Recipes for "cinnamon rolls"

Make the dough: Place milk, water, melted butter, egg, bread flour, pudding mix, sugar, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.

When the dough is almost finished, start the filling: Mix brown sugar, pecans, and cinnamon together in a bowl until well combined. Butter a 9x13-inch baking pan.

Turn dough out onto a lightly floured surface and roll into a 17x10-inch rectangle. Spread 1/2 cup softened butter over the rectangle, then sprinkle brown sugar mixture over top.

Beginning with the long side, roll dough over filling into a log; cut log into sixteen 1-inch slices. Place slices, cut-sides up, into the prepared pan. Let rise in a warm place until doubled in volume, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 10 minutes.

While the rolls are cooling, make the frosting: Stir confectioners' sugar, softened butter, cream cheese, milk, and vanilla together in a bowl until well combined. Spread over warm rolls.

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 20 to 25 minutes until golden brown.

To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

1. To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, the yeast, brown sugar, and salt. Add the eggnog, eggs, vanilla, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour a little at a time. It's better to have a stickier dough rather than a dry dough, so add flour 1 tablespoon at a time.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.

3. Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9×13 inch baking dish with parchment.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar, and then the white chocolate chips, evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.

5. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.

6. Meanwhile, make the frosting. In a medium bowl, whisk together the eggnog, melted white chocolate, and vanilla until combined. Add the powdered sugar and mix well. Spread the frosting onto the warm rolls. Serve and enjoy!

1. To make the dough. In the bowl of a stand mixer, combine the eggnog, yeast, honey, eggs, butter, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour. It’s better to have a sticker dough rather than a dry do, so add flour 1 tablespoon at a time.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.

3. Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9×13 inch baking dish with parchment.

make the filling. In a small bowl, combine the brown sugar, and cinnamon.

Line a 9×13 inch baking dish with parchment.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight (this is ideal if you have time).

Sprinkle the cinnamon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish.

Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight (this is ideal if you have time).

5. Remove the rolls from the fridge. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.

5. Remove the rolls from the fridge. Preheat the oven to 350 degrees F.

Bake the rolls for 25 to 30 minutes, or until golden brown.

6. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.

7. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners’ sugar, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of eggnog or milk.

8. Spread the frosting over the warm rolls. Sprinkle with flaky sea salt (if desired) and serve.

Lightly grease two 9-inch round cake pans with 1 tablespoon melted butter; set aside.

Roll bread dough out to an 18x6-inch rectangle and brush with remaining tablespoon melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at a long edge. Moisten the other long edge with a little water; press to seal.

Cut log into 20 slices. Arrange rolls, cut-sides down, in the prepared cake pans. Cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Pour heavy cream over rolls.

Bake in the preheated oven until golden brown, about 25 minutes.

Make icing: Stir confectioners' sugar, milk, and vanilla in a bowl until smooth and pourable. Add more milk or sugar as needed to reach desired consistency.

Drizzle icing over warm cinnamon rolls.

Make the dough: Start by adding the water and yeast to a bowl. Melt the butter, whisk in the honey, then the egg and salt. Add your butter mixture to the bowl, and then measure in the flour. Mix with a wooden spoon until combined. It will be messy, sticky, and loose – that is correct.

First rise: Cover loosely with plastic wrap or a damp towel, and let her rest at room temperature for 1-2 hours until the dough ball has puffed up and roughly doubled in size. I often turn on my oven to 200 degrees and place the dough bowl in close proximity to the fan to speed this process up.

Store in the fridge: Once the dough has doubled in size, gently reach in with your hand and pull the sticky dough from the edges of the bowl. This should somewhat deflate the dough – that’s great. Put the bowl in the fridge, covered with plastic wrap. It needs at least 3 hours in the fridge so the dough has time to chill and become easier to handle. Don’t try to work with it right after the first rise – chilling is necessary to make it workable. The dough can stay in the fridge for up to 5 days.

Assemble the rolls: Remove the dough from the fridge and coat the outside lightly with flour. Roll your dough ball out to about a 9×13 rectangle. This dough doesn’t like to be over-handled, and you don’t want to have to add a lot of extra flour – so work with it right out of the fridge.

