HAZELNUT CINNAMON ROLLS
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
- Position the rack in the center of the oven and preheat to 325 degrees F.
- Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
- Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
ITALIAN-STYLE ROLLS
I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h22m
Yield 8 buns
Number Of Ingredients 7
Steps:
- Place the kneader attachment onto the stand mixer.
- Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
- In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
- When the yeast has proofed add to the bowl along with 3/4 cup warm water.
- Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
- Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
- Shape into a ball (the dough will come together nicely after resting).
- Place into a large greased deep glass bowl.
- Cover and let rise for about 60-90 minutes.
- To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
- Punch down dough and slice in half.
- Slice each half into 4 even pieces.
- Shape each piece into a round ball.
- Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
- Cover and let rise 30-40 minutes.
- Bake at 375 for about 22 minutes or until light golden brown.
Nutrition Facts : Calories 237.1, Fat 3.5, SaturatedFat 1.9, Cholesterol 7.6, Sodium 313.9, Carbohydrate 44.4, Fiber 1.8, Sugar 2.2, Protein 6.2
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.
ITALIAN DINNER ROLLS
Over the years, I've added a pinch of this and a dash of that to this recipe until my family agreed it was just right. These rolls are especially good served warm with spaghetti and lasagna.
Provided by Taste of Home
Time 40m
Yield 15 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough. , Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 15 minutes. , Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. , Place in a greased 13-in. x 9-in. baking pan. Cover and let rest for 10 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
CINNABON CINNAMON ROLLS
Make and share this Cinnabon Cinnamon Rolls recipe from Food.com.
Provided by grandma2969
Categories Yeast Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- to prepare the rolls.dissolve yeast in warm milk in large bowl.
- add the sugar, margarine, salt, eggs, and flour.mix well.
- knead dough into large ball.
- using your hands dusted lightly with flour.
- put in bowl, cover and let rise in warm place about 1 hour or doubled.
- Roll the dough out on lightly floured surface.
- roll the dough flat.
- about 21" long and 16" wide.
- preheat oven to 400°F.
- combine filling ingredients and spread over dough.
- roll up from long side.
- cut with dental floss and place 6 at a time in lightly greased pan.
- Bake for 10 minutes or lightly browned.
- combine icing ingredients and coat each roll while still a little warm.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 3.6, Cholesterol 39, Sodium 366.2, Carbohydrate 75.8, Fiber 2, Sugar 41.1, Protein 7.4
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