cinnamon bun

These warm, gooey cinnamon rolls are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.

One-Bowl, Overnight Cinnamon Rolls Recipe | BraveTart

For the Frosting:

plain, full-fat cream cheese

(10 milliliters) vanilla extract

sugar

For the Filling:

unsalted butter

light brown sugar (3/4 cup, gently packed; 170 grams)

ground cinnamon (about 2 tablespoons; 15 grams)

nutmeg

For the Dough:

all-purpose flour

sugar (about 1/2 cup; 100 grams)

instant yeast,

baking soda

unsalted butter (8 tablespoons; 115 grams)

milk (8 tablespoons; 115 grams), any percentage will do

For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)

For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.

Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.

To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar

Giant Cinnamon Roll Recipe By Tasty

unsalted butter, melted,

milk,

pack active dry yeast

all-purpose flour, divided

baking powder

salt

butter, softened

brown sugar

cinnamon

oz cream cheese, softened

butter, melted

milk

vanilla extract

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Tasty

Giant Cinnamon Roll Recipe by Tasty

Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.

In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.

Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.

Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.

Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.

Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.

Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.

Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.

While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.

Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.

https://vid.tasty.co/output/45339/mp4_640x640/1501267466

A healthy take on a cinnamon roll in cookie form. These Healthy Cinnamon Roll Cookies are vegan, gluten free, oil free, refined sugar free and paleo.

Healthy Cinnamon Roll Cookies (vegan, gluten-free, oil free, refined sugar free, paleo)

almond flour

runny tahini

maple syrup

tsp ground cinnamon (you can use up to 1 tsp if you’re a cinnamon lover)

tsp vanilla extract

tsp baking powder

almond butter

date syrup or blackstrap molasses

vanilla

coconut butter, warmed

Preheat oven to 350F while you prepare your batters. We&#8217;ll prepare each dough separately.

In a large bowl, whisk together liquid ingredients until smooth. Sift in dry ingredients and using a spatula, mix until a dough forms. You can start to use your hands to work the dough as needed. Set your ball of dough to the side and prepare the next batter the same way.

If the doughs feel really soft, give it some time in the refrigerator to firm up a little bit before working.

First, roll out your vanilla dough on parchment paper to create a long, rectangular shape. Next, roll out your cinnamon filling dough and lay over top of the vanilla dough. Start to roll up the doughs, using the parchment paper to help lift the dough and roll forward, until one roll is formed. Make sure the roll is quite tight!

Slice the roll to create cookie shapes, about 1/2 inch thick, or thicker if you prefer a chewy cookie. Flatten out slightly to seal any air pockets and place on baking tray.

Bake at 350F for 8-10 minutes, or until edges are just browning. Remember the cookies will continue to bake once out of the oven, so don&#8217;t be tempted to over bake them, especially if you like them soft.

Let cool before enjoying for at least 10-15 minutes.

Ice with coconut butter or other icing of choice if desired using a piping bag or spoon while warm.

super good ☽ using the date syrup was a really good idea to make them darker! the texture is super nice along with the cinnamon ✌︎ i added a lot more cinnamon so make sure u try the mixture raw :)

Yum! This treat has all the flavors of cinnamon buns and sticky buns - without all the work. So easy to prepare, you just throw everything in a Bundt pan the night before and forget about it. In the morning, pop the bread into the oven and you'll have a wonderful aroma spreading throughout your home that will get everyone out of bed. It's similar to monkey bread in the way it's made but has the texture and taste of a sticky bun. We highly recommend making these part of your new Christmas traditions.

Christmas Eve Shortcut Cinnamon Buns

dinner rolls

cup(s) brown sugar

vanilla pudding mix

teaspoon(s) cinnamon

butter,

These Apple Pecan Cinnamon Rolls are super gooey and delicious. They are filled with a cinnamon brown sugar filling, a cooked apple pie filling, and toasted pecans. They are then finished off with a smooth cream cheese frosting. The components for these Cinnamon Rolls can be made ahead of time, meaning the rolls just need to be assembled in the morning for the perfect Thanksgiving breakfast!

Apple Cinnamon Rolls

whole milk, lukewarm

Granulated Sugar

tsp active dried yeast

eggs,

tsp kosher salt

All-Purpose Flour

Unsalted Butter,

Unsalted Butter

tsp cinnamon

tsp Kosher salt

Tbsp Corn starch

Pecan Halves

Brown Sugar

Kosher salt

Cream Cheese,

Powdered Sugar, sifted

Heavy Whipping Cream

Make the Brioche Dough

Place the lukewarm milk, 25g of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

Place the lukewarm milk, 25g of the sugar, and the yeast in a medium-sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Add the milk mixture and egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours and up to overnight, until doubled in size. Alternatively you can place it in a warm spot until doubled in size, 45 minutes to an hour.

