JUMBO CINNAMON ROLLS
"I especially like recipes that make just enough for the two of us, and these yummy sweet rolls fit the bill," writes Edna Hoffman of Hebron, Indiana. "Because these treats begin with a ready-made dough, they couldn't be easier or more convenient to whip up."
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Let rolls rise in a warm place until doubled, about 45 minutes. Punch down. Roll each into a 12-in. rope; brush with butter. In a shallow bowl, combine the pecans, sugar and cinnamon; roll ropes in nut mixture., Twist two ropes together; pinch ends to seal. Place in a greased 10-oz. custard cup. Repeat with remaining ropes. Cover and let rise for 30 minutes or until doubled. , Bake at 375° for 15-20 minutes or until golden brown. Meanwhile, combine the honey butter ingredients. Serve with rolls.
Nutrition Facts : Calories 676 calories, Fat 38g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 592mg sodium, Carbohydrate 77g carbohydrate (24g sugars, Fiber 3g fiber), Protein 10g protein.
EASY APPLE CINNAMON ROLLS
These cinnamon rolls are filled with diced apples and are frosted with a creamy mixture of cream cheese, pancake syrup, and confectioners' sugar.
Provided by Hungry Jack
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter an 8x8 pan.
- Combine the apples and syrup in a saucepan and cook over medium heat until the juice from the apples is gone. Set aside to cool.
- Mix together 2 cups pancake mix, milk, and 1 tablespoon syrup until a soft dough forms. Sprinkle the counter with the remaining pancake mix and knead the dough a few times. Make sure you keep enough pancake mix under the dough. Gently press the dough into a 12x8 rectangle using your hands.
- Spread the cooled apples on top of the dough.
- Mix together the brown sugar, granulated sugar, cinnamon, and 1 tablespoon butter. Sprinkle over the apples. Gently roll the dough up starting from the shorter side. If your dough sticks to the counter, slide a butter knife gently under the roll and push some pancake mix underneath the roll.
- Slice the log into 9 even rolls. Place the rolls in the prepared pan. Mix together the remaining tablespoon of melted butter and syrup. Drizzle over the rolls in the pan. Bake for 20 to 22 minutes. Remove and cool for a few minutes.
- Mix together the frosting ingredients and spread over the warm rolls. Drizzle with extra syrup, if desired.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 55.8 g, Cholesterol 14.8 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 515.2 mg, Sugar 27.9 g
APPLE CINNAMON ROLLS
This came from the Yankton, South Dakota Press and Dakotan newspaper. My DD does not like cinnamon rolls (my child?) so I thought this might be more like a caramel apple and less like cinnamon. It is very caramel-like and the apples are soft and fragrant. Worth the time to make the filling. If you have a kitchen aid mixer, follow your manufacturer directions to make the dough with the mixer!
Provided by KCShell
Categories Yeast Breads
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- To prepare apple filling:.
- In medium saucepan, combine apples, flour sugar and butter.
- Bring to a boil over medium high heat.
- Cook 3 minutes.
- Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
- Stir in cinnamon and nutmeg.
- Cool completely.
- While filling cools, prepare dough.
- In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
- Heat 1/2 cup water with milk and butter until very warm (120-130°F).
- Gradually add to dry ingredients.
- Beat 2 minutes at medium speed, scraping bowl occasionally.
- Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
- Stir in enough remaining flour to make a soft dough.
- Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
- Cover and let rest 10 minutes.
- Divide dough into 2 equal parts.
- Roll each part into a 12x8 inch rectangle.
- Spread cooled apple filling evenly over dough.
- Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
- Pinch seams to seal.
- Cut each roll into 12 equal pieces.
- Place, cut sides up, in two greased 9 inch round pans.
- Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
- While dough is rising, prepare cinnamon-sugar topping.
- Stir together sugar, cinnamon, and nutmeg until well blended.
- After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
- Bake in 375°F oven for 25-30 minutes or until done,.
- Remove from pan, serve warm.
