Ingredients:

Apple Pie Cinnamon Rolls:

Cinnamon Roll Dough:
All-purpose flour: 4 ½ – 5 cups (540–600 g)
Light brown sugar: ⅓ cup (67 g)
RapidRise yeast: 2 packets (about 4 ½ teaspoons, 14 g)
Salt: 1 teaspoon (6 g)
Almond milk: 1 ½ cups (360 g)
Unsalted butter: 6 tablespoons (85 g)
Large egg: 1 (50 g)

Cinnamon Sugar Mixture:
Light brown sugar: ½ cup (100 g)
Cinnamon: 1 tablespoon (8 g)

Apple Pie Filling:
Apple: 2 (approx. 400 g)
Light brown sugar: ⅓ cup (67 g)
Water: 3 tablespoons (45 g)
Butter: 2 tablespoons (28 g)
Cinnamon: 1 teaspoon (2.6 g)
Cornstarch: 1 tablespoon (8 g)

Instructions:

Apple Pie Filling:
1. Peel, core, and chop apples to be about an inch sized squares. 
2. Brown the butter until it’s an amber brown over medium heat. 
3. Stir in apples, sugar, cinnamon & water. 
4. Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened. 
5. In a small dish combine cornstarch and 2 tablespoons of water. Add to the pan while stirring and continue to cook until the apples are soft (not mushy) and filling is thickened. 
6. Let this simmer for 1 minute then cool to room temperature. 

Cinnamon Rolls: 
1. In a large mixing bowl, whisk together 2 cups of flour, brown sugar, yeast, and salt.
2. In a heat-safe bowl, heat almond milk and butter in the microwave for 30-45 seconds, until warm but not hot. 
3. Add to the dry ingredients along with the egg and mix until the dry ingredients are just combined.
4. Add 2 more cups of flour and mix until the batter is thick and sticky. 
5. Add ½ cup of flour and continue mixing for another minute. 
6. Then knead it by hand, adding up to ¼ cup of flour as needed, until the dough is smooth and tacky. 
7. Let the dough rest uncovered for 10 minutes.
8. Roll the dough on a lightly floured surface into a 10x15 inch rectangle. 
9. Spread the apple pie filling evenly, leaving a ½-inch border. Sprinkle the cinnamon sugar mixture evenly on top of the filling.
10. Roll the dough tightly into a log, starting from the long side. Cut the log into 9 even rolls. 
11. Place the rolls in a parchment lined 9x9 baking dish.
12. Cover and let the rolls rise in a warm spot for 1 hour, or until doubled in size.
13. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown.

Fluffy yeasted cinnamon rolls filled with spiced apple pie filling and finished with a cream cheese glaze. A from-scratch cinnamon roll recipe that.

Apple Pie Cinnamon Rolls Recipe | Josephine's Baking

Apple Pie Cinnamon Rolls

Ingredients:

Cinnamon Roll Dough:
Self-rising flour: 3 cups (375g)
Egg: 1 (roughly 50g)
Almond milk: 1 cup (240g)
Chocolate chips: ¾ cup (135g)
Heavy whipping cream: ½ cup (120g)

Cinnamon Roll Filling:
Salted, melted butter: ½ cup (115g)
Dark brown sugar: 1 cup (220g)
Cinnamon powder: 1 tablespoon (8g)
Flour: 3 tablespoons (45g)
Salt: 1 teaspoon (6g)

Cinnamon Icing:
Heavy whipping cream: ½ cup (120g)
Powdered sugar: 3 tablespoons (24g)
Ground cinnamon: 1 teaspoon (2.6g)

Instructions:
To start, Preheat the oven to 350 F (176C). In a large bowl, Add together the self rising flour, milk, and egg and mixed this well until the dough formed. Once the dough formed, Add in chocolate chips and kneaded it into the dough until it was fully incorporated. Use regular chocolate chips, but in hindsight, I would recommend using mini chocolate chips if you have them!
I laid the dough out on my counter and rolled it into a large rectangle, about half an inch thick. Then in a small bowl, Mix together the cinnamon roll filling and spread this evenly on the dough. Once the filling was spread, Roll up the dough into a log.
Then Cut the log into 9 (even-ish) slices. Line my 8x8 baking pan with parchment paper and placed the cinnamon rolls in. Pour ½ cup heavy whipping cream evenly across the pan as well.
Then, Bake this for 25 - 35 minutes, or until the top was golden brown. 

