Best Cinnamon Roll Recipe Tasty

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CINNAMON ROLLS RECIPE BY TASTY



Cinnamon Rolls Recipe by Tasty image

There's something about a well-made pastry that's just so delightful. It could be the flaky layers of a croissant, the generous dollop of cream inside an overflowing cream puff: it's all just glorious. But what's the most glorious? The wafting smell of cinnamon from our classic cinnamon rolls. With pillowy dough, filling, and frosting all made from scratch, they'll have you humming songs of true joy.

Provided by Hedieh Rouhi

Yield 2 servings

Number Of Ingredients 15

2 cups whole milk, warm to the touch
½ cup sugar
8 tablespoons unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all purpose flour, divided
1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup light brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons ground cinnamon
4 oz cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
4 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F. If any warmer, allow to cool slightly.
  • Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
  • Add 4 cups of flour to the milk mixture and stir with a wooden spoon until just combined. Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
  • Generously butter 2 9-inch round baking pans and set aside.
  • Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
  • Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
  • Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
  • Roll the dough out into a large rectangle, about ½-inch thick. Then, spread the filling evenly over the dough.
  • Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
  • Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
  • Preheat the oven to 350˚F.
  • Bake the cinnamon rolls for 25-30 minutes, until golden brown.
  • While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
  • When the cinnamon rolls are finished, let cool for about 10 minutes.
  • Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
  • Serve warm.

BEST CINNAMON ROLLS



Best Cinnamon Rolls image

When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas

Provided by Taste of Home

Time 1h

Yield 16 rolls.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

Steps:

  • Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

HOMEMADE CINNAMON ROLLS RECIPE BY TASTY



Homemade Cinnamon Rolls Recipe by Tasty image

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

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
2 ¼ teaspoons active dry yeast
5 cups flour, divided
1 teaspoon baking powder
2 teaspoons salt
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

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

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY



How to Make Cinnamon Rolls Recipe by Tasty image

Here's what you need: whole milk, sugar, unsalted butter, active dry yeast, all-purpose flour, baking powder, kosher salt, light brown sugar, unsalted butter, ground cinnamon, cream cheese, unsalted butter, milk, vanilla extract, powdered sugar

Provided by Gwenaelle Le Cochennec

Categories     Breakfast

Time 3h10m

Yield 12 servings

Number Of Ingredients 15

2 cups whole milk, warm to the touch
½ cup sugar
8 tablespoons unsalted butter, melted
2 ¼ teaspoons active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons kosher salt
¾ cup light brown sugar
12 tablespoons unsalted butter, softened
2 tablespoons ground cinnamon
4 oz cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
4 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
  • Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
  • Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
  • Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
  • Generously butter 2 9-inch (23 cm) round baking pans and set aside.
  • Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
  • Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
  • Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
  • Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
  • Spread the filling evenly over the dough.
  • Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
  • Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
  • Preheat the oven to 350˚F (180˚C).
  • Bake the cinnamon rolls for 25-30 minutes, until golden brown.
  • While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
  • When the cinnamon rolls are finished, let cool for about 10 minutes.
  • Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
  • Enjoy!

Nutrition Facts : Calories 562 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, Sugar 28 grams

40-MINUTE CINNAMON ROLLS RECIPE BY TASTY



40-Minute Cinnamon Rolls Recipe by Tasty image

This 40-minute cinnamon roll recipe is great for a weekend brunch to share with your friends. In under an hour, you could be devouring rich and yummy cinnamon rolls topped with a classic cream cheese frosting.

Provided by Katie Aubin

Categories     Breakfast

Time 50m

Yield 9 cinnamon rolls

Number Of Ingredients 15

nonstick cooking spray, for greasing
5 ¼ cups all purpose flour, plus more for dusting
1 ¾ cups whole milk, warm to the touch
1 stick unsalted butter, melted
1 large egg
½ cup granulated sugar
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons instant yeast
1 ¼ cups brown sugar
½ stick unsalted butter, melted
1 tablespoon cinnamon
4 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish with nonstick spray.
  • Make the dough: In a large bowl, combine the flour, milk, melted butter, egg, granulated sugar, baking powder, salt, and yeast. Mix with a rubber spatula until a shaggy dough forms. Turn out onto a clean surface and knead for about 1 minute, until mostly smooth and the dough springs back when poked. Return the dough to the bowl, cover with a kitchen towel, and let rest while you make the filling.
  • Make the filling: In a medium bowl, mix together the brown sugar, melted butter, and cinnamon until combined.
  • Roll the dough out on a lightly floured surface to a 12 x 16-inch rectangle.
  • Spread the filling evenly over the dough. Starting with a the long edge, tightly roll the dough into a log. Cut the log into 9 even pieces.
  • Transfer the cinnamon rolls to the prepared baking pan. Bake for 25 minutes, until light golden brown around the edges.
  • While the cinnamon rolls bake, make the frosting: In a medium bowl, combine the cream cheese, powdered sugar, and vanilla. Beat with an electric hand mixer on medium speed until smooth and creamy.
  • Let the cinnamon rolls cool for 10 minutes, then cover with the frosting.
  • Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 101 grams, Fat 6 grams, Fiber 2 grams, Protein 10 grams, Sugar 40 grams

