Apple Pie Cinnamon Rolls are the best of both worlds in one bite! This easy 30-minute recipe uses canned cinnamon rolls for ...

The log is cut into individual cinnamon rolls, which are placed in a baking pan to rise for a second time before baking. Once baked, the cinnamon rolls are drizzled with thick icing.

Cinnamon Rolls in the pan like you normally would. But before you pop them in the oven, you pour half a cup of heavy cream right over them. Then bake per usual, ice them after they’ve cooled ...

Preparation. Make the dough: 1. Brush a large bowl and a 9-by-13-inch baking dish with softened butter and set aside. 2. Place 6 tablespoons butter and the milk in separate microwave-safe bowls.

Then, to extend shelf life and increase moisture and softness in the dough, I added a cooked rouxlike mixture of flour and milk, called a tangzhong.

Unlike the cinnamon rolls baked in sheet pans, Essencia's appear to be made in muffin tins, which means the cinnamon-and-sugar encrusted outside is a bit drier.

500ml buttermilk. Pinch of salt. 25ml water. Herbs of your choice, dried or fresh or add garlic to your own taste. Garlic salt or crushed garlic will do the trick.

After making and tasting dozens over the course of my baking career, I had pretty much accepted that cinnamon rolls, like scones and madeleines, are good only when eaten fresh from the oven.