Cinnamon Rolls 4 Ways

Molten Cinnamon Rolls

Ingredients
for 6 rolls

cinnamon roll dough, with icing
8 oz cream cheese
¼ cup granulated sugar
½ teaspoon vanilla extract
½ cup milk

Preparation

1. Preheat oven to 400°F (200°C)
2. Take two cinnamon roll dough packs and press them flat into circles.
3. For the filling: In a medium bowl, mix together the cream cheese, sugar, and vanilla, stirring until smooth.
4. Add the milk and stir until there are no lumps.
5. Freeze cream cheese mixture for about 1 hour until it sets and is frozen but not too hard.
6. Scoop out a large spoonful of the mixture and place it in the center of one of the cinnamon roll dough circles. Fold the edges of the dough up the sides of the cream cheese scoop.
7. Place the other flattened dough circle on top, using a spoon to tuck the edges underneath. Repeat with the remaining dough and cream cheese.
8. Place the sealed dough balls upside down in a 9x9 (23x23) cake pan with the seams facing upwards.
9. Bake for 20–25 minutes until the rolls are golden brown and puffed. Drizzle the reserved icing on top of the rolls, and serve while warm.
10. Enjoy!

Cinnamon Roll Waffles

Ingredients
for 4 servings

7 oz cinnamon roll dough, 1 tube, with icing

Preparation

1. Place 4 cinnamon rolls in a preheated, greased waffle iron.
2. Cook for 2-3 minutes, until golden brown.
3. Serve with the reserved icing.
4. Enjoy!

Cinnamon Roll Ice Cream Bowl 

Ingredients
for 6 servings

2 cups heavy whipping cream
14 oz sweetened condensed milk, 1 can
4 oz cream cheese
2 tubes premade cinnamon roll, 5 rolls each
ground cinnamon, to serve
ice cream

Preparation

1. In a bowl, add the heavy cream and condensed milk and whip until soft peaks form.
2. Add the cream cheese and mix until smooth.
3. Freeze for 3-5 hours.
4. Preheat oven to 400ºF (200ºC).
5. Open the tubes of cinnamon rolls and save the frosting for later.
6. Cut 3 of the cinnamon rolls in half.
7. Unravel the cinnamon roll halves and full cinnamon rolls and roll together the halves with the whole rolls using your hands to create 6 long thin strips. You’ll have one cinnamon roll left over and you can use that to make a small bowl, or save for later!
8. Spray an inverted muffin tin with cooking spray and coil the cinnamon roll strip around the outside in order to create a bowl. Be sure to pinch the ridges together in order to prevent the bowl from separating while baking.
9. Bake 7-10 minutes, or until the bowls are golden brown.
10. In a small bowl, add the icing from the cinnamon roll packages and melt for 20-30 seconds in a microwave.
11. Carefully remove the cinnamon roll bowls from the tins and add 2 scoops of ice cream to each bowl.
12. Top the ice cream with melted icing and ground cinnamon.
13. Enjoy!

Homemade Cinnamon Rolls

Ingredients
for 14 servings

DOUGH

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
1 pack active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
FILLING

¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
FROSTING

4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Preparation

1. Generously butter two disposable foil pie/cake pans.
2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
4. Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
6. Preheat oven to 350˚F (180˚C).
7. After 1 hour, the dough should have nearly doubled in size.
8. Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
9. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
10. Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
11. Spread the softened butter evenly over the dough.
12. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
13. Press the mixture into the butter.
14. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
15. Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
16. Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
17. To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
18. Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
19. While still warm, drizzle evenly with frosting.
20. Enjoy!