Classic Cinnamon Rolls 176 Recipes

CINNABON'S CLASSIC CINNAMON ROLL

Steps:

• In a mixing bowl, combine the sugar, Neufchâtel, butter, milk, and vanilla extract. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute. If using a mixer, increase the speed to high.
• Beat or stir vigorously until smooth, about 30 seconds. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon.
• Lightly mist a large bowl with cooking spray. Set aside 1 tablespoon of the butter to soften.
• In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar, and the remaining butter. Microwave on high power until the milk is hot (130 degrees), 2 minutes.
• Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt may be visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whisk until dissolved.
• In the bowl of an electric stand mixer fitted with the dough hook or in a large mixing bowl, combine 2 cups of the flour, 1 teaspoon of the cinnamon, and the salt.
• Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. (The mixture will be very sticky.) Add the remaining flour, mixing or stirring until absorbed.
• Lightly flour a work surface. Turn the dough onto the work surface. (A plastic dough scraper or brittle plastic spatula is helpful for getting out all of the dough and starting the kneading.)
• Knead until smooth and elastic, about 5 minutes. Add scant amounts of flour as needed. (The dough should be soft but not sticky.) Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise until doubled in size, about 1 hour.
• Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon, and the vanilla extract. Stir to blend well. Set aside.
• When the dough has doubled in size, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and let rest for 10 minutes.
• Lightly mist an 11-by-7-inch nonstick baking dish with cooking spray. Set aside. Using your hands or a floured rolling pin, press or roll the dough into an 18-by-12-inch rectangle.
• With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Starting at one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down. Cut into 8 equal pieces. Place, spiral side up, in the reserved dish.
• Cover the dish with a damp kitchen towel and place in a warm spot. Let the rolls rise for another 30 minutes.
• Preheat the oven to 350 degrees.
• Bake until very lightly browned but slightly doughy in the center, 22-28 minutes. With a spatula, transfer 1 roll to a plate. Using a butter knife, spread 1 ½ tablespoons of frosting over the top and ½ tablespoon down the sides. Repeat with the other 7 rolls.

BEST CINNAMON ROLLS

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.

DELICIOUS HOMEMADE CLASSIC CINNAMON ROLLS

Steps:

• Combine yeast and 1 Tbsp brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
• Add in the room temperature milk and warm butter to the yeast mixture and whisk until well combined. Add in the eggs (one at a time) and vanilla, whisking to incorporate.
• In a large bowl, whisk together the all-purpose flour, bread flour, brown sugar, cinnamon, allspice, and sea salt and add them to the wet ingredients and mix on low-speed until well combined and everything begins to form into a dough-like consistency, about 2-3 minutes.
• Change "Mixer head" to kneading accessory and knead dough for 5-10 minutes on high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed together with 2 fingers. NOTE: If dough is still too sticky, add 1 Tbsp of flour at a time until texture is achieved!
• Lightly grease a large bowl with a small amount of olive oil and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour, allowing the dough to rise and double in size.
• In the meantime, you can work on the filling!
• Add the softened the butter (best if done at room temp. so that it's more "paste-like" in texture once smeared) in a bowl and set aside. In a separate bowl, combine the cinnamon, nutmeg, ginger, allspice, and brown sugar, mixing them together. Set aside.
• Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
• Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and 1/2-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
• Then, generously add 3/4 of the softened butter atop dough (spreading it out evenly with a spoon or knife), followed by the brown sugar-spice mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
• Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).
• Then place plastic wrap over the baking dish with rolls, smear the tops with remaining softened butter and let them rise again (for another 20 minutes).
• Once the rolls have doubled in size (once again!) or have gotten significantly larger, bake them for approximately 35-40 minutes in the preheated oven.
• While all the baking magic is happening, make the Cream Cheese Glaze.
• In a large bowl, beat (using a hand-mixer) the softened cream cheese until creamy and smooth. Add the powdered sugar, vanilla, cinnamon, and heavy cream/milk, beating everything together until the glaze becomes smooth and velvety. NOTE: Add additional heavy cream (1 Tbsp at a time) if the glaze is too thick or powdered sugar (1 Tbsp at a time) if too thin.
• Remove the rolls from oven and wait 25-30 minutes or until it completely cools, before spreading the frosting/glaze atop the rolls using a rubber spatula evenly until fully covered.
• To serve, cut out each roll desired and enjoy.
• Bon Appetit!

