Search Results for: cinnamon rolls

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing

Sweet swirls of cinnamon and pumpkin pie spice tucked inside puffy pumpkin sweet dough.

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com ii

Do you want to know what the best thing about these Pumpkin Cinnamon Rolls are… besides being extremely delectable and possibly overly obsessed with getting to the next bite?

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com i

There’s no rising time!  

Who has time for that anyways?  I sure don’t.  Well, to be honest,  it’s my patience that doesn’t have the time.  

Even though the yeast has it’s short time alone of proofing,  it will continue to work it’s magic of puffing up in the dough all the while it’s being kneaded, flattened out and rolled up.  

No time for this to sit. 

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com x

Other than when you slather it with the marvelous melted butter mixture with brown sugar, cinnamon and pumpkin pie spice!

Gently roll it up into a large looking log.  Then slice it with thread.  This is the method on how I always cut my cinnamon rolls. By using thread, it cuts into the rising dough gently without smooshing and demolishing your pretty swirls… or ruining your dough’s puffiness that’s already in progress. 

Moving on…

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com iii

THE aroma.

The scent of fresh baked PUMPKIN cinnamon rolls coming out of the oven is the best!

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com iv

While these sweet babies have been baking, always have your icing ready.

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com viBecause you’re going to canvas these warm pumpkin swirls with the impeccable cinnamon cream cheese icing

It’ll seep into every crevice of cinnamon… and pumpkin!

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com v

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing
Sweet swirls of cinnamon and pumpkin pie spice tucked inside puffy pumpkin sweet dough. Do you want to know what the best thing about these Pumpkin Cinnamon Rolls are… besides being extremely delectable and possibly overly obsessed with getting to the next bite? There’s no rising time!
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Ingredients
  1. 1 tablespoon active dry yeast (I've always trusted Fleischmann's.)
  2. 1 tablespoon granulated sugar
  3. 1 cup really warm water, about 170 degrees
  4. 2 tablespoons honey
  5. 2 eggs at room temperature, beaten
  6. 1/2 cup milk, scalded
  7. 4 tablespoons unsalted butter
  8. 2/3 cup pumpkin puree, room temperature
  9. 2/3 cup granulated sugar
  10. 1/2 teaspoon salt
  11. 5 3/4 - 6 cups bread flour (if more is needed, add a tablespoon at a time. Depending upon how much humidity is in the air that day, I've used up to 6 1/2 cups before.)
filling
  1. 3/4 cup unsalted butter, melted
  2. 2 cups light brown sugar
  3. 2 teaspoons pumpkin pie spice
  4. 2 tablespoons ground cinnamon
icing
  1. 8 ounce cream cheese, room temperature
  2. 1 teaspoon vanilla extract
  3. 1/4 cup heavy whipping cream (or 2 tablespoons of milk)
  4. 2 1/2-3 cups powdered sugar (depending on how you like the consistency. Add more for thickness.)
  5. 3 teaspoons cinnamon
  6. 1/2 teaspoon pumpkin pie spice
Instructions
  1. For the filling, combine the melted butter, brown sugar and spices together. Set aside.
  2. Combine yeast, granulated sugar and warm water in a small mixing bowl. Set aside in a warm place for about ten minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.) Once the yeast mixture has proofed (doubled in foam), stir in honey.
  3. Scald milk and add cold butter to it. Butter will melt and cool down the milk at the same time. Set aside.
  4. Add the proofed yeast-honey mixture, pumpkin puree, beaten eggs and milk/butter mixture into a large mixing bowl with 3 cups of bread flour. Mix by hand or use a dough hook with a standing mixer on low speed. Slowly sprinkle in the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed. Do not over mix or knead. Once the dough is not grabbing the bottom of the bowl, it is ready to take out.
  5. Take dough out of the bowl and set onto a lightly floured surface. Allow the dough to rest for 10 minutes, covered. (This helps relax the gluten in the dough... therefor, making a tender texture.)
  6. Roll out the dough (on the lightly floured surface) to a rounded-rectangle size about 15 inches by 12 inches. And, about 1/2 thick. Be sure to not over work the dough.
  7. Spread on the filling mixture to all the edges. Except the one edge you are going to have the roll sealed.
  8. To roll into a log form, start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together. Grab a long piece of thread and slide it up underneath the roll. Crisscross the thread while going down onto the dough.
  9. Gently lay the rolled pieces of dough onto a large greased baking sheet. Place each one about 1/4 inch to 1/2 inch apart to allow room to rise. That includes from the edges from the pan.
  10. Bake for 20 minutes in your preheated 350 degrees oven. Or until golden brown on top.
to make the icing
  1. Beat the cream cheese for 30 seconds. Then add powdered sugar 1 cup at a time, alternating with heavy cream. Add vanilla and whip until you have the desired consistency. Sprinkle in the cinnamon and pumpkin pie spice.
  2. Spread on the icing on the hot baked cinnamon rolls as soon as they come out of the oven. I like to do this, because the icing starts to melt in between all of the swirling crevices.
Notes
  1. These are just as perfect when you make them the night before. Cover the unbaked pan of pumpkin cinnamon rolls with plastic wrap and set into the refrigerator over night. Unwrap and allow to get to room temperature. Place in oven and bake in preheated oven.
  2. Will stay fresh for up to 3 days in a stored container. But best the day of baking.
  3. Makes one large dozen. For smaller rolls, this recipes will make 18 rolls.
Simply Gloria http://simplygloria.com/
Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com vii

Pumpkin Cinnamon Rolls at Simply Gloria.com #pumpkin

You’ll also love these easy cinnamon roll recipes…

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #cinnamonrolls

Cinnamon Roll Ring made in a skillet… or pie dish.  Also drenched with cinnamon cream cheese icing right after you pull them out of this oven!

Quick & Easy Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com

And if you’re more into the traditional swirly bites of cinnamon, these Quick and Easy Cinnamon Rolls are definitely for you!  (Because they are truly quick and easy!)

Eggnog Cinnamon Rolls with Eggnog Cream Cheese Frosting at SimplyGloria.com #cinnamonrolls #eggnog #icing

Love the flavor of EGGNOG??  Eggnog Cinnamon Rolls are so perfect for the eggnoggy season!

Loves from SimplyGloria.com

Eggnog Cinnamon Rolls

Sweet swirls of cinnamon, brown sugar and nutmeg all rolled up inside puffy Eggnog Cinnamon Rolls.  The Eggnog Cream Cheese Icing caps off and sinks right into the middles of each of these warm swirling sensations!

Eggnog Cinnamon Rolls with Eggnog Cream Cheese Frosting at SimplyGloria.com #cinnamonrolls #eggnog #icing

Are you ready for a sweet holiday treat this eggnog season?  

The creamy drinkable stuff just isn’t for drinking.  In my little world, it means eggnog is for baking!

These special cinnamon rolls just got a little hyped up over here– eggnog style.

Special in the sense that there’s sweet, creamy eggnog twirling around in every crevice of these tender, moist cinnamon rolls!

The delectable cream cheese frosting even has a splash of eggnog mixed within.  It’s truly a frosting you can sit and eat straight out of the bowl.  Not that I’ve ever done that or anything… 

I’m basically obsessed in love with making (and eating) cinnamon rolls on any given day.  But these Eggnog Cinnamon Rolls are sinfully delicious!  Not only is there eggnog in the actual dough, but there is also eggnog in the creamy frosting.  The creamy eggnog really gives these cinnamon rolls a moist texture and exquisite taste without being overbearingly eggnoggy.  At least that’s what the teenager said– which, might I add, is one of my official taste testers.  Just for the record, he devours (more than a few of) these before they can even cool down.  

I’m going to take you through the simple steps in making these amazing cinnamon rolls from scratch.  Have all of your ingredients out and ready.  Huge note:  your eggnog and eggs need to be at room temperature.  But if you are impatient like me, set your cold eggs in a bowl of hot water.  The cold eggs will cool the water down and the hot water will warm the eggs right up.  Works like a charm.  The other thing, the cold eggnog.  Pour 1/2 cup cold eggnog in a liquid measuring cup.  Set the measuring cup into a bowl of hot water.  This is my method of rushing things along.

You can make and have these (big!) babies baked all within an hour!  First things first, there’s absolutely no need to be intimidated by the Y word = yeast.  It’ll be your best friend.  I promise.

Eggnog Cinnamon Rolls with SimplyGloria.com 1Place the (active dry) yeast, sugar, and water together.  Give it a little stir.  Set off to the side for 10 minutes.  I like to set mine inside of the microwave (no power), because it is a draft free zone.  Just let the yeast do it’s magic.  Once your yeast is proofed, as shown in the image above, stir in the honey.  It will deflate a little.  No worries.

Eggnog Cinnamon Rolls with SimplyGloria.com 2

If you have a stand mixer, attach the dough hook or use a large wooden spoon to mix by hand.  Put only 3 cups out of the 3 3/4 to 4 cups of bread flour in a large mixing bowl.  Then add the proofed yeast-honey mixture with the room temperature eggs and room temperature eggnog.  Along with rum extract.  

I almost always use the real rum stuff– my much bigger bottle of baking Spiced Rum.  You know, just like the eggnog, love it in baked goods!  But, Miss Beatrice behind the tiny pharmacy counter with the ever more tiny alcoholic beverage area (our town’s liquor store) in the near corner, has that look of very high doubt when I tell her it’s for baking… at 9:00 in the morning. Because I should had some how known Utahns can’t start drinking until 10 a.m.!  Silly me.  

