Homemade Cinnamon Rolls - 5 ways - Caramel Pecan Rolls, Orange Rolls, Pumpkin Maple and Chocolate
42.3 هزار بار بازدید -
8 سال پیش
-
Yup - along with the
Yup - along with the classics - cinnamon rolls, caramel pecan rolls and orange rolls I also have recipes for chocolate chocolate chocolate cinnamon rolls and Maple Pumpkin cinnamon rolls! Easy to make AND delicious!
__________________↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ___________________
Subscribe to my channel https://youtube.com/ashleemariecakes?...
Tip for dough doubling in size what does "double in size" mean and a...
Maple Bacon Cinnamon Rolls http://ashleemarie.com/maple-bacon-ci...
CINNAMON ROLL RECIPE
printable recipe - http://ashleemarie.com/the-best-cinna...
DOUGH
1 1/2 Tbsp Active Dry Yeast
1 1/2 Tbsp granulated sugar
1/2 C warm water (but not too hot, between 110°f and 115°f).
8 Tbsp butter, melted (then cooled to 110°fi-sh)
3/4 cup warmed whole milk
3/4 C granulated sugar
1 large egg
1 tsp salt
4 C+ all purpose flour
FILLING
8 Tbsp softened butter
3/4 C packed light brown sugar
1/2 cup granulated sugar
1 Tbsp ground cinnamon
FROSTING
8 oz cream cheese softened
4 Tbsp butter, softened
2 1/2 -3 cups powdered sugar
1/2 tsp vanilla
lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl
let sit 5-10 mins (until double is size) to activate the yeast
With the mixer on low add the milk, butter, sugar, egg and salt
Add the flour 1 C at a time you want the dough to be slightly sticky - but just starting to pull away from the sides.
Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.
flour your counter top and pour the dough on to it, press it out into a rectangle then roll it out to about 15-26 inches or so. It will be about 1/4 inch thick and give you more swirls this way. You want it thin, that will give you more twists, about 1/4 inch thick
cover the dough from edge to edge with the soft butter. Use it all, don't be stingy.
mix the sugars and cinnamon and cover it entirely, again use it all, it will be thick.
Starting at the shorter side start rolling up along the long side.
using non flavored floss cut into 12 pieces
line a 9x13 pan with parchment paper and place the pieces down
let rise a second time until poofy - and almost completely filling the pan - about 60 mins
Bake at 375 for 22-25 mins
Beat the frosting ingredients together and spread over warm rolls
VARIATIONS
Caramel Pecan
Add 1/4 C toasted pecans to the filling
Pour into pan 1 1/2 C Caramel sauce - http://ashleemarie.com/buttery-carame... and 1/4 C toasted pecans chopped
after baking turn out onto a pan (only upside down rolls)
Orange Roll
Filling
1 C Sugar
2 Tbsp grated orange zest (Zester http://amzn.to/2fnGDky)
Frosting
Add - 1 1/2 Tbsp orange zest
1/2 Tbsp orange juice
Pumpkin Maple
Add 2/3 C Pumpkin to the wet ingredients
Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry
Use a little more flour
Frosting
use - 1/2 tsp vanilla
1/2 tsp mapline extract http://amzn.to/2ePrtE5
Chocolate
add 1/3 C cocoa to the dough
use less flour
Filling
3/4 C packed light brown sugar
1/2 cup granulated sugar
1 Tbsp ground cinnamon
3 tbsp cocoa
1/2 C mini chocolate chips
Frosting
add 6 Tbsp cocoa or 1/3 C melted/cooled chocolate
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
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KITCHEN EQUIPMENT I USE
Bosch Universal Mixer http://amzn.to/210Eyra
Bosch Bowl Scraper http://amzn.to/210EwQd
Oven Thermometer http://amzn.to/1TEmKl6
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
[email protected]
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
Facebook: Facebook: ashleemariecakes
Pinterest: Pinterest: ashleemariecake
Instagram: Instagram: ashleemariecakes
Twitter: Twitter: ashleemariecake
HERES IS THE FILMING EQUIPMENT I USE
Nikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
__________________↓↓↓↓↓↓ CLICK TO GET MORE LINKS AND RECIPES ↓↓↓↓↓↓↓↓ ___________________
Subscribe to my channel https://youtube.com/ashleemariecakes?...
Tip for dough doubling in size what does "double in size" mean and a...
Maple Bacon Cinnamon Rolls http://ashleemarie.com/maple-bacon-ci...
