![]() ![]() Spread over the rolls and serve immediately. Sift in the powdered sugar, and whisk until smooth. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Pour the scalded milk over the shortening. In a heavy-bottomed pan, scald the milk over medium heat. Place the shortening in a large heatproof bowl. Close the oven door and let the rolls rise until they look slightly puffy approximately 30 minutes. In a small bowl, sprinkle the active dry yeast into the warm water and let it sit until foamy, about 10 minutes. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Remove the rolls from the refrigerator and place in an oven that is turned off. Arrange rolls cut side down in the baking dish cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls yielding 12 rolls. Very gently squeeze the cylinder to create even thickness. Firmly pinch the seam to seal and roll the cylinder seam side down. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge gently press the filling into the dough. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Gradually add in the powdered sugar, beating until frosting is smooth and powdered sugar is fully incorporated. Gently shape the dough into a rectangle with the long side nearest you. In a large mixing bowl, beat the butter and cream cheese until smooth and well combined. Turn the dough out onto a lightly floured work surface. Set aside until ready to use.īutter a 9 by 13-inch glass baking dish. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.Ĭombine the brown sugar, cinnamon and salt in a medium bowl. Turn the dough out onto a lightly floured work surface knead by hand about 30 seconds. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Check the consistency of the dough, add more flour if necessary the dough should feel soft and moist but not sticky. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. Sprinkle a pastry mat generously with flour. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. While the dough is rising, prepare the cinnamon filling. Remove the whisk attachment and replace with a dough hook. Add approximately 2 cups of the flour along with the yeast and salt whisk until moistened and combined. But it would take a lot of adjustments.For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Those things are not WW-friendly.Ĭould you make these into Weight Watchers cinnamon rolls? Sure. Plus, it uses vanilla Greek yogurt instead of plain, non-fat Greek yogurt. There’s a half cup of sugar in this two ingredient dough cinnamon rolls recipe. I got it from a friend who wasn’t on Weight Watchers (and neither was I), but the dough has been forever tied to Weight Watchers because one batch of 2 Ingredient Dough is 12 Weight Watchers points.īut, not every 2 Ingredient Dough recipe is okay if you’re on Weight Watchers. Two Ingredient Dough went viral a couple years ago. Do this with a hand mixer or in the bowl of a stand mixer. In a medium mixing bowl, Mix together ingredients and beat until smooth. Leave on the counter for at least 45 minutes before making the icing. Just place them in an oven at 350 for about 12 minutes. Make sure the butter and cream cheese are both softened, not melted, and not still cold from the fridge. If you have an air fryer, lay the cinnamon rolls on top of a piece of parchment paper and heat at 370 for about four minutes. If you want to reheat these, it’s really easy. How can you reheat 2 Ingredient Dough Cinnamon Rolls? ![]()
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