Anyways.. 

Eggnog Cinnamon Rolls with SimplyGloria.com 3

Mix the mixture on low and slowly add the last 3/4 cup to 1 cup of bread flour.  You want to make sure it’s not sticking to the sides of the bowl.  This takes about 4-5 minutes to achieve– in a stand mixer.  Don’t over mix. 

Eggnog Cinnamon Rolls with SimplyGloria.com 4

Take the ball of dough out of the bowl and place on a floured surface.  Place the empty bowl on top to cover the dough for 10 minutes.  By doing this, it relaxes the gluten in the flour  It also helps the dough to cooperate when rolling out.  AND when baked, the texture is super tender… almost literally melts in your mouth.

Eggnog Cinnamon Rolls with SimplyGloria.com 5

Roll out the dough (on the lightly floured surface) to a rounded rectangle size in the neighborhood of 15 inches by 12 inches.  And, about 1/2 thick.  Be sure to not over work the dough.  What makes this so fun, is that it doesn’t need to be perfect.

Spread butter flavored shortening on the laid out dough.  (I’ve tried real butter and to my surprise it doesn’t come out with the same great results.)  Pile on the brown sugar, sprinkle the cinnamon and nutmeg to all the edges.  Except the one edge you are going to have the roll sealed. 

Eggnog Cinnamon Rolls with SimplyGloria.com 6Grab a long piece of thread and slice it up underneath the roll.  Crisscross the thread while going down onto the dough.  It will cut with out smashing the dough.  Tip:  Only use a knife to mark the top of the dough (to get even cut pieces) before using the thread.  Makes about 12 cut rolls.

Eggnog Cinnamon Rolls with SimplyGloria.com 7

Gently lay the rolled pieces of dough onto a large greased baking sheet. Place each one about 1/2 inch apart to allow room to rise.  That includes from the edges from the pan.

Set these beauties, uncovered into a draft-free zone… aka, the turned off microwave, for 10 minutes.  Tip:  Before placing the dough in the (off) microwave, boil water in a microwave safe bowl and leave in there until it’s time to place in the dough.  It will make the draft-free zone like a warm cozy sauna for the rolls. 

Eggnog Cinnamon Rolls with SimplyGloria.com 8

Now that the cinnamon rolls have had some time to rest in the draft-free zone, they are looking ready to bake!

They will puff up even more the moment they enter the preheated oven.

Eggnog Cinnamon Rolls with SimplyGloria.com #eggnog

While the aroma of fresh baked sweet rolls are baking in the oven for 20 minutes, whip up the Eggnog Cream Cheese Icing!

The moment the rolls come out of the hot oven, smother them with the icing so it gets into every crevice!

Eggnog Cinnamon Rolls with eggnog cream cheese frosting at SimplyGloria.com #eggnog #cinnamonrolls

Eggnog Cinnamon Rolls with Eggnog Cream Cheese Icing
Sweet swirls of cinnamon, brown sugar and nutmeg all rolled up inside puffy, drunken Eggnog Cinnamon Rolls. The Eggnog Cream Cheese Icing caps off and sinks right into the middles of each of these warm swirling sensations! These may be made the night before and baked in the morning!
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Ingredients
  1. 1 tablespoon active dry yeast (I've always trusted Fleischmann's.)
  2. 1 tablespoon granulated sugar
  3. 1 cup really warm water, about 170 degrees
  4. 2 tablespoons honey
  5. 2 eggs at room temperature, beaten
  6. 1/2 cup creamy eggnog at room temperature
  7. 1 tablespoon rum extract
  8. 3 3/4 to 4 cups bread flour
  9. 3/4 cup light brown sugar
  10. 3 tablespoons cinnamon
  11. 1 tablespoon nutmeg
  12. 3-4 tablespoons butter flavored shortening
Icing
  1. 4 1/2 cups powdered sugar
  2. 8 ounce cream cheese (room temperature or cold)
  3. 2-3 tablespoons creamy eggnog
  4. 2 teaspoon rum extract
  5. 2 teaspoon cinnamon
  6. 1 teaspoon nutmeg
Instructions
  1. Combine yeast, granulated sugar, and warm water in a small mixing bowl. Set aside in a draft-free zone for 10 minutes. Once the yeast mixture has proofed, stir in the honey.
  2. Add the proofed yeast-honey mixture, eggnog, beaten eggs, and rum extract into a large mixing bowl with 3 cups of bread flour. Mix by hand or use a dough hook with a standing mixer on low speed. Slowly sprinkle in the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed. Do not over mix or knead.
  3. Take dough out of the bowl and set onto a lightly floured surface. Allow the dough to rest for 10 minutes, covered. (This helps relax the gluten in the dough... therefor, making a tender texture.)
  4. Roll out the dough (on the lightly floured surface) to a rounded-rectangle size about 15 inches by 12 inches. And, about 1/2 thick. Be sure to not over work the dough.
  5. Spread the butter flavored shortening across the dough. Spread around the brown sugar and sprinkle the cinnamon and nutmeg to all the edges. Except the one edge you are going to have the roll sealed.
  6. To roll into a log form, start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together. Grab a long piece of thread and slide it up underneath the roll. Crisscross the thread while going down onto the dough.
  7. Gently lay the rolled pieces of dough onto a large greased baking sheet. Place each one about 1/2 inch apart to allow room to rise. That includes from the edges from the pan.
  8. Set rolls off to a draft-free zone (uncovered) to rest and puff (rise) for 10 minutes.
  9. Bake for 20 minutes on the bottom rack in your preheated 350 degrees oven.
Icing
  1. Beat the cream cheese for 30 seconds. Then add powdered sugar 1 cup at a time, alternating with creamy eggnog. Add the rum extract and whip until you have the desired consistency. Sprinkle in the cinnamon and nutmeg.
  2. Spread on the icing on the hot baked cinnamon rolls as soon as they come out of the oven. I like to do this, because the icing starts to melt in between all of the swirling crevices.
  3. Enjoy!
Notes
  1. These are just as perfect when you make them the night before. Cover the unbaked pan of cinnamon rolls with plastic wrap and set into the refrigerator over night. Unwrap and allow to get to room temperature. Place in oven and bake.
  2. Will stay fresh for up to 3 days in a stored container. But best the day of baking.
  3. Makes one large dozen. For smaller rolls, this recipes will make 18 rolls.
Simply Gloria http://simplygloria.com/
Eggnog Cinnamon Rolls with Eggnog Cream Cheese Frosting at SimplyGloria.com #cinnamonrolls #eggnog

I hope you enjoy these homemade baked Eggnog Cinnamon Rolls as much as my family and friends do!

Loves from SimplyGloria.com

Eggnog Cinnamon Rolls with Eggnog Cream Cheese Frosting by SimplyGloria.com #cinnamonrolls #breakfast #Christmas

Quick And Easy Cinnamon Rolls

Straight up from scratch, these Quick and Easy Cinnamon Rolls have an abundance of cinnamon and brown sugar between every puffy swirl.   Topped with whipped Cinnamon Cream Cheese Icing while still warm… makes for a messy, scrumptious sweet roll!

Quick & Easy Cinnamon Rolls by SimplyGloria.com

The main reason for calling these Quick and Easy Cinnamon Rolls, is because they truly are quick and easy!

I have made homemade cinnamon rolls (all from scratch) ever since I was a little girl.  I have always remembered it being an all day process!

Even after having my boys, I’d have to take a whole day aside JUST to make cinnamon rolls.  It was just a matter of waiting… and waiting… (and waiting) for the dough to do it’s thing and rise about a billion times before I could actually put it in the oven to bake… then finally get to EAT!

My boys (will always) have requests for their favorite sweets.  But, the whole cinnamon roll thing– is almost weekly!

I don’t really have the time or patience to wait…and wait for dough to rise… and rise again.  Do you?

So, I’ve decided it was time to create a recipe for the dough to still become puffy without it having to rise all day.

Please do not be intimidated by yeast if you’ve never worked with it before.  It can truly be your friend.  It just wants to stay nice and warm.  Easy, right?  Yes!

The only part of the actually rising in this recipe, is the yeast mixture.  Simple!

Quick & Easy Cinnamon Rolls5

Stir together the hot water, sugar, and YEAST in a small bowl.  (Just hot water from your tap.  And, hot enough to touch.  Sorry, I don’t use a thermometer.  This way has worked for me more than half my life.)  Set aside in a nice and warm place for about ten to fifteen minutes.

TIP:  Remember, a draft-free warm place is your microwave!  Sit it in with a cup or bowl of hot water and just shut the door.  It will do it’s thing.

When the yeast mixture has doubled, stir in the honey.   It will deflate, but that is okay!  Add it to the large mixing bowl with the 3 cups of flour, powdered milk, salt, and sugar in it.  Add in the beaten eggs and gently stir with a wooden spoon.  If using your mixer, use the dough hook and mix on low.   

Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour.  Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes.  Add a tablespoon of flour at a time, if needed.  As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky.  As shown here when I shared with you on how to make Homemade Fry Bread.

Quick & Easy Cinnamon Rolls all made from scratch! by SimplyGloria.com

Take the dough out of the bowl and place on a lightly floured surface.  Let the dough rest for about 5 minutes, uncovered.  Or you can set your empty bowl upside down onto the dough.  (I find myself doing that sometimes.)

Tip:  By allowing the dough to rest, it will have more flexibility and elasticity when rolling it out.

