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Snackshot of the Day: Cinnamon Roll

Snackshot of the Day: Cinnamon Roll

Photos of all things food and drink from The Daily Meal

A cinnamon roll from Doughnut Plant in New York City.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of a cinnamon roll from Doughnut Plant in New York City. It's hard not to love a dough spiral lined with sweet cinnamon and dripping with creamy icing. This cinnamon roll comes from New York City, but if you can't make it to the Lower East Side or the Chelsea Hotel, swing by the Japan or Korea locations.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots."

Follow The Daily Meal's photo editor Jane Bruce on Twitter.


CINNAMON ROLL IN A MUG (Microwave Recipe)

I had to experiment with this cinnamon roll in a mug microwave recipe several times to get it right. We eat a lot of cinnamon rolls in my house, mostly on the weekends when I have time to roll them out. Sometimes, you just don’t want to wait all morning for a roll or bun do you? I thought it would be nice to find something that tasted like a cinnamon roll, but didn’t take a long time to get that cinnamon roll “hit”.

The goal for cinnamon rolls is to get them tasting like a pastry, to get the filling to spiral all through the roll and to finish with a creamy sweet icing.

Now, this is a cinnamon roll in a mug baked in the microwave in minutes. It is not gonna taste exactly like a “yeasted” roll that you let rise for 2 hours, so don’t come for me on the authenticity of the roll. There is no yeast in this roll. It takes around 10 minutes to mix and roll the dough, spread the filling and pop it into the microwave. Then it takes just 1 minute in the microwave to bake the shaped and filled dough. During the few seconds of microwaving, mix up the cream cheese icing. When it is finished, slather the icing over the roll and voila– a cinnamon roll in minutes instead of hours.


Mary Janet MacDonald's cinnamon roll recipe

HALIFAX -- Preheat your oven to 425 degrees and have your cookie sheet ready with some parchment paper lining your pan.

Ingredients for dough:

  • 4 cups flour
  • 6 tsp. baking powder
  • 2 tsp. salt
  • 2 heaping tbsp. white sugar
  • 1/2 cup shortening or butter
  • 2 cups of milk

Ingredients for filling:

Instructions:

  1. Mix the dry ingredients -- flour, baking powder, salt and white sugar -- with your hands.
  2. Add ½ cup shortening (or butter – your choice – and make sure it’s at room temperature) and blend it into the flour with your hands until crumbly (mealy).
  3. Make a well in centre and add 2 cups of milk.
  4. With a fork – scrape all the flour into the milk and combine until all the flour is absorbed and you have the dough nicely combined.
  5. Sprinkle a little flour onto your counter and form the dough into a ball and place on the floured surface.
  6. Sprinkle a bit of flour on the dough and on your rolling pin and roll out until about ½ inch thickness.
  7. You can use butter (or I use Becel because it’s nice and soft) and spread some all over the surface of the rolled out dough – just like you were spreading peanut butter on the surface of a slice of bread.
  8. Now add some brown sugar – sprinkle enough on – probably more than a cup, maybe a cup and a half - until all spread out all over the surface and right to the edges.
  9. Now, sprinkle cinnamon over the complete surface – don’t be shy.
  10. Roll up the dough like a jelly roll.
  11. With a serrated bread knife, cut off both ends of the roll (these pieces you can cook on your second pan) but for now – cut your slices about ¾ inch thick and place on the cookie sheet. (I use a stoneware 9x13” pan as I find they scorch easily in a metal pan – or perhaps you might want to try a lower temperature if you are using a metal pan.)
  12. Bake for 18 minutes on middle rack (18 minutes in my oven – yours might be done at 14 minutes - check often).

This will make about 15 cinnamon rolls.

While they’re baking – make the frosting/glaze:

  • 3 tablespoons of soft butter or Becel
  • 2 tsp vanilla
  • About 2 cups of icing sugar
  • A little bit of milk

Combine ingredients in a bowl. If too thick, add a bit more milk until you have a nice consistency – similar to peanut butter.


Fluffy, Homemade Cinnamon Rolls Recipe

But not just ANY cinnamon roll people. These are without a doubt the softest, fluffiest homemade cinnamon rolls that ever lived! And now… they are all yours!!

You get a cinnamon roll! You get a cinnamon roll!! Everybody gets a cinnamon rooooollll.

Can you believe I’ve never posted a homemade cinnamon rolls recipe in all of my 40+ years of blogging. What the heck is wrong with me.

Well since I’m finally back from my Disney vacation and feeling all refreshed, renewed and inspired I thought now would be the perfect time to post this recipe!

