Pumpkin Cinnamon Roll Basics

Just like with most from scratch baking, you’ll need a few pantry ingredients ( I’m looking at you flour, sugar, butter and salt) you probably already have to make these Pumpkin Cinnamon Rolls! Here are some tips for a few ingredients used in this recipe. For specific measurements and directions, be sure to scroll down to the printable recipe card at the bottom of this post.

• Active Dry Yeast– My favorite brand of active dry yeast is the Le Saf brand. I buy it from Costco in 1 pound packs and store any extras in a clean, glass jar in the fridge. It lasts months!
• Warm Water + Warm Milk– I like using both for making this dough. For best results, use a thermometer to ensure you don’t go above 110-115 degrees F. If in doubt, err on the side of cooler than warmer.
• Brown Sugar– light or dark brown sugar is fine to use, you just want it to be fresh (read: not hard as a rock) for easy spreading in the filling.
• 100% Pure Pumpkin vs Pumpkin Pie Filling– These are often mistaken as the same thing, but they are not. Pumpkin Pie Filling has added spices and sweeteners in it, while 100% Pure Pumpkin is simply cooked, pureed and canned pumpkin. Make sure you’re using 100% pure pumpkin for this recipe.
• Cinnamon + Nutmeg– this is a classic combination of flavors to use with pumpkin. Pumpkin Pie Spice works well in a pinch as well.

What Should I Do If My Yeast Doesn’t Get Bubbly?

If you have let the yeast proof 5-10 minutes and you’re not seeing foamy bubbles, that means your yeast is not alive and your rolls won’t rise. Your water was too hot and you killed the yeast OR you’re using old yeast and it was dead to begin with. Throw it out and start again with lukewarm water and/or fresher yeast.

Why Are My Cinnamon Rolls Not Very Soft After Baking?

Because there is a lot of sugar in these pumpkin cinnamon rolls, most of the time the sugar has just crystalized on top of the rolls after baking. The quick solution is frosting the rolls while they are warm, softening those tops right up. Also adding too much flour to the dough can make your rolls tough and dry. Dry dough will also make it difficult for the rolls to rise. See my ‘What to Look For” section below when making the pumpkin cinnamon roll dough.

How to Make Pumpkin Cinnamon Rolls

When working with yeast and making any kind of bread product, patience is basically the main “ingredient” you’ll need. While this isn’t a hard recipe per se, it just takes some time. The steps are easy if you take them one by one. Lots of guidance found in the recipe card below!

Make the Roll Dough

Stir yeast, 1/4 tsp sugar, and warm water together until dissolved. Set aside to get bubbly. Stir yeast mixture together with warm milk, melted butter, pumpkin, sugar, salt and half the flour. Add in more flour bit by bit until dough forms and is sticky to the touch but doesn’t leave a residue on your hands. You might not use all the flour and you may need more flour.

Proof the Dough (Let it Rise)

Proof dough in a well-greased bowl. Cover and rise 1 hour or until doubled in size.

Form the Pumpkin Cinnamon Rolls

Roll out dough to be a 12×24 inch rectangle. Spread dough with melted butter and maple syrup. Sprinkle brown sugar, cinnamon and nutmeg over the top.

Roll dough up long ways and cut into 16 even, large rolls. Place into greased baking pans.

Rise for a Second Time (Second Proof)

Cover the formed rolls with plastic wrap or a clean kitchen towel and rise again another 45 minutes or until they look puffed and not quite doubled in size again. This will happen quicker than the first rise.

Bake

Place pan in the oven and bake until the tops are golden brown. Keep a close eye on them to keep from over baking.

Make the Maple Frosting and Top Warm Rolls

Combine powdered sugar, vanilla extract, maple extract, milk and melted butter together until you have smooth consistency. Spread warm rolls with frosting. Serve and enjoy warm!

Making Dough Ahead

I love working with this dough because its so darn versatile! You can make it ahead and stop at just about any step within the recipe and save for later in the fridge or freezer.

After the Dough is Made Before the First Proof

• Refrigeration: At this point, you can store the dough covered in the refrigerator for up to 24 hours (it will rise in the fridge).
• Freezer: freeze in an airtight container or zip top bag for up to 3 months. To use, defrost and rise on the counter in a greased bowl, about 4 hours. Roll and fill as usual.

After the Dough is Filled and Formed into Rolls, Before the Second Proof

• Refrigeration: At this point, you can store the pans of rolls covered in the refrigerator overnight to slowly rise. Before baking, you will want to bring the rolls to room temperature before baking to ensure an even bake, about 1 hour on your counter.
• Freezer: To freeze, place cut rolls into an airtight container separated by parchment paper or in a zip top plastic bag. To defrost, place frozen rolls into a greased baking pan and cover gently with plastic wrap. Let rolls defrost and rise, then bake as usual.

Storing Baked Rolls

These will last up to 2 full days at room temperature as long as they are in an airtight container or covered tightly with plastic wrap. They will last up to 4 days in the refrigerator. Of course, before enjoying, be sure to microwave for a few seconds to warm them up for maximum deliciousness.

• To Freeze- let Pumpkin Cinnamon Rolls cool completely before wrapping them tightly in aluminum foil, and then placing them in a freezer safe ziplock bag. These will stay fresh in the freezer for 1-2 months.
• To Reheat from Frozen– I have found its best to let them thaw overnight in the fridge. Then place the Pumpkin Cinnamon Rolls on a baking sheet and cover with foil in a 250 degree oven for 15-20 minutes. Check to make sure the rolls are warmed through.

Loved Pumpkin Cinnamon Rolls? Give These Favorites a Try…

• Warm Cinnamon Roll Cheesecake Dip
• Caramel Apple Cinnamon Rolls
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels

I hope you love it as much as we do at my house! Be sure to save/bookmark/pin/print this recipe and add it to your recipe box! It’s a good one you’re not going to want to lose. Have a great day, friends!

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Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this pumpkin cinnamon rolls recipe with maple glaze will have you and everyone you feed them to swooning.

Course Breakfast

Cuisine American

Keyword Pumpkin Cinnamon Rolls

Prep Time 2 hours 30 minutes

Cook Time 20 minutes

Total Time 2 hours 50 minutes

Servings 16 rolls

Calories 350kcal

Author Lauren Brennan

Ingredients

for the dough–

• 1 packet active dry yeast 2 1/4 teaspoons
• 1/4 teaspoon granulated sugar
• 1/2 cup warm water
• 1/2 cup warm milk
• 1/4 cup melted butter
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup pumpkin puree
• 5-6 cups all purpose flour

for the filling–

• 2 tablespoons very soft butter
• 1/4 cup maple syrup
• 3/4 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 teaspoon nutmeg optional

for the glaze–

• 2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 3/4 teaspoon maple extract optional
• 2-3 tablespoons milk
• 2 tablespoons melted salted butter

US Customary – Metric

Instructions

• In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments.
• When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
• Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
• While waiting for dough to rise, grease 1-9×13 pan and 1 pie plate or 8×8 square dish. In a small bowl, stir maple syrup and butter together.
• Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24×12 inch rectangle (approximately).
• Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
• Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16).
• Place rolls in prepared pans. (12 rolls in the 9×13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!).
• Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
• While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.

Nutrition

Calories: 350kcal | Carbohydrates: 69g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 112mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2013IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

The post Pumpkin Cinnamon Rolls appeared first on Lauren's Latest.

What are Orange Rolls?

Similar to Cinnamon Rolls, Orange Rolls are chewy, sweet, and warm. But instead of using cinnamon-sugar, you have a citrusy and lightly spiced sugar filling. Plus they are topped with an orange cream cheese frosting too!

Despite the time it takes to make these treats, they’re a great breakfast, snack, or dessert. Yes you have to wait for the dough to rise and yes you have to fill them and then wait again, but after all of that, I promise it’s worth it!