This is a great time to head over to the cupboard and gather your brown sugar, cinnamon, butter flavored shortening–and a long piece of thread.  (I’ll show you what to do with the thread in a bit….)

Quick & Easy Cinnamon Rolls2

Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches.  And, about half an inch thick.

Quick & Easy Cinnamon Rolls3

Spread the butter flavored shortening all the way across and to the edges.  (I have tried using just regular butter.  But I have found by using the butter flavored shortening it actually makes the cinnamon and brown sugar stay together… and not run out from the swirling dough and onto the bottom of your pan.)

Quick & Easy Cinnamon Rolls4

Cover the dough with the brown sugar all the way across.  Then sprinkle the cinnamon onto every inch of the brown sugar.

Start with one of the long sides, tuck and roll the dough until you come to the very end.   Make sure to have the last part of the flap onto the bottom to hold it together.  (As shown below.)

As you can probably tell, the dough is already starting to rise and get puffy as you are rolling it up.  See?  I told you this was quick!

Quick & Easy Cinnamon Rolls-- by SimplyGloria.com

Grab your long piece of thread and slice it up underneath the roll.  Crisscross the thread while going down onto the dough.  It will cut with out smashing the dough.  Tip:  Only use a knife to mark the top of the dough (to get even pieces) before using the thread.  

Quick & Easy Cinnamon Rolls   by SimplyGloria.com

Place the rolled up pieces of dough into a large baking pan.  I used 2 round pie pans.  Sometimes, I use a large baking sheet to fit them all and lined with parchment paper underneath to prevent sticking, of course.

Depending upon how many slices (and how thick you cut them), you will have about a dozen cut cinnamon rolls.  (Each being 1 and a half inch to two inches thick.)

Put in a 350 degrees preheated oven for 20 to 25 minutes– on the bottom rack.  Every oven is different.  And, these will cook more evenly so they do not brown too fast by being the bottom rack.

While your cinnamon rolls are in the oven, now is a good time to start making the Cinnamon Cream Cheese Icing.  If you remember, I recently made the Pumpkin Snickerdoodles with this same icing.  It happens to be one of my favorite icings.  Can you tell?!

Quick & Easy Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com

Spread on the icing as soon as the cinnamon rolls come out of the oven.  I like to do this, because the icing starts to melt in between all of the swirling crevices.

Quick & Easy Cinnamon Rolls- SimplyGloria.com

There’s nothing like having a fresh, soft, and warm cinnamon roll (made from scratch!) straight out of the oven!

Quick & Easy Cinnamon Rolls - SimplyGloria.comEnjoy, my friends!

Quick And Easy Cinnamon Rolls
Author: 
 

Straight up from scratch, these Quick and Easy Cinnamon Rolls have an abundance of cinnamon and brown sugar between every puffy swirl. Topped with whipped Cinnamon Cream Cheese Icing while still warm… makes for a messy, scrumptious sweet roll!
Makes about 1 dozen. Store in a closed container for up to 3 days.
Ingredients
  • dough:
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 1½ cups hot water (just hot, to the touch)
  • 4 – 4½ cups bread flour (may use all purpose flour, but the texture will be different)
  • 1 tablespoon powdered milk
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, beaten
  • fillling:
  • ½ cup butter flavored shortening
  • ¾ cup light brown sugar
  • ¼ cup cinnamon
  • thread, for slicing the dough
  • icing:
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • ¼ cup heavy whipping cream
  • 2½ – 3½ cups powdered sugar (depending on how thick you want it)
  • 3 teaspoons cinnamon

Instructions
  1. Combine yeast, water, and 1 tablespoon of sugar in a small mixing bowl. Set aside in a nice and warm place for about ten to fifteen minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.)
  2. Once the yeast mixture has doubled, stir in the honey.
  3. Add yeast mixture to a large mixing bowl with the 3 cups of the flour, powdered milk, salt, and sugar. Add in the beaten eggs and gently stir with a wooden spoon. If using your mixer, use the dough hook and mix on low.
  4. Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour. Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes. Add a tablespoon of flour at a time, if needed. As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky.
  5. Take the dough out of the bowl and place on a lightly floured surface. Let the dough rest for about 5 minutes, uncovered or you can set your empty bowl upside down onto the dough.
  6. Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches. And, about half an inch thick.
  7. Spread the butter flavored shortening all the way across and to the edges.
  8. Cover the dough with the brown sugar all the way across. Then sprinkle the cinnamon onto every inch of the brown sugar.
  9. Start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together.
  10. Grab your long piece of thread and slice it up underneath the roll. Crisscross the thread while going down onto the dough. It will cut with out smashing the dough. Tip: Only use a knife to mark the top of the dough (to get even pieces) before using the thread.
  11. Place the rolled up pieces of dough into a baking pan.
  12. Put in a 350 degrees preheated oven for 20 to 25 minutes– on the bottom rack.
  13. icing:
  14. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. Add cinnamon.You may want to add more powdered sugar to make it thicker or to your liking.
  15. Spread on the icing as soon as the cinnamon rolls come out of the oven. I like to do this, because the icing starts to melt in between all of the swirling crevices.
  16. Eat, and enjoy!

 

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These Quick & Easy Cinnamon Rolls are shared and linked up to share with {A Little Clairification} & {Little Miss Celebration} & {Cooking With Curls} & {Snap Creativity}

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting

Indulge in a continuous swirl of cinnamon and brown sugar encased with tender, homemade dough.  Creamy cinnamon frosting seeping down into every cinnamon crevice.  

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com v

This Cinnamon Roll Ring is a totally different take on your typical everyday cinnamon roll

It is one continuous spiral of buttery cinnamon filling that is in every single layer of made-from-scratch dough.  Then it’s all drenched with whipped Cinnamon Cream Cheese Frosting!

Oh, and this frosting… is so cinnamon-y delicious!  If you’re a frosting lover like I am, you’ll be licking this frosting bowl clean.  It’s really THAT good!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #frosting

I’ve created a way for you (and me!) to have homemade cinnamon action without having to wait all day from start to finish.  All of this deliciousness could be done from start to finish in your mouth in about an hour.

So, making this amazing ring of cinnamon is seriously simple!  .

It’s all made with tender, melt in your mouth, homemade dough.  But don’t let the homemade part scare you.  You can do this!  I’ll take you through the steps.    

If this is your first time working with yeast, no need to feel intimidated.  Trust me, it’ll be your best friend– not your enemy.  I LOVE baking with yeast so much and I STILL jump with excitement when the shining star (i.e. YEAST) has puffed up my recipes!  It’s so rewarding.  

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com2

The dough comes together quickly.

This isn’t an all day adventure of letting the dough rise a hundred different times before you get to do something with it.  By adding the dry active yeast to sugar and warm water… it drifts off into it’s own little zone.  The proofing zone.  Just sit and watch the science project do it’s thing (foam).  All while you get your flour and other ingredients ready, of course.  And within minutes, you’ll have proofed yeast that has bubbled up and ready to add to the flour. 

Allow the dough to rest for a few minutes after kneading it.  Because resting the dough relaxes the gluten and allows it to become tender after baked.  It also relaxes the gluten enough to spread out and not retract.  It’s always lovely when a relaxed ball of dough can cooperate.  

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com 1

While the ball of dough is resting it’s gluten, prepare the melted buttery cinnamon filling.  Smell the cinnamon goodness!

Roll out the dough to about half an inch thick and spread on the {amazing} filling.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com3

Cut into 1 inch strips all the way across.  If you’ve got a pizza slicer, use it!

There’s really no specific number of how many strips you come up with.  Just go until there’s no more cutting.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com5Start with the first strip of covered dough and place in the middle of the round baking dish with the cinnamon side going in towards the center.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com6Continue with all the strips of dough until you’ve reached to the outer edges.  Be sure to keep them tucked down to the bottom of the pan.  

Sometimes, I have a few extra pieces of strips that don’t quite fit into the pan with the others.  You can discard them OR use a small baking dish and make a teeny weeny individual Cinnamon Roll Ring!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #cinnamonrolls

Bake and watch it puff right up into magical decadence!  

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com #homemade

Now it’s time to make the Cinnamon Cream Cheese Frosting!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com8

Spin all the ingredients together…

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com9

Now you’ve got ribbons of creamy cinnamon frosting ready to drizzle all over the warm (and puffy) baked goodness!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com vi

Or you could do what I always do… 

And forget the drizzle business.  

Drench it.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com viii

Into every crevice. 

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com vii

Dive in.

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com iv

Select any size of piece that you wish…

Enjoy!

