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Tuesday Cook Off ~ Mini Cinnamon Monkey Rolls

Tuesday Cook Off ~ Mini Cinnamon Monkey Rolls

If I have said it once, I have probably told you a million times that my family and I love cinnamon. ¬† Anything cinnamon is probably going to be a favorite of mine ūüôā ¬† So about a month ago I was surfing on Pinterest and came across this recipe for the mini cinnamon monkey rolls. ¬† I just love monkey rolls and bread. ¬† ¬†Breaking off one piece at a time is a grazer’s dream.

I made this recipe for Sunday morning and they did not last long at all. ¬† The recipe makes 12 mini rolls. ¬† Now, I will say my family didn’t down them in one sitting but they were happy to graze all day and pick little bites throughout the day. ¬† ¬†Yes, I had some too! ¬†They were really good and it’s such a easy recipe. ¬† If you don’t have time for dough to rise this is the recipe for you.

Recipe Yields 12 mini rolls


12 Rhodes‚ĄĘ Dinner rolls, thawed but still cold ¬†(you can find them in the freezer section)

6 tablespoons butter, melted

2 tablespoons corn syrup

¬Ĺ cup brown sugar

2 teaspoons cinnamon


1 cup powdered sugar

1 tablespoon butter, melted

1-2 tablespoons milk

¬Ĺ teaspoon vanilla


12 Dinner rolls – thawed but still cold, melted butter, corn syrup, brown sugar and Cinnamon. ¬†Cut each Dinner roll into 6 equal pieces. Use a pair of kitchen scissors or a pizza wheel. ¬†In a bowl, combine melted butter and corn syrup and stir until well mixed. In another bowl, combine the sugar and cinnamon and mix well. Dip 6 roll pieces at a time in the butter mixture. ¬†¬†Plop each of those buttered pieces in the cinnamon and sugar bowl. ¬†¬†Roll them around until they are coated from head to toe. ¬†¬†Place 6 pieces in each well – sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. ¬† Preheat 350 degree oven. Bake for 15 to 20 minutes or until golden brown. ¬†¬†Chefs note: Once you remove them from the oven, you will notice that some of that yummy caramel has oozed up and out of the tin. Don’t despair! Don’t leave it there! Simply take a heat proof spatula, and quickly push all that gooey caramel back over to the beautiful rolls. ¬†¬†While they are still quite warm, take a knife and go around the edges of each well. The rolls won’t stick . . . they will easily come right out of their hole. ¬†I like to lay out a piece of parchment paper and place each roll upside down. Most of the gooey caramel is resting on the bottom. Once they cool slightly, and the caramel has set a bit . . . turn them right side up. ¬†Prepare the vanilla glaze and drizzle it over the rolls. I like to drizzle when the rolls are still just a tad warm. The glaze will seep down into the crevices and each little bite will be “sweet!” You can use a spoon, fork or a squeeze bottle.

Try to eat just one!

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamas, toddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Homemade Cinnamon Rolls

Tuesday Cook Off ~ Homemade Cinnamon Rolls

So if you have been paying attention to my Tuesday Cook Off blog post you know my family loves cinnamon! ¬†Last week I was shopping at Wal-Mart and while I was in the checkout line I was reading the magazine covers when the Food Network Magazine caught my eye…homemade cinnamon rolls. ¬† That looked absolutely delicious and I had to make them! ¬†So I bought the issue and decided to make the cinnamon rolls on the weekend. ¬†They were a BIG BIG hit. ¬†Everyone just loved them and I can honestly say, they were easy to make. ¬†The recipe does require the dough to rise three times but other than that…it’s a breeze. ¬† ¬†Plus, you don’t even need your Kitchenaid.

Recipe from Food Network Magazine

Yields: 12 Rolls

Recipe for Basic Sweet Roll Dough
Ingredients1/2 cup whole milk
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
1/4 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)DirectionsWarm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.

Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.

Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

For the Cinnamon Rolls: 

For the rolls:1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
All-purpose flour, for dusting
1 batch Basic Sweet-Roll DoughFor the glaze:

1 1/4 cups confectioners’ sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
1/2 teaspoon vanilla extract
Pinch of salt


Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.

Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.

Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.

Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)

Make the glaze: Whisk the confectioners’ sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.

Do you have a great recipe you would like to share?  Just email us at  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamas, toddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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