g
COFFEE-GLAZED CINNAMON ROLLS
From Cooking Light's 1991 Annual Cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work.
Provided by the_cookie_lady
Categories Yeast Breads
Time 45m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add eggs, milk powder, 2 TBL margarine, 2 TBL sugar, salt, and 2 ¼ c flour; beat at medium speed of an electric mixer until well blended. Stir in enough of the remaining 2 cups plus 2 TBL of flour to make a soft dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate 2 hours.
- 2) Punch dough down; sprinkle 1 TBL flour evenly over work surface. Turn dough out onto floured surface and roll to an 18-inch square. Brush dough with remaining melted margarine. Combine brown sugar and cinnamon; sprinkle over dough.
- 3) Roll up dough, jellyroll fashion, starting with long side; pinch seam to seal. Cut roll into 24 slices. Place slices, cut side down in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes or until golden.
More about "glazed cinnamon rolls recipes"
GLAZED CINNAMON ROLLS WITH PECAN SWIRLS RECIPE - MEGAN …
From foodandwine.com
5/5 Total Time 10 hrs 30 mins
- In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until foamy, about 5 minutes. Whisk in the 6 eggs. In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar. Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter a few cubes at a time, waiting until it is partially kneaded into the dough before adding more. Continue kneading until the butter is fully incorporated and the dough is silky, 8 to 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.
- Preheat the oven to 350°. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant and browned. Let cool, then finely chop the pecans. Transfer to a medium bowl and stir in the brown sugar and cinnamon.
- In a medium bowl, using an electric mixer, beat the confectioners' sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the sugar glaze on the hot cinnamon rolls and let cool for 20 minutes before serving.
GLAZED CINNAMON ROLLS - BISQUICK RECIPES
From bisquick.recipes
BISQUICK CINNAMON ROLLS RECIPE (WITH GLAZE!) - INSANELY GOOD
From insanelygoodrecipes.com
THE IS THE ONLY RECIPE YOU NEED TO MAKE 7 INGREDIENT, VANILLA …
From yahoo.com
HOMEMADE CINNAMON ROLL RECIPE - HOW TO MAKE CINNAMON ROLLS …
From goodhousekeeping.com
ORANGE CINNAMON ROLLS - BAKER BETTIE
From bakerbettie.com
SOURDOUGH CRANBERRY CINNAMON ROLLS A SWEET AND TANGY TREAT
From msn.com
TOP 47 GLAZE FOR CINNAMON ROLLS RECIPE RECIPES
From bothwell.keystoneuniformcap.com
CINNAMON ROLLS WITH SALTED MAPLE GLAZE RECIPE
From natashaskitchen.com
BEST CINNAMON ROLL ICING | JULIE BLANNER
From julieblanner.com
CINNAMON ROLLS RECIPE IS EASY TO MAKE AHEAD OF TIME - SIMPLEMOST
From simplemost.com
OVERNIGHT MAPLE-GLAZED CINNAMON ROLLS - NEW ENGLAND TODAY
From newengland.com
HOMEMADE CINNAMON ROLLS RECIPE - TASTINGTABLE.COM
From tastingtable.com
BAKED APPLE CINNAMON ROLLS RECIPE FOR BREAKFAST CHRISTMAS MORNING
From usatoday.com
GLAZED CINNAMON ROLLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES | INSTRUCTIONS | WHITE LILY
From whitelily.com
CINNAMON ROLLS | MCCORMICK
From mccormick.com
TOP 49 GLAZE FOR CINNAMON ROLLS RECIPE RECIPES
From schoenfeld.vhfdental.com
BUTTER PECAN CINNAMON ROLLS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
#time-to-make #course #preparation #breads #rolls-biscuits #coffee-cakes #equipment #small-appliance #mixer
You'll also love