Filling: Brush the rectangle with the melted butter and sprinkle with the sugars and cinnamon. You can use your hands to press it in and make sure it’s all evenly coated.

Roll: Roll the dough up starting at the short side. Try not to over-handle the dough as it will become sticky. Once the log is rolled up, use floss or a very sharp knife to trim the uneven ends, and then cut the log into 8 equal rolls. Place the rolls in a 9-10 inch round baking dish or pie plate (another size could also work, I just like how they fit in a round pan with 7 around the outside and one in the center).

Second rise: Preheat the oven to 200 degrees and then turn it off. Cover the pan loosely with plastic wrap or a damp towel and let the rolls rest in the turned-off oven for 45 minutes. They should fit a little more snugly together in the pan at this point. Cute! Take them out and turn the oven back on to 350 degrees. Bake at 350 degrees for 20-22 minutes.

Prep the cream cheese frosting: Use an electric mixer to beat the cream cheese and butter until smooth and creamy. Mix in the powdered sugar, vanilla, and a little bit of milk at a time until you get a smooth glaze; then continue to beat with the electric mixer until you have a light and fluffy frosting.

Frost and enjoy: When they come out of the oven, give them a minute to cool. Then brush or spoon them with the frosting so it gets every crevice coated with gooey, drippy deliciousness. You can frost them again (second layer!) once they’ve cooled a bit more. Savor every warm, pillowy, glazed bite. YOU MADE THAT. Cinnamon roll bliss is yours!

Pour warm water into a bowl; add yeast and let stand until creamy, about 10 minutes.

Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.

Pour melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in melted butter, then in sugar and pecan mixture, then arrange rolls snugly in the prepared pan. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake in the preheated oven until golden brown, about 20 minutes.

Make the cinnamon rolls: In a saucepan, heat milk, water, and 2 tablespoons butter until very warm. Pour mixture into a bread machine.

Add flour, 1/4 cup sugar, egg, salt, and yeast to the bread machine in the order suggested by the manufacturer. Run Dough cycle.

Once Dough cycle is complete, remove dough from the bread machine and punch down. Roll into a large rectangle on a floured surface. Smear with softened butter.

Grease a 9x13-inch baking pan. Combine 1/3 cup sugar and cinnamon together in a small bowl.

Sprinkle sugar mixture over dough, then generously sprinkle with raisins and walnuts. Starting at the long edge, roll dough into a log, then cut into 12 equal pieces. Place rolls, cut-side down, into the prepared baking pan. Cover and let rise in a warm place until almost doubled in volume, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake rolls in the preheated oven until golden, 20 to 25 minutes. Remove and allow to cool for 10 minutes.

While the rolls are cooling, make the frosting: Mix confectioners' sugar, melted butter, milk, and vanilla together in a bowl until thick.

Spread frosting over warm rolls.

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.

Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.

Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.

Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp cloth and let rest for 10 minutes.

While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.

Roll dough out on a lightly floured surface into a 12x9-inch rectangle. Spread brown sugar mixture over dough; sprinkle with raisins.

Roll up dough and pinch seam to seal. Cut into 12 equal rolls.

Place cut-side up in the prepared muffin cups. Cover and let rise until doubled, about 30 minutes.

Bake in the preheated oven until browned, about 20 minutes. Remove rolls from muffin cups to cool on a wire rack. Serve warm.

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Heat the milk in the microwave just until warm to the touch (about 110°F), about 30 seconds. Add the milk, sugar, and yeast to the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until the yeast becomes foamy, about 5 minutes.

Add the egg and egg yolk and mix until combined. Add the flour and salt and continue to mix on medium speed until the ingredients come together into a ball of dough. Mix in the butter 2 tablespoons at a time, waiting until each addition is incorporated before adding more.

Once all of the butter is incorporated, knead the dough on medium speed for 8 minutes. The dough should have a smooth, shiny surface.

Simply Recipe / Hannah Zimmerman

Transfer the ball of dough to a greased bowl and cover the bowl with plastic wrap. Let the dough rise in a warm place until it has doubled in size, 1 to 2 hours.

Simply Recipe / Hannah Zimmerman

On a floured surface, roll out the dough into a 9x14 inch rectangle.