Main Ingredients

Orange Rolls are made up of three components, the dough, the filling and the icing! Here’s exactly what you need for all three:

For the Dough

• Warm Water + Yeast + Sugar – these three are added together to help the yeast proof. This ensures that your dough will rise!
• Flour – just regular all-purpose flour to fill out the dough. As it’s kneaded, gluten forms which makes the rolls soft and chewy.
• Butter – used for flavor and texture.
• Salt – used for flavor.

For the Filling

• Butter – this acts as the glue that holds the rest of the filling onto the dough.
• Sugar – to sweeten.
• Orange Zest – to flavor!
• Cinnamon – a warm spice that compliments the orange zest!

For the Icing

• Cream Cheese + Butter – for flavor and for creaminess!
• Oranje Zest + Juice – I use both orange zest and fresh juice to flavor the icing, so good!
• Vanilla Extract – a subtle flavor that smooths out some of the stronger citrusy notes.
• Corn Syrup – to sweeten and to improve the texture and shininess of the frosting.
• Powdered Sugar – to sweeten and thicken the frosting.

How to Make Orange Rolls

For full details on how to make these incredible orange rolls, including increments, see the recipe card down below

Make the Dough

1. In the bowl of a stand mixer, stir warm water together with yeast and some sugar. After a couple of minutes, the mixture should be foamy.
2. Add in the remaining sugar and 2 cups of flour and start to mix with the dough hook attachment. Stir in melted butter and salt. Add in another 1-2 cups of flour and let the machine work to knead it into the dough. Add in the remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour.

Note: Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, the bottom is still sticking and when you touch it with your hands, it is tacky but not sticky enough to stick to your hands.

3. Scrape the dough out of the bowl and into a well-greased large bowl. Roll it around to coat in oil, cover, and refrigerate for a couple of hours or overnight.

Filling and Cutting Orange Rolls

4. In a medium-size bowl, stir sugar, orange zest, and cinnamon together until combined. Set aside. 
5. Flour a clean surface and dump the risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll it into a rectangle.
6. Using your fingers, spread the soft butter over the entire piece of dough, leaving a border along the top of the longer side. Sprinkle the orange sugar mixture over the butter evenly.
7. Roll dough neatly into a tight swirl, towards the border of dough without sugar. Bring the entire log of the dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into rolls and place onto buttered parchment paper on a lightly colored half sheet pan.
8. Cover rolls with plastic wrap and rise until puffed and pretty. Bake orange rolls until the tops are golden brown.

Making the Orange Cream Cheese Frosting

9. In a small bowl, measure out all ingredients for frosting. Mix slowly until incorporated and then increase the speed to whip until completely smooth and light.
10. Spread frosting overtop warm orange rolls. Serve warm or at room temperature.

Storing Orange Rolls

I like storing my baked and iced orange rolls covered well with plastic wrap, at room temperature for up to 24 hours.

They can last up to 48 hours in the fridge, but I just prefer serving mine warm and fresh when they are at their peak softness and they just don’t stay that way for longer than 48 hours, unfortunately.

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• Gluten-Free Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Puff Pastry Cinnamon Rolls

This isn’t my first rodeo when it comes to sweet rolls! If you tried this Orange Roll recipe, let me know how it went in the comments below

Here’s the printable. Have a great day, friends!

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Orange Rolls Recipe

Sweet, light, chewy, fluffy, and simple to make! These mouth-watering Orange Rolls will hit the spot any day of the week.

Course Dessert

Cuisine American

Keyword orange rolls

Prep Time 25 minutes

Cook Time 15 minutes

Rise Time 2 hours

Total Time 2 hours 40 minutes

Servings 24

Calories 272kcal

Author Lauren’s Latest

Ingredients

For the dough-

• 2 cups warm water
• 4 1/2 teaspoons quick rise yeast 2 packets
• 6 tablespoons granulated sugar
• 6 cups all purpose flour give or take 1 cup, see NOTES below
• 5 tablespoons melted butter and cooled
• 2 teaspoons salt

For the filling-

• 1/2 cup butter melted
• 1 cup granulated sugar
• 2 tablespoons orange zest
• 1/4 teaspoon cinnamon

For the icing-

• 2 oz cream cheese
• 1/4 cup softened butter
• 1 teaspoon orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon corn syrup
• 1 1/4 cups powdered sugar

US Customary – Metric

Instructions

Make the Dough-

• In the bowl of a stand mixer, stir warm water together with yeast an 3 tablespoon sugar until mostly dissolved. After 10 minutes, mixture should be foamy. (If nothing has happened, throw it out and try again OR buy fresher yeast.)
• Add in remaining 3 tablespoons of sugar and 2 cups of flour and start to mix with the machine on low to medium speed with the dough hook attachment. Stir in melted butter and salt. Add in another 1-2 cups and let the machine work to knead it into the dough, about 2 minutes or kneading on low to medium speed. Add in remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, the bottom is still sticking and when you touch it with your hands, it is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes.
• Scrape the dough out of the bowl and into a well greased large bowl. Roll it around to coat in oil, over and rise on the counter 2-3 hours. Alternately, you can refrigerate 2-3 hours to overnight.
  

Filling and Cutting Orange Rolls-

• In a medium-size bowl, stir sugar, orange zest and cinnamon together until combined. Set aside. 
  
• Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll a 24"x18 rectangle (approximately). As you roll, be sure to move the dough around to ensure no sticking. Add more flour as needed.
  
• Using your fingers, spread the soft butter over the entire piece of dough, leaving a 1 inch border along the top of a longer 24" side. Sprinkle the orange sugar mixture over the butter evenly.
  
• Roll dough neatly into a tight swirl, towards the border of dough without sugar. Bring entire log of dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into 1 1/2" rolls (approximate is fine) and place onto buttered parchment paper on a lightly colored half sheet pan. (You should end up with 16 nice cinnamon rolls and 2 small end pieces that you can squeeze onto the sheet pan too or just toss.)
  
• Cover rolls with plastic wrap and rise 1 hour or until puffed and pretty. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.
  

For the Orange Cream Cheese Frosting

• In a small bowl, measure out all ingredients for frosting. Mix slowly until incorporated and then increase the speed to whip until completely smooth and light.
  
• Spread frosting overtop warm orange rolls. Serve warm or at room temperature.
  

Notes

Don’t let the 6 cup increment of flour fool you! This is an approximation. Only add enough flour to get you a dough that:

• has cleaned the sides of the mixing bowl
• still sticks to the bottom of the mixing bowl
• is mostly smooth
• is tacky when touched but isn’t sticky enough to leave a residue or stick

When in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate.

Nutrition

Calories: 272kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 276mg | Potassium: 58mg | Fiber: 2g | Sugar: 18g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg

The post Orange Rolls appeared first on Lauren's Latest.

These Puff Pastry Cinnamon Rolls are so simple to throw together, they should be illegal. Very minimal ingredients necessary and they taste *almost* like a toasters strudel without fruit…..aka the best kind ever. If you don’t have time to make my Cinnabons, these are definitely the next best thing. Make these and love life.

Puff Pastry Cinnamon Rolls Recipe

You’re only 3 ingredients away from making these easy-peasy puff pastry cinnamon rolls and 3 ingredients away from a simple icing to top them with! Here’s what you need:

• Puff Pastry – This is what makes this recipe so easy and quick! Store-bought puff pastry is amazing, but if you want to make your own homemade puff pastry, go for it! You find this in the freezer section at your local grocer. Once you get it home, store it in the fridge if you plan on making these rolls in the next day or two so they can defrost.
• Brown Sugar and Cinnamon – This is the filling for these easy cinnamon rolls. Talk about simple but SO tasty.
• Icing – Made with powdered sugar, half & half and vanilla. The perfect compliment to these rolls.

More recipes that use puff pastry: Apple Puffs with Fresh Cream and Warm Caramel Sauce, Chorizo Manchego Pinwheels, Turkey a la King, and Strawberry & Chocolate Cream Napoleons.

