Do you and your family loves cinnamon rolls?! Well, if you do, here are some recipes to try out to create a yummy new twist on the traditional cinnamon roll recipe.
CINNAMON ROLL COBBLER: Can be eaten for breakfast, brunch or dessert! All you need are 2 cans of pie filling and an 8-count roll of cinnamon rolls. Use any pie flavor you want! Preheat the oven to 375 degrees and lightly spray nonstick cooking spray on a 10” pie plate, 9”x9” pan or even an 11”x17” pan. Dump both of the pie fillings into the bottom of the pan. Unroll the cinnamon rolls and place on top, saving the icing for once it’s done. Bake for approximately 14 -18 minutes until the cinnamon rolls are cooked through and the filling is bubbly. Now you can frost them with icing and it’s ready to serve!
APPLE PIE CINNAMON ROLLS: Try these cinnamon rolls with apple pie filling! What you’ll need for the dough: 1 package yeast (dissolved in ½ cup room temperature water), 3 tablespoons shortening (Crisco), ½ cup granulated sugar, 4 ½ cups all purpose flour, 1 cup hot water, 1 egg (beaten), 3 teaspoons salt. What you’ll need to make the filling: ¼ cup softened butter, ½ cup light brown sugar, ½ can apple pie filling, and ¼ cup cinnamon sugar mix. For the frosting: 1 cup confectioners sugar and 2 – 3 tablespoons milk.
First, add the yeast to ½ cup of room temperature water. Stir, and set aside. In a bowl, add shortening, sugar, hot water, and salt, beating for about 30 seconds. Cool to room temperature. Add 2 cups of flour and mix until smooth. Mix in yeast mixture until combined well, then mix in the beaten eggs. Gradually stir in the remaining flour and mix with the dough for a couple minutes.
Remove dough from the bowl and place on a counter (lightly spread flour on the counter first). Coat your hands in flour and knead by hand, adding more flour when the dough gets too sticky.
Keep kneading it until it feels smooth and then put in a greased bowl, covering it with a towel. Let the dough rise for 30 minutes. Remove the dough from the bowl and place on a floured counter again. Roll the dough into a rectangle and spread butter over it. Sprinkle the dough with brown sugar and cinnamon/sugar mixture. Spread apple pie filling on top and gently roll the dough into one long roll. Cut the rolls into 12 even slices and place in a greased 9”x13” baking pan.
Place the rolls in a warm spot and cover with a towel. Let them rise until doubled in size for about an hour. Bake them at 425 degrees for 10 minutes. Reduce the temperature to 350 degrees and bake for an additional 7 – 10 minutes. Remove the pans from the oven and let it cool on a wire rack. Combine milk and confectioners sugar, whisking until smooth. Pour the frosting over the rolls and serve!
STRAWBERRY CINNAMON ROLLS: These cinnamon rolls get topped with a lemon cream cheese glaze! Here’s what you’ll need for the dough: ¾ cup flour, 2 teaspoons instant yeast, ¼ cup white sugar, ½ teaspoon salt, 1 egg, ¼ cup water, ¾ cup milk, and 1/3 cup butter (softened). For the filling: 21 ounce can Lucky Leaf Strawberry Pie Filling, 2 teaspoons cinnamon, and ½ teaspoon sugar. For the Lemon Cream Cheese Frosting: 4 ounce cream cheese (softened), 3 tablespoons butter (softened), 3 tablespoons butter (softened), 1 cup powdered sugar, ¼ cup half and half, 2 teaspoons lemon juice, 1 tablespoon lemon zest (one lemon), and 1 teaspoon vanilla.
First, in a small saucepan over medium heat, add the milk and butter. Stir until the butter is melted and remove from heat. Let stand until luke warm. Whisk together 2 ¼ cups of flour, yeast, sugar and salt in a large mixing bowl. Add the egg and water and mix. Slowly add the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes. On a lightly floured surface, roll the dough into a 9”x15” square, about ¼ - ½ inch thick.
Spread the strawberry pie filling evenly on top of the dough. In another bowl, combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9 – 12 slices and place on a 9”x13” inch pan and cover with a damp cloth. Let rise for 30 minutes. Preheat the oven to 375 degrees and bake for 30 minutes or until golden brown.
Beat together cream, cheese butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over the warm cinnamon rolls and now you have some delicious Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze.
CINNAMON ROLL CHEESECAKE: This cheesecake is topped with cream cheese frosting, has a cinnamon roll base and buttery cinnamon swirled throughout. What you’ll need for the batter: ⅔ cup white sugar, ¼ cup unsalted butter, at room temperature, 1 egg, ½ cup whole milk, 1 Tablespoon vanilla extract, 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. For the cheesecake filling: 2 packages cream cheese (8oz each at room temperature), 1 cup sugar, 1 Tablespoon vanilla extract, 2 Tablespoons flour, and 3 eggs.
For the cinnamon filling: 1/3 cup butter (melted), 1 cup brown sugar, 3 tablespoons cinnamon. For the cream cheese frosting: 3oz cream cheese (softened), ¼ cup (4 tablespoons) butter (softened), 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, and 1/8 teaspoon salt. First, preheat the oven to 350 degrees and grease a 9 inch pan. Cream together the butter and sugar for 3 minutes in a bowl, until light and fluffy. Add the egg, milk, and vanilla. Beat for one more minute. Scrape down bowl. Sift together the flour, baking powder, and salt.
Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined. Spread half of the batter onto the bottom of the pan. Spray your hands with baking spray and press down. It will be a thin layer but will rise while baking. Transfer the rest of the batter to a small bowl and set aside. Beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl. Add the eggs one at a time. Add the vanilla and flour, beating for another minute. Pour the cheesecake batter on top of the cinnamon roll batter that is in the pan. Combine the melted butter, cinnamon, and brown sugar in a bowl. Mix until thoroughly combined. Drop spoonfuls of the cinnamon filling over the top of the cheesecake.
Take the rest of the base batter and drop spoonfuls over the top of cheesecake. Swirl gently. Bake for around 45 - 55 minutes or until the center is set. Cake will be puffy and lightly browned. Cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover. Set in the fridge for 4 hours. Remove cake and let it warm up to room temperature. Beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Beat until fluffy. Drizzle the cheesecake with cream cheese frosting.
CINNAMON ROLL MUFFINS: IF you love muffins, try this cinnamon roll muffin recipe! What you’ll need: 2 cups all purpose flour, 3 teaspoons baking powder, ½ teaspoon salt, ¼ cup sugar, 3 tablespoons melted butter (cooled slightly), 1 egg, and 1 cup milk. For the topping and filling: 1 cup brown sugar (loosely packed), 3 tablespoons ground cinnamon, 1 ½ cups coarsely chopped pecans or walnuts, and 3 tablespoons butter (melted). For the frosting: 2 ounces cream cheese (softened), 1 cup powdered sugar, 1 tablespoon milk, and a dash of vanilla.
First you need to preheat the oven to 400 degrees. Grease a 12 cup muffin tin. In a large bowl, sift together all of the dry ingredients. Whisk together the wet ingredients in a separate bowl. Create a well in the center of the flour mixture and add the egg mixture. Combine the tipping/filling ingredients. Carefully fold half of the mixture into the muffin batter. Spoon the muffin batter (approximately ¼ cup) into each muffin tin. Top with the rest of the brown sugar mixture. Bake at 400 degrees for 12 – 15 minutes. Remove from the oven and let cool a little before transferring them to a wire rack. Whisk together the frosting ingredients and drizzle over the top of the muffins. Enjoy!