Best 5 Rainbow Sprinkle Cinnamon Rolls Recipe By Tasty Recipes

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HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY



How to Make Cinnamon Rolls Recipe by Tasty image

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

2 cups whole milk, warm to the touch
½ cup sugar
8 tablespoons unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup light brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons ground cinnamon
4 oz cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
4 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

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

HOMEMADE CINNAMON ROLLS RECIPE BY TASTY



Homemade Cinnamon Rolls Recipe by Tasty image

Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.

Provided by Scott Loitsch

Categories     Breakfast

Time 2h31m

Yield 14 servings

Number Of Ingredients 15

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
2 ¼ teaspoons active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Generously butter two disposable foil pie/cake pans.
  • In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
  • Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
  • Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  • After 1 hour, the dough should have nearly doubled in size.
  • Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  • Spread the softened butter evenly over the dough.
  • Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
  • Press the mixture into the butter.
  • Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  • Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
  • Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  • Preheat oven to 350˚F (180˚C).
  • To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
  • Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
  • While still warm, drizzle evenly with frosting.
  • Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 63 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams

RAINBOW SPRINKLE CINNAMON ROLLS RECIPE BY TASTY



Rainbow Sprinkle Cinnamon Rolls Recipe by Tasty image

Here's what you need: warm water, active dry yeast, vanilla cake mix, flour, rainbow sprinkles, butter, cinnamon sugar, brown sugar, rainbow sprinkles, powdered sugar, milk

Provided by Claire Nolan

Categories     Breakfast

Yield 7 servings

Number Of Ingredients 11

1 ¼ cups warm water
1 package active dry yeast
1 box vanilla cake mix
2 ¼ cups flour, divided
2 tablespoons rainbow sprinkles
6 tablespoons butter, at room temperature
2 teaspoons cinnamon sugar
¾ cup brown sugar
2 tablespoons rainbow sprinkles
2 cups powdered sugar
3 tablespoons milk

Steps:

  • Pour yeast evenly over the warm water and let it bloom for 5 minutes.
  • In a bowl, combine cake mix and 2 cups (255 g) of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
  • Cover with a towel and let the dough rise for 1 hour in a warm place.
  • Place dough on a floured surface and sprinkle with remaining ¼ cup (30 g) of flour. Knead until it is no longer sticky (some extra flour may be needed).
  • Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
  • Preheat oven to 350˚F (180˚C).
  • Starting at the bottom of the widest end, roll dough and cut into 1½ to 2-inch (4 to 5 cm) pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
  • To make the frosting, mix powdered sugar and milk in a bowl until smooth.
  • Drizzle rolls with frosting and extra sprinkles.
  • Enjoy!

Nutrition Facts : Calories 690 calories, Carbohydrate 137 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, Sugar 82 grams

PUMPKIN SPICED LATTE CINNAMON ROLLS RECIPE BY TASTY



Pumpkin Spiced Latte Cinnamon Rolls Recipe by Tasty image

Here's what you need: whole milk, unsalted butter, granulated sugar, active dry yeast, flour, baking powder, salt, butter, light brown sugar, pumpkin spice mix, powdered sugar, coffee, whole milk

Provided by Rie McClenny

Categories     Bakery Goods

Yield 14 servings

Number Of Ingredients 13

2 cups whole milk, warm to the touch
½ cup unsalted butter, melted
½ cup granulated sugar
1 pack active dry yeast
5 cups flour, divided
1 teaspoon baking powder
salt, to taste
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons pumpkin spice mix
1 cup powdered sugar
¼ cup coffee
1 tablespoon whole milk

Steps:

  • Generously butter 2 cast-iron skillets or disposable foil cake pans.
  • In a large bowl, whisk together the warm milk, melted butter, and sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm milk mixture and let sit for 1 minute.
  • Add 4 cups (500g) of flour to the milk mixture and mix with a wooden spoon until just combined.
  • Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
  • After 1 hour, the dough should have nearly doubled in size.
  • Remove the towel and add an additional ¾ cup (95g) of flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
  • In a medium bowl, combine softened butter, brown sugar, and pumpkin spice mix, and stir well.
  • Spread the mixture onto the rolled dough.
  • Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
  • Cut the log in half, then divide each half into 7 evenly sized pieces, about 1½ inches (4 cm) thick.
  • Place 7 cinnamon rolls in each skillet or cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
  • Preheat the oven to 350˚F (180˚C).
  • To prepare the frosting, in a medium mixing bowl, whisk together powdered sugar, coffee, and milk until smooth.
  • Remove the plastic wrap, then bake the cinnamon rolls for 25-30 minutes, until golden brown.
  • While still warm, drizzle evenly with frosting.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 63 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 24 grams

BEST CINNAMON ROLLS



Best Cinnamon Rolls image

When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

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