BRIOCHE DOUGH 

Melt the butter in a large skillet over medium heat. Add the apples, sugar, cinnamon, and salt, and cook, stirring often, until the apples are tender, 3-5 minutes. 

Add the corn starch and mix well to incorporate, then continue to cook until the mixture has thickened and the apples are coated. 

Transfer to an airtight container and chill until ready to use. 

APPLE FILLING

Preheat the oven to 350°f / 180°c. Line a small sheet pan with parchment paper and place the pecans on it. 

Toast the pecans for about 10 minutes, shaking occasionally, until lightly browned and toasted throughout (snap one open to check). 

Transfer to an airtight container until ready to use and store at room temperature. 

TOASTED PECANS

Make the cinnamon filling

Place the butter, brown sugar, cinnamon, and salt in a small bowl. Mix well to combine.

BROWN SUGAR CINNAMON FILLING

Assemble the cinnamon rolls

Grease a baking dish (9”x13” or 23cm x 33cm) or line with parchment paper. 

Assemble the cinnamon rolls.mov

Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown sugar cinnamon mixture, ensuring the filling is spread evenly over the surface.

Top with the prepared apple pie filling

Spread the apple pie filling out evenly. Roughly chop the toasted pecans, and spread over the apple filling.

Roll up the cinnamon rolls

Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this step is optional but helps give a neater cut).

Cut the cinnamon rolls

Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.

Cut the cinnamon rolls.mov

Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.

While the rolls are rising, preheat the oven to 350°f / 180°c.

Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Cream Cheese Frosting.

Make the cream cheese frosting

Place the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, heavy cream, and salt, and whip until light and fluffy.

Spread onto the cinnamon rolls while they are still slightly warm.

Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.

ASSEMBLY

It looks totally delicious.. your recipe is great.. but u suggest eggless version.. what can i use instead of eggs..thank you 😊

These were a wee bit out of my comfort zone in terms of number of steps &amp; they did take a while (would be more of a weebake than the midweek night I tried them) but they may just be the best thing I've made. Seriously sticky &amp; delicious. Next time I'd make the apple mix drier and I'd measure my cuts as I made them too small &amp; had too many - they were happily received by whānau though!

BY FAR THE BEST RECIPE IVE EVER COME ACROSS !!!

Hi Erin,
I made this recipe and it is soooo good. So soft, I left out the pecans and the icing and just enjoyed the cinnamon apples, as they are my favourite filling.
I actually put them in the tray, freezed  the tray, then left it in a cold spot to defrost and proof overnight and baked them 35 min. They were perfection. Thank you for all your hard work and recipes. I will def try making more.

This is such a clever recipe and perfect for the holidays. I made this for the fam and they were a huge hit! It was my first time making rolls in a sheet pan and I was nervous at first, but they came out perfectly. So delicious!

Hi Erin,

I made this for brunch for friends and it was such a huge hit! My friend said it was better than any pastry she has ever eaten before. Quite the compliment so thank you so much for sharing the recipe ☺️

Made this for family over Christmas but left out the pecans because I couldn't find any in my rush for last minute grocery shopping. This recipe was so much easier to make than I expected as it was my first 
time making any type of cinnamon rolls and I managed to have everything ready before the dough finished rising. I left the icing on the side so people could put as much or as little as they want. I used green apples in this recipe and it went really well with everything. Planning to make this again in the future since everyone loved it!

Instead of for Thanksgiving, I made these for Easter brunch, and they were delicious! I don't have a stand mixer so I used a hand mixer with dough hooks to mix the dough, and it worked just fine. I loved the brioche in this recipe, and the apples and cinnamon went great together. Also, the toasted pecans were a yummy touch!

I made this for Mother's Day and it was a huge hit! Really appreciate the detailed instructions you had for the brioche dough. It turned out super soft and tender and just chef's kiss. Thanks so much for this!

Just made these, and my goodness they are delicious! Thanks for a lovely recipe!

These are so delicous - perfect for a breakfast treat!

These might be the best thing I’ve ever  made. The dough was so fluffy and light. A bit messy to work with compared to standard cinnamon rolls with the added apples, but so so worth it! Trust the process, trust Erin!