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com iiv

Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting
Indulge in a continuous swirl of cinnamon and brown sugar encased with tender, homemade dough. Creamy cinnamon frosting seeping down into every cinnamon crevice. This Cinnamon Roll Ring has one continuous spiral of buttery cinnamon filling that is in every single layer of made-from-scratch dough. Then it's all drenched in a creamy cinnamon frosting.
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Ingredients
  1. 2 1/4 teaspoons (or one 1/4 ounce envelope package) active dry yeast
  2. 2 1/2 teaspoons granulated sugar
  3. 1/2 cup warm water (100-110 degrees)
  4. 2 tablespoons honey
  5. 1/4 cup milk, scalded
  6. 3 tablespoons butter
  7. 1 large egg, beaten
  8. 2 1/2-3/4 cups bread flour (extra for dusting under the rolled out dough)
  9. 1 teaspoon salt
cinnamon filling
  1. 1/2 cup butter, melted
  2. 2/3 cup brown sugar
  3. 3 tablespoons cinnamon
frosting
  1. 8 ounce cream cheese, room temperature
  2. 1 teaspoon vanilla extract
  3. 1/4 cup heavy whipping cream (or 2 tablespoons of milk)
  4. 2 1/2-3 cups powdered sugar (depending on how you like the consistency.)
  5. 3 teaspoons cinnamon
Instructions
  1. Combine yeast, granulated sugar and warm water in a small mixing bowl. Set aside in a warm place for about ten minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.) Once the yeast mixture has proofed (doubled in foam), stir in honey.
  2. Scald milk and add cold butter to it. Butter will melt and cool down the milk at the same time. Set aside.
  3. Add yeast mixture to a large mixing bowl with the 2 cups of the flour and salt. Also add beaten egg and milk/butter mixture. Gently stir with a wooden spoon. If using your mixer, use the dough hook and mix on low.
  4. Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour, a little at a time. (You may not need all of the measured flour.) Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes. Add a tablespoon of flour at a time, if needed. As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky.
  5. Take the dough out of the bowl and place on a lightly floured surface. Let the dough rest for about 5 minutes, uncovered or you can set your empty bowl upside down onto the dough.
  6. For the filling, combine the melted butter, brown sugar and cinnamon together in a small bowl. Set aside.
  7. Preheat oven to 350 degrees.
  8. Roll out the rested ball of dough on the lightly floured surface to about half an inch thick. Spread the filling evenly all across the rolled dough, to the edges. Cut into 1 inch strips all the way across.
  9. In a prepared (sprayed with non-stick) 9 inch round baking dish, start with the first strip of covered dough and place in the middle of the baking dish with the cinnamon side going in towards the center. Continue with all the strips of dough until you’ve reached to the outer edges. Be sure to keep them tucked down to the bottom of the pan. (If you end up with a few extra strips that won't fit, put in a smaller baking dish and prepare the same way.)
  10. Bake for 20-25 minutes or until golden brown on top.
frosting
  1. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. Add cinnamon.You may want to add more powdered sugar to make it thicker or to your liking.
  2. Spread on the icing as soon as the cinnamon roll ring comes out of the oven. By doing this, the frosting starts to melt in between all of the swirling crevices.
  3. Slice into individual servings.
Notes
  1. Cover and store in refrigerator for up to 2 days. Reheat or serve at room temperature.
  2. May prepare this the day before. Cover with plastic wrap and refrigerate right away. Before baking the next day, take off plastic wrap and bring to room temperature. Bake for the same amount of time suggested above. Frosting may be made the day before, as well.
Simply Gloria http://simplygloria.com/

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How to make Cinnamon Roll Ring with Cinnamon Cream Cheese Frosting via SimplyGloria.com

Here are a few more quick and easy cinnamon ideas…

Twisted Cinnamon Sticks1

Twisted Cinnamon Sticks

Quick & Easy Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com

Quick & Easy Cinnamon Rolls

Cinnamon French Toast with Cream Cheese Glaze by SimplyGloria.com FG

Cinnamon French Toast with Cream Cheese Glaze

Loves from SimplyGloria.com

Cinnamon Roll Fudge

Ribbons of sweet cinnamon swirling around creamy white chocolate in this delectable Cinnamon Roll Fudge!  

Cinnamon Roll Fudge with SimplyGloria.com #fudge

Hope you have your sweet tooth ready today.  Because I’m bringing on the cinnamon roll action in a sweet square piece of fudge!

This Cinnamon Roll Fudge is a smooth and creamy texture with the combination of cinnamon and white chocolate swirling around.

Cinnamon Roll Fudge with SimplyGloria.com #cinnamon #fudge

If you were to ask me what my favorite dessert was to make, it’d be cinnamon rolls all the way.  But, fudge is also my favorite thing to whip up in the kitchen.  

Fudge is something that can be made on a whim.  There’s no oven to preheat.  And, it comes together fast!  

Creamy… decadent… smooth Cinnamon Roll Fudge.  Literally melts in your mouth! 

Cinnamon Roll Fudge by SimplyGloria.com

Cinnamon Roll Fudge
Ribbons of sweet cinnamon swirling around creamy white chocolate in this delectable Cinnamon Roll Fudge!
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Ingredients
  1. 2/3 cup evaporated milk (not sweetened condensed milk)
  2. 1 2/3 cup granulated sugar
  3. 1 teaspoon vanilla
  4. pinch of salt
  5. 1 1/2 cups mini marshmallows
  6. 1 1/2 cups white chocolate chips
  7. 1 cup cinnamon chips
Instructions
  1. Melt cinnamon chips in a heat safe bowl on top of a small pot of simmering (not boiling) water. Do not let the hot water touch the bowl. Take the bowl off when cinnamon chips are melted and set aside. (The melted cinnamon chips may have a thick consistency. But when it cools, it will become creamy.)
  2. Put marshmallows and white chocolate in a large mixing bowl, set aside.
  3. Bring milk, sugar, vanilla, and salt to boil over medium heat. Cook for 4 minutes, stir constantly. Remove from heat.
  4. Pour over marshmallows and white chocolate. Stir until all combined and the chocolate chips and marshmallows are melted.
  5. Pour 1/2 the fudge mixture into a lined 8 inch by 8 inch baking dish. Line the pan with parchment paper or aluminum foil, sprayed with cooking spray. (This makes it so you can lift straight out of the baking dish and cut.)
  6. Spoon small dollops of 1/2 of the melted cinnamon chips onto the bottom layer of fudge mixture. Continue with the rest of the fudge mixture and finish off with the rest of the melted cinnamon. Glide a knife all the way through the fudge to make swirls.
  7. Place in the refrigerator to set up for at least 2 hours or set overnight at room temperature before cutting into pieces.
  8. May be stored at room temperature for up to 5 days in a closed container. Enjoy!
Simply Gloria http://simplygloria.com/
Cinnamon Roll Fudge with SimplyGloria.com

Fudge season never ends… it’s an all year kind of thing!

27 Delicious Fudge Recipes To Make This Summer!  with Simply Gloria and Kleinworth & Co. #Fudge

27 Delicious Fudge Recipes To Make This Summer

Loves from SimplyGloria.com

Sticky Lemon Sweet Rolls

Sticky Lemon Sweet Rolls are surrounded with a creamy lemon filling  and swirled around the inside folds of delicate homemade dough.  

Sticky Lemon Sweet Rolls with SimplyGloria.com #homemade

Sweet rolls are a favorite in our home and I can just bet they are with you, too!

How could you resist a sweet and delicate bread swirled with a lemon cream cheese filling… and smothered with more lemony cream cheese icing?

You simply can’t, I know.

Whenever my (oldest son) Levi calls to say he’s coming to stay for the night, you can already figure what I do next (besides the happy dance!)… I get right into the kitchen! 

I make his favorite meal– for dinner AND he can’t leave without having his favorite breakfast!

(I just can’t help it, I’ve always been this way.)   

Now, let’s not forget about the dessert!

Sticky Lemon Sweet Rolls with SimplyGloria.com #lemon

Lemon has always been a favorite of Levi’s.  

So, my mind instantly goes toward a lemon dessert.  I didn’t have time to whip out the homemade lemon ice cream.

But, I did have time to make these Sticky Lemon Sweet Rolls!

Sticky Lemon Sweet Rolls with SimplyGloria.com #lemons

Wrapped all up inside of this sticky bun creation is a sweet creamy lemon flavor.  Fresh squeezed lemon juice is complimented with the creaminess of cream cheese and powdered sugar blended together into happiness.

The dough is melt-in-your-mouth delicious.

Put all of this together and you have lemon heaven!

Sticky Lemon Sweet Rolls with Lemon Cream Cheese Icing! SimplyGloria.com

Sticky Lemon Sweet Rolls
Sticky Lemon Sweet Rolls are surrounded with a creamy lemon filling and swirled around the inside folds of delicate homemade dough.
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Ingredients
  1. 1 tablespoon granulated sugar
  2. 1 tablespoon active dry yeast
  3. 1 cup really warm water (about 170 degrees)
  4. 1/2 cup milk, scalded (I use whole milk.)
  5. 4 tablespoons unsalted butter, cold
  6. 1 tablespoon honey
  7. 2 eggs, beaten
  8. 3 1/2 - 4 cups of bread flour
  9. 1/2 cup granulated sugar
  10. 1/2 teaspoon salt
Filling and Icing
  1. 6 ounces cream cheese, room temperature
  2. 2 tablespoons fresh lemon juice
  3. 3 1/2 cups powdered sugar (add more if needed for thicker consistency.)
  4. zest of one lemon
  5. long piece of thread to cut the rolled dough.
Instructions
  1. Prepare filling/icing first to set aside. Combine softened cream cheese, lemon juice, lemon zest (save some for garnish!), and powdered sugar. Depending how soft your cream cheese is, you may want to add more powdered sugar or set in refrigerator for a few minutes. You want a creamy, thin to medium spreadable texture.
  2. Scald milk and put in 4 tablespoons of butter. Set aside. The milk will cool before use.
  3. Combine yeast, 1 tablespoon of sugar, and very warm water in a small mixing bowl. Set aside in a nice and warm place for about 10-15 minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.)
  4. Once the yeast mixture has proofed, stir in the honey.
  5. Put one and a half cups of bread flour, sugar, and salt into a large mixing bowl.
  6. Add the proofed yeast, milk mixture, and beaten egg into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed.
  7. Take dough out of the bowl and set onto a lightly floured surface. Allow the dough to rest for 10 minutes, covered. (This helps relax the gluten in the dough... therefor, making a tender texture.)
  8. Preheat oven to 350 degrees.
  9. Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches. And, about half an inch thick.
  10. Spread the 1/2 of the lemon cream cheese mixture on the rolled out dough, leaving about 1/2 inch away from the edges. Start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together. Grab a long piece of thread and slice it up underneath the roll. Crisscross the thread while going down onto the dough. It will cut with out smashing the dough. Tip: Only use a knife to mark the top of the dough (to get even pieces) before using the thread.
  11. Place the rolled up pieces of dough into a covered baking pan (use parchment paper or silicone mat).
  12. Put in the preheated oven for 20 to 25 minutes– on the bottom rack, as so they will cook more evenly and not brown on the tops so fast.
  13. Spread (or drizzle) the icing when the sweet rolls come immediately out of oven or when cooled.
  14. Garnish with more lemon zest.
Notes
  1. Makes about a dozen sweet rolls, depends on how flat you roll out your dough and cut into pieces.
Simply Gloria http://simplygloria.com/
Sticky Lemon Sweet Rolls with SimplyGloria.com #lemon #creamcheese

You’d be amazed at how quick and easy these sticky sweet rolls are to put together!

