3 EASY Cinnamon Roll Recipes | Homemade

These 3 Easy Cinnamon Rolls including caramel apple, banana bread, and sticky pecan are perfect for fall and surprisingly simple to make from scratch!

INGREDIENTS

Sticky Pecan:

For the sticky caramel topping:
1 stick (113 grams) unsalted butter
3/4 cup (150 grams) packed light brown sugar
1/4 cup light corn syrup
1 cup (100 grams) pecan halves

For the filling:
1/2 cup (55 grams) chopped pecans
1/4 cup (50 grams) light brown sugar
2 teaspoons ground cinnamon
2 tablespoons (28 grams) butter, melted

Caramel Apple:

For the filling:
1/2 cup (100 grams) light brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon fine salt
4 tablespoons (57 grams) unsalted butter, melted and cooled
1 Granny Smith apple, cored, peeled, and finely chopped
1/4 cup caramel sauce, homemade or store-bought

For the topping:
1/2 cup caramel sauce, homemade or store-bought

Banana Bread:

For the filling:
3/4 cup (150 grams) packed light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon fine salt
4 tablespoons (57 grams) unsalted butter, melted and cooled
1 large banana, thinly sliced

For the maple glaze:
1 cup (125 grams) powdered sugar
1/4 cup maple syrup

Making Ahead Directions:
Cinnamon rolls are best served fresh and still warm from the oven. You can get away with storing them for a day, covered at room temperature, then re-warming them before serving.

If you want to prepare the rolls ahead of time to bake off in the morning, here are the directions:

Refrigerate assembled and shaped rolls after they have risen for 20 minutes. Cover the rolls tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 2 months. If freezing, allow to thaw in the fridge overnight.

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Loosen the plastic wrap and allow to finish rising and lose its chill at room temperature until an indentation made with your finger into the dough remains. Preheat the oven during this period then bake as directed.

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