#Cinamonroll

The easiest cinnamon rolls I’ve ever made and they are UNREAL 🤯 To get the recipe, drop ‘EAT’ below 🙌 This shortcut cinnamon roll recipe uses Hawaiian sweet rolls for a soft, fluffy base with a rich cinnamon brown sugar filling. Bake until golden, then top with a quick glaze for that classic finish. Ready in 30 minutes and perfect when you want that homemade flavor without the wait. https://www.chelseasmessyapron.com/hawaiian-roll-cinnamon-rolls/

You are not asking too much from your cinnamon rolls. You have just been using the wrong recipe. These high protein cinnamon rolls have 12 grams of protein per roll, which is enough to stop the blood sugar crash most pastries hit you with an hour later. Greek yogurt. That is it. No protein powder, no isolates, no additives, just one real ingredient doing all the heavy lifting in the dough. I wrote two completely separate recipes because I want sourdough and non sourdough bakers to be able to enjoy these. 1. Sourdough version for the long ferment crowd who want all the flavor depth and gut friendly benefits 2. Yeasted version for people who want these in a few hours with the same protein packed, flavorful rolls Skip the search… Comment ME if you are keeping these all for yourself or Comment US if you are sharing the goodness. Two for one, I will send both recipes straight to your DMs because I truly do not know how to separate them.😆 Save this for your next weekend bake and tag a friend who has been searching for a cinnamon roll that actually works for them. #highproteincinnamonrolls #sourdoughcinnamonrolls #cinnamonrolls #greekyogurtcinnamonrolls #highprotein

Cinnamon Roll Croissants Recipe🥐: 3/4 cup milk, warm but not hot 1/2 cup sugar, divided 1 package (2 1/2 tsp) active dry yeast 1/2 cup sour cream (or Greek yogurt) 1/2 cup butter, very soft 2 eggs 1 tsp vanilla extract 4 1/2 cups flour 3/4 tsp salt Cinnamon filling: 1/2 cup butter, softened 1 cup brown sugar 2 tbsp cinnamon 1 tsp vanilla extract Egg wash: 1 egg + 1 tbsp milk Cream cheese frosting: 4 oz cream cheese, softened 2 tbsp butter, softened 1 1/4 cup powdered sugar 4 tbsp heavy cream 1 tsp vanilla extract Line 2 baking sheets with parchment paper. In a small bowl, pour the yeast over the warm milk. Add 1 tbsp of sugar and gently stir. Let bloom for 7 minutes. In a large bowl, whisk together the flour and salt. Once the yeast is frothy, pour into the bowl of a stand mixer. Add the rest of the sugar, sour cream, butter, eggs, vanilla, flour, and salt. With the dough hook attachment, mix on low speed for 1 minute, then allow the dough to rest for 5 minutes. Then mix on medium speed for 7 minutes, until the dough pulls away from the sides of the bowl. If it’s too sticky, add more flour, 1 tbsp at a time, until it pulls away. It should still be slightly sticky! Transfer dough to a lightly greased bowl. Cover and allow to rise for 30-45 minutes. While the dough is rising, mix together the softened butter, brown sugar, cinnamon and vanilla for the filling. Set aside. Punch down the dough and turn onto a lightly floured surface. Roll out to 20”x12” rectangle. Spread the cinnamon filling all over the surface, leaving a thin border around the edges. Use a pizza cutter to divide the dough into 5 equal sections (4” apart) Then, cut a a straight line diagonally through each rectangle to create 10 triangles. Take a triangle and cut a small slit in the middle of the large end, then tightly roll into a croissant shape. Repeat with remaining triangles. Place them all on the prepared baking sheets and allow to proof for 30 minutes. Preheat oven to 350. Lightly brush the tops with the egg wash and bake for 18-22 minutes or until lightly golden. Drizzle with the cream cheese frosting! _ #cinnamonrolls #croissant #recipe #breakfastideas #sweettre

the best of both worlds in one?!! count me in everydayyy 😌 you probably know this by now…but i love when a recipe combines two of my favorite things — and these cinnamon roll croissants are just the perfect example of that ✨ they have that soft, pillowy center you love from a cinnamon roll, but with delicate, buttery layers from the croissant shape that puff up beautifully as they bake 🥐 then of course, you get that warming brown sugar cinnamon swirl in every bite! baked until golden and finished with a cream cheese glaze that melts right over the top, they deserve nothing less than to be served warm with a hot cup of coffee on a saturday morning ☕️ the full recipe is up on my blog at wellmadebykiley.com OR you can comment ‘RECIPE’ to get the recipe link sent straight to you 🤎 enjoy!! inspiration: @briangelecooks

Have you ever had a Cookie Butter Cinnamon Roll? 👀🍪 #cinnamonrolls #cookiebutter #biscoff #reelstab #bakery

The cutest cinnamon roll macarons EVER 🥹 This is the first flavor coming in my new Follower’s Choice ebook launching this Sunday, April 19th! This flavor was suggested by @laceys.galactic.treats, so she will be receiving a complimentary copy of these recipes 😍 The mini cinnamon roll was inspired by two talented macaron bakers ❤️ @viktoris_sweet_and_small (mini croissants) and @moloko.bakery (mini cinnamon rolls) I can’t wait for you to try this recipe!

pull-apart cinnamon roll bread🐌 #cinnamonroll #cinnamonbread #cinnamonrolls #baking