JUMBO APPLE CINNAMON ROLLS
Something I always wanted to try to make was cinnamon rolls. I'm always turned off by the ones made at various places because they are either swimming in some sort of buttery cinnamon goo, or they have icing poured all over them. That's just too much sweet for me.. So in my hunt to find a decent recipe- I ended up coming up with this.. The apple parts were add in honor of my husband..
Provided by Pajene
Categories Breakfast
Time 5h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 19
Steps:
- Mix together water, powder sugar and yeast - set aside for 10 minutes. It will become foamy.
- In sauce pan over low heat - mix milk, sour cream, butter, sugar and applesauce. Do not boil. Remove from heat when mixture is warm.
- Stir in yeast mixture.
- Beat in the eggs.
- Add flour gradually; 1 cup at a time- keep batter smooth.
- Knead the dough.
- Place dough in a large bowl and set inside a cold oven for 1 1/2 hours.
- While you wait, Create your filling. Starting by Washing, peeling and dicing up your apples.
- In sauce pan on low-med heat - cook together butter, applesauce and diced apples, sugars and cinnamon.
- To prevent burning, stir frequently- mixture is ready when apple pieces are fork tender.
- Now pour contents into food processor or blender, process until apple pieces are finely chopped. Transfer mixture to a bowl and let it sit until dough is ready.
- Now take out your risen dough, flour your work surface well - sprinkle with a bit of ground cinnamon.
- Roll out your dough into a large rectangle.
- Spread over the dough, but remember to leave at least a 1 inch margin along one of the longer sides of your rectangle.
- Now starting at the opposite side, carefully begin to roll your dough.
- Use a little bit of water to seal the ending side.
- Begin to evenly cut your dough into 12 slices. (I find that using a piece of string to do this task prevents your roll from getting smashed).
- Place slices swirled side facing up in greased and floured cake pan.
- Again let dough rest in cool oven 1 hour or cover with plastic wrap and refrigerate over night (makes for a nice breakfast treat).
- Before baking, chop together the topping ingredients in a food processor. Sprinkle this over the rolls. (This can also be done before refrigerating).
- Bake at 350°F about 45 or until done - edges should be a golden brown.
- ENJOY!
Nutrition Facts : Calories 323.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 48.8, Sodium 66.2, Carbohydrate 56.2, Fiber 2.9, Sugar 14.6, Protein 7.5
CINNAMON APPLE ROLLS
Besides the great flavor, the appeal of these sweet rolls is that they don't need any yeast. They are ready to bake with less than 30 minutes of prep. Serve them as a special treat for breakfast or brunch. I've even used them for a delicious dessert.-Pam Hunt, Moore, Oklahoma
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the sugar, water, apple juice, butter, cinnamon and nutmeg. Bring to a boil; cook and stir for 4-6 minutes or until liquid is reduced to about 2 cups. Set sauce aside., In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll into a 14x12-in. rectangle., In a small bowl, combine filling ingredients. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking dish; pour sauce over rolls., Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Serve warm.
Nutrition Facts :
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Cuisine AmericanTotal Time 462910 hrs 56 minsCategory Baking
- Place the lukewarm milk, 2 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, and salt, and cook, stirring often, until the apples are tender, 3-5 minutes.
- Preheat the oven to 350°f / 180°c. Line a small sheet pan with parchment paper and place the pecans on it.
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- In a large bowl combine 1 cup of the flour and the yeast. In a small saucepan heat and stir next five ingredients (through salt) just until warm (120°F to 130°F) and butter almost melts; add to flour mixture. Add eggs. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover and let rise in a warm place until double in size (45 to 60 minutes).
- Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, grease a 10- to 12-inch cast-iron skillet. For filling, in a small bowl stir together apples, cinnamon, and remaining 1/2 cup brown sugar.
- Roll dough into a 15x10 inch rectangle. Spread softened butter over dough and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams. Press ends of roll toward each other to form a 12-inch roll. Cut into 2-inch slices.
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