CLASSIC CINNAMON ROLLS

Steps:

• Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
• Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
• Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
• Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
• Let rise 30 to 45 minutes until nearly doubled.
• Bake in preheated 350 degrees F oven for 25 to 30 minutes.
• Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

HOMEMADE CINNAMON ROLLS (SCANDINAVIAN STYLE)

Steps:

• Heat the milk in a pot or in the microwave until it is slightly warm (but not hot or boiling!). Whisk the yeast and the sugar into the milk until the yeast has dissolved. Add the mixture into a large mixing bowl.
• Add the egg, butter, cardamom, and salt into the mixture. Mix everything together using the spiral dough hooks of your electric hand mixer. Slowly add in the flour in small increments and keep mixing for around 5 minutes until the dough forms a ball and doesn't stick to the side of the bowl anymore. The dough should be slightly sticky but not wet. If it's too moist, add a tiny bit more flour.
• Cover the bowl which holds the ball of dough and let it sit in a warm spot until the dough has risen/increased in size (approximately 30 minutes, but it could be longer!).
• In the meantime, prepare the filling by mixing the butter, cinnamon, and brown sugar together into a medium-sized bowl with the normal hooks of your electric mixer. It's important that the butter is soft, but it should not be melted. Ideally, you use a bowl with a mixing cover for this since the cinnamon can make this step slightly messy.
• Next, add some flour onto a smooth surface and thinly roll out the dough into a rectangle. If you want to make 15 cinnamon rolls, one side should be approx. 18 inches long and approx. 1/8 inch thick. Evenly spread the filling on top of the dough using a spatula or a spoon. Be gentle and patient when doing this step so that you don't accidentally rip the dough.
• Start rolling the dough from one of the long edges until it forms a long, tight, sausage. Cut off the uneven ends, then cut the dough into even pieces approx. 1 1/4 inches wide. Carefully place the cinnamon rolls on a baking sheet and press down slightly to flatten them. Let the rolls rest for 20 more minutes.
• In the meantime, preheat the oven to 350 degrees Fahrenheit and also prepare the egg wash by whisking one egg in a small bowl with a fork until it is uniform in color.
• Once the 20 minutes are up, brush the rested cinnamon buns with the egg wash and bake them in the oven for approximately 15 minutes. Since every oven is different, your cook time might vary slightly. The rolls should still be slightly soft but cooked. Remove the cinnamon rolls from the oven and place them on a cooling rack.
• While the rolls are cooling, prepare the glaze by whisking powdered sugar and water together. It's best to add the ingredients a little bit at a time until you reach the desired amount and consistency. It should be quite sticky.
• Once the cinnamon rolls have sufficiently cooled, drizzle the glaze on top (you can get creative here) and allow the glaze to harden. Enjoy!

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

HOMEMADE CINNAMON ROLLS RECIPE

Steps:

• Into the large bowl of the stand mixer, add in a cup of warm milk, the softened butter, an egg, a teaspoon of salt, 4 tablespoons castor sugar, 3 teaspoons active dry yeast, and the flours.
• Using the dough hook knead the dough until all the ingredients are well combined to form a soft smooth dough. Place the dough in a greased bowl, cover with a cling wrap and allow it to rise until doubled about 2 hours.
• When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9 inch rectangle.
• Combine the filling ingredients - butter, sugar and cinnamon together. Spread over the rolled out dough evenly.
• Beginning at the 15-inch side, role up the dough dough into a log. Cut the rolled log into 12 to 15 slices. Notice the beautiful pin wheel the dough has formed into.
• Place the cinnamon roll slices close together in the greased pan. Cover and we will now allow it to rise for another 30 minutes.
• Preheat the oven to 180 C.
• After 30 minutes of rising, place the rolls in a preheated oven and bake for about 30 minutes or until browned from the edges.
• Once baked, remove from the oven and allow it to rest while we make the glaze.
• Meanwhile, mix butter, powdered sugar, and vanilla in a large mixing bowl. Add milk or cream 1 tablespoon at a time until the glaze reaches thick pouring consistency. Spread over slightly cooled rolls.
• Serve the Homemade Cinnamon Rolls hot along with saucy glaze or allow it to cool and set. You can store the Cinnamon Rolls in the refrigerator and warm it up in the microwave and serve them for breakfast along with a hot cup of coffee.

EASY CINNAMON ROLLS

Steps:

• See post notes above for what types of pizza dough will work. To make the cinnamon rolls: Roll out dough on a floured surface (any flour works, even coconut flour). If dough is too sticky to roll, just add more flour of choice a little at a time. Roll very thinly (just under 1/4-inch is perfect). Spread remaining ingredients on top. Cut long strips, then roll each up as tightly as possible. Put in a greased baking pan. Preheat oven to 400 F. Bake 20 minutes. Frosting recipes are listed above. If you try the recipe, be sure to review or rate it below!View Nutrition Facts

CLASSIC CINNAMON ROLLS [176]

Steps:

• Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover. Let rise 30 to 45 minutes until nearly doubled. Bake in preheated 350 degrees F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.