When I was growing up, any kind of sweet roll making was an all day project!  Not with this recipe.

Don’t let the homemade part intimidate you into making these.

Nor, the yeast action.

These are really fun to make and especially to share and enjoy!

In case you’re wondering if Levi devoured this baker’s dozen pan of sweet rolls….

The rest of the lemon action was all taken home on a piled high plate– along with his basket of clean laundry.

Two younger brothers waving good-bye from the curb as Brother drove away, not sad at all to see these sweet rolls leave.  

Because, they knew I’d come in the house and replace them with their favoritecinnamon rolls!

And, I did.

Sticky Lemon Sweet Rolls with SimplyGloria.com #SweetRolls

I just know they appreciate all of the love I put in everything I do for them… because they always come back to visit their momma after they’ve been on their own.  They truly know what they always have…

Me.

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Sharing a few of these Sticky Lemon Sweet Rolls with:
Mommy Hates Cooking
Tiny Sidekick
Buns In My Oven
Real Housemoms
Place Of My Taste
Crafty Wife
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Sweet Haute
A Prudent Life
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Design Dining and Diapers
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The Best Blog Recipes
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Twisted Cinnamon Sticks

Cinnamon and brown sugar intertwined with soft, sweet dough.  These are the makings of some very heavenly Twisted Cinnamon Sticks.  Then drizzled with a delicious vanilla glaze.  

Twisted Cinnamon Sticks by SimplyGloria.com

This is what happens when I need to switch up the cinnamon roll action around here at my house.  

I can’t help it.  I’m a little obsessed with cinnamon rolls… even with the red velvet ones!

I bake them weekly.  Too much, you think?

In the makings of this creation, the Twisted Cinnamon Sticks… took a couple days to get it to where I wanted the right size.

Let me tell you about the size.  When I was first getting this vision situated to a real vision, they ended up looking like massive sandwich buns!  SO not what I wanted.  The taste was all there… just not the size, or shape.  At least I knew the yeast was working!

Now, these twisted strips of sweet dough and cinnamon have succeeded the many batches of testing… and nicely approved by my many taste testers.  Even if I do send a batch to all of the employees at my local market.  In which, I do!

Twisted Cinnamon Sticks all from scratch!  From SimplyGloria.com #cinnamon #bread

Making all of this, and especially the dough from scratch is a breeze.

First, proof your yeast.  This is an easy step.  Put the yeast and sugar in a small bowl, add the warm water.  Give it a quick stir and set it off to the side to proof.  Within 5 minutes, you’ll see a rising foam on the top.

While the yeast is proofing, warm the milk in a separate bowl.  Put the butter right into the milk to melt it.  Set aside. 

Beat the egg in another small bowl.  Make sure the egg is at room temperature.  Remember, you have the warm yeast and the warm milk with melted butter.  Adding the cold egg wouldn’t be very friendly to the others, right?  Tip:  you may let warm water run over the egg to get it to room temperature.  I usually do this all the time, because I’m always forget to set the eggs out.

Now you have 3 bowls off to the side.  Put one and a half cups of the bread flour, sugar, and salt into a large mixing bowl. 

Add all of the wet ingredients into the flour mixture.  Mix by hand or with a dough hook.  Slowly add the rest of the flour while it is mixing.  Keep mixing until the dough has pulled away from the sides of the bowl.

Twisted Cinnamon Sticks and how to make by SimplyGloria.com 1

Take the dough out of the bowl and set onto a floured surface.  Knead it for a few more minutes.  Allow the dough to rest for 15 minutes, covered.  Tip:  set the empty mixing bowl over the resting dough.

Twisted Cinnamon Sticks and how to make by SimplyGloria.com 2

Mix together the brown sugar and cinnamon in a small bowl.

Twisted Cinnamon Sticks and how to make by SimplyGloria.com 3

After the dough has rested, roll it out to a half inch thick and about 15 inches wide all around.  Remember, it doesn’t have to be perfect!  Roll it into a square or a circle.  These are your creation from scratch!

Spread the softened butter onto the dough.  Sprinkle the cinnamon and brown sugar mixture on top.

Twisted Cinnamon Sticks and how to make by SimplyGloria.com 4

With a pizza cutter, slice up the middle and work your way out to the sides to get equal sized strips.

Twisted Cinnamon Sticks and how to make by SimplyGloria.com 5

Fold each strip in half.

Twisted Cinnamon Sticks and how to make by SimplyGloria.com 6

After folding the dough in half, pinch together the side of the open ends.  Take each end and twist.  Lay on a baking sheet about an inch and a half apart.  The twisted action relaxes a little bit and they want to lean on a turn.  No need to stress about the perfection!

Immediately put the full baking sheet into your preheated oven to bake.  They will puff up and rise while baking.  

Twisted Cinnamon Sticks all from scratch!  From SimplyGloria.com #bread #cinnamonSee how they just kind of just do their own thang!

Let’s make the glaze!  Whisk together confectioners powdered sugar with half and half.  Add a little of vanilla extract.

Drizzle the glaze all over the warm Twisted Cinnamon Sticks

Twisted Cinnamon Sticks
Cinnamon and brown sugar intertwined with soft, sweet dough. These are the makings of some very heavenly Twisted Cinnamon Sticks. Then drizzled with a delicious vanilla glaze. Makes about a dozen. Store in a closed container for up to a day or two. These are best the day of baking.
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Ingredients
  1. 2 1/4 teaspoon dry active yeast
  2. 2 teaspoons sugar
  3. 1/2 cup water, warm (100-110 degrees)
  4. 1/4 cup milk (I use whole milk.)
  5. 4 tablespoons of softened unsalted butter, divided
  6. 1 large egg, beaten
  7. 2 1/2 to 2 3/4 cups bread flour
  8. 1/4 cup sugar
  9. 1/4 teaspoon salt
  10. 1/2 cup brown sugar
  11. 2 tablespoons cinnamon
  12. 1 1/4 cup confectioners powdered sugar
  13. 1/4 cup half & half (or milk)
  14. 1 teaspoon vanilla extract
Instructions
  1. Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes.
  2. Heat the milk with 2 tablespoons of butter, until melted. Set aside.
  3. Put one and a half cups of bread flour, sugar, and salt into a large mixing bowl.
  4. Add the proofed yeast, milk mixture, and beaten egg into the flour mixture. Mix by hand or with a dough hook on low speed. Slowly add the rest of the flour while it is mixing. Keep mixing until the dough has pulled away from the sides of the bowl. Add additional flour one tablespoon at a time, if needed.
  5. Take dough out of the bowl and set onto a lightly floured surface. Knead it for a few more minutes. Allow the dough to rest for 15 minutes, covered.
  6. Preheat oven to 350 degrees.
  7. Mix together the brown sugar and cinnamon in a small bowl.
  8. After the dough has rested, roll it out to a half inch thick and about 15 inches wide all around.
  9. Spread 2 tablespoons of softened butter onto the flat dough.
  10. Sprinkle all of the cinnamon and brown sugar mixture on top of the buttered dough.
  11. With a pizza cutter, slice up the middle and work your way out to the sides to get equal sizes of strips.
  12. Fold each strip in half.
  13. After folding the dough in half, pinch together the side of the open ends. Take each end and twist. Lay on a baking sheet about an inch and a half apart.
  14. Place into the preheated oven for 20-25 minutes. (Every oven is different and the sizes of the sticks may vary.)
  15. For the glaze, whisk together the powdered sugar, half & half, and vanilla.
  16. Drizzle over the tops of the the warm twisted cinnamon sticks and serve!
Simply Gloria http://simplygloria.com/
Twisted Cinnamon Sticks by SimplyGloria.com #cinnamonsticks

Enjoy, my friends!

These Twisted Cinnamon Sticks are shared and linked up to party with:
Little Miss Celebration
Roubinek Reality

Red Velvet Sweet Rolls

Swirling tender Red Velvet Sweet Rolls circling around a cream cheese filling and capped with a mound of white chocolate cream cheese icing! 

Red Velvet Sweet Rolls with White Chocolate Icing from SimplyGloria.com #RedVelvet

It is a Red Velvet kind of day, my friends!  

In fact, a Red Velvet Sweet Roll kind of day!