Once they were done, Let them cool for about 20 minutes. While they were cooling, I whipped together the cinnamon icing and drizzled it evenly on top of the cinnamon rolls.

Soft self-rising flour cinnamon rolls filled with a buttery cinnamon sugar and melty chocolate chips throughout. An easy no-yeast cinnamon roll recipe.

Chocolate Chip Cinnamon Rolls Recipe | Josephine's Baking

Chocolate Chip Cinnamon Rolls

Ingredients:

For the cinnamon roll dough:
3 cups of self-rising flour (375g)
1 cup of plain Greek yogurt (245g)
1 cup of pure pumpkin puree (240g)

For the cinnamon roll filling:
½ cup of salted, melted butter (115g)
1 cup of dark brown sugar (220g)
1 tablespoon of cinnamon powder (8g)

Pumpkin icing:
1 cup of powdered sugar (120g)
1 tablespoon of pure pumpkin puree (24g)
2 tablespoons of oat milk (30g)
½ tablespoon of cinnamon (4g)

This is the first time I’ve made cinnamon rolls from scratch and used self-rising flour! 

Instructions:
In a large bowl, Add together the greek yogurt and pumpkin puree and mixed this well. Then Add in a cup and a half of the self rising flour to the batter and mixed it in. From there Add a half cup of flour each until the dough was no longer wet.
Then Clean off my counter space and spread more flour on my counter and laid my dough on top. I had a small, fall themed pin roller, so that’s what Use to roll the dough out into a giant rectangle , Roll the dough out to about half an inch thick. Trim the edges so it was an even shape.
Then in a small bowl, Mix together the cinnamon roll filling and spread this evenly on the dough. Once the filling was spread, Roll up the dough into a log. I did use a little extra flour on my hands to smoothly get the dough up from the table. Then Cut the log into 9 (even-ish) slices. Line my 8x8 baking pan with parchment paper and placed the cinnamon rolls in.
Bake this at 350 F (176C) degrees for 25 - 35 minutes, or until the top was golden brown. Once they were done, Let them cool for about 20 minutes. While they were cooling, Mix together the pumpkin icing ingredients.
Once the cinnamon rolls were fully cooled down, Pour the icing evenly on top of the cinnamon rolls.

Fluffy no-yeast cinnamon rolls made with self-rising flour, Greek yogurt, and pumpkin puree — ready in under an hour. An easy pumpkin cinnamon roll.

Pumpkin Cinnamon Rolls Recipe | Josephine's Baking

Pumpkin Cinnamon Rolls

Dough
All-purpose flour: 2 ¾ cups (330g)
Instant yeast: 1 packet (2 ¼ tsp or 7g)
Granulated sugar: 3 tbsp (38g)
Salt: ½ tsp (3g)
Warm milk (about 110°F/43°C): ½ cup (120g)
Unsalted butter, melted: ¼ cup (57g)
Egg: 1 large (50g)

Filling
Frozen blueberries: 1 cup (140g)
Granulated sugar: ⅓ cup (67g)
Zest of 1 lemon
Cinnamon: 1 tsp (3g)
Cornstarch: 1 tbsp (8g)

Lemon Glaze
Powdered sugar: 1 cup (120g)
Fresh lemon juice: 2 tbsp (30g)
Milk: 1 tbsp (15g), as needed to adjust consistency

Instructions
Preheat the oven to 375°F (190°C). Line an 8x8 pan with parchment paper..

In a large bowl, mix the flour, yeast, sugar, and salt. Add warm milk, melted butter, and the egg. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 5–7 minutes until smooth and slightly tacky. Let the dough rest for 10 minutes while you prepare the filling.

In a bowl, toss frozen blueberries with sugar, lemon zest, cinnamon, and cornstarch. Set aside.

Roll dough into a 10x14 inch (25x35 cm) rectangle. Spread the blueberry mixture evenly, leaving a small border. Roll up the dough tightly from the long edge and slice into 9 even rolls.

Place in the baking pan. Cover loosely with a towel and let rise in a warm spot for 20–30 minutes, until slightly puffy.

Bake for 22–25 minutes or until lightly golden, then let this cool to room temperature.Whisk the lemon glaze ingredients until smooth, then drizzle over the cooled down rolls.

Blueberry Lemon Cinnamon Rolls recipe with step by step instructions and exact measurements. Easy homemade cinnamon rolls from scratch.

Blueberry Lemon Cinnamon Rolls | Josephine's Baking

Blueberry Lemon Cinnamon Rolls

Tangzhong: Whisk flour 3 Tbsp + milk ½ cup. Cook over medium, stirring, until thick like pudding, 1–2 minutes. Transfer to the mixing bowl and cool for 10 minutes.