How to Make Puff Pastry Cinnamon Rolls

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
2. Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {as much or as little as you’d like.} Roll up and cut into 8 even pieces. Place onto the prepared baking sheet cut side up. Repeat with remaining sheet of puff pastry.
3. Bake for 15-20 minutes or until puffed and golden brown.

Simple Icing

This simple icing is the perfect topping to these even easier Cinnamon Rolls.

1. For the icing- mix powdered sugar, vanilla, and half & half together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it’s too thick, add in more half & half.
2. Drizzle icing over warm rolls and serve immediately.

Leftovers

Any leftover cinnamon rolls you have can be kept in an airtight container for up to 3 days. To reheat, simply heat through in the microwave or turn your oven to 35o degrees and heat through that way.

Freezing Puff Pastry Cinnamon Rolls

The beauty of this Puff Pastry Cinnamon Rolls recipe is that you can make it ahead of time by freezing before or after baking! Here’s how to do both:

Before. After you spread out the cinnamon-sugar mixture and roll the dough into a log, wrap it very tightly with plastic wrap, and place it in the freezer for up to 2 months. When ready to bake, transfer from the freezer to the fridge and let thaw overnight. Bake as directed and top with sweet icing.

After. Bake as directed then let the cinnamon rolls cool completely. Do not top with icing at this point. Instead transfer the cooled baking sheet into the freezer. Once the cinnamon rolls are fully frozen, you can then transfer them into an airtight freezer-safe storage container. These stay good for up to one month. To reheat, place rolls on a parchment-lined baking sheet and bake at 375 until heated through. Top with icing and enjoy!

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Gluten-Free Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

Super simple, tasty little treats ready lickity split Here’s the printable. Enjoy your day!

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Puff Pastry Cinnamon Rolls

Puff Pastry Cinnamon Rolls is a simple and quick recipe! Made with pre-made puff pastry then topped with a sweet, vanilla icing!

Course Breakfast, Dessert

Cuisine American

Keyword Puff Pastry Cinnamon Rolls, puff pastry cinnamon rolls recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 rolls

Calories 218kcal

Author Lauren's Latest

Ingredients

• 2 sheets puff pastry thawed
• flour for dusting
• 1/2 cup packed brown sugar divided
• ground cinnamon however much to your liking

for the icing-

• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon half & half

US Customary - Metric

Instructions

• Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
• Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {as much or as little as you'd like.} Roll up and cut into 8 even pieces. Place onto the prepared baking sheet. Repeat with remaining sheet of puff pastry.
• Bake for 15-20 minutes or until puffed and golden brown.
• For the icing- mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it's too thick, add in more half & half.
• Drizzle icing over warm rolls and serve immediately.

Nutrition

Calories: 218kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.8mg

The post Puff Pastry Cinnamon Rolls appeared first on Lauren's Latest.

Hey friends, have I got a treat for you. Today I am sharing a new, hot-off-the-presses, soft, chewy, extra sweet, easy, decadent recipe for cinnamon rolls that will have you asking for seconds and thirds. It really is that fantastic and after one bite you will be converted.

So, more cinnamon rolls? Really?

Yes, really! I know my Cinnabon recipe put my site on the map and then my 1-hour Cinnabon really went a little crazy on Pinterest, but those two are their own beasts. That recipe was based on Cinnabon’s recipe with a highly enriched dough that can be harder to work with.

They are delicious (with 600+ comments and 170 reviews) but I was looking to create a softer, more pillowy cinnamon roll that had a forgiving, easy to work with dough that would give consistent results again and again.

How is this Cinnamon Roll Recipe different?

The dough for these cinnamon rolls is based off of my homemade White Bread recipe. It yields a softer dough that is perfect for beginners who maybe aren’t as familiar with yeasted doughs or as confident. It leaves room for errors all while giving you a great finished product.

Mix that with plenty of cinnamon, sugar and butter and you have got yourself a winner of a recipe!

Finish the whole thing off with a brown butter icing and you’re ready to enter a whole new realm of delicious you never knew existed.

Having success with Yeast

There are a few things you can do when working with yeast to ensure you get the best-finished product possible.

Check the expiration date. Your yeast is likely to leave your baked goods feeling (and looking) flat if it has expired! Buy it fresh and use it sooner than later. Store in the fridge to help extend shelf life.

Use a quick rise yeast. I like quick rise yeasts because I can see them working almost immediately. Of course, regular old dry yeast is fine too. It just takes a little more rise time. I love SAF-instant yeast and use it almost exclusively.

Use warm water to activate. Think baby bath water temperature. If you go too warm, you can kill the yeast so when in doubt, opt for cooler water than warmer. If using a thermometer, you want to aim for 100-110 degrees F.

Let yeast proof first before using it. In almost every recipe, you are required to dissolve the yeast in warm water and some sort of sugar (granulated sugar, honey, agave, etc..) to activate and ‘prove’ that it will work. After 10 minutes, it should look foamy on top with lots of carbon dioxide bubbles. If there is no change, throw it out and try again OR get new yeast.

Tip for making perfect Cinnamon Roll Dough

While I could probably list a hundred tips for making any kind of yeasted dough, it all comes back to one thing:

don’t add too much flour

Everyone and their mom measure flour differently. On top of that, we all live in different climates in different parts of the country. This makes for all sorts of issues when talking about baking. That is why there are visual markers I’ve been talking about for years (like in my pizza dough recipe) that are worth mentioning again.

When you are making this cinnamon roll dough, look for:

• dough that has cleaned the sides of the mixing bowl
• dough that still sticks to the bottom of the mixing bowl
• dough that is mostly smooth
• dough that is tacky when touched but isn’t sticky enough to leave a residue or stick

Using these markers lets you have confidence in the process and you’re on the right track….even if you add in 1/2 cup less or 1/2 cup more of flour that the 6 cup measurement. And don’t forget: when in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you’re rolling out the rolls to compensate. It’s a very forgiving dough.

Do I have to brown my butter for the icing?

No! But the brown butter definitely adds a really nice, nutty (almost maple) flavor that is to die for.

How to brown butter

Very simply put, butter becomes brown or ‘browned butter’ when you have toasted up the milk solids.

So, to brown butter, melt 1/2 cup of butter in a light-colored skillet over medium heat. After its completely melted, it will start to foam. Swirl the pan as it foams and after a minute or two, you’ll notice little brown flecks in the butter that have started to smell nutty. Once they have become a medium brown color, remove from the heat immediately. Voila! Browned butter!

After you have browned your butter, whisk in some milk, vanilla, and powdered sugar until smooth and that is how you make the glorious browned butter icing. Drizzle it overtop of your warm cinnamon rolls and behold the glory.

It may seem like a little much icing, but I assure you more is more!

If you prefer a frosting instead of a glaze, give my cream cheese frosting a try instead. Delicious!

Storing cinnamon rolls

I like storing my baked and iced cinnamon rolls covered well with plastic wrap, at room temperature for up to 24 hours.

They can last up to 48 hours in the fridge, but I just prefer serving mine warm and fresh when they are at their peak softness and they just don’t stay that way for longer than 48 hours, unfortunately.

More Cinnamon Roll Recipes to Try!

• Puff Pastry Cinnamon Rolls
• Gluten-Free Cinnamon Rolls
• Christmas Tree Rolls
• Pumpkin Rolls with Maple Glaze
• Caramel Apple Rolls
• Pancake Mix Raspberry Rolls
• Monster Blood and Guts {Raspberry Roll Pull-Aparts}
• Sweet Orange Rolls

Cinnamon Roll Flavored Recipes!

• Dip
• Pretzels
• Syrup
• Cake
• Cookies
• Waffles

Please oh please make and enjoy these cinnamon rolls! It was such a fun one to develop and share with friends. So much so that I might just start my own cinnamon roll shop here in NYC! Haha, maybe not, but a girl can dream!

Have a great day, friends.

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Chewy Soft Cinnamon Rolls

There is nothing more delicious that a soft and chewy cinnamon roll. Especially one that has been drizzled in a brown butter icing. This recipe is a no muss-no fuss version that will have you never wanting another recipe again.

