Best 2 Cinnamon Toast Rolls Recipes

CINNAMON TOAST ROLLS

Steps:

• Roll out the bread between two pieces of waxed paper until very thin.
• Brush both sides of each slice with some of the butter.
• In a bowl, stir together the sugar and the cinnamon.
• Sprinkle 1 teaspoon of the cinnamon sugar on one side of each slice leaving 1/2-inch border on one side, roll the bread tightly jelly-roll fashion towards border.
• Trim the ends on the diagonal, roll in remaining sugar mixture (the rolls may be made up to this point 1 week in advance and kept wrapped tightly and frozen).
• Transfer the rolls, seam side down, to a parchment lined baking sheet and bake at 350°F for 15 minutes, or until they are browned lightly.

AVOCADO TOAST "CINNAMON" ROLLS

Steps:

• In the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, garlic powder, onion powder, salt, pepper and yeast. Add 1/4 cup parmesan cheese and flour, then place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic.
• Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours.
• Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter. Spread the cream cheese over the dough, then top with 1/2 cup grated parmesan cheese, shredded mozzarella, pinch red chili flakes and 2 tablespoons chives. Roll the dough into a tight cylinder, then cut the dough into twelve 1 1/2-inch rounds. Place them side by side, cut side down, in prepared baking dish.
• Uncover, brush with egg wash and bake rolls until golden and cooked through, 30-35 minutes.
• In a medium bowl, gently mash avocados with lime juice and salt, leaving some larger pieces of avocado. Spoon onto the baked rolls and spread to cover. Top with pinch chili flakes, chopped chives, drizzle of olive oil and flaky sea salt.