Dough: Warm milk ½ cup, instant yeast 2¼ tsp, sugar ¼ cup, eggs 2, softened butter 6 Tbsp, all-purpose flour 3¾ cups, salt 1 tsp. Heavy whipping cream ½ cup. 

Cinnamon layer: Soft butter ¼ cup, brown sugar ⅓ cup, cinnamon 1 Tbsp.

Glaze: Powdered sugar 1 cup, milk/cream 2–3 Tbsp, vanilla ½ tsp.

Stir the warm milk with yeast and 1 Tbsp sugar; let stand 5 minutes until foamy.
Add the tangzhong, remaining sugar, eggs, butter, flour, and salt. Mix to combine, then knead until smooth, elastic, and slightly tacky, about 8 minutes.
Place the dough in a greased bowl, cover, and let rise for 60–75 minutes, or until it has doubled in size.
Line a 9×13 pan. Mix the cinnamon layer ingredients in a small bowl.
Roll the dough to a 16×12-inch rectangle. Spread the cinnamon layer evenly, then spread 1¼–1½ cups cooled peach filling, leaving a ½-inch clean edge on the long far side.
Roll up tightly from the long edge and pinch the seam to seal.
Slice into 12 even rolls using floss or a serrated knife and arrange in the pan with slight gaps between each.
Cover and let rise for 30–45 minutes, or until puffy and nearly touching. Preheat the oven to 350°F.
Pour the heavy cream around and between the rolls, avoiding the tops. Sprinkle the chilled crumble over the rolls.
Bake for 25–30 minutes, until light golden and set. Cool for 10–15 minutes. Whisk the glaze until smooth and drizzle over warm rolls.

Peach Cobbler Cinnamon Rolls recipe with step by step instructions and exact measurements. Easy homemade cinnamon rolls from scratch.

Peach Cobbler Cinnamon Rolls | Josephine's Baking

Peach Cobbler Cinnamon Rolls

Cinnamon Roll Dough
Milk: 1 cup (240 g), warm
Melted butter: ⅓ cup (75 g)
Granulated sugar: ¼ cup (50 g)
Egg: 1 (50 g)
Vanilla extract: 2 teaspoons (8 g)
All-purpose flour: 3 cups (375 g)
Salt: ½ teaspoon (3 g)
Instant yeast: 2 ¼ teaspoons (7 g)

Sugar Cookie Filling
Melted butter: 6 tablespoons (85 g)
Powdered sugar: ¼ cup (30 g)
Vanilla extract: 1 teaspoon (4 g)
Brown sugar: 1/2 cup (110 g)
Cinnamon: 1 tablespoon (8 g)
Salt: pinch

Sugar Cookie Frosting
Salted butter: ¼ cup (57 g), softened
Powdered sugar: 1 ¼ cups (150 g)
Vanilla extract: 1 teaspoon (4 g)
Milk: 1–2 tablespoons
Pinch of salt

Warm the milk and add the melted butter, granulated sugar, egg, and vanilla. Whisk until combined. Add the flour, salt, and instant yeast directly into the same bowl. Mix with a spatula until the dough starts to come together, then switch to your hands to knead until soft and smooth. This should take about 5–7 minutes and the dough will be slightly tacky but not sticky. Cover the bowl with a towel and let the dough rise in a warm area for about 1 hour, or until doubled in size.

In a small bowl, mix melted butter, powdered sugar, vanilla extract, brown sugar, cinnamon, and a tiny pinch of salt until the mixture forms a thick, spreadable paste.

Once the dough has risen, gently punch the air out. Lightly flour your surface and roll the dough into a large rectangle about 12×16 inches. Spread the sugar cookie filling evenly over the entire surface of the dough. Slice into 9–12 strips and roll each strip into a cinnamon roll formation. Place the rolls in a lined or greased baking dish. 

Preheat the oven to 350°F (175°C). Bake the rolls for 22–26 minutes until the tops are lightly golden. Let the rolls cool down and make the icing.

Beat the softened butter until creamy. Add powdered sugar, vanilla extract, milk and a pinch of salt and whisk. Once the rolls have cooled down slightly, spread the sugar cookie frosting generously on top and add sprinkles.

Sugar Cookie Cinnamon Rolls recipe with step by step instructions and exact measurements. Easy homemade cinnamon rolls from scratch.

Cinnamon Rolls

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