The deep red dough has the makings of what you’d expect when you hear of Red Velvet– cocoa powder, buttermilk, and red coloring.  The texture will just melt in your mouth!

Inside of the red velvet swirls is a cream cheese filling with sprinkles of white chocolate chips.

The icing is made up of more sweetened cream cheese and melted white chocolate.

Red Velvet Sweet Rolls with cream cheese and white chocolate filling! from SimplyGloria.com

These babies have been through quite the process to get where they are now.  Testing, testing, and even more testing.  Until the recipe is what I expect and envisioned.

When I start developing a recipe, especially this particular one, ALL of the components have to be perfect.  The texture, taste, and the color.  Especially in this recipe.

I am very comfortable with making breads and dealing with yeast recipes.  In fact, I grew up knowing how to make fresh loaves of bread on a daily basis.  

If you haven’t tried a recipe yet with yeast being involved or anything like this before, please don’t be intimidated.  I am going to give you step by step instructions and show you through the way.  You will find it easier than you’d ever expect it!  Even after all of these years of making different kinds of breads with yeast and different flours… I still do the happy dance!  When I see how the dough has risen and how it has all come together after it’s been baked!  And, you will be doing the happy dance, too!

First things first, read the recipe thoroughly.  (With every recipe.)

Then gather all of your ingredients together.

Red Velvet Sweet Rolls Ingredients from SimplyGloria.com

Start with scalding the whole milk.  Add butter to the scalded milk.  Stir in the red food dye after the butter has melted.  Set aside.  The milk mixture will start to cool a bit while you get the rest of the ingredients prepared.

Put the yeast, sugar, and water together in one separate bowl.  Set aside in a non drafty spot for 10 minutes.  I’ve mentioned before, I like to place the yeast (and the dough) inside of the (turned off) microwave with hot water beside it.

Beat the eggs in another separate bowl and set aside.  Best if your eggs are room temperature.  

In a large mixing bowl, whisk together the dry ingredients:  flour, sugar, dry buttermilk, salt, and cocoa powder.  Only add 3 cups of the 4 1/2 cups of bread flour at first.  You will be adding the rest of the flour in later. 

Make a hole in the middle of the flour mixture.  Add the yeast mixture that has doubled in size and is all foamy.  Along with the red milk mixture and the beaten eggs.

Use a dough hook if you have a standing mixer and mix on low speed.  Otherwise, use a large wooden spoon to mix the dough.

Red Velvet Sweet Rolls Ingredients2 from SimplyGloria.com

After all the ingredients are mixing together, slowly add the rest of the flour.  (Depending on your elevation, you may or may not need to use all of the flour that is listed in the recipe.  When you get to the last 1/2 cup of flour, sprinkle 1 tablespoon at a time.)  When it starts to pull away from the sides of the bowl, the dough is done.  

Take the dough out onto a lightly floured surface.  Sprinkle with a little bit of flour on the top and knead together for one more minute, forming it into a round shape.

Red Velvet Sweet Rolls Ingredients3 from SimplyGloria.com

Cover the ball of dough for about 10 minutes.  I usually tip the bowl upside down to cover the dough.  By letting the dough rest, it is forming elasticity.  Which will be easy for you to roll out.  

While the dough is resting, time to get your cream cheese filling ready.

Red Velvet Sweet Rolls Ingredients4 from SimplyGloria.com

In a medium size mixing bowl, add the softened cream cheese, sugar, egg yolk, and vanilla.

Red Velvet Sweet Rolls Ingredients5 from SimplyGloria.com

Mix until all combined and set aside.

Now back to the dough which should be done resting…

Roll out the dough on the slightly floured surface to an oblong shape and about 3/4 inch thick.  It does not have to be perfect …that’s what baking from scratch is all about!

Red Velvet Sweet Rolls Ingredients6 from SimplyGloria.com

Once you have rolled the dough out, spread on the cream cheese filling and sprinkle on the white chocolate chips.

Start on one end of the long side, and start rolling.  

Red Velvet Sweet Rolls Ingredients7 from SimplyGloria.comHave the end piece tucked underneath.

Gently mark the top of the roll with something with a straight edge to mark where you are going to cut.  This makes about 12 pieces if you mark them about 1 3/4 inches apart from each other.  Just note, this varies how many you’ll have on how you rolled it out.  But my average always comes out to about a dozen pieces.

Hold a piece of long thread with both hands.  Slide it underneath the roll and crisscross the thread on top while going down onto the dough.  It will cut without smashing the dough.

Red Velvet Sweet Rolls from SimplyGloria.com 8

Place the cut sweet rolls carefully onto a greased (or covered) baking sheet about a half inch apart.  

Let these rest for about 10 minutes in a draft free zone… a.k.a. the microwave!  No need to cover them with any plastic for those 10 minutes.  

Heat up your oven to 350 degrees while they are doing their thing (in the microwave).

Since every oven is different, and they are, bake for about 30-35 minutes.  When it gets to be about half way into the baking process, you may want to check the tops where the white chocolate chips are showing.  If they are starting to brown, lightly cover with a piece of aluminum foil.

While the sweet rolls are baking, start making the White Chocolate Cream Cheese Icing.

Melt the white chocolate chips.  I always put them over a double boil.  (The chocolate in a heat safe bowl, placed over a smaller pot with about an inch or two of boiling water.  Don’t let the water touch the bowl.)

Whip the softened cream cheese and vanilla.  Add one cup at a time of confectioners powdered sugar, while intermittently adding one tablespoon at a time of heavy whipping cream.  Scrape down the sides of the mixing bowl and whip for 2 minutes. Slowly drizzle the melted white chocolate into the icing while it is whipping.  

Red Velvet Sweet Rolls Ingedients9 from SimplyGloria.com

As you pull out the sweet rolls of the oven, allow them to cool for about 10 minutes before you frost them.

Red Velvet Sweet Rolls with White Chocolate Cream Cheese Icing from SimplyGloria.com

My little Easton is such a big helper with the icing!

Red Velvet Sweet Rolls with White Chocolate Cream Cheese Icing from SimplyGloria.com #redvelvet #whitechocolate

Smother them all with the creamy white chocolate icing….

Red Velvet Sweet Rolls with White Chocolate Cream Cheese Icing from SimplyGloria.com #RedVelvet

Red Velvet Sweet Rolls
Swirling tender Red Velvet Sweet Rolls circling around a cream cheese filling and capped with a mound of white chocolate cream cheese icing! Makes 1 dozen. Tightly cover or store in an air tight container.. Stays fresh for up to 3 days.
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Ingredients
  1. 1 tablespoon sugar
  2. 1 tablespoon active dry yeast (I use Fleischmann's)
  3. 3/4 cup warm water (100-110 degrees)
  4. 3/4 cup whole milk, scalded
  5. 3 tablespoons unsalted butter
  6. 1 ounce red food coloring
  7. 3 large eggs, beaten
  8. 4 1/2 cups bread flour (May use all-purpose flour, but bread flour makes them more tender and soft.)
  9. 2 tablespoons dry buttermilk
  10. 1/2 cup granulated sugar
  11. 1/4 cup unsweetened baking cocoa powder
  12. 1/2 teaspoon salt
Filling
  1. 8 ounces cream cheese, softened
  2. 1 egg yolk
  3. 1 teaspoon vanilla
  4. 1/2 cup granulated sugar
  5. 1 cup white chocolate chips
Icing
  1. 4 ounces cream cheese, softened
  2. 1 teaspoon vanilla
  3. 2 3/4 confectioners powdered sugar
  4. 4 tablespoons heavy whipping cream
  5. 1 cup melted white chocolate chips
Instructions
  1. Scald the whole milk. Add butter to the scalded milk. Stir in the red food dye after the butter has melted. Set aside. The milk mixture will cool while you get the rest of the ingredients prepared.
  2. Put the yeast, sugar, and water together in one separate bowl. Set aside in a non drafty spot for 10 minutes.
  3. Beat the eggs in another separate bowl and set aside.
  4. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, dry buttermilk, salt, and cocoa powder. Only add 3 cups of the 4 1/2 cups of bread flour at first. Add the rest of the flour later.
  5. Make a hole in the middle of the flour mixture. Add the proofed (foam) yeast mixture, the red milk mixture and the beaten eggs to the hole in the flour.
  6. Use a dough hook if you have a standing mixer and mix on low speed. Otherwise, use a large wooden spoon to mix the dough.
  7. After all the ingredients are mixing together, slowly add the rest of the flour. (Depending on your elevation, you may or may not need to use all of the flour that is listed in the recipe. When you get to the last 1/2 cup of flour, sprinkle 1 tablespoon at a time.) When it starts to pull away from the sides of the bowl, the dough is done.
  8. Take the dough out onto a lightly floured surface. Sprinkle with a little bit of flour on the top and knead together for one more minute, forming it into a round shape.
  9. Cover the ball of dough for about 10 minutes. I usually tip the bowl upside down to cover the dough.
  10. While the dough is resting, add the softened cream cheese, sugar, egg yolk, and vanilla to a medium size mixing bowl.
  11. Mix until all combined and set aside.
  12. Roll out the dough on the slightly floured surface to an oblong shape and about 3/4 inch thick.
  13. Spread on the cream cheese filling and sprinkle on the white chocolate chips from 1/4 inch from the edges.
  14. Start on one end of the long side, and start rolling. Be sure to have the end piece tucked underneath.
  15. Gently mark the top of the roll with something with a straight edge to mark where you are going to cut. This make about 12 pieces if you mark them about 1 3/4 inches apart from each other.
  16. Hold a piece of long thread with both hands. Slide it underneath the roll and crisscross the thread while going down onto the dough. It will cut without smashing the dough.
  17. Place the cut sweet rolls carefully onto a greased (or covered) baking sheet about a half inch apart.
  18. Let these rest for about 10 minutes in a draft free area, uncovered.
  19. Bake in a preheated 350 degrees oven for 30-35 minutes.
  20. Allow to cool for 10 minutes.
White Chocolate Cream Cheese Icing
  1. Melt the white chocolate chips over a double boil.
  2. Whip the softened cream cheese and vanilla. Add one cup at a time of confectioners powdered sugar, while intermittently adding one tablespoon at a time of heavy whipping cream. Scrape down the sides of the mixing bowl and whip for 2 minutes. Slowly drizzle the melted white chocolate into the icing while it is whipping.
  3. Cover the warm sweet rolls with the icing and serve.
  4. Enjoy!
Notes
  1. Size may vary with how the dough is rolled out.
  2. When it gets to be about half way into the baking process, you may want to check the tops where the white chocolate chips are showing. If they are starting to brown, lightly cover with a piece of aluminum foil.
Simply Gloria http://simplygloria.com/
Red Velvet Sweet Rolls with a cream cheese filling! from SimplyGloria.com

Grab a plate and dive right in!