Have just made this recipe and it is completely delicious. I do have a query, once it was rolled up I put it in the freezer to firm up for half an hour and that worked great for slicing. But after baking, a lot of the apples and cinnamon butter had moved to the bottom of the bun so they were clumped on the bottom. Maybe I didn't roll it firm enough?

Make these! You won’t regret it. The recipe is not as complicated as it looks on paper. They come together quickly for the most divine cinnamon rolls ever. I came here looking for something to do with an abundance of apples, and this was the winner. 
Excellent recipe, thank you Erin!

https://content.jwplatform.com/videos/AVXlU6l7.mp4

Fluffy. Soft. Moist. These Gooey Homemade Cinnamon Rolls are thick, super fluffy, packed with cinnamon-y goodness, and lathered with a luscious cream cheese frosting! They are simple to make, require no mixer, and can be easily made ahead of time!

Gooey Homemade Cinnamon Rolls {from scratch!}

(65 grams) Granulated Sugar

Instant Yeast

(315 milliliters) Milk

(75 grams) Salted Butter

Egg (large, room temperature)

(55 grams) Salted Butter

(140 grams) Brown Sugar (light or dark)

tbsp Cinnamon

(8 ounces) (225 grams) Cream Cheese

(115 grams) Salted Butter

(240 grams) Powdered Sugar

tsp Vanilla Bean Paste (or vanilla extract)

In a large bowl, combine 2 cups of flour with sugar and yeast. Whisk to sift and aerate the mixture. Set aside.

In a heat proof bowl/cup, heat butter together with milk in a microwave for 45 seconds (Note: not all the butter will be melted! The milk should be warm to the touch but not hot. If the mixture is hot, let it cool slightly before adding to the yeast/flour mixture).

Add the milk/butter mixture and egg to the flour/yeast mixture. Mix together with a wooden spoon until a thick, wet mixture is formed. Add an additional 2 cups of flour and mix to fully incorporate. Finally, add an additional 1/2 cup of flour until a soft dough is formed.

Knead together dough until it becomes homogenous, smooth, and soft. (Note: if the dough continues to stick to your fingers, add an additional 1/4 cup of flour and incorporate it into the dough). The final mixture should bounce back after a finger is indented into it. Let the dough rest for 10 minutes, uncovered.

Roll dough into a 15&quot; by 12&quot; rectangle.

Dough

Spread softened butter over surface of the dough rectangle, leaving a 1/2&quot; border that is butter free.

Combine brown sugar with cinnamon. Sprinkle cinnamon mixture over butter layer.

Roll dough from the 15&quot; end into a thick log. Once rolling is complete, gently push together both ends of the log to make them even. Divide dough into 12 pieces by scoring the surface of the log. Using an unflavoured piece of floss, slide floss underneath log and pull up to cut log (Note: this step prevents squishing the cinnamon rolls during the cutting process).

Place cinnamon rolls into a buttered 9&quot;x13&quot; pan. Cover with a towel and place in a warm location to proof for 1 hour.

Preheat oven to 350F (325F convection oven). Bake for 30-35 minutes or until edges are golden brown. Let cool for 10-15 minutes. Meanwhile, prepare the cream cheese frosting.

Cinnamon Filling &amp; Assembly

In a medium sized bowl, combine softened butter with cream cheese. Start by mashing with a fork/spoon until creamy. Add powdered sugar and vanilla paste/extract then mix together until mixture resembles a clumpy paste. Finally, use a whisk to beat together icing.

Spread a generous layer of cream cheese icing onto the tops of the warm cinnamon rolls. Serve and enjoy!

Cream Cheese Frosting

There is something magical about freshly baked cinnamon bread. It fills the air with Christmas cheer. This Christmas Cinnamon Bun Wreath looks, smells and tastes festive; and is a recipe is for all ages to enjoy.

Christmas Cinnamon Bun Wreath

water

coconut sugar

active dry yeast

all-purpose flour ((+ 1/2-3/4 more for kneading))

vegan butter (melted)

almond milk

fine sea salt

neutral oil

vegan butter

In a small bowl add warm water. Stir in coconut sugar until mostly dissolved. Then add yeast and stir. Set aside for about 7 minutes, or until yeast is dissolved and liquid mixture creates foamy bubbles on top. (If bubbles do not form, toss and try again. Water should be warm but not boiling or it will kill the yeast).

Add 2 cups flour to a large mixing bowl. In a separate mixing bowl, combine melted butter, almond milk, coconut sugar, and sea salt. Pour in yeast mixture and stir to combine.

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