On The Go Cinnamon Biscuit Rolls Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder 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 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.

Steps:

• 1. Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.
• 2. Bake 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minutes in the pan, then invert onto a serving serving platter and enjoy

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
• Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
• Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
• Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
• Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

Steps:

• Generously grease an 8x11 or 9x13 inch baking pan with butter.
• Cream 1/3 cup butter or margarine with the brown sugar and cinnamon.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Cut in 1/4 cup butter or margarine until crumbly.
• Make a well in center of dry ingredients.
• Add cold milk all at once.
• Stir to form a soft dough.
• Turn dough out onto a lightly floured board.
• Knead 8 times- do NOT overknead!
• (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide.
• Spread the cinnamon, sugar and butter mixture over the entire surface of the dough.
• Roll up as you would a jelly roll.
• Mark, and then cut 12 slices with a serrated knife.
• Place in greased pan.
• Rolls will touch slightly.
• Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling.
• Turn out onto a wire rack to cool.
• (Line underneath the rack with paper towels to catch the gooey drippings).
• Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze.
• Drizzle this over the rolls while still warm.
• Eat with a cup of tea or coffee and expect rave reviews from friends and family!

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.

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.

Steps:

• Dissolve yeast, 1/4 cup warm water, 1/2 tsp sugar in a small measuring cup, let sit for 10 minutes.
• In food processor mix together flour, brown sugar, baking powder, baking soda, salt, 1/2 cup butter. Pulse until a fine crumb forms.
• Transfer to mixing bowl, add yeast mixture and buttermilk.
• Mix just until form a ball, turn out onto a floured surface. Knead 8 times, do not over knead or dough will be tough.
• On a lightly floured board. Roll into a 18x6 inch rectangle.
• Spread with softened butter sprinkle brown sugar over surface then sprinkle with cinnamon (if using the ground pecans, top next).
• Roll up like you would a jelly roll, cut into 12 equal parts.
• Place rolls into a muffin cup baking pan lined with paper cups.
• Bake at 400°F for 15-18 minutes.
• Let cool in pan for 5 minutes before moving to cooling rack.