Easy Cinnamon Rolls From Scratch Recipes

EASY CINNAMON ROLLS

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

EASY HOMEMADE CINNAMON ROLLS

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.

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.

OVERNIGHT CINNAMON ROLLS I

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
• Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
• Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

QUICK CINNAMON ROLLS

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.

LIGHT, EASY FROM SCRATCH CINNAMON ROLLS

Steps:

• Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Line an 8-inch square baking pan with a foil sling and spray with vegetable oil spray.
• For the Filling: Mix all the ingredients together in a small bowl.
• For the Dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture until the dough comes together but looks shaggy, about 30 seconds. Transfer the dough to a floured counter and knead until just smooth and no longer shaggy, about 30 seconds.
• Pat the dough into a 12 by 9-inch rectangle with the long side facing you. brush the dough with the remaining tablespoon melted butter, then sprinkle the sugar mixture over it, leaving a 1/2 inch border along the top edge. Press on the filling to adhere it to the dough.
• Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Pat the ends to even them and slice the cylinder into 9 evenly sized rolls with a serrated knife. Slightly flatten each piece of dough to seal the open edges and keep the filling in place.
• Arrange the rolls cut side down in the prepared baking pan. Cover the baking dish with foil and bake for about 12 minutes. Remove the foil and bake until the edges of the rolls are golden brown, 12-14 minutes longer. Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup), remove the foil sling, and let cool for 5 minutes.
• For the Glaze: Whisk the confectioners' sugar, cream cheese and buttermilk together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.