Savory Cinnamon Rolls Recipes

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SAVORY CINNAMON ROLLS



Savory Cinnamon Rolls image

My husband was the inspiration for this recipe. These rolls are extremely tasty and are not heavy. The secret to this recipe lies in the frosting. As they say the easiest way to a man's heart is through his stomach!

Provided by MEFROMNWIA

Categories     Bread     Yeast Bread Recipes

Time 16m

Yield 24

Number Of Ingredients 13

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
1 (9 ounce) package yellow cake mix
1 teaspoon salt
1 teaspoon vanilla extract
5 cups all-purpose flour
½ cup butter, softened
¾ cup white sugar
2 teaspoons ground cinnamon
3 cups confectioners' sugar
⅓ cup butter, softened
1 ½ teaspoons vanilla extract
1 ½ tablespoons milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
  • Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 50.4 g, Cholesterol 17.2 mg, Fat 7.9 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 212.7 mg, Sugar 26.3 g

SAVORY HERB AND PARMESAN ROLLS



Savory Herb and Parmesan Rolls image

Provided by Michael Symon : Food Network

Time 2h30m

Yield 6 rolls

Number Of Ingredients 14

1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
  • While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
  • In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
  • For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
  • Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
  • On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
  • Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

SAVORY ROLLS



Savory Rolls image

Provided by Alex Brown

Categories     Bread     Cheese     Mushroom     Breakfast     Brunch     Side     Bake     Vegetarian     Shallot     Dill     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves eight

Number Of Ingredients 24

Sponge starter
(You will have leftovers)
2 1/2 cups all-purpose flour
2 cups filtered water
1/4 teaspoon dry active yeast
Dough
1 cup sponge (above)
1 large egg
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon instant yeast
1 tablespoon brewer's yeast
2 cups all-purpose flour
1/4 cup water
1/4 cup melted butter (margarine works)
1 teaspoon olive oil
Filling
1 cup Cast-Iron Mushrooms
2 pounds shallots, sliced
1/2 cup cream sherry
2 cups chopped dill
1/2 pound shredded aged cheese (we use Comté)
sea salt and pepper

Steps:

  • 1. Combine all sponge starter ingredients in a mixing bowl. The resulting goo should look wet and reckless. Wrap the bowl up and let it sit in the corner (preferably a warm one) for four hours or as long as overnight.
  • 2. Combine all the dry ingredients for the dough in a large bowl or the mixing bowl for a counter top mixer. Mix them, mechanically or manually, so that all they are distributed evenly. Add water, one cup of the sponge, and butter and mix to combine.
  • 3. Add the egg. You want to do this after the butter so the egg doesn't cook. Mix by hand for ten to fifteen minutes (three to five with a Kitchen Aid using the paddle on medium speed) until the dough forms a smooth paste. It should still be sticky and stretchy, but not very wet. If you're using a machine; switch to the dough hook and mix for another five minutes on medium; if you're manual, turn the dough out on a floured surface and knead the hell out of it for seven minutes.
  • 4. In yet another bowl, add the olive oil and give a swirl. Form the dough into a ball, and roll it in the oil so that it's greasy everywhere. Cover the bowl with plastic and let it sit for an hour in a warm corner.
  • 5. For filling, make Cast-Iron Mushrooms but add 2 pounds of sliced shallots. When the shallots begin to brown, add 1/2 cup cream sherry and reduce by half. Set aside.
  • 6. Form the rolls: on a floured surface, gently roll out the dough into a 12 by 18 inch square. Spread the sherry-butter-shallot-mushroom goo all over the giant dough square on your counter. Make sure to spread evenly all the way to the edges. Apply the dill and the cheese in a similar fashion; evenly distribute all the way to the corners of your dough sheet.
  • 7. Sprinkle salt and grind pepper all over the thing and preheat your oven to 350.
  • 8. As if it were a joint-that's right-carefully roll the rectangle into itself. Start at the bottom and curl inwards until you have a bulging log. Use a sharp knife and slice rolls off of the left side of the log. You can make them as thick as you'd like; we like ours about two inches thick.
  • 9. Gingerly place the rolls side by each on a greased (with butter) baking pan and cover them loosely with plastic.
  • 10. When thirty minutes-minimum!-has elapsed, slide the rolls into the oven and bake for fifteen to twenty minutes. When they start to smell amazing, check them. You're looking for a nice golden brown hue on the top of each one.

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