Course Breads, Breakfast

Cuisine American

Keyword cinnamon rolls

Prep Time 4 hours

Cook Time 25 minutes

Servings 16 servings

Calories 535kcal

Author Lauren's Latest

Ingredients

For the Dough

• 2 cup warm water
• 4 1/2 teaspoons dry active yeast 2 packets
• 6 tablespoons granulated sugar divided
• 6 cups all purpose flour give or take 1 cup, see NOTES below
• 5 tablespoons butter melted and cooled
• 2 teaspoons salt

Cinnamon Roll Filling

• 1/2 cup salted butter very soft but not melted
• 1 1/2 cups packed brown sugar
• 2 tablespoons ground cinnamon

Brown Butter Icing

• 1/2 cup salted butter
• 1/2 cup milk
• 1 teaspoon vanilla
• 4 cups powdered sugar

Instructions

For the dough

• In the bowl of a stand mixer, stir warm water together with yeast an 3 tablespoon sugar until mostly dissolved. After 10 minutes, mixture should be foamy. (If nothing has happened, throw it out and try again OR buy fresher yeast.)
• Add in remaining 3 tablespoons of sugar and 2 cups of flour and start to mix with the machine on low to medium speed with the dough hook attachment. Stir in melted butter and salt. Add in another 1-2 cups and let the machine work to knead it into the dough, about 2 minutes or kneading on low to medium speed. Add in remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, the bottom is still sticking and when you touch it with your hands, it is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes.
• Scrape the dough out of the bowl and into a well greased large bowl. Roll it around to coat in oil, over and refrigerate 2-3 hours or overnight.

Making the Cinnamon Rolls

• Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and start to roll a 24"x18 rectangle (approximately). As you roll, be sure to move the dough around to ensure no sticking. Add more flour as needed.
• Using your fingers, spread the soft butter over the entire piece of dough, leaving a 1 inch border along the top of a longer 24" side. Spread the brown sugar over the butter evenly and then sprinkle with cinnamon.
• Roll dough neatly into a tight swirl, towards the border of dough without cinnamon or sugar. Bring entire log of dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into 1 1/2" rolls (approximate is fine) and place onto buttered parchment paper on a lightly colored half sheet pan. (You should end up with 16 nice cinnamon rolls and 2 small end pieces that you can squeeze onto the sheet pan too or just toss.)
• Cover rolls with plastic wrap and rise 1 hour or until puffed and pretty. Bake at 350 degrees for 20-25 minutes or until tops are golden brown.

For the brown butter icing

• In a large skillet with high sides, melt butter over medium heat. After butter has melted, it should start to foam. Swirl butter for 2-3 minutes as it foams until the milk solids start to brown, butter smells nutty and you see medium brown flecks in the butter.
• Remove from the heat immediately and pour in milk and vanilla. Whisk in powdered sugar cup by cup until smooth and thick.
• Pour over warm cinnamon rolls and spread with a knife to coat.
• Serve rolls warm or at room temperature.

Notes

Don't let the 6 cup increment of flour fool you! This is an approximation. Only add enough flour to get you a dough that:

• has cleaned the sides of the mixing bowl
• still sticks to the bottom of the mixing bowl
• is mostly smooth
• is tacky when touched but isn't sticky enough to leave a residue or stick

When in doubt, leave the dough a little on the sticky side and then refrigerate. You can always add in more flour later as you're rolling out the rolls to compensate.

Nutrition

Calories: 535kcal | Carbohydrates: 93g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 437mg | Potassium: 124mg | Fiber: 3g | Sugar: 54g | Vitamin A: 476IU | Calcium: 49mg | Iron: 2mg

The post Chewy Soft Cinnamon Rolls appeared first on Lauren's Latest.

My FAVORITE Cinnamon Roll Recipe

Ok guys, HERE IT IS, my Homemade Cinnamon Rolls Recipe! I’m pretty sure this is the most anticipated recipe I’ve hyped up in a very long time–and for good reason! These Cinnamon Rolls are absolutely heavenly and I’ve been working hard, making over 200 cinnamon rolls, trying to get this recipe as delicious as possible. SO SO thrilled to be sharing this recipe with you all today!

Basic Ingredients Needed for Cinnamon Rolls

Okay, friends, let me get you ready for this. While this list may seem a little long, it truly is the bare basics. Lots of pantry staples! Most of you will already have the main ingredients needed for Homemade Cinnamon Rolls. Here’s what you’ll need:

For the Dough

• warm water + active dry yeast– since this is an enriched dough, I like to give the yeast a head start by proofing it in some warm water.
• granulated sugar– to keep the dough sweet and help the yeast rise
• buttermilk– Out of all the ‘cloned’ recipes I looked through online, NONE of them had buttermilk!! If you search Cinnabon secret ingredient on YouTube, you’ll find the creator talking about her ingredient. She never says what it is, but buttermilk fits the bill of everything she was saying!
• egg– used for structure
• canola oil– adds a soft texture to the cinnamon roll dough
• all purpose flour+ salt– every yeasted bread product out there absolutely needs flour for the gluten (chewy texture!) and salt for flavor.

For the Cinnamon Sugar Filling

• softened butter– Cinnamon rolls are filled with ridiculous amounts of butter and my recipe is no different. It’s what makes them so good.
• light brown sugar– dark brown sugar will work here, but I prefer light.
• ground cinnamon– I love the spiciness of Saigon cinnamon, but if you have plain old cinnamon in your cupboards, use that. (Did you know that Cinnabon sources and imports their own cinnamon?)
• cornstarch– a bit of a weird ingredient for cinnamon rolls, I know, but it helps with keeping the cinnamon roll filling in the roll as they bake.

For the Cream Cheese Frosting

• cream cheese -use at room temperature so it blends in perfectly with no lumps!
• softened butter (or butter)- salted butter pairs really well with the cream cheese in this frosting.
• vanilla extract– for delicious flavor!
• corn syrup– makes our frosting really shiny
• fresh lemon juice – adds a little extra zing that you can’t get from cream cheese alone.
• powdered sugar– for a non-granular sweetness that melds in beautifully to this cinnamon roll icing.

How to Make Cinnamon Rolls

The biggest thing you need to remember when making homemade Cinnamon Rolls is to have patience. Nothing about this recipe is hard per say, but there are a lot of steps. Keep with it! You can absolutely follow this recipe and end up with a pan of Cinnamon Rolls just as beautiful as mine! I give you lots of directions below, but there is a whole lot more in the printable recipe card at the bottom of this post.

Step 1: Make the Dough

Start by proofing the yeast in warm water with a sprinkle of sugar. Next, add in half the flour, more sugar, buttermilk, canola oil and egg. Knead by hand or use the dough hook attachment on your stand mixer.

Once everything is incorporated, slowly add in more flour bit by bit until the dough pulls away from the sides and the bowl looks clean. You might not use all the flour and THAT’S OK!! The dough should be sticky but not sticky enough to stick to your fingers when touched. You might use the full 4 1/2 to 5 cups of flour or you might not. Just keep watching for these visual cues.

Knead 5 minutes on low speed. Once the dough is all kneaded, transfer dough to greased bowl, cover with plastic wrap and a dishtowel and rise 2 hours or until it has doubled in size. It is a very enriched dough, so it might take longer for it to rise. That is fine and normal!

A Note About Enriched Dough

This Cinnamon Roll Recipe uses a highly enriched dough. What is enriched dough? Basically a bread dough that is made with more than just the basic water, yeast, salt and flour. The additions of butter, buttermilk, sugar and eggs make this an enriched dough. Why is that important to know? Enriched doughs inhibit yeast growth which means this dough will take longer to rise than a typical bread dough. It will grow! It will just take longer. I recommend either using rapid rise yeast or doubling your active dry yeast to get things going.