Mix the brown sugar and cinnamon together in a small bowl.

Use a pastry brush to spread the softened butter evenly over the rectangle of dough, leaving a 1/2-inch border around the edges.  Sprinkle the brown sugar mixture on top. Top with the chopped apples.

Simply Recipe / Hannah Zimmerman

Simply Recipe / Hannah Zimmerman

Tightly roll up the dough, starting at the shorter 9-inch side. Using a sharp knife or a piece of unflavored dental floss, cut the log of dough into nine 1-inch pieces.

Transfer the cinnamon rolls to a greased 9x9 baking dish so the cut side is facing up. Cover with plastic wrap or a dish towel. Put it in a warm place and let the dough rise again until they look pillowy and are touching one another in the dish, 30 minutes to an hour.

Simply Recipe / Hannah Zimmerman

Simply Recipe / Hannah Zimmerman

Once the dough has been rising for 20 minutes, preheat the oven.

Bake the cinnamon rolls until they are golden brown, about 25 minutes. A toothpick inserted into the center roll should come out clean.

Simply Recipe / Hannah Zimmerman

Make the frosting while the cinnamon rolls are baking. Using a hand mixer with beater attachments, beat the cream cheese and butter together on medium speed until well-mixed and creamy. Add the maple syrup and vanilla and mix until incorporated.

Add the sugar 1/4 cup at a time, beating after each addition, until all of the sugar is incorporated.

Simply Recipe / Hannah Zimmerman

Let the cinnamon rolls cool for 10 minutes, then spread the frosting on top and serve warm. Store cooled leftovers in an airtight container for up to 2 days.

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Simply Recipe / Hannah Zimmerman

Warm the milk for 15 to 30 seconds in the microwave, until it's slightly warm to the touch but not steaming. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, yeast, and sugar. Let the mixture stand until foamy, about five minutes.

Add the eggs, flour, and salt to the bowl and mix on medium speed until a sticky dough is formed. Beat in the butter, 2 tablespoons at a time, waiting until the butter is incorporated before adding the next batch. The butter needs to be very soft for this to work; if the butter isn't incorporating, knead each piece in your fingers until soft before adding it to the dough.

Once all the butter is incorporated, knead the dough for 10 minutes on medium speed (or knead by hand).

Shape the dough into a ball, place in a large, lightly oiled bowl, and cover with plastic wrap. Let the dough rise in the refrigerator overnight, at least 8 hours. It will slowly double in size.

In the morning, remove the dough from the refrigerator. The dough will be quite stiff and firm, but should roll easily. Dust your work surface and a rolling pin lightly with flour, and roll the dough out into a rectangle approximately 12x16 inches in size.

Spread the dough with butter, leaving a 1-inch border on one of the shorter edges. Combine the brown sugar, cinnamon, and salt in a bowl. Sprinkle the mixture over the butter in an even layer.

Starting from the short edge (the one with butter all the way to the edge), roll the dough into a tight spiral. Pinch the spiral closed (the unbuttered edge should stick to the log of dough). Trim the ends if they are shaggy.

Cut the roll in half crosswise to make 2 pieces. Cut each piece in half again to make 4, and each piece again to make a total of 8 rolls. Place the rolls in a greased 9x13-inch baking dish.

Rising time will depend on the temperature in your kitchen. When ready, the rolls should be puffed and pillowy. They should be touching each other with very little space between each roll.

Bake the rolls for 20 to 25 minutes until they are golden on top and puffy. Remove from the oven and cool on a rack for 5 minutes before frosting.

While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. Add half of the powdered sugar and 1 tablespoon of milk. Beat for 1 minute. Add the remaining sugar and vanilla, and beat for 1 additional minute. Add additional milk, 1 tablespoon at a time, until the frosting is as spreadable as you like.

Frost the cinnamon rolls generously while they're still a bit warm. Serve immediately.

Into a large bowl, add the lukewarm milk. (Make sure the milk is only heated between 89°F to 110°F.) Add 3 tablespoons sugar and the yeast over the milk and set aside until the mixture is bubbly, about 5 to 8 minutes.

Whisk in the whole egg, egg yolk, melted butter, and vanilla to the yeast mixture.

