Cinnamon Roll Trifles: Layers Of Sweet Delight
Ingredients
For the Cinnamon Rolls:
Ingredients, For the Cinnamon Rolls:
– 1 cup warm milk (105-115°F)
– 2 1/4 teaspoons energetic dry yeast
– 1/4 cup granulated sugar
– 1 teaspoon salt
– 1 cup all-purpose flour, plus extra for dusting
– 2 tablespoons unsalted butter, softened
– 1 giant egg
– 1/2 cup brown sugar
– 1 tablespoon ground cinnamon
– 1/4 cup chopped walnuts or pecans (optional)
– 1/4 cup raisins (optional)
For the Frosting:
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
For the Trifle:
Ingredients, For the Trifle:
• 1 bundle of cream cheese, softened
• half of cup of confectioners’ sugar
• 1/4 cup of bitter cream
• 1/2 teaspoon of vanilla extract
• 1 (3 ounce) package deal of immediate vanilla pudding mix
• 2 cups of milk
• 1 (12 ounce) package of frozen cinnamon rolls, thawed
• half of cup of butter, melted
• half of cup of brown sugar
• 1/4 cup of chopped pecans
Instructions
To Make the Cinnamon Rolls:
Instructions to Make the Cinnamon Rolls:
1. In a large bowl, whisk collectively the good and cozy milk, granulated sugar, and yeast.
Let stand for five minutes, till the yeast is foamy.
2. Add the melted butter, salt, and egg.
Stir till properly combined.
3. Gradually add the all-purpose flour, 1 cup at a time, till the dough types a ball and pulls away from the sides of the bowl.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes till smooth and elastic.
5. Roll the dough into a 12×18-inch rectangle.
6. In a small bowl, stir together the brown sugar, cinnamon, and nutmeg.
Sprinkle the mixture evenly over the dough.
7. Starting at one lengthy finish, roll the dough up tightly.
Pinch the seam to seal.
8. Use a pointy knife to chop the log into 12 equal rolls.
9. Place the rolls in a greased 13×9-inch baking dish.
10. Cover and let rise in a heat place for 1 hour, or until doubled in measurement.
11. Bake at 375 degrees F for 25-30 minutes, till golden brown.
To Make the Frosting:
To Make the Frosting:
In a medium bowl, whisk together the cream cheese, butter, vanilla, and cinnamon until smooth.
Gradually add the powdered sugar, whisking until the frosting is thick and creamy.
If the frosting is merely too thick, add 1 tablespoon of milk at a time until it reaches the specified consistency.
If the frosting is just too thin, add 1 tablespoon of powdered sugar at a time till it reaches the desired consistency.
To Make the Trifle:
To make the trifle:
1. Prepare the cinnamon roll dough in accordance with the bundle directions. Roll out the dough on a lightly floured floor to a 15×10-inch rectangle.
2. Spread the softened butter over the dough. Sprinkle with the cinnamon sugar. Roll up the dough tightly, starting from the lengthy side. Pinch the seam to seal.
3. Cut the roll into 1-inch thick slices. Place the slices in a greased 9×13-inch baking dish.
4. Bake in a preheated 350 diploma F oven for 20-25 minutes, or till the rolls are golden brown and cooked by way of.
5. Let the rolls cool slightly earlier than getting ready the cream cheese frosting.
6. To make the cream cheese frosting, beat the cream cheese and butter together till smooth. Add the powdered sugar and vanilla extract and beat until well combined.
7. Spread the cream cheese frosting over the cooled cinnamon rolls. Sprinkle with the chopped walnuts.
8. Refrigerate for at least 1 hour before serving.