Step 2: Filling and Forming Cinnamon Rolls

Once the cinnamon roll dough has doubled in size, roll it out on a floured work surface to be a 20×30 inch rectangle…or as close to it as possible.

Stir brown sugar, cinnamon and cornstarch together in a small bowl. This will be your filling.

Spread softened butter across the flattened dough, leaving a 1-inch strip across the bottom untouched. Dump the filling onto the butter and spread it around to create an even layer. Lightly press the sugar into the butter with a rolling pin. Roll the dough towards you, ending with the plain dough on the bottom of this log.

Cut log into 2-inch cinnamon rolls and place into greased baking pans. Cover and rise 1-2 hours or until they are double in size again.

Step 3: Bake and Frost your Cinnamon Rolls

Bake at 350 degrees for 17- 20 minutes. You’re going to want to watch these so they don’t over bake. Once the tops start to brown, they should done.

While rolls are baking, make the cream cheese frosting by mixing all ingredients together until smooth and shiny.

Pro tip: If you want your frosting to look more like Cinnabon, whip it 5-7 minutes or until it lightens in color.

Once cinnamon rolls are done baking, slather on about half the frosting to the warm rolls. After they have cooled, slather them again with remaining frosting. HEAVEN!

Do these not look incredible?! Picture perfect rolls….and my house smelled amazing!! I dove face first into this entire pan and ate every last morsel. TO.DIE.FOR. Super sweet, chewy, light, fluffy, cream cheesey. Mmmm….heaven!

Cinnamon Roll FAQ’s

Can I make Cinnamon Rolls ahead of time?

Yes, you can!  Follow the directions up until letting the dough rise after filling and rolling them. At this point, you can store them in the fridge overnight if you are making them ahead of time.

To make them the next day, bring them up to room temp and let them rise before baking. (After I took the pan out of the fridge, I let them rise 4 hours. It takes a while to take the chill off.) After that, prepare the icing and follow the directions as normal.

More Sweet Breakfast Recipes!

If you enjoyed this recipe as a breakfast treat, you’re going to love my other sweet breakfast recipes! Here are some of my favorites:

• Easiest Belgian Waffle Recipe– I love a good waffle, and these are so simple to make and taste amazing!
• The Best Crepe Recipe – Seriously, the best recipe! Nearly fail-proof.
• Perfect French Toast Casserole – a great make ahead breakfast for the weekend.
• Brioche French Toast (my current favorite I am crushing on!)
• Chewy Soft Cinnamon Rolls– this recipe uses a simpler bread dough that gives a huge and puffy cinnamon roll.

So, there you have it! The Best Homemade Cinnamon Rolls! Hopefully, you’ll all find a few hours to make these! They are TOTALLY worth the wait! 🙂 Have a great day! 🙂

Print

The Best Homemade Cinnamon Rolls

These Cinnamon Rolls are the ultimate Cinnabon clone. Chewy, soft, and homemade, you'll never need another Cinnamon Roll Recipe again!

Course Breakfast, Dessert

Cuisine American

Keyword breakfast, cinnamon roll recipe, cinnamon rolls, Easy Cinnamon Roll Recipe, how to make cinnamon rolls

Prep Time 6 hours

Cook Time 17 minutes

Total Time 6 hours 17 minutes

Servings 15 rolls

Calories 432kcal

Author Lauren’s Latest

Ingredients

for the dough-

• 3/4 cup warm water
• 2 1/4 teaspoons active dry yeast use rapid rise (*see notes below)
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/4 cup buttermilk at room temperature
• 1 egg
• 1/3 cup canola oil or vegetable oil
• 4 1/2-5 cups all purpose unbleached flour

for the filling-

• 1/2 cup butter softened (or margarine)
• 1 1/4 cups packed light brown sugar
• 2 1/2 tablespoons ground cinnamon
• 2 tablespoons cornstarch

for the frosting-

• 2 oz. cream cheese at room temperature
• 1/4 cup butter softened (or margarine)
• 1 teaspoon vanilla extract
• 1/2 tablespoon corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups powdered sugar

US Customary – Metric

Instructions

Make the Dough-

• In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. 
• Once the mixture looks bubbly and frothy, pour in remaining sugar. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. 
• Pour 2 cups of flour and salt into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. **You may not use the entire amount of flour to get to this stage. THAT'S OK! When the dough is tacky but not sticky enough to stick to your hands when touched, it's perfect. Once it has reached this stage, knead for 5 minutes. 
• Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until the dough has doubled in size.

Filling and Cutting Rolls-

• In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside. 
• Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out.
•  Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.
• Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, butter greased pans. 12 into a 9×13, 3 remaining into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels. 
• Let rolls rise another 1-2 hours or until they are touching and have risen almost double. If you are not using quick rise yeast, have added too much flour or are working in a chilly kitchen, it may take 3-4 hours for your rolls to rise. 

  My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17-20 minutes, or until tops start to brown. Watch them carefully!!

Cinnamon Roll Icing-

• While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. 
• Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Video

Notes

*I use Red Star Platinum Yeast (rapid rise kind). Feel free to double the yeast in this recipe to ensure a good rise, especially if you’re working in a drafty kitchen.

-See step by step photos for more details.

-If your frosting isn’t quite ready after you pull the rolls out of the oven, cover with foil so the tops don’t dry out and get crispy.

 

Nutrition

Calories: 432kcal | Carbohydrates: 67g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 290mg | Potassium: 105mg | Fiber: 2g | Sugar: 35g | Vitamin A: 485IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2.1mg

The post The Best Homemade Cinnamon Rolls appeared first on Lauren's Latest.

I made these Gluten Free cinnamon rolls on Saturday {after cleaning the floor} and they were good. Very good, in fact.

I didn’t bother with the different ‘gums’ you can add into gluten free dough to create a similar texture to gluten…because I didn’t feel like it. I just made some biscuit dough with a little yeast {for flavor} and rolled them up like cinnamon rolls. Ready in less than an hour, baby!

You cannot tell they are gluten free. Obviously the texture is more like a biscuit, but besides THAT, they taste mighty fine. I really like the gluten free flour blend I used.

If you want the real deal and aren’t on the gluten free train, I would highly recommend my Cinnabon Cinnamon Rolls. They are life changing.  For everyone else, give these a whirl!

Here’s how you make them:

Start by stirring some quick rise yeast into about a cup of warm milk with a pinch of sugar. Set this aside to proof.

In a large bowl, measure out all your dry ingredients and stir to combine.

By the way, I used this gluten free flour blend….available online, at whole foods or any other grocery store that has a health section. The Pamela’s Products brand seems to be pretty popular in Portland…meaning I can find it at just about any store. If you have a different brand where you’re at, use what you can find. I’ve heard good things about several gluten-free brands.

**Recipe update: Due to feedback from you readers, I can say that this recipe will work with ONLY Pamela’s GF Flour Blend. The ratios of ingredients in those mixes of GF Flour blends is too different, unfortunately when compared to Pamela’s. If you plan on making this recipe, please use Pamela’s. 

Ok, so now you need to cube up some butter and cut that into your dry ingredients.

Like so! You still want smaller butter chunks in your dough…..kind of like we’re making pastry, but not.

Once the butter chunks are all dispersed, pour in the warm milk and yeast mixture and stir until dough comes together. Transfer this dough to a floured work surface.

Then comes the cinnamon roll part. Roll dough into a rectangle, cover with butter, then sprinkle with brown sugar and cinnamon. Roll, cut, put into pan. Then, cover and place on the warm oven that’s preheating to get that yeast growing. We’re not going to let these rise for a full hour or two, but you do want to give them a bit of a head start. Once the oven is hot, pop these in and get them baking.

While the rolls are doing their thing, whip up some cream cheese frosting. I used the frosting recipe from my cinnabons because I heart cream cheese frosting, but use whichever recipe you’d like.

Once the rolls are all baked and piping hot, spread the frosting overtop and watch everything ooze. I love a warm cinnamon roll!