In another large bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the wet mixture and, using a spoon or spatula, stir until combined. The dough is loose and will look like a thick batter. Resist the urge to add more flour.

In a medium bowl, add the softened butter. If your kitchen is cold you might have to soften the butter in the microwave. Add the cinnamon, sugar, vanilla, and salt to the softened butter. Mix with a spoon or stiff spatula until completely smooth.

Line a baking sheet with parchment paper and dust it with flour. Scoop the dough onto parchment. This dough is very sticky. Spray your hands with non-stick spray, then use your hands to gently press and spread the dough into a 10- x 15-inch rectangle.

Dollop the filling on to the dough by the spoonful and use the back of the spoon to spread it in an even layer to all four edges.

Start with the long side closest to you and use the parchment to roll the dough into a tight log, ending with the seam at the bottom. Place the parchment-wrapped log, still on the baking sheet, in the freezer for about 20 to 30 minutes to firm up.

Remove from the freezer and discard the parchment. Slice the log into 12 rolls. Arrange the rolls cut side up in a greased 9-inch square or round cake pan. Cover with plastic wrap and let them rise in a warm place for 1 1/2 to 2 hours, until the rolls have softened and expanded.

Towards the end of the rise time, preheat the oven to 350°F degrees.

Bake the rolls until they are light golden-brown and puffy, about 30 minutes.

In a medium bowl, combine the softened butter and cream cheese. Using a hand whisk or electric mixer, beat until completely smooth. Add the powdered sugar, heavy cream, vanilla, and salt and beat again until well incorporated.

Allow baked rolls to cool 5 to 10 minutes before icing generously with the cream cheese frosting. Serve warm.

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit for 5-10 minutes until bubbly on top. Add the butter, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to the touch.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, mix the filling. In a bowl, combine the brown sugar and cinnamon. Butter a 9×13 inch baking dish.

4. Punch the dough down and roll it out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the pumpkin butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal. Using a sharp knife, cut 12-15 rolls. Place the rolls into the prepared baking dish. Cover while the oven preheats.

5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.

6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter and espresso, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes until bubbly on top. Add the butter, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to the touch.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, mix the filling. In a bowl, combine the brown sugar and cinnamon. Butter a 9×13 inch baking dish.

4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the jam evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover while the oven preheats.

5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.

6. Meanwhile, make the icing. In a bowl, whisk in the powdered sugar, maple syrup, vanilla, and a pinch of salt. If needed, thin with water or milk. Spread the icing over the warm rolls. Serve and enjoy!

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 – 4 cups flour, vanilla, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to touch.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking dish.

4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.

5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.

6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, beat the cream cheese until fluffy. Add the brown butter, beating to combine. Then, add the powdered sugar, caramel, vanilla, and a pinch of salt. Beat until creamy. Spread the icing over the warm rolls. Serve and enjoy!

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, cinnamon, and espresso powder. Butter a 9×13 inch baking dish.

4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the chocolate and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.

5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.

6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter, espresso, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar, and cinnamon. Butter a 9×13 inch baking dish.

4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the butter evenly over the dough. Sprinkle on the apples and cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.

5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes, or until golden brown.

6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. To a bowl with the cream cheese in it, whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!

In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 30 minutes, until golden.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.

Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.

Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.

Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Coat 4 muffin cups with cooking spray.

Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl; stir into flour mixture until a soft dough forms.

Turn dough out onto a lightly floured surface; roll out into a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

Combine remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl; sprinkle evenly over buttered dough.

Roll dough lengthwise into a log. Cut into 4 even pieces using a sharp serrated knife. Place 1 piece in each prepared muffin cup.

Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.

Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.

Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.

Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.

For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Gather all ingredients.

To make the cinnamon rolls: Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.

Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.

Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together.

Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.

Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough.

Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough.

Roll up from the short side; cut into 12 even rolls.

Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight. When ready to bake: Preheat the oven to 375 degrees F (190 degrees C).

Bake cinnamon rolls in the preheated oven until golden, about 17 minutes.

Meanwhile, make the icing: Beat cream cheese, 1 tablespoon butter, milk, and vanilla extract in a bowl with an electric mixer until creamy; slowly mix in confectioners' sugar until smooth.

Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes.

Cover the tops of the rolls with icing.

Combine brown sugar, ¼ cup white sugar, and cinnamon together in a small bowl; set aside.

Dissolve yeast and ½ teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk together; let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

Stir pumpkin purée, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice into yeast mixer in the bowl of the stand mixer. Add 2 cups flour and egg; fit mixer with dough hook attachment and mix until combined, about 2 minutes.

Add remaining 2 ¼ cups flour; mix on low until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes, adding more flour if mixture is too sticky.

Remove dough from hook; shape into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, turning to coat with oil. Cover bowl with aluminum foil; set aside to rise in a warm place until doubled in volume, about 1 ½ hours.

Generously butter a 13x9-inch baking dish.

Turn dough out onto a well-floured surface. Flatten into a rectangular shape about 1-inch thick using your hands. Generously sprinkle both sides of dough with flour; roll out to about a 20x12-inch rectangle. Pour 5 tablespoons melted butter over top; evenly brush over surface, leaving 2 inches along one wide edge unbuttered. Sprinkle brown sugar mixture over dough; moisten unbuttered edge with water. Roll dough tightly into a log, starting at the buttered wide edge; press firmly along moistened wide edge to seal.

Trim and discard uneven ends from the roll. Slice rolled dough into 16 equally-sized pinwheels; place pinwheels, cut-sides up, in the prepared baking dish. Cover with plastic wrap; set aside to rise in a warm place until doubled in volume, 45 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.

Whisk confectioners' sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla extract together in a large bowl until smooth; drizzle over warm cinnamon rolls. Sprinkle pumpkin seeds over rolls to serve.

Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.

In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.

After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.

Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.

Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.

Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.

Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.

Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350 degrees F oven for 25 to 30 minutes.

Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

Combine 3 cups flour, cake mix, yeast, and salt in a large bowl; beat warm water into flour mixture until thoroughly combined. Mix remaining 1 cup flour into batter to make a soft dough.

Turn dough out onto a floured work surface and knead until smooth, 6 to 8 minutes. Roll dough into a 9x18-inch rectangle. Spread softened butter over dough and sprinkle evenly with sugar and cinnamon. Roll dough into a log, starting with a long edge, and pinch edges together to seal.

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Cut dough into 1-inch thick slices and arrange on prepared baking sheet. Cover rolls and let rise in a warm place until doubled, about 15 minutes.

Bake in the preheated oven until cinnamon rolls are lightly browned and cooked through inside, 15 to 18 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Make rolls: Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.

Mix together brown sugar and cinnamon in a small bowl; sprinkle evenly over rectangles.

Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch-thick slices. Arrange cinnamon rolls close to one another on the prepared baking sheet.

Bake in the preheated oven until golden, 10 to 13 minutes. Transfer cinnamon rolls to a plate and let cool for 1 minute.

While cinnamon rolls are baking, make icing: Stir together confectioners' sugar, milk, and vanilla in a small bowl until smooth.

Pour icing over warm rolls.

Gather Ingredients. Preheat the oven to 400 degrees F (200 degrees C). Brush an 8-inch square baking dish with 1 tablespoon of the melted butter.

To make the dough: Whisk flour, white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands until butter is lentil-sized.

Pour milk into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

Turn dough out onto a well-floured work surface and roll dough into a 10-inch square pan. Brush surface of dough with remaining 2 tablespoons melted butter.

To make the filling: Whisk ¼ cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1 tablespoon cinnamon-sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough.

Roll dough around filling to form a log; cut log into 9 rolls about 1-inch wide; place rolls, cut-side up, in the prepared baking dish.

Bake in the preheated oven until rolls are puffed and lightly golden, 20 to 25 minutes.

To make the frosting: Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth.

Top hot cinnamon rolls with cream cheese frosting.

Gather all ingredients.

To make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.

Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.

Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough.

Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls.

Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.

While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.

Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy!

Gather all ingredients and lightly grease 2 round cake pans with butter.

Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter.

Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter.

Roll dough into a log, starting at the long edge. Moisten edge with water and seal.

Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.

Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.

Bake in preheated oven until golden brown, about 25 minutes.

Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

Enjoy!