GIANT CINNAMON ROLL RECIPE BY TASTY



Giant Cinnamon Roll Recipe by Tasty image

Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar

Provided by Scott Loitsch

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 15

½ cup unsalted butter, melted, plus more for greasing the pan
2 cups whole milk, warm to the touch
½ cup granulated sugar
1 pack active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons salt
¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Steps:

  • Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
  • In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
  • Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the 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 (95 grams) 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 (1.5 cm) thick. Fix corners to make sure they are sharp and even.
  • Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
  • Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
  • Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
  • Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
  • Preheat the oven to 325˚F (160˚C).
  • Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
  • While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
  • Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
  • Enjoy!

Nutrition Facts : Calories 559 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, Sugar 28 grams

HEALTHIER HOMEMADE CINNAMON ROLLS RECIPE BY TASTY



Healthier Homemade Cinnamon Rolls Recipe by Tasty image

Here's what you need: almond milk, coconut oil, brown sugar, active dry yeast, whole wheat flour, baking powder, salt, applesauce, light brown sugar, ground cinnamon, light cream cheese, coconut oil, almond milk, vanilla extract, maple syrup

Provided by Crystal Hatch

Categories     Desserts

Yield 12 servings

Number Of Ingredients 15

2 cups almond milk, warm to the touch
½ cup coconut oil, melted
¼ cup brown sugar
1 pack active dry yeast
4 ½ cups whole wheat flour, divided
1 teaspoon baking powder
2 teaspoons salt
½ cup applesauce
½ cup light brown sugar
2 tablespoons ground cinnamon
4 oz light cream cheese, softened
2 tablespoons coconut oil, melted
2 tablespoons almond milk
1 teaspoon vanilla extract
3 tablespoons maple syrup

Steps:

  • Generously butter a 9-inch (23 cm) cast iron or cake pan.
  • In a large bowl, whisk together warm almond milk, melted coconut oil, and sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
  • Sprinkle the yeast evenly over the warm mixture and let sit for 5 minutes.
  • Add 4 cups (460 g) of whole wheat 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.
  • Preheat oven to 350˚F (180˚C).
  • In a small bowl combine the applesauce, brown sugar, and cinnamon, and stir to combine. Set aside.
  • Remove the towel and add remaining whole wheat flour, baking powder, and salt. Stir well, then turn out onto a well-floured surface.
  • Knead the dough lightly until the dough just loses its stickiness and does not stick to the surface.
  • Roll the dough out into a large rectangle, about ¼-inch (½ cm) thick. Fix corners to make sure they are sharp and even.
  • Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
  • Gently roll the dough into a large log and slice it into 1-inch (2 cm) pieces.
  • Place the cinnamon rolls in the greased cake pan, leaving some space between them, and bake for 30 minutes.
  • While the cinnamon roll is baking, prepare the frosting. In a medium-size mixing bowl, whisk together the light cream cheese, coconut oil, vanilla extract, almond milk, and maple syrup, until smooth.
  • Remove the cinnamon rolls from the oven and let cool in the pan for at least 15 minutes. Once cool, remove from pan and drizzle frosting over the rolls before serving.
  • Enjoy!

Nutrition Facts : Calories 347 calories, Carbohydrate 47 grams, Fat 15 grams, Fiber 5 grams, Protein 7 grams, Sugar 12 grams

CINNAMON ROLLS



Cinnamon Rolls image

My wife likes to tell people that after I retired, I went from being the breadwinner to being the bread baker! It all started with a bread-making class at a nearby community college. Now my baked goods are favorites of friends and family, including these breakfast rolls. -Ben Middleton, Walla Walla, WA

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
1 cup warm water (110° to 115°)
1 cup 2% milk
6 tablespoons butter
7 to 7-1/2 cups all-purpose flour
3 large eggs, room temperature, lightly beaten
1 teaspoon salt
FILLING:
1/4 cup butter, softened
5 teaspoons ground cinnamon
3/4 cup packed brown sugar
3/4 cup raisins or dried currants
Vanilla frosting, optional

Steps:

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in water. In a saucepan, heat milk and butter to 110°-115°; add to yeast mixture. Stir in 3 cups flour, eggs, salt and remaining sugar. Stir in enough remaining flour to make a soft dough. , Turn out onto a lightly floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and divide in half. Roll each half into a 15x12-in. rectangle. Brush with softened butter. Combine the cinnamon, brown sugar and raisins; sprinkle evenly over rectangle. Roll up tightly, jelly-roll style, starting with a long side. Slice each roll into 12 pieces. Place in 2 greased standard muffin pans or 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 25-30 minutes. Cool in pans for 5 minutes; invert onto a wire rack. Frost with icing if desired. Serve warm.

Nutrition Facts : Calories 248 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 164mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

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