CINNAMON-NUT BUNS
An easy recipe for warm, buttery rolls is reinvented into super cinnamon buns. You can easily adjust the filling to suit your taste. Skip the chocolate chips and use more nuts, or substitute another sweet spice for the cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h25m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Butter two 13-by-9-inch baking pans. In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt. Pulse until coarsely ground; set nut mixture aside.
- Divide dough in half. Working with one half at a time (keep the other half covered with plastic wrap), roll dough out to a 16-by-10-inch rectangle on a lightly floured work surface. Spread 4 tablespoons butter over dough, leaving a 1/2-inch border all around. Sprinkle half the nut mixture over butter. Leave a border around the filling so it doesn't seep out. Starting at a long end, roll up dough like a jellyroll; with a sharp knife, cut crosswise into 12 equal pieces.
- Place buns, cut side down, in prepared pans. Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.
- Preheat oven to 375 degrees, with racks in upper and lower thirds. Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through. Let cool 15 minutes.
- Prepare glaze: In a small saucepan, heat brown sugar, butter, and water over medium, stirring, until simmering; cook 1 minute. Drizzle glaze over buns; let stand 10 minutes before serving.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 1 g, Protein 6 g
NUTTY CINNAMON BUNS
Take a secret shortcut with these cinnamon buns. Use refrigerated biscuits with butter, brown sugar, nuts and cinnamon for these Nutty Cinnamon Buns.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield Makes 8 servings, 1 bun each.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Melt margarine in 9-inch round baking pan in oven.
- Mix brown sugar, pecans and cinnamon; sprinkle over melted margarine in pan. Arrange biscuits in pan with sides touching.
- Bake 25 to 30 minutes or until biscuits are golden brown. Invert pan immediately onto serving plate. Spread any remaining topping from pan over buns. Serve warm.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
QUICK CINNAMON - NUT ROLLS
This recipe combines the simplicity of a baking powder biscuit, with the gooey deliciousness of a cinnamon roll. I have been known to double the topping! These rolls are on the smaller side - they will serve 4-6 depending on how much sweet you want.
Provided by momaphet
Categories Breads
Time 40m
Yield 16 rolls
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
- Rolls.
- Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
- Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
- Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
- Filling.
- Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
- Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.
CARAMEL-PECAN CINNAMON ROLLS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS
These rolls are light and flavorful. A special morning treat I love to make in the fall.
Provided by Gran28540
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
- Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
- Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
- Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
- Grease or spray an oblong baking sheet with cooking spray.
- Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
- Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 66.8 g, Cholesterol 72.2 mg, Fat 23.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 13.1 g, Sodium 192.2 mg, Sugar 56 g
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CARAMEL-NUT CINNAMON BUNS RECIPE | KING ARTHUR BAKING
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4.3/5 (22)Calories 270 per servingTotal Time 3 hrs
- Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough., Cover the dough, and let it rise for 1 hour, or until puffy., While the dough is rising, lightly grease 12 muffin cups, or a baking sheet., Gently deflate the dough, and roll it into an 18" x 18" square., Spread with the prepared cinnamon filling, then sprinkle with the chopped nuts and caramel bits, leaving an uncovered strip about 1" wide along one side., Roll into a log starting with a filling-covered end opposite the unfilled end.
- If you want the buns to pop like a corkscrew, as shown in the picture, roll the dough tightly, stretching the dough as you roll it up., Slice the log into 12 pieces; if your knife sticks, dip it in hot water between cuts.
- Or use dental floss to cut the dough., Place the buns in the prepared muffin pan, or space them on a baking sheet., Cover, and let the buns rise until puffy, about 60 minutes.
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