This Chocolate Cinnamon Roll Is Unreal 🤤🔥 Soft, fluffy and dripping with warm chocolate glaze… wait for the drizzle 🤍 Rich cocoa dough, gooey cinnamon filling and silky chocolate on top. Cozy baking energy in every bite ✨ Dough: Milk — 1¼ cups Yeast — 2 tsp Eggs — 2 Sugar — ¾ cup Salt — ½ tsp Flour — 5 cups Cocoa — 3 tbsp Butter — 7 tbsp Filling: Butter — 7 tbsp Cinnamon — 3 tbsp Sugar — ½ cup Bake 375°F • 20 min Glaze: Chocolate — 3.5 oz Milk — 3 tbsp #foodreels #reelsfood #cinnamonrolls #easybaking #asmr

If I am going to spend my time making cinnamon rolls from scratch, they had better go further than the ones in the can. At the same size as a Pillsbury Grands, mine is 90 percent more protein, 42 percent less sugar, and 28 percent fewer calories. The cinnamon roll your body actually wants for breakfast. 12 grams of protein per roll means no mid morning blood sugar crash, no hunger by 10am, no scrambling for a second breakfast an hour later. Greek yogurt. That is it. No protein powder, no isolates, no additives, just one real ingredient doing all the heavy lifting in the dough. It doesn’t change anything about the cinnamon rolls except make them softer. I wrote two completely separate recipes because I know not everyone is on a sourdough journey 1. Sourdough version for the long ferment crowd who want all the flavor depth and gut friendly benefits 2. Yeasted version for people who want these in a few hours with the same protein packed, flavorful rolls Skip the search… Comment LINK for the recipe. Two for one, I will send both recipes straight to your DMs because I truly do not know how to separate them.🫠 Save this for your next weekend bake and tag a friend who has been searching for a cinnamon roll that actually works for them. #highproteincinnamonrolls #sourdoughcinnamonrolls #cinnamonrolls #greekyogurtcinnamonrolls #highprotein

Get ready for the ultimate breakfast mash-up! 🥞✨ These Cinnamon Roll Pancakes combine the fluffy comfort of pancakes with the gooey, cinnamon-swirled goodness of a classic cinnamon roll. The best part? They’re super easy to make with @birchbenders so you can enjoy a bakery-style breakfast at home without all the extra work. SAVE this for delicious breakfast ideas! Want the full recipe? Comment SWIRL and I’ll send you the direct link. Be sure to follow first so the message doesn’t get lost. Want to watch me make them step-by-step? Head over to @madisonlocal_eats Cinnamon Filling • 1/3 cup melted butter • 3/4 cup packed brown sugar • 1 tbsp cinnamon Cream Cheese Glaze • 4 tbsp butter • 2 oz cream cheese • 1 1/4 cups powdered sugar • 1 tsp vanilla extract #instagood #instafood #delicious #yummy #foodie

Cinnamon Roll Carrot Cake Bread 🍞🥕✨ Soft spiced carrot cake swirled with gooey cinnamon sugar and finished with a drizzle of brown butter cream cheese glaze. Basically breakfast for dessert or dessert for breakfast… either way is quite alright with me! Comment recipe and I will send you the link! 🧡 . . . #carrotcake #bread #cinnamonrolls https://eatatmaudes.com/cinnamon-roll-carrot-cake-bread/

cinnamon roll pull apart bread 🤎 still one of my fav thing i’ve ever made 🙂‍↔️ recipe : ingredients 1 cup warm milk(240g) 2 tbsp sugar (25g) 2¼ tsp instant yeast (7g) 1 large egg room temp 1 tbsp vanilla ¼ cup softened butter (57g) 1 tsp salt (6g) 3–3½ cups all-purpose flour (375–440g) optional tangzhong: ½ cup milk(120g) 2 tbsp all-purpose flour cinnamon filling ¼ cup softened butter (57g) ½ cup brown sugar (100g) 1 tbsp cinnamon glaze 1 cup powdered sugar (120g) 2–3 tbsp milk (30–45g), adjust to preference 1 tsp vanilla 1 tbsp maple syrup instructions if using the tangzhong, whisk ½ cup milk with 2 tbsp flour in a small saucepan over medium heat. cook, stirring constantly, until it thickens into a paste. remove from heat and let it cool completely before using. in a bowl, mix the warm milk, sugar, and yeast. let sit until foamy (5-10mins). add the egg, softened butter, and cooled tangzhong (if using) & mix. ( make sure the butter is super soft ) gradually add the flour and salt. start with 3 cups and mix until a soft dough forms. i ended up using about 3¼ cups total. the dough should be soft and slightly tacky but not sticky. knead for 8–10 minutes until smooth. (i like to knead with a little olive oil on my hands instead of adding extra flour.) if needed, add a little more flour, but do not go over 3½ cups total if using tangzhong. also make sure you are not packing your flour into the cup, lightly spoon it in and level it off. cover the dough and let rise in a warm place until doubled, about 1 hour. ( i cover with plastic wrap & a towel & place it in my oven with the light on ) mix together the softened butter, brown sugar, and cinnamon for the filling. roll the dough into a large rectangle. spread the filling evenly over the surface. cut into 3 even strips, stack them on top of each other, then cut into 5 equal squares. place the stacked squares upright into a lined loaf pan. cover and let rise again for 30–40 minutes. bake at 350°f (175°c) for 25–30 minutes, or until golden on top and baked through. whisk together the glaze ingredients and spread over the warm bread. #cinnamonroll #pullapartbread #Recipe #baking