cinnamon roll recipes

Made with a flaky biscuit dough, a sugary citrus filling and a zippy cream cheese drizzle, these Lemon Cinnamon Rolls are a deliciously perfect way to transition into Spring!

Lemon Cinnamon Rolls

all-purpose flour

cornstarch

sugar

tsp baking powder

ginger

salt

lemon

unsalted butter (3 sticks/ Cold and separated)

milk

tbsp lemon zest (from 2 lemons)

butter

oz cream cheese (room temperature (1/2 brick))

confectioner's sugar

lemon juice (plus more to thin icing)

tsp lemon zest (from 1 lemon)

Sift the all-purpose flour, cornstarch, sugar, baking powder, ginger and salt together into a large mixing bowl. Add the lemon zest and toss with your hands. Make a well in the center of the dry mix.

Shred 1 cup of unsalted butter (2 sticks) into the well you created in the dry ingredients. Use your hands to toss the flour and shredded butter together.

Pour the cold milk into the butter-flour mixture and knead just until a thick dough forms.

Turn the dough out onto a floured surface and fold the dough over itself four times to develop a stiff dough.

Use a rolling pin to roll the dough out into a rectangle that’s approximately 12” long by 8” wide. Shred the remaining ½ cup of butter (1 stick) onto 2/3rds of the rectangle’s surface.

To encase the butter in the dough, first fold the unbuttered third of dough over the centered third- as if you’re folding a letter- then, fold the exposed third over the middle fold. You should have a rectangle with no buttered parts exposed.

Roll the dough out into a rectangle the same size as before. Fold the two short ends towards the center, then fold the dough over- as if you’re closing a book. Wrap the rectangle of dough in plastic wrap and chill the dough in the refrigerator for 60 minutes.

Remove the dough from the plastic wrap and re-roll to a rectangle, once more. Fold the dough in four parts as before. Re-cover the dough and chill for 40-60 minutes. This step may be done a day ahead.

For the Laminated Biscuit Dough

In a small mixing bowl, stir together the sugar and lemon zest until well combined.

Set the bowl aside.  You will use the butter to spread over the dough in the assembly.

For the Lemon Sugar Filling

Preheat your oven to 350°F. Grease a muffin tin with baking spray.

Roll the dough out into a 14” x 18” rectangle. Spread the butter onto the dough surface.

Sprinkle the lemon-sugar mixture evenly over the buttered surface of the dough.

Begin rolling the dough at the buttered edge. Roll the dough tightly- to prevent unrolling during baking- towards the unbuttered margin. Pinch the dough at the seam once you’ve rolled the dough completely. Roll the dough so the seam is on the bottom of the log.

Use a sharp knife to cut the roll of dough into 12 slices of equal size.

Press the circles of dough into the greased muffin cups. Pressing down lightly on the inner part will help them form a swirl when they’re baked.

Bake the rolls for 35 minutes, or until they are golden brown and puffed up from the muffin cups.

Remove the pan from the oven and allow the biscuits to cool in the pan for 10 minutes. Remove the biscuits from the pan and allow them to cool completely on a cooling rack while you make the frosting.

For extra lemony flavor, brush a thin layer of lemon juice on the tops of each muffin right after removing them from the pan.

To Assemble the Biscuits

While the biscuits are cooling, use an electric hand mixer to blend the cream cheese, and salt together on low speed until smooth.

Gradually add the confectioner’s sugar to the cream cheese, blending on low, until all of the sugar has been added. Scrape down the bowl and beater and increase the mixer’s speed to medium to whip until light and fluffy.

Add the lemon juice and zest to the mixture and blend on low speed until the juice is fully incorporated. The drizzle may be made 3 days in advance.

Pipe a thin drizzle over the baked and slightly cooled lemon-ginger roll biscuits.

For the Lemon-Cream Cheese Drizzle

https://www.youtube.com/watch?v=x-6RscttVgA

FIND THE FULL RECIPE HERE: https://grandbaby-cakes.com/cinnamon-roll-biscuits/

All the deliciousness of homemade cinnamon rolls without yeast! These perfect Cinnamon Roll Biscuits combine flaky, buttery biscuit dough with a spiced cinnamon butter and an irresistible honey butter cream cheese glaze. #cinnamonrolls #biscuits #cinnamonbiscuits #howtomakebiscuits

Honey Butter Cinnamon Roll Biscuits

Cinnamon Roll Monkey Bread is made with fluffy cinnamon roll dough, creamy butter, and lots of warm sugar and spice.

Cinnamon Roll Monkey Bread

(17.5) oz Pillsbury Grands Cinnamon Rolls

cinnamon

salted butter

dark brown sugar

tsp vanilla extract

Preheat the oven to 400 degrees F. Generously grease and then lightly flour a large, 12-cup Bundt pan.

Remove the cinnamon roll dough and cut each roll into quarters. You can vary the size of the pieces to create different textures. Set aside the icing from each can.

In a small bowl, whisk together the granulated sugar and cinnamon, then toss the cinnamon roll dough pieces in the bowl until well coated. Arrange all the pieces in the prepared bundt pan.

Melt butter and stir in the brown sugar and vanilla; pour over the dough in the Bundt pan.

Bake for 20-30 minutes, or until risen, golden-brown, and no longer gooey in the center. Remove and let cool for 10 minutes. Once it&#39;s still warm, but not piping hot, you can flip the Cinnamon Roll Monkey Bread onto a serving plate.

Use a spatula to spread the icing over the top. Serve warm.

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Lemon Cinnamon Rolls

Cinnamon Roll Monkey Bread

Top 2 cinnamon roll recipes recipes from across the web

The most viewed cinnamon roll recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cinnamon Rolls

Cinnamon Roll Monkey Bread

The most viewed cinnamon roll recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine