Vanilla Cinnamon Rolls Recipes

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VANILLA CINNAMON ROLLS



Vanilla Cinnamon Rolls image

This is the best recipe I have found for cinnamon rolls. They're so tender with a delightful vanilla flavor and yummy frosting. When I serve them to my family, they disappear in no time. -Linda Martin, Warsaw, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 32 rolls.

Number Of Ingredients 16

2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup plus 2 tablespoons butter, melted, divided
2 large eggs
2 tablespoons sugar
1 teaspoon salt
6 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
FROSTING:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup butter, cubed
2 cups confectioners' sugar

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set; set aside. , In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18x11-in. rectangle; brush with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 20-25 minutes or until golden brown., Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost warm rolls. Serve warm.

Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

TWO-INGREDIENT DOUGH CINNAMON ROLLS WITH VANILLA GLAZE



Two-Ingredient Dough Cinnamon Rolls with Vanilla Glaze image

This recipe for 6 cinnamon rolls is just right for breakfast or a coffee break! Using only two ingredients for the dough, you can roll up these and have them ready in less than an hour. They are tasty with or without the vanilla glaze.

Provided by Bibi

Categories     Cinnamon Rolls

Time 1h10m

Yield 6

Number Of Ingredients 11

1 ½ cups self-rising flour, plus more for kneading
1 cup whole-milk plain Greek yogurt
2 tablespoons unsalted butter, melted, divided
1 teaspoon ground cinnamon
1 pinch salt
2 tablespoons light brown sugar
¼ cup chopped pecans
½ cup sifted confectioners' sugar
1 tablespoon milk
¼ teaspoon vanilla extract
1 pinch salt

Steps:

  • Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
  • Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
  • Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
  • Brush rolled dough with 1 tablespoon melted butter.
  • Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
  • Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
  • Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
  • Cut the dough into 6 rolls using a bench scraper or sharp knife.
  • Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
  • Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
  • While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
  • Drizzle optional glaze over the rolls, if desired, and serve warm.

Nutrition Facts : Calories 247 calories, Carbohydrate 40.1 g, Cholesterol 7.7 mg, Fat 7.3 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 472.7 mg

VANILLA CINNAMON ROLLS



Vanilla Cinnamon Rolls image

Make and share this Vanilla Cinnamon Rolls recipe from Food.com.

Provided by Courtly

Categories     Yeast Breads

Time 50m

Yield 32 rolls

Number Of Ingredients 16

2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup butter, plus
2 teaspoons butter, melted, divided
2 eggs
2 tablespoons sugar
1 teaspoon salt
6 cups flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 cup butter, cubed
2 cups confectioners' sugar

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes; set aside. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 cup butter, eggs, sugar, salt and 2 cups flour. Beat on medium speed for 3 minutes. Add pudding; beat until smooth. Stir in enough remaining floure to form a soft sough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into an 18 x 11 inch rectangle; brush with remaining butter. Comvine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 16 slices. Place cut side down in two greased 13 x 9 x 2 inch baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350 forr 20-25 minutes or until golden brown.
  • Meanwhile, in a large saucepan, combine the brown sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Beat in confectioners' sugar with a hand mixer until creamy. Frost Rolls. Serve warm.

Nutrition Facts : Calories 249.7, Fat 8.5, SaturatedFat 5.2, Cholesterol 36.3, Sodium 178, Carbohydrate 40.1, Fiber 0.8, Sugar 21, Protein 3.6

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