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Puff Pastry Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

Yummy sweet and cinnaminy layers of goodness that are all slathered with frosting. These were super yummy and didn’t taste like they were gluten free AT ALL! I was amazed. The texture was different because I made these more like a biscuit than a traditional roll {like I mentioned above}, but overall, you gf eaters should enjoy these. PLUS you can’t beat the ‘ready under an hour’ deal! #soawesomeIwanttodie #jkaboutdying Here’s the printable:

Print

Fast & Easy Gluten Free Cinnamon Rolls

These fast and easy Gluten Free Cinnamon Rolls are super yummy and don't taste like they are gluten free AT ALL! GF eaters rejoice!

Course Breakfast

Cuisine American

Keyword cinnamon rolls, Gluten Free

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 8

Calories 444kcal

Ingredients

For the dough:

• 1 cup warm milk
• 1 1/2 teaspoons quick-rise yeast
• 2 1/2 cups gluten free all purpose flour blend or regular all purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter cubed

For the filling:

• 1/4 cup melted butter
• 1 tablespoon cinnamon
• 2/3 cup packed brown sugar

For the frosting:

• 1 oz. cream cheese
• 2 tablespoons softened butter
• 1/2 teaspoon vanilla
• 1 teaspoon corn syrup
• 1/2 teaspoon lemon juice
• 1/2 cup powdered sugar + 2 tablespoons

US Customary - Metric

Instructions

For the dough:

• Stir yeast into warm milk with a pinch of sugar and set aside to proof. In a large bowl, stir flour, sugar, baking powder, baking soda and salt together until combined.
• Cut cold butter into dry ingredients until butter pieces are very small {the size of small peas}. Pour in warm milk mixture and stir until dough comes together. 
• Pour dough out onto floured work surface. Roll dough out to be a 16 x 20 inch rectangle {approximately}. Spread melted butter overtop dough and sprinkle with brown sugar and cinnamon. Roll up gently but tightly. Cut off uneven ends. Cut roll into 2, then 4, then 8. Each roll should be about 1/2-2 inches long. 
• Place into greased baking sheet and cover with clean kitchen towel. Preheat oven to 400 degrees and place pan of rolls on top of warm oven to rise slightly. Once oven in preheated, remove towel and bake 15-20 minutes until rolls have grown and the tops have browned.

For the frosting:

• Place all ingredients into a large bowl and whip until smooth.
• Spread frosting over warm rolls and serve.

Notes

**Recipe Update: Due to feedback from you readers, I can say that this recipe will work with ONLY Pamela's GF Flour Blend. The ratios of ingredients in those mixes of GF Flour blends is too different, unfortunately when compared to Pamela's. If you plan on making this recipe, please use Pamela's.

Nutrition

Calories: 444kcal | Carbohydrates: 69g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 338mg | Potassium: 166mg | Fiber: 4g | Sugar: 41g | Vitamin A: 540IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 1.7mg

*Disclaimer– All thoughts and opinions expressed on my blog are my own, as usual  

The post Gluten Free Cinnamon Rolls appeared first on Lauren's Latest.

Pizza dough, bread, cookies and cinnamon rolls all happen in my mixer. Why? Because it’s faster and easier than doing it by hand. And because my husband washes all the dishes I dirty…most of the time. {How did I become so lucky?}

Today, I’m sharing with you one of my all time favorite recipes I’ve ever made. That’s saying a lot, huh? But, it’s TRUE!! My Cinnabon Rolls are my family’s favorite treat and happen to be one of the most viewed recipes on my site EVER! Surprise surprise…you are ALL cinnamon roll lovers!! My KitchenAid makes mixing and kneading a cinch. These are perfect for Christmas morning, or for any other special occasion. For more detailed photos of the step by step process, see this post. We’re taking the exact recipe, cutting the rolls smaller and arranging them in tree shapes. Super fun for the holidays and kids always DIE over all the sprinkles. Let’s get started:

Start out by proofing some quick rise yeast in warm water with a teaspoon of sugar. Set that aside.

While that’s proofing, whisk an egg together with some buttermilk and canola oil.

And measure out more sugar and some salt.

After 10 minutes or so, your yeast should be looking frothy and wonderful! Now we’re ready to get mixing…literally.

Pour the yeast, egg mixture and sugar into the mixer and stir briefly with the hook attachment.

Measure out half of the flour and dump it into the bowl with the salt. Stir it up and get kneading.

Keep adding in more and more flour until the dough starts to come together and pull away from the sides. You want it slightly sticky and smooth. This needs to get kneaded a few more minutes.

Once your dough is a bit smoother, you can grease the bowl and the dough and let it rise. Make sure you cover it and place it in a warm, draft-free spot in your kitchen.

After 2 hours or so, punch the dough down, flour your work surface and roll this out big! This will make 2 trees, so feel free to just use half the dough and save the other half for something else.

Fill rolls with butter, sugar and cinnamon. I didn’t have a whole lot of brown sugar so I subbed in some granulated sugar. Use what you got!

Roll the dough, cut off the uneven ends and slice into rolls. Arrange on a buttered parchment paper-lined cookie sheet in a tree pattern. Cover with plastic wrap and rise again until rolls are doubled in size and touching. This 2nd rise always seems to take forever for me. Like 4 hours. Don’t be afraid to keep these out longer than you think just to get a good rise out of them.

Bake, smother in frosting and top with sprinkles! I used store bought frosting because I had it on hand, but I’d recommend the cream cheese frosting as listed in the recipe for sure!!

So, there you have it! My Cinnabon Cinnamon Roll Christmas Tree..perfect for Christmas morning and it’ll make your house smell amazing ALL day!

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Gluten-Free Cinnamon Rolls
• Puff Pastry Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Caramel Apple Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

Print

Cinnamon Roll Christmas Tree

These Christmas Tree Cinnamon Rolls are perfect for the holiday season especially for Christmas morning. Trust me the kids will go wild for sprinkles!

Course Breakfast, Dessert

Cuisine American

Keyword christmas tree, cinnamon roll

Prep Time 30 minutes

Cook Time 2 hours 17 minutes

Rise Time 2 hours

Servings 24 small rolls

Calories 268kcal

Ingredients

for the dough-

• 3/4 cup warm water
• 2 1/4 teaspoons active dry yeast use the fast acting kind!
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/4 cup buttermilk at room temperature
• 1 egg
• 1/3 cup canola oil or vegetable oil
• 4 1/2-5 cups all purpose unbleached flour

for the filling-

• 1/2 cup softened margarine
• 1 1/4 cups packed light brown sugar
• 2 1/2 tablespoons ground cinnamon
• 2 tablespoons cornstarch

for the frosting-

• 2 oz. cream cheese at room temperature
• 1/4 cup softened margarine
• 1 teaspoon vanilla extract
• 1/2 tablespoon corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups powdered sugar

US Customary - Metric

Instructions

Making the Dough-

• In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds.
• In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes.
• Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls-

• In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough.
• Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.}
• Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace.
• Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 1 1/2 inches or so and then slice your rolls using those marks. Place into parchment paper lined, margarine greased baking pans. 12 per cookie sheet, arranged in a tree pattern.
• Cover pans with plastic wrap and dish towels. Let rolls rise another 2-3 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting-

• While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
• Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Top with sprinkles if desired. Serve warm.

Notes

• See my step by step photos in my original Cinnabon Post for more details I neglected to mention. Also, if your frosting isn’t quite ready after you pull the rolls out of the oven, cover with foil so the tops don’t dry out and get crispy.
• Depending on the brand of yeast I'm using determines how long the dough will take to rise. I like using Red Star Yeast Platinum yeast. It's much faster than just traditional quick rise yeasts.

Nutrition

Calories: 268kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 181mg | Potassium: 65mg | Fiber: 1g | Sugar: 22g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1.3mg

The post Christmas Tree Cinnamon Rolls appeared first on Lauren's Latest.

