PIZZA DOUGH CINNAMON ROLLS RECIPES

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PIZZA-DOUGH CINNAMON ROLLS - PUREWOW



Pizza-Dough Cinnamon Rolls - PureWow image

Imagine this: It’s a quiet morning. The coffee is brewing. No one has rifled through the paper yet. And the sweet smell of cinnamon sugar fills your kitchen. Sounds divine, right? This weekend, make that scenario a reality with our recipe for pizza-dough cinnamon rolls. By using store-bought...

Provided by PureWow Editors

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 9 large rolls

Number Of Ingredients 10

1 stick unsalted butter, melted
1 cup sugar
¼ cup all-purpose flour
2 tablespoons ground cinnamon
½ teaspoon pure vanilla extract
2 pounds prepared pizza dough
1 egg
1 tablespoon water
1 cup confectioners? sugar
3 tablespoons whole milk, or more as needed

Steps:

  • 1. Preheat the oven to 375�F. Grease a 9-by-13-inch pan with nonstick spray. 2. Make the Cinnamon Rolls: In a medium bowl, mix the melted butter with the sugar, flour, cinnamon and vanilla extract to combine. Set aside. 3. On a lightly floured surface, roll out the dough into a �-inch-thick rectangle. (It should be about 12 inches by 15 inches, but no need to be precise.) 4. Dollop the cinnamon filling all over the dough, then spread evenly to cover, reaching all the way to the edges. 5. Starting with the long side of the rectangle that's closest to you, roll the dough away from you into a tight spiral. When the dough is fully rolled, use a serrated knife to slice the dough into 9 even pieces (each about 1� inches thick). 6. Transfer the cinnamon rolls to the prepared pan, leaving space between them for the dough to expand. 7. In a small bowl, whisk the egg and water to combine. Brush the egg wash onto the rolls, then transfer the baking dish to the oven. Bake until the rolls are golden and the filling is bubbly, 30 to 40 minutes. Let cool for 15 minutes. 8. Make the Icing: In a medium bowl, whisk the confectioners' sugar with the milk and vanilla extract to combine. Drizzle the frosting over the slightly cooled rolls. Serve warm, immediately. Cooled rolls can be stored for up to two days and reheated at a low temperature in the oven (or in the microwave).

Nutrition Facts : Calories 528 calories, CarbohydrateContent 91 grams carbohydrate, FatContent 14 grams fat, ProteinContent 10 grams protein, SugarContent 36 grams sugar

EASY KETO CINNAMON ROLLS (NOT FATHEAD DOUGH) - KETOCONNECT



Easy Keto Cinnamon Rolls (Not Fathead Dough) - KetoConnect image

Soft cinnamon rolls topped with cream cheese frosting.

Provided by Megha Barot

Categories     Dessert

Prep Time 20 minutes

Cook Time 20 minutes

Yield 9

Number Of Ingredients 23

18 tbsp almond flour ((1 cup + 2 tbsp almond flour))
1/3 cup coconut flour
1/4 cup Low Carb Sugar Substitute
3 tbsp golden flax seed meal
2 tsp baking powder
1 tsp xanthan gum
1/2 tsp pink himalayan salt
3 large eggs, room temperature
3 tbsp heavy whipping cream
2 tbsp butter, softened
3 tsp apple cider vinegar
2 tsp vanilla extract
3 tbsp warm water
1/4 cup butter, softened
3 tbsp Low Carb Sugar Substitute
2 tbsp ground cinnamon
10 drops liquid stevia
2 oz cream cheese, room temperature
2 tbsp butter, room temperature
2 tbsp Low Carb Sugar Substitute
10 drops liquid stevia
1 tsp vanilla extract
2 tbsp heavy whipping cream

Steps:

  • Preheat oven to 400°F and grease an 8-inch round cake pan with cooking spray or line with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
  • Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined using a hand mixer. Rest for 5 minutes. The dough will be very sticky.
  • While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
  • With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
  • Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
  • Cut the log crosswise into 9 equal pieces and transfer rolls to the prepared round cake pan.
  • Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
  • Meanwhile, make the frosting by combining cream cheese, butter and erythritol in a mixing bowl. Use a hand mixer to whip until light and fluffy. Mix in vanilla and stevia; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
  • Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
  • Best stored in an air tight container in the fridge up to 7 days or on the counter up to 2 days.

Nutrition Facts : Calories 295 kcal, CarbohydrateContent 10 g, ProteinContent 7 g, FatContent 26 g, FiberContent 5 g, ServingSize 1 serving




















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