HOMEMADE CINNAMON ROLLS RECIPE BY TASTY
Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick brown sugar off your fingers for the rest of the afternoon.
Provided by Scott Loitsch
Categories Breakfast
Time 2h31m
Yield 14 servings
Number Of Ingredients 15
Steps:
- Generously butter two disposable foil pie/cake pans.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened butter evenly over the dough.
- Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon.
- Press the mixture into the butter.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat oven to 350˚F (180˚C).
- To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 63 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
- Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
- Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
- Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are set, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
EASY HOMEMADE CINNAMON ROLLS
I love this easy homemade cinnamon roll recipe because it allows me to skip the first rise, and I can get them on the table a lot sooner. We usually top with cream cheese, but we have used buttercream.
Provided by Juanwi
Categories Bread Yeast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
- Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
- Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
- Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
- Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
- Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
- Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
- Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 53.3 g, Cholesterol 59.7 mg, Fat 13.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 7.3 g, Sodium 291.6 mg, Sugar 22.8 g
DELICIOUS HOMEMADE CINNAMON ROLLS!
Make and share this Delicious Homemade Cinnamon Rolls! recipe from Food.com.
Provided by Amanii
Categories Dessert
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 4-5 minutes.
- In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
- Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
- In a small bow, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
- When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9" rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
- Meanwhile preheat your oven to 350 degrees.
- Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.
- While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Nutrition Facts : Calories 445.6, Fat 16.9, SaturatedFat 10.2, Cholesterol 59.3, Sodium 272.7, Carbohydrate 68.3, Fiber 1.8, Sugar 35, Protein 6.2
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- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
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- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
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- Make the cinnamon roll dough. As with any yeasted bread, you’ll start the recipe by proofing the yeast. Instead of using warm water (as you would with many basic bread recipes), this cinnamon roll recipe calls for warm milk.
- Knead and then rest. Once your dough is feeling good, turn it out onto a floured surface and start kneading until the dough is smooth and elastic.
- Make the cinnamon filling. While the dough is proofing, use the time to stir up the cinnamon filling. It’s simple—just stir together the brown sugar and cinnamon.
- Roll out the dough. Once the dough has risen, punch it down. That means pressing down on the dough with your knuckles to deflate it just a bit. Remove the dough from the bowl and divide into two portions.
- Roll the dough into spirals. Starting with the long side, roll the dough up jelly roll-style. Work slowly and carefully here. Once rolled up, pinch the long seam to seal it up.
- Slice into individual rolls. Next, using a bench scraper (a sharp knife works too) to slice off the ends of each roll (you can bake these scraps up as an extra treat).
- Proof again. Grease two 13×9-inch pans and arrange eight rolls inside each. Be sure to leave space between the rolls because they will expand during this proof.
- Bake and cool. Once proofed, pop the pans into a 350ºF oven and bake until golden—about 20 to 25 minutes. After baking, place the pans on wire racks to cool.
- Make the icing. While the rolls are cooling, take the time to make some delicious icing. This part is super simple. Just beat together softened butter, softened cream cheese, vanilla and salt until well blended.
- Frost and enjoy! After the rolls have cooled slightly (they can be warm but not hot) smother them in as much icing as you like. The warmth from the cinnamon buns will help the icing drip along ever spiral.
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