Caramel Apple Cinnamon Rolls

Grab your fat pants, ya’ll. I have the best most life-changing ooey-gooey Fall treat for you today! Caramel Apple Cinnamon Rolls. They seriously are amazing. Super caramelly, sweet, creamy, slightly chewy {in the good way} and tangy. I love all.the.things!! Carbs and I just brought our relationship to the next level with these babies. You guys have to promise me you will try these at least once this year!!

Main Ingredients

This Caramel Apple Cinnamon Roll Recipe is broken down into three parts. The dough, the filling, and the frosting. Just think of it as a mix between an Apple Crumble and a Cinnamon Roll. Anyways, below are the ingredients you’ll need to make this purely indulgent recipe.

• The Dough – for the dough you are going to be following The Best Homemade Cinnamon Rolls Recipe. It has a great breakdown of how to make perfect cinnamon roll dough every time! It also has the list of ingredients that you need so check it out.
• Apple Filling – for the apple filling you will need granny smith apples (or apples of your liking), butter, brown sugar, cinnamon, caramels, and caramel sauce.
• Caramel Cream Cheese Frosting – this frosting is absolutely divine. To make it you’ll need softened cream cheese, softened butter, vanilla, powdered sugar, and more caramel sauce.

Another Caramel Apple recipe you might be interested in is my Salted Caramel Apple Crumble Recipe!!! It’s so good. Just click the link and make it or save it for later. You’ll thank me later.

How to Make Caramel Apple Cinnamon Rolls

The first thing you need to do is make some cinnamon roll dough. I used the recipe from my Cinnabon Clone recipe….totally fail-proof! I ended up adding an extra envelope of yeast to make things rise a little quicker because I’m an impatient girl 🙂 All the step by step photos for making the dough are here.

After the dough has doubled in size {proofed once}, you can roll it out into a large rectangle.

Spread on a generous portion of caramel sauce on the dough using the back of a spoon, leaving a 1-2 inch blank edge.

Now come the goodies!! Sprinkle these quartered caramel candies all over the dough, along with…

some cooked apples! These were just sautéed in butter, brown sugar and cinnamon until tender. They will make your house smell wonderful!

Voila! I know it’s a lot of stuff going on up in these rolls…but it’s what makes them amazing!!

Carefully roll up the dough, ending with the blank edge underneath the roll to seal it completely.

Cut into 12 large rolls and place into a parchment paper-lined and greased pan. My rolls were so big I had to use 1 9×13 and 1 pie plate!

After another hour of proofing, the rolls should be touching now and should look all puffed up. Send these into a hot oven for 30 minutes.

Caramel Cream Cheese Frosting

While the rolls are baking, make the caramel cream cheese frosting….this is just room temperature cream cheese whipped together with a little softened butter, vanilla, powdered sugar, and caramel sauce.

I could eat all of this with a spoon that’s how good it is!

Once the rolls are completely baked and lovely and golden brown {and all that caramel has melted and become ooey and gooey}, remove from the oven and spread generously with the frosting we just made.

Like so! Feel free to dive in headfirst…….OR!

Grab a little more of this lovely stuff and get-a-drizzlin’. Just like this!!

OMG, how dreamy and soft and yummy do these look? This is the definition of food porn right here.

Make-Ahead

You can 100% make these Caramel Apple Cinnamon Rolls ahead of time. Make the dough accordingly, fill it and roll it up. Slice and place in the greased pan to let rise. This is where you can cover and refrigerate the rolls until you are ready to bake.

You can also freeze the rolls until you are ready to bake them. To bake you would simply need to fully thaw the rolls and then bake according to the directions.

More Cinnamon Roll Recipes to Try!

• Chewy Soft Cinnamon Rolls
• The Best Homemade Cinnamon Rolls
• Warm Cinnamon Roll Cheesecake Dip
• Cinnamon Roll Cake Recipe
• Gluten-Free Cinnamon Rolls
• Christmas Tree Cinnamon Rolls
• Pumpkin Cinnamon Rolls with Maple Glaze
• 1-Hour Cinnamon Roll Recipe
• Cinnamon Roll Cookies
• Puff Pastry Cinnamon Rolls
• Pancake Mix Raspberry Cinnamon Rolls
• Cinnamon Roll French Toast Waffles
• Cinnamon Roll Pancake & Waffle Syrup
• Cinnamon Roll Pretzels
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

And just like that, your life will become complete after one little humungo bite.

Make these and rejoice, ya’lls. They’re that amazing. Or save this recipe by printing, pinning or bookmarking this page. Happy *almost* fall baking!

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Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Course Breakfast

Cuisine American

Keyword caramel apple, caramel apple cinnamon rolls, caramel rolls, cinnamon rolls

Prep Time 3 hours

Cook Time 30 minutes

Total Time 3 hours 30 minutes

Servings 12 large rolls

Calories 657kcal

Author Lauren Brennan

Ingredients

for the dough-

• 3/4 cup warm water
• 4 1/2 teaspoons active dry yeast use the fast-acting kind!
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/4 cup buttermilk at room temperature
• 1 egg
• 1/3 cup canola or vegetable oil
• 4 1/2-5 cups all purpose unbleached flour

for the apple filling-

• 4 medium granny smith apples
• 2 tablespoons butter
• 1/2 cup packed brown sugar
• 1 tablespoon cinnamon
• 11 oz. caramels 1 package
• 1 cup prepared caramel sauce

for the frosting-

• 8 oz. cream cheese softened
• 2 tablespoons butter softened
• 1 teaspoon vanilla
• 1 cup powdered sugar
• 1/2 cup prepared caramel sauce + more for drizzling

Instructions

Making the Dough-

• In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once the mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. The dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn the mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dishtowel. Rise 1-2 hours or until the dough has doubled in size.

Prepare the filling-

• To make the apple filling, peel, core, and dice granny smith apples. Heat large skillet over medium heat. Melt butter, then add in apples, sugar, and cinnamon. Cook, stirring frequently, until apples are tender, about 10 minutes. Remove from heat. Unwrap entire bag of caramels and cut into quarters.

Assemble the Rolls-

• Once the dough has doubled in size, punch down and roll out to be 24x16 rectangle. Spread caramel sauce* over the entire surface of the dough, leaving a 1-2 inch strip at the top blank. Spread cooked apples** and caramel pieces over the caramel sauce evenly. Roll up lengthwise, ending with the blank strip of dough underneath the roll. Cut into 12 even {and very large} rolls and place into a greased parchment paper-lined baking pans. Cover gently with plastic wrap and rise another hour or two to double in size.
• Bake rolls at 350 degrees for 25-30 minutes or until they have browned and are cooked thoroughly.

Frosting-

• While rolls are baking, make the frosting. Simply whip all ingredients together until light and fluffy. Scrape sides of bowl and whip again for 1-2 minutes.
• Once rolls come out of oven, cool 5 minutes, then smother generously with frosting, than drizzle with caramel sauce. Must serve warm!!

Notes

*If you purchased a runny caramel sauce, start by spreading 1/2 cup over the dough adding more as needed. Mine was thick, so I needed more.

**If your apples gave off a lot of liquid during cooking, do your best to just spoon on the apples with minimal 'sauce'.

Nutrition

Calories: 657kcal | Carbohydrates: 114g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 468mg | Potassium: 287mg | Fiber: 5g | Sugar: 51g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 3mg

For more seasonal eats and treats, check out these fabulous blogs:

• Coconut Macaroon Filled Peaches by Vintage Mixer
• Honey Sweetened Peach Lemonade by Simple Bites
• Thai-Glazed Skillet Corn with Cotija Cheese by Climbing Grier Mountain
• Apple Fritter Waffle Doughnuts by Completely Delicious
• Green Onion & Chive Yogurt Dip by Project Domestication
• Crispy Eggplant Tacos by Mountain Mama Cooks
• Pumpkin Cake and Semifreddo Push-pops by My Name is Yeh
• Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco by Cafe Johnsonia
• Baked Ziti with Roasted Eggplant and Peppers by Kitchen Confidante
• Hatch Chile Salsa Verde by Foodie Crush
• Roasted Grape Crostini with Brie and Thyme by Cookie and Kate

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High fives all around for making it to the weekend! Woohoo! Double high fives for not killing your children. Yay! We did it!!

