HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY
Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Time 3h10m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
- Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
- Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
- Generously butter 2 9-inch (23 cm) round baking pans and set aside.
- Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
- Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
- Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
- Spread the filling evenly over the dough.
- Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
- Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
- Preheat the oven to 350˚F (180˚C).
- Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
- When the cinnamon rolls are finished, let cool for about 10 minutes.
- Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
- Enjoy!
Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams
MINI CINNAMON ROLL SNACK MIX RECIPE BY TASTY
Ditch the yeast and get busy making these homemade bite-size cinnamon rolls! But the fun doesn't have to stop there. Toss them with candied pecans, pretzels, and chocolate chips for a sweet and salty cini-mini snack mix.
Provided by Breana Jackson
Categories Desserts
Time 1h20m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the mini cinnamon rolls: Preheat the oven to 325°F (170°C). Grease a 24-cup mini muffin tin or a baking sheet with nonstick spray.
- In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Add the softened butter and work into the dry ingredients with your hands or a fork until well incorporated. Add the milk and stir with a rubber spatula until the dough comes together, about 2 minutes.
- Turn the dough onto a lightly floured surface and knead for 2 minutes, until it is no longer sticky but still holds its shape. Shape into a ball and place it back in the bowl. Cover with a damp paper towel or kitchen towel and let rest for 15 minutes.
- Turn the dough onto a lightly floured surface and roll out to a ¼-inch-thick (6 mm)+ rectangle (about 6 x 7 inches -15 x 17 cm).
- Make the cinnamon sugar filling: In a small bowl, stir together the cinnamon and brown sugar.
- Spread the softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
- Cut the dough into quarters. Tightly roll each quarter into a log. Trim off the uneven ends, then cut each log into roughly ½-inch pieces, 6 pieces per log. Place the miniature cinnamon rolls in the prepared muffin tin or arrange on the prepared baking sheet. If you have more pieces than space in your tin, place the remaining mini cinnamon rolls onto a prepared baking sheet or bake them in the muffin tin after the first batch bakes.
- Bake the mini cinnamon rolls for 10-12 minutes, until they are just slightly browned on the outside. Let cool completely in the pan, about 10-15 minutes or until cool to the touch.
- While the cinnamon rolls cool, make the candied pecans: Line a baking sheet with a silicone mat or parchment paper.
- In a large saucepan, stir together the sugar, cinnamon, and water. Add the pecans, then the heat to medium-high and cook, stirring occasionally, for 10-12 minutes, or until the liquid has thickened to a dark syrup and the pecans are well coated. Pour onto the prepared baking sheet and sprinkle with flaky sea salt. Let cool for about 15 minutes, or until hardened, then break into bite-size pieces.
- Make the cream cheese glaze: In a medium bowl, whisk together the powdered sugar, cream cheese, and butter until smooth.
- Dip the mini cinnamon rolls in the glaze, then return to the pan or in a bowl.
- Make the snack mix: In a large bowl, toss together the pretzel sticks, tiny twists pretzels, chocolate chips and candied pecans until well combined. Add the mini cinnamon rolls and toss to incorporate. The mix will keep in an airtight container in a cool, dry place for 3-5 days.
- Enjoy!
Nutrition Facts : Calories 827 calories, Carbohydrate 145 grams, Fat 25 grams, Fiber 12 grams, Protein 9 grams, Sugar 89 grams
PALEO CINNAMON ROLL BITES RECIPE BY TASTY
All the flavor of your favorite breakfast pastry without the refined sugar! Naturally sweetened with dates and rolled in cinnamon coconut sugar, these quick and easy bites leave your sweet tooth fully satisfied. They even double as a delicious gluten-free snack!
Provided by Betsy Carter
Categories Desserts
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Add the almonds and cashews to a food processor. Process until ground. Add the dates, melted coconut oil, and vanilla and process until smooth. Add the cinnamon and salt and continue processing until the mixture holds together, about 1 minute.
- Roll the nut mixture into 14 even portions using a 0.8-ounce scoop. Roll into balls. Chill in the refrigerator for 10 minutes.
- In a small bowl, mix together the coconut sugar and cinnamon.
- Toss the cinnamon roll bites in the coconut sugar mixture until well coated.
- The bites will keep in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
MINI CINNAMON ROLL BITES RECIPE BY TASTY
Here's what you need: refrigerated pie crust, butter, sugar, cinnamon, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 12 bites
Number Of Ingredients 6
Steps:
- Roll out the pie crust and cut to a rectangle shape.
- Cover with your desired amount of melted butter, sugar, and cinnamon.
- Roll the crust up.
- Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
- In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 12 grams
MINI CINNAMON ROLL BITES RECIPE BY TASTY
Here's what you need: refrigerated pie crust, butter, sugar, cinnamon, powdered sugar, milk
Provided by Tasty
Categories Bakery Goods
Yield 12 bites
Number Of Ingredients 6
Steps:
- Roll out the pie crust and cut to a rectangle shape.
- Cover with your desired amount of melted butter, sugar, and cinnamon.
- Roll the crust up.
- Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
- In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
- Enjoy!
Nutrition Facts : Calories 118 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 12 grams
EASY AND INCREDIBLE CINNAMON ROLL BITES
We all know the best part of a cinnamon roll is the soft inside, and with these minis, every bite is the best! They're deliciously buttery and crisp on the edges. Better than monkey bread and even better than plain cinnamon rolls. Keep canned biscuits on hand so you can make these for an incredible treat on the weekend. Serve with a piping hot cup of coffee.
Provided by NicoleMcmom
Categories Cinnamon Rolls
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8- or 9-inch square baking pan with cooking spray.
- Cut each biscuit into quarters and place in a 1-gallon resealable bag. Add sugar and cinnamon and seal the bag. Shake the bag until biscuits are well coated, then empty the bag onto the prepared pan. Drizzle melted butter over top.
- Bake in the preheated oven until golden brown, about 22 minutes.
- While the cinnamon roll bites are baking, prepare frosting. Combine powdered sugar, milk, softened butter, and vanilla in a bowl and stir until smooth.
- Remove cinnamon roll bites from the oven and spread frosting over top immediately.
- Serve warm.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 24.9 g, Cholesterol 23.2 mg, Fat 8.7 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 5.5 g, Sodium 3 mg
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