Especially since Christmas is right around the corner and so many people go into a cinnamon roll frenzy this time of year.

I have about 2-3 homemade cinnamon rolls recipes that I can actually make, because remember I’m awful at making anything that requires yeast and gentle care.

But these bad boys are fail-proof in my eyes!! Every time I make these cinnamon rolls I actually say to myself “wow Beyonce Monique… you nailed these”. They are like something straight out of a good bakery. Like… a really good bakery! Yep they’re that incredible.

Just layers of pillowy soft, sticky, brown sugar filling and decadent cream cheese glaze. Sweet mother of all things gluten please bless yourself with these.

Truth be told, I only make cinnamon rolls about once a year, usually when it snows. I’ve been getting so many requests for cinnamon rolls that I broke my normal tradition and made them on a sunny winters day. See how much I love you guys?

The best part is that these cinnamon rolls are ridiculously easy! Seriously it’s pretty much a dump and mix recipe. Of course you’ll have to wait for them to rise which sucks but hey, it’s totally worth it!

Tips For Making Homemade Cinnamon Rolls

1.) Don’t even think about proceeding with the recipe if your yeast doesn’t get all poofy and frothy.

2.)Mix just until ingredients are combined.

3.) Add the flour gradually and only add enough so that the dough doesn’t stick to a clean finger and pulls away from the bowl easily.


Recipe Summary

  • ¼ cup water at room temperature
  • ¼ cup butter, melted
  • ½ (3.4 ounce) package instant vanilla pudding mix
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • 4 cups bread flour
  • 1 (.25 ounce) package active dry yeast
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 4 teaspoons ground cinnamon
  • ¾ cup chopped pecans (Optional)
  • 1 (4 ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 ½ teaspoons milk

In the pan of your bread machine, combine water, 1/4 cup melted butter, vanilla pudding, 1 cup warm milk, egg, 1 tablespoon sugar, salt, bread flour, and yeast. Set machine to Dough cycle press Start.

When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/2 cup softened butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.

Butter a 9x13-inch baking pan.

Roll up dough, beginning with long side. Slice into 16 one-inch slices place in prepared pan. Let rolls rise in a warm place until doubled, about 45 minutes.

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

Bake rolls in preheated oven until browned, 15 to 20 minutes.

Stir together cream cheese, 1/4 cup softened butter, confectioners' sugar, vanilla extract, and 1 1/2 teaspoons milk. Remove rolls from oven and let cool until warm spread frosting over warm rolls.


For this step-by-step demo, we&aposll follow the recipe for Clone of a Cinnabon.

Tip: Be sure to measure out the butter for the filling and icing separately and let them come to room temperature so they&aposll be ready when you need them for the recipe.

1. Prepare the yeast dough. Once the dough has risen once, turn it out onto a lightly floured surface. Flatten the dough with the palms of your hands and gently stretch and/or roll it into a rectangle. Related: Learn how to proof yeast and work with yeast dough.

2. Use a rolling pin (try this $16 Target.com best-seller) to roll the dough out into a larger rectangle, approximately 12 inches wide by 20 inches long. The dough might be sticky, so flour the work surface and the rolling pin, checking to be sure the dough isn&apost stuck to the work surface and adding more flour as necessary.

3. Spread the softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry. (Other cinnamon roll recipes call for egg wash instead of butter if you&aposre using egg wash, brush the entire surface.)

4. Generously sprinkle cinnamon-sugar over the butter, spreading the mixture evenly. Other spices, such as nutmeg and cardamom, also work well. Leave the 1-inch border free of sugar. Tip: Adding a pinch of ground cloves to the cinnamon-sugar mixture boosts the cinnamon flavor.

5. Add any other fillings you&aposre using — raisins, nuts, shredded coconut, orange zest — taking care to distribute them evenly.

6. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

7. When you reach the far edge of the dough, moisten the bare edge with egg wash or water and pinch to seal the seam.

8. Use a serrated knife, pastry cutter, or length of unwaxed dental floss (our favorite method) to cut the dough into even-sized pieces. You might want to discard the very ends of the roll since they often contain little filling.

9. Place the cut rolls on a greased or parchment-lined baking pan or cookie sheet.

  • For sticky buns: Prepare the pan with the cinnamon smear and chopped pecans before arranging the rolls.
  • For pull-apart rolls: Use a baking pan and arrange the rolls about an inch apart.
  • For individual rolls: Space them two to three inches apart on a cookie sheet.

Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour. (Scroll down to see how to make overnight cinnamon rolls.)

10. When the rolls have doubled in size, bake them in a preheated 375 degrees F (190 degrees C) oven. Cinnamon rolls are generally baked at a lower temperature than other breads — if the rolls are close together, the tops will begin to brown before the edges and centers are done. If the rolls begin browning too soon, cover pan with foil.

11. After approximately 30 minutes, test for doneness. Use a paring knife or fork to pull up the center-most roll if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes. The rolls should be golden to dark brown on top, and fully baked in the center of the coil.

12. Cool the pan on a rack about 10 to 15 minutes before icing the rolls.

VIDEO: Watch it all come together in this video for Clone of a Cinnabon

How to Make Overnight Cinnamon Rolls

To make overnight cinnamon rolls, cover with plastic wrap and place in the refrigerator. The next morning, let the rolls rise at room temperature until doubled, then bake as directed. The dough can also be frozen for two weeks to one month. Thaw, still wrapped, at room temperature. Proof and bake as directed.

Cinnamon Roll Icing

It&aposs mighty tempting to ice your oven-fresh cinnamon rolls right away, but you really should let them cool off for a few minutes before drizzling or spreading icing over the top, otherwise the heat will cause the icing to slip right off the rolls. You can use that cooling time to mix The Perfect Cinnamon Roll Icing with cream cheese, butter, confectioners&apos sugar, milk, and vanilla. Tip: Make sure the cream cheese and butter are at room temperature so they cream together smoothly.

Cinnamon Roll Fillings

    are made tangy with plenty of orange zest and orange juice.
  • Ground cardamom adds subtle spice to Danish Cinnamon Snails. have an optional sprinkling of walnuts and raisins in the filling.

Lazy Day Cinnamon Roll Bake

For an effortless breakfast or brunch option the whole family will go crazy for, try this recipe for Lazy Day Cinnamon Roll Bake. Made with two packages of Pillsbury Cinnamon Rolls, this shortcut breakfast casserole recipe is a breeze to prepare. After one slice of this cinnamon-loaded dish, you won't be able to resist taking a second helping. It's one of our new favorite casseroles to make for our family on weekends and for special occasions.

Cooking Method Oven, Casserole

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Recipe Summary

  • 1 cup milk
  • ⅓ cup butter
  • 1 (.25 ounce) package active dry yeast
  • ½ cup white sugar
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 3 eggs
  • ¾ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ cup raisins
  • 1 teaspoon light corn syrup
  • ½ teaspoon vanilla extract
  • 1 ¼ cups sifted confectioners' sugar
  • 2 tablespoons half-and-half cream

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.


Special Day Cinnamon Rolls

So yesterday was my birthday, the big 2-4. I was awoken to the sweet sound of the tulip-man singing me the birthday song (which you should probably watch and cherish and send to all your loved ones on their birthdays here on out), which was proceeded by a huge breakfast of Dutch bakery treats.

But growing up in my family, no birthday, Christmas, or Easter breakfast was complete without cinnamon rolls. These cinnamon rolls.

And they’re perfect for special days for a lot of reasons:

  1. You can make them the night before for minimal efforts on the special day
  2. They don’t require yeast or rising the dough, which would be all too much hassle on a special day
  3. They’re loaded with buttermilk and mascarpone, decadent ingredients for a special day

The recipe was originally published by the foodies over at Bon Appétit, who just this month released an issue of their magazine shot entirely with iPhones.

Seeing as it was my birthday and I just couldn’t be bothered to break out the big ole camera, I drew inspiration from Bon Appétit and shot this whole post with my iPhone! No movie magic or Photoshop tricks here, just decadent foolproof cinnamon rolls for your next special day.

You’ll basically just fill your dough with sugar, spice, and everything nice, then roll it into a log.

Pro-tip: cut your cinnamon roll log with floss for less mess on your special day.


The TRICK to Easy Cinnamon Rolls

Let the dough rise in your oven.

Here’s what I do: I heat the oven to 150°F (66°C). Turn the oven off. Cover the rolls and place them inside. Leave the oven door cracked open for about 30 minutes, then shut it closed. There, that’s it!

After baking, the rolls are ready for a finishing touch. You can serve with vanilla icing or salted caramel, but I love drenching these easy cinnamon rolls in coffee icing. Simply mix 1 cup of confectioners’ sugar with 2 Tablespoons of strong coffee.

These easy cinnamon rolls from scratch are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe, this is the winner.


Watch the video: Wie schmecken die Zimtschnecken aus Angela Anaconda? (December 2021).