Be sure to go over and enter to win the Gourmet Griddle I’m giving away!  I used mine to bake these Red Velvet babies up! 

Enjoy, my friends!

For another red velvet recipe, try these cookies!

Red Velvet Crinkle Cookies by SimplyGloria.com #RedVelvet #Cookies

Red Velvet Crinkles Cookies

For another kind of sweet roll… with cinnamon, try these!

Quick & Easy Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com

Quick and Easy Cinnamon Rolls 

*Red Velvet Sweet Rolls are shared with:
Buns In The Oven
 Sparkles And A Stove
Cooking With Curls
Weary Chef

Show Stopper #70 ~ Christmas Printables

Happy weekend, my friends!

Show Stopper Link Party every Saturday Morning at 8 EST

What are some fun things you are doing with your loved ones this holiday season?

We’ve been making gingerbread guys, soldiers, snowmen, and elves all week– just for the fun of it!

Shall we get this party started?!  

Show Stopper Party Hosts #linkparty every Saturday morning at 8 am EST #StowStopperSaturday

 Be sure to visit and follow ALL of our HOSTS to see if you were featured. We also share our favorites links during the week while we’re being social. 

Krista with Joyful Healthy Eats ~ Facebook ~ Pinterest ~ Google Plus
Taylor with Food Faith Fitness ~ Facebook ~ Pinterest ~ Google Plus 
Melanie with Melanie Makes ~ Facebook ~ Pinterest ~ Google Plus 
Gloria with Simply Gloria ~ Facebook ~ Pinterest ~ Google Plus 

 ~~~~~~~~~~~~~~~~~~~~~~~~~

It’s time to party and show off your fabulous projects, crafts, recipes, tips, stories…etc!  Remember this is a party… we’d love for you to hang around and visit all the creativity from all the talented bloggers.

What is a link party?  Down below are links to many amazing blogs.  In which, bloggers link up to share their recent projects or recipes.  Go ahead, visit them and get inspired!

Be sure to also visit ALL of the HOSTS — they have even MORE FEATURES!  

We share our favorite links (all during the week) while we’re being social!   Use #ShowStopperSaturday to see if YOU have been featured during the week all over social media!

Check out deliciousness your hosts have been up to this past week… 

SSS Hosts #70

Eggnog Cinnamon Rolls ~ Simply Gloria
Sage Kale Pesto with Parmesan Roasted Acorn Squash ~ Food Faith Fitness
Crock Pot Hawaiian Pork Tacos ~ Joyful Healthy Eats
Soft and Chewy Ginger Cookies ~ Melanie Makes

Most Viewed Link of the week

The Most Viewed Link from last week’s party is shown on all 4 blogs!  

Flourless-Chocolage-Gingerbread-Muffins1

Flourless Chocolate Chip Gingerbread Muffins ~ Running With Spoons

CHRISTMAS PRINTABLES

Christmas Printables with SimplyGloria.com and friends! #ShowStopperSaturday

Christmas Bingo ~ Sweet Bella Roos
Silent Night Twinkle Light Canvas ~ Love Grows Wild
Christmas I Spy Printable ~ Live Laugh Rowe
Chalkboard Christmas Defined Printable ~ Domestically Speaking
Dear Santa Letter Printable ~ Daily Dish Magazine
Christmas Gift List Printable ~ More Than A Mom Of Three

MY FAVORITE LINK

There were so many amazing link ups at last week’s party!  You all are just amazing.  Really, you are!  

Candy-Cane-Vodka

This Candy Cane Vodka from Kleinworth & Co. is definitely a gift I simply cannot wait to give to my friends here in Utah… I may just gift this out to the whole neighborhood!

**Please PIN from original sources.  The bloggers will love you so ever more!

 A big Thank You to all of you for sharing your recipes and projects with us!  I really love going through each and every one of them and getting new inspiration!

~~~~~~~~~~~~~~~~~~~~~~~~~

Ok friends, it’s time to show off your recipes and projects you’ve done for the week.  Let’s see what you’ve been up to!

  • Please share your recent projects, crafts, recipes, tips, stories…etc!  
  • Remember, to check out our party board, to see if you’ve been pinned!!  
  •  Please don’t add links to promote giveaways, link parties or shops only if attached to a project.
  •  Everyone loves comments.  Please take a moment and comment on at least two posts near yours below.
  • Remember, family friendly please!!
  • By entering a link, you give permission for us to feature an image on our blogs.  We will always be giving the image the proper credit and link.

I would love it if you can follow the hosts on your choice of social media, sign up for email and grab a button

Looking for some more link party fun this weekend?  

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Best Of The Weekend Party

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Show Me Saturdays Party


Show Stopper #64 ~ Delicious Donuts!

Happy weekend, my friends!

Show Stopper Link Party every Saturday Morning at 8 EST

Hope you survived Halloween… and have lots of candy to last you awhile!

Shall we get this party started?!  

Show Stopper Party Hosts #linkparty every Saturday morning at 8 am EST #StowStopperSaturday

 Be sure to visit and follow ALL of our HOSTS to see if you were featured. We also share our favorites links during the week while we’re being social. 

Krista with Joyful Healthy Eats ~ Facebook ~ Pinterest ~ Google Plus
Taylor with Food Faith Fitness ~ Facebook ~ Pinterest ~ Google Plus 
Melanie with Melanie Makes ~ Facebook ~ Pinterest ~ Google Plus 
Gloria with Simply Gloria ~ Facebook ~ Pinterest ~ Google Plus 

 ~~~~~~~~~~~~~~~~~~~~~~~~~

It’s time to party and show off your fabulous projects, crafts, recipes, tips, stories…etc!  Remember this is a party… we’d love for you to hang around and visit all the creativity from all the talented bloggers.

What is a link party?  Down below are links to many amazing blogs.  In which, bloggers link up to share their recent projects or recipes.  Go ahead, visit them and get inspired!

Be sure to also visit ALL of the HOSTS — they have even MORE FEATURES!  

We share our favorite links (all during the week) while we’re being social!   Use #ShowStopperSaturday to see if YOU have been featured during the week all over social media!

Check out deliciousness your hosts have been up to this past week… 

SSS Hosts #64

Cinnamon Pecan Streusel Cheesecake Bars ~ Melanie Makes 
Italian Sausage and Ravioli Skillet ~ Simply Gloria
Creamy Goat Cheese Grits and Eggs with Roasted Vegetables ~ Joyful Healthy Eats
Pumpkin Protein Bars ~ Food Faith Fitness

Most Viewed Link of the week

The Most Viewed Link from last week’s party is shown on all 4 blogs… and it’s looking very delicious!

pumpkinrolls1

Gluten Free Pumpkin Cinnamon Rolls ~ Petite Allergy Treats 

DELICIOUS DONUTS

Donuts with SimplyGloria.com and friends!

Baked Pumpkin Donuts ~ Spoonful Of Sugar
Halloween Donut Holes with Flavored Milk Bar ~ Your Homebased Mom
Apple Cider Mini Donuts ~ It Bakes Me Happy

 
 
**Please PIN from original sources.  The bloggers will love you so ever more!

 A big Thank You to all of you for sharing your recipes and projects with us!  I really love going through each and every one of them and getting new inspiration!

~~~~~~~~~~~~~~~~~~~~~~~~~

Ok friends, it’s time to show off your recipes and projects you’ve done for the week.  Let’s see what you’ve been up to!

  • Please share your recent projects, crafts, recipes, tips, stories…etc!  
  • Remember, to check out our party board, to see if you’ve been pinned!!  
  •  Please don’t add links to promote giveaways, link parties or shops only if attached to a project.
  •  Everyone loves comments.  Please take a moment and comment on at least two posts near yours below.
  • Remember, family friendly please!!
  • By entering a link, you give permission for us to feature an image on our blogs.  We will always be giving the image the proper credit and link.

I would love it if you can follow the hosts on your choice of social media, sign up for email and grab a button

Looking for some more link party fun this weekend?  Party with our friends 8 pm EST on Fridays all the way through the following Wednesday!