CINNAMON ROLL RECIPE
printable recipe - http://ashleemarie.com/the-best-cinna...
DOUGH
1 1/2 Tbsp Active Dry Yeast
1 1/2 Tbsp granulated sugar
1/2 C warm water (but not too hot, between 110°f and 115°f).
8 Tbsp butter, melted (then cooled to 110°fi-sh)
3/4 cup warmed whole milk
3/4 C granulated sugar
1 large egg
1 tsp salt
4 C+ all purpose flour
FILLING
8 Tbsp softened butter
3/4 C packed light brown sugar
1/2 cup granulated sugar
1 Tbsp ground cinnamon
FROSTING
8 oz cream cheese softened
4 Tbsp butter, softened
2 1/2 -3 cups powdered sugar
1/2 tsp vanilla
lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl
let sit 5-10 mins (until double is size) to activate the yeast
With the mixer on low add the milk, butter, sugar, egg and salt
Add the flour 1 C at a time you want the dough to be slightly sticky - but just starting to pull away from the sides.
Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.
flour your counter top and pour the dough on to it, press it out into a rectangle then roll it out to about 15-26 inches or so. It will be about 1/4 inch thick and give you more swirls this way. You want it thin, that will give you more twists, about 1/4 inch thick
cover the dough from edge to edge with the soft butter. Use it all, don't be stingy.
mix the sugars and cinnamon and cover it entirely, again use it all, it will be thick.
Starting at the shorter side start rolling up along the long side.
using non flavored floss cut into 12 pieces
line a 9x13 pan with parchment paper and place the pieces down
let rise a second time until poofy - and almost completely filling the pan - about 60 mins
Bake at 375 for 22-25 mins
Beat the frosting ingredients together and spread over warm rolls
VARIATIONS
Caramel Pecan
Add 1/4 C toasted pecans to the filling
Pour into pan 1 1/2 C Caramel sauce - http://ashleemarie.com/buttery-carame... and 1/4 C toasted pecans chopped
after baking turn out onto a pan (only upside down rolls)
Orange Roll
Filling
1 C Sugar
2 Tbsp grated orange zest (Zester http://amzn.to/2fnGDky)
Frosting
Add - 1 1/2 Tbsp orange zest
1/2 Tbsp orange juice
Pumpkin Maple
Add 2/3 C Pumpkin to the wet ingredients
Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry
Use a little more flour
Frosting
use - 1/2 tsp vanilla
1/2 tsp mapline extract http://amzn.to/2ePrtE5
Chocolate
add 1/3 C cocoa to the dough
use less flour
Filling
3/4 C packed light brown sugar
1/2 cup granulated sugar
1 Tbsp ground cinnamon
3 tbsp cocoa
1/2 C mini chocolate chips
Frosting
add 6 Tbsp cocoa or 1/3 C melted/cooled chocolate
ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it
MORE BREAKFAST VIDEOS
Kolaches How to make Sasuage Kolache
Pain au Chocolat How to make Pain Au Chocolat - Lamina...
German Pancakes How to make german pancakes, dutch ba...
Cinnamon Apple doughnuts Bloody Brain Caramel and Cinnamon App...
Kouign Amann How to make Kouign Amann - Laminated ...
Belgium Liege waffles How to make traditional liege waffles
KITCHEN EQUIPMENT I USE
Bosch Universal Mixer http://amzn.to/210Eyra
Bosch Bowl Scraper http://amzn.to/210EwQd
Oven Thermometer http://amzn.to/1TEmKl6
ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
CONTACT ME - I'd love to work with you
[email protected]
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog: http://ashleemarie.com
Facebook: Facebook: ashleemariecakes
Pinterest: Pinterest: ashleemariecake
Instagram: Instagram: ashleemariecakes
Twitter: Twitter: ashleemariecake
HERES IS THE FILMING EQUIPMENT I USE
Nikon D610 (camera A front shots) http://amzn.to/1TBRiFE
Nikon 50mm f/1.8G Lens http://amzn.to/1SP6hMe
Nikon D5100 (camera B above shots) http://amzn.to/1RYcdS8
Tameron AF 28-75mm f/2.8 Lens http://amzn.to/1SP6tei
Tripod http://amzn.to/1RYchRO
Manfrotto 420B combi-boom stand http://amzn.to/1oZrVAR
Manfrotto 496RC2 ball head http://amzn.to/1TBRzbC
8 سال پیش
در تاریخ 1395/07/30 منتشر شده
است.
42,319
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