My patience is certainly tested every.single.day with my two kiddos. I think the hardest part of not having a husband around to help is never getting a break! It is wearing me down for sure. Not to mention I’m paranoid my kids are going to get abducted in the middle of the night. I have no proof that they actually WILL, but my crazy irrational side of the brain has  definitely convinced my logical, no nonsense side that it’s going to happen….somehow.

Do you see how crazy I have become? Bahhhh!

Luckily, I only have 8 more days Hurry up and get home, Gordie-pants!

In other news: my husband being away at Army training makes it really easy to purchase furniture online. I most definitely bought two sitting chairs yesterday using my iPhone whilst sitting on my fannie. AND, I found the perfect rocking chair for my nursery at…..wait for it…..COSTCO! Yes, it took me this long to find one. I’m indecisive. Who would’ve thunk it? So, I need to go back and get that at some point too.

So, yes. I’m crazy. So much so that I made cinnamon rolls out of pancake mix!! Yes’m I dogg-on-did it. And they are so yummy! Obviously the texture is more soft and tender like a really great scone, but the  swirls of cinnamon and raspberry will make you dream of lollipops and cupcakes. Super simple to whip up…just need a few ingredients you probably already have, a little time and some elbow grease!

Here’s how you make them:Start by measuring out 2 cups of Krusteaz Buttermilk Pancake Mix into a bowl with a little bit of granulated sugar.Stir in a little melted butter and set aside.Then in a measuring cup, stir together 1/2 cup warm water with an envelope of quick rise yeast and a tablespoon of sugar. Let it sit a few minutes until it gets foamy and all…..yeasty. Pour the yeast mixture directly into the pancake mix and stir. It will be really really sticky and won’t resemble dough. This is completely normal because…..you’re going to stir in 1/2 cup more pancake mix to thick it up.Like so! It’s still super sticky, but it has to be so the rolls are nice and moist!Now you can butter a bowl,and scrape out the dough into it. Cover with plastic wrap and refrigerate overnight. *I made this dough at night, hence the funky colored photos. Ahh! Arise and shine sleeping beauties!! We have rolls to make Pull the dough right out of the fridge and lets get to work!Flour your clean work surface and the dough really well and squish it down evenly to roll out.Roll your dough to be slightly bigger than 12×12, then cut the uneven edges off to get a 12×12 square.Cover the entire area with seedless raspberry jam.Then sprinkle on some sugar and cinnamon! Yum yum!Roll then entire thing up pretty tightly,and cut into 6 2-inch pieces. {Feel free to cut into 8 smaller rolls and bake in a greased 9×9 square pan. }Place the rolls into parchment paper lined jumbo muffin tins and preheat oven to 375 degrees. Place pan beside oven to warm up to room temperature as much as possible before baking.After about 15 minutes in the oven, they are ready to come out and get a little glaze!This is just powdered sugar, vanilla and a splash of milk. Super simple.Drizzle the glaze over each of the rolls and enjoy! Be sure to eat these warm!! They are such a sweet and yummy treat! Come to mama…..Be sure to share this recipe with your friends and print it out so you can make them asap! Enjoy!

More Cinnamon Roll Recipes to Try!

• Pumpkin Cinnamon Rolls with Maple Glaze
• Caramel Apple Cinnamon Rolls
• Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
• Sweet Orange Rolls

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Pancake Mix Raspberry Cinnamon Rolls

Start these Raspberry Cinnamon Rolls the night before, using pancake mix. Then in the morning, you have a warm delicious breakfast treat!

Course Dessert

Cuisine American

Keyword Raspberry Cinnamon Rolls

Prep Time 14 hours

Cook Time 20 minutes

Total Time 14 hours 20 minutes

Servings 6

Calories 389kcal

Author Lauren's Latest

Ingredients

for the dough-

• 1/2 cup warm water
• 2 1/4 teaspoons quick rise yeast
• 1/4 cup granulated sugar + 1 tablespoon
• 2 1/2 cups Krusteaz Buttermilk Pancake Mix divided
• 1/4 cup melted butter

for the filling-

• 1/3 cup seedless raspberry jam
• 3 tablespoons granulated sugar
• 2 teaspoons ground cinnamon

for the glaze-

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• splash milk

US Customary - Metric

Instructions

• In a measuring cup, stir warm water, yeast and 1 tablespoon of sugar together. Set aside to proof. In a large bowl, stir 2 cups of pancake mix together with 1/4 cup granulated sugar and melted butter. Pour in yeast mixture and stir well to get rid of most of the lumps.
• Stir in remaining 1/2 cup pancake mix. Pour into greased bowl, cover and refrigerate 12 hours or overnight.
• In the morning, roll out chilled dough on well floured board into a square slightly larger than 12x12. Cut off uneven edges to get a 12x12 even square. Spread jam over dough entirely, then sprinkle with sugar and cinnamon. Roll into log, cut into 6 2-inch pieces and place into parchment paper lined jumbo muffin tin.
• Preheat oven to 375 degrees. Place rolls next to the oven to come to room temperature quicker.
• Bake 15-20 minutes or until edges start to brown slightly. Remove from oven. For the glaze, stir all ingredients together until your desired consistency is reached. Drizzle over rolls and serve warm.

Nutrition

Calories: 389kcal | Carbohydrates: 65g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 351mg | Potassium: 165mg | Fiber: 3g | Sugar: 43g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 1mg

The post Pancake Mix Raspberry Cinnamon Rolls appeared first on Lauren's Latest.

More Lemon Blueberry Recipes to Try!

• Lemon Blueberry Cheesecake
• Lemon Blueberry Bars
• Lemon Blueberry Coffee Cake
• Bakery-Style Blueberry Muffins (easy!)
• Blueberry Hand Pies

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Blueberry Cinnamon Rolls

By using frozen roll dough, these Blueberry Cinnamon Rolls with Lemon Glaze, are easy to make for a delicious Sunday or any day breakfast.

Course Dessert

Cuisine American

Keyword blueberry cinnamon rolls

Prep Time 15 minutes

Cook Time 25 minutes

Thaw/Refrigerate 10 hours

Total Time 10 hours 40 minutes

Servings 8 Rolls

Calories 279kcal

Author Lauren

Ingredients

• 8 frozen rolls thawed (I used Rhodes)
• 1 1/2 tablespoons butter melted
• 4 ounces cream cheese softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• zest and juice of 1 lemon
• 1/4 cup blueberries frozen or fresh
• 1 cup powdered sugar

US Customary - Metric

Instructions

• Grease a 9-inch pie plate with some of the melted butter. Set aside. Thaw out your rolls according to packaged directions.
• For the filling, whip cream cheese, sugar, salt, vanilla and lemon zest together until light and fluffy, about 2 minutes.
• When rolls are completely thawed, form 1 large ball of dough. Roll out on lightly floured surface to 12 inch x 9 inch rectangle. Brush dough with melted butter. Spread cream cheese filling evenly over buttered dough. Lightly press blueberries into cream cheese filling.
• Roll dough up jelly roll style to form a 12 inch log. Using a serrated knife, cut log into 8 even rolls. Place into buttered pie plate. (Add more blueberries to the top if you like more!)
• At this point, you can place prepared rolls into the refrigerator until you are ready to bake them--I chose to do this so I could just pop them into the oven Sunday morning. However, if you have no self control, you can bake them right away at 325 degrees for 25-30 minutes or until the tops are golden brown.
• To make the icing, Stir together powdered sugar and lemon juice. If your lemon didn't yield enough juice to make the icing runny, add a little water or milk to get it to the consistency you want. Spread over hot rolls and enjoy!

Nutrition

Calories: 279kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 363mg | Potassium: 69mg | Fiber: 2g | Sugar: 25g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg

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