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Italian Sausage and Ravioli Skillet

Cheesy ravioli and tasty pieces of Italian sausage simmered in a tomato base.  Italian Sausage and Ravioli Skillet is a hearty skillet meal that is ready in less than 30 minutes!

Italian Sausage and Ravioli Skillet with SimplyGloria.com #cheese #pastaDoes your family have a favorite meal that has a nickname… a recipe only your family knows what it’s all about?

This Italian Sausage and Ravioli Skillet meal has a nickname in my house, The Almighty.  

We’ve called it The Almighty for years.  But today, it’s getting a more descriptive name… just for you.  (And, for the Google robots.)

I have to say, my #1 reason why this is one of my favorite go-to meals is, it comes together fast!  

The boys love it for the big Italian sausage pieces and the cheese filled ravioli.  But, the other reason why they love having it for dinner is because there’s only one pan to wash.  A one skillet meal makes life so much easier, my handsome dish washers would tell you so. 

Italian Sausage and Ravioli Skillet with SimplyGloria.com #pasta #skillet #dinner

Before I begin to share with you how simple it is to make this Italian Sausage and Ravioli Skillet, I want to tell you this is a Mystery Dish.

I know The Almighty was already a mystery until I changed the title for you.

But, I am joining my BBFs (Blogging Best Friends) in a monthly series called Mystery Dish.  

How it goes is, we each choose 3 (or more) ingredients from the given month’s ingredients list and create a recipe.  Marcie with Flavor The Moments is our host this month.  She came up with this amazing list of ingredients:

pork
fennel
kabocha squash
hard apple cider
heavy cream
orange
farro
hazelnuts
quince
thyme
maple syrup
brussels sprouts

Are you curious how I chose my three ingredients?  (Highlighted above.)

I brainstormed and pondered… to be honest, I’ve never heard of a couple of these ingredients.  So, I narrowed it down to what I already have at home… and what my boys would eat.  Italian sausage (the pork) usually always has fennel already in it.  And, thyme is an herb that is great to use with pork and vegetables.  

Making this tasty skillet meal is a breeze!

Start by heating up your skillet on medium heat.

Italian Sausage and Ravioli Skillet with SimplyGloria.com 1

Brown large pieces of Italian sausage.  

While it is browning, cut your vegetables to all the same sizes.  

Italian Sausage and Ravioli Skillet with SimplyGloria.com 2

When the sausage pieces are cooked all the way through, add the herbs and vegetables.

Italian Sausage and Ravioli Skillet with SimplyGloria.com 3

Pour in the can of tomatoes and tomato juice.  I like to use V-8 Spicy Hot.  It gives it a little kick of spice.  Only if you’re into that kind of heat!

Italian Sausage and Ravioli Skillet with SimplyGloria.com 4

Now you gently add frozen mini cheese ravioli straight into the heated concoction of goodness.  If you want to put big ravioli in the skillet, it is just as good!

Most of the juice will be absorbed by the frozen ravioli.

It only takes a few moments for the ravioli to cook in the tomato juice.  Garnish with your favorite cheese, and serve it up!

Italian Sausage and Ravioli Skillet
Cheesy ravioli and tasty pieces of Italian sausage simmered in a tomato base. Italian Sausage and Ravioli Skillet is a hearty skillet meal that is ready in less than 30 minutes!
Write a review
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Ingredients
  1. 1 1/2 pounds ground Italian sausage (if using links, take off casings)
  2. 1 small red bell pepper, chopped
  3. 1 small green bell pepper, chopped
  4. 1 small red onion, chopped
  5. 1 bulb garlic (all of the cloves!), minced
  6. 1 teaspoon thyme
  7. 1 teaspoon oregano
  8. 2 teaspoons Italian seasoning
  9. pepper, to taste
  10. 1 14.5 ounce can tomatoes, do not drain
  11. 1 cup tomato juice (I use V-8 regular or Spicy Hot)
  12. 1 24 ounce bag frozen mini round cheese ravioli
  13. shredded cheese for garnish (I use Parmesan, mozzarella, or monterey jack cheeses)
Instructions
  1. Preheat skillet on medium heat.
  2. Brown sausage until cooked all the way. Add chopped vegetables, garlic, and herbs. Pour in the can of tomatoes (with the juices in the can) and tomato juice. Wait until juice and tomatoes have been brought to a simmer and add the frozen ravioli.
  3. Cook for 3-5 more minutes, covered or until ravioli is tender. Gently stir (as to not break the ravioli) and serve.
Notes
  1. Serves 4-6
Simply Gloria http://simplygloria.com/
Italian Sausage and Ravioli Skillet with SimplyGloria.com #skillet #pasta

Check out what my friends have created with this month’s Mystery Dish ingredient list!

Baked Apple Donuts with Maple Glaze ~ Yummy Healthy Easy
Baked French Toast Casserole ~ I Want Crazy
Hazelnut Maple-Glazed Cinnamon Rolls ~ I Dig Pinterest
Hazelnut Macarons with Pumpkin Maple Filling ~ Baking a Moment
Honey-Thyme Roasted Pork Tenderloin ~ The Pajama Chef
Kabocha Squash Curry with Roasted Brussels Sprouts and Farro ~ Chez CateyLou
Maple Glazed Fennel and Brussels Sprouts ~ The Well Floured Kitchen
Pear Hazelnut Bread with Orange Maple Glaze ~ Blahnik Baker
Shaved Brussels Sprouts Salad with Apples, Bacon, and Hazelnuts ~ Flavor the Moments
Shaved Brussels Sprouts Harvest Salad with a Hard Apple Cider Vinaigrette ~ Joyful Healthy Eats
{Vegan} Orange Hazelnut Maple Cinnamon Rolls ~ Sweet Tooth Life
Chocolate Orange Hazelnut Truffles ~ Culinary Couture

Loves from SimplyGloria.com

Show Stopper Saturday #58 ~ Pumpkin Recipes

Happy Saturday, my friends!

Show Stopper Link Party every Saturday Morning at 8 EST

Hope you’ve had a wonderful week!  We’ve been gone on a little family road trip to Vegas… to go see our favorite rock bands play.  Yes, I’m THAT kind of mom that exposes her children to the hard core rock and roll… and did I mention in Vegas?  Loved it and especially loved the great family time the most!

Shall we get this party started?!

Show Stopper Party Hosts #linkparty every Saturday morning at 8 am EST #StowStopperSaturday

 Be sure to visit and follow ALL of our HOSTS to see if you were featured. We also share our favorites links during the week while we’re being social. 

Krista with Joyful Healthy Eats ~ Facebook ~ Pinterest ~ Google Plus
Taylor with Food Faith Fitness ~ Facebook ~ Pinterest ~ Google Plus 
Melanie with Melanie Makes ~ Facebook ~ Pinterest ~ Google Plus 
Gloria with Simply Gloria ~ Facebook ~ Pinterest ~ Google Plus 

 ~~~~~~~~~~~~~~~~~~~~~~~~~

Image Map

It’s time to party and show off your fabulous projects, crafts, recipes, tips, stories…etc!  Remember this is a party… we’d love for you to hang around and visit all the creativity from all the talented bloggers.

What is a link party?  Down below are links to many amazing blogs.  In which, bloggers link up to share their recent projects or recipes.  Go ahead, visit them and get inspired!

Be sure to also visit ALL of the HOSTS — they have even MORE FEATURES!  

We share our favorite links (all during the week) while we’re being social!   Use #ShowStopperSaturday to see if YOU have been featured during the week all over social media!

Here are some deliciousness your hosts have been up to this past week… 

SSS Hosts #58

Whole Wheat Spritz Cookies ~ Food Faith Fitness

Egg In A Hole with Basil Pesto ~ Joyful Healthy Eats

Four Cheese Meatball and Sweet Pepper Lasagna ~ Melanie Makes

Most Viewed Link of the week

(Shown on all 4 blogs!)

Strawberry-Cherry-Coconut-B

Strawberry Cherry Coconut Ice Cream Bar ~ The Whole Serving

FEATURING PUMPKIN RECIPES:

Pumpkin Recipes at the Show Stopper

Gluten Free Pumpkin Cinnamon Rolls (Vegan Egg Free) ~ Petite Allergy Treats

Pumpkin Lasagna ~ OMG Chocolate Desserts

Pumpkin Spice English Muffins ~ Carmel Moments

Skinny Pumpkin Snickers Poke Cake with Whipped Cream Frosting ~ Call Me Pmc

FAVORITE TIPS & TRICKS:

Crock-pot-Tips-and-Tricks

15+ Crock Pot Cooking and Cleaning Tips and Tricks ~ Practical Stewardship

 
**Please PIN from original sources.  The bloggers will love you so ever more!

 A big Thank You to all of you for sharing your recipes and projects with us!  I love going through each and every one of them and getting new inspiration!

~~~~~~~~~~~~~~~~~~~~~~~~~

Ok friends, it’s time to show off your recipes and projects you’ve done for the week.  Let’s see what you’ve been up to!

  • Please share your recent projects, crafts, recipes, tips, stories…etc!  
  • Remember, to check out our party board, to see if you’ve been pinned!!  
  •  Please don’t add links to promote giveaways, link parties or shops only if attached to a project.
  •  Everyone loves comments.  Please take a moment and comment on at least two posts near yours below.
  • Remember, family friendly please!!
  • By entering a link, you give permission for us to feature an image on our blogs.  We will always be giving the image the proper credit and link.

I would love it if you can follow the hosts on your choice of social media, sign up for email and grab a button