The Best Homemade Cinnamon Rolls Ever Recipes

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BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!



Best Cinnamon Rolls Recipe (Better than Cinnabon)! image

This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Provided by Laura

Categories     Breakfast     Dessert

Time 2h40m

Number Of Ingredients 17

1 cup whole milk (warm (105 degrees F))
½ cup + 1 Tablespoon granulated sugar (divided)
1 Tablespoon Active dry yeast
2 large eggs (room temperature)
6 Tablespoons salted butter (melted)
1 teaspoon pure vanilla extract
4 to 4 ½ cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 cup brown sugar (packed)
2 ½ Tablespoons ground cinnamon
6 Tablespoons salted butter (softened)
8 oz cream cheese (softened)
¼ cup salted butter (softened)
2 cups powdered sugar
½ tsp pure vanilla extract
1/8 tsp fine sea salt

Steps:

  • Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
  • Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
  • Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
  • Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
  • Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
  • Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
  • Grease a large bowl and place the dough inside.
  • Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
  • Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
  • While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
  • Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
  • Assemble Cinnamon Rolls
  • Sprinkle a large work surface with flour.
  • Gently press the gas out of the dough and form it into a rectangle.
  • Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
  • Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
  • Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
  • Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
  • Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
  • Bake Cinnamon Rolls
  • Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
  • While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
  • Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
  • Cool & Serve!
  • Let cool and serve warm.

Nutrition Facts : ServingSize 0.5 cinnamon roll, Calories 295 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 211 mg, Fiber 1 g, Sugar 25 g, TransFat 0.3 g, UnsaturatedFat 4 g

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.

THE BEST CINNAMON ROLLS



The Best Cinnamon Rolls image

Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 12 servings

Number Of Ingredients 14

3/4 cup whole milk, warmed to 110 degrees F
One 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
3 tablespoons granulated sugar
3 large eggs, at room temperature
2 1/2 teaspoons kosher salt
2 1/4 cups bread flour, plus more for dusting (see Cook's Notes)
1/3 cup plus 1 tablespoon whole-wheat flour
3 tablespoons nonfat dry milk powder
2 3/4 sticks unsalted butter, cut into tablespoon pieces, at room temperature, plus more for greasing
1 1/2 cups packed dark brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
3 tablespoons heavy cream, plus more if needed
1 teaspoon pure vanilla extract

Steps:

  • Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
  • Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough, about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time (the dough will look broken after each addition, but it will eventually come together) and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. (This may seem like a long time, but the texture of the bread improves with a long knead time.) Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
  • Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes. (If your kitchen is warm, check it at 35 minutes. It should smell buttery and yeasty, and if it's doubled, it's done. If not, check again in 10 minutes.)
  • Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
  • Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the center to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting from a long end and using the parchment to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
  • Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
  • Meanwhile, arrange a rack in the center of the oven and preheat to 350 degrees F.
  • Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
  • Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.

THE BEST HOMEMADE CINNAMON ROLLS EVER!



The Best Homemade Cinnamon Rolls Ever! image

This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.

Provided by Rachel Farnsworth

Categories     Dessert

Time 2h14m

Number Of Ingredients 15

1 cup warm milk
1 tablespoon instant dry yeast
2 tablespoons white granulated sugar
1 teaspoon salt
3 tablespoons salted butter (softened)
1 large egg
3 cups all-purpose flour
1/2 cup salted butter (melted)
1 cup brown sugar
2 tablespoons ground cinnamon
4 ounces cream cheese (softened)
1/4 cup salted butter (softened)
1 to 1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • 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.
  • Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
  • Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  • Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
  • Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  • While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  • Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

Nutrition Facts : ServingSize 1 roll, Calories 372 kcal, Carbohydrate 46 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 370 mg, Fiber 1 g, Sugar 21 g

HOMEMADE CINNAMON ROLLS



Homemade Cinnamon Rolls image

I found this recipe I made a few years back and tweaked it. Hands down, best homemade cinnamon rolls ever.

Provided by newyorkbaker

Categories     Bread     Yeast Bread Recipes

Time 10h

Yield 12

Number Of Ingredients 16

½ cup milk
½ cup water
¼ cup butter
3 cups unbleached all-purpose flour
½ cup white sugar
½ teaspoon salt
1 (.25 ounce) package rapid-rise yeast
1 egg
¼ cup butter, softened
1 cup light brown sugar
1 tablespoon ground cinnamon
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 tablespoon milk
½ teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Heat milk, water, and 1/4 cup butter together in a saucepan over medium heat until bubbling, about 5 minutes. Let cool to 120 to 130 degrees F (49 to 54 degrees C), 1 to 2 minutes.
  • Mix flour, white sugar, salt, and yeast together in a separate bowl. Mix egg into warm milk mixture.
  • Pour milk mixture and 1/3 of the flour mixture into a mixing bowl; beat using an electric mixer until moistened. Add remaining dry ingredients slowly until a dough has pulled together. Knead on a lightly floured surface for 8 minutes. Place in a covered bowl and let rise in a dry, warm place until doubled in size, 1 to 2 hours.
  • Punch dough down. Roll on a lightly floured surface into a 16x12-inch rectangle. Spread 1/4 cup softened butter evenly over dough. Mix brown sugar and cinnamon together in small bowl and sprinkle evenly over dough. Roll up from the short side; cut into 12 even rolls.
  • Place rolls into a greased 9x13-inch glass baking dish. Cover and let rise in a dry, warm place, 8 hours, to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until golden, about 17 minutes.
  • Meanwhile, beat cream cheese, 1 tablespoon butter, milk, and vanilla extract for icing using an electric mixer in a bowl until creamy; slowly mix in confectioners' sugar until smooth.
  • Remove cinnamon rolls from the oven and flip out onto a cooling rack; let cool slightly, 5 to 10 minutes, before covering in icing.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 71.6 g, Cholesterol 47.1 mg, Fat 12.1 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 7.4 g, Sodium 196.3 mg, Sugar 46.3 g

THE BEST CINNAMON ROLLS EVER!



The Best Cinnamon Rolls Ever! image

Here's an easy alternative to buying those famous cinnamon rolls in the mall. They taste exactly the same, and the dough is made in the bread machine (or kitchen aid).

Provided by krazy chef 123

Categories     Canadian

Time 2h20m

Yield 16 Cinnamon Buns, 16 serving(s)

Number Of Ingredients 17

1/4 cup warm water
1/4 cup butter, melted
1 3/4 ounces vanilla instant pudding mix
1 cup warm milk
1 egg, room temperature
1/4 cup white sugar
1/2 teaspoon salt (don't need this if using salted butter)
4 cups all-purpose flour
1 tablespoon active dry yeast
1/4 cup butter, softened
1 cup brown sugar (can use more, if desired)
4 teaspoons ground cinnamon (can use more, if desired)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1 -2 teaspoon milk

Steps:

  • In the pan of your bread machine or kitchen aid, combine water, melted butter, vanilla pudding mix, warm milk, egg, white sugar, salt, flour and yeast. Set machine to Dough cycle; press Start and let beat for 10 minutes then stop it. Or beat ingredients in kitchen aid for 10 minutes. Let dough rest in bread machine / kitchen aid for 10 minutes.
  • When Dough cycle has finished, turn dough out onto a lightly floured surface and roll out into a large rectangle shape until dough is 1/2 inch thick, if recipe is scaled larger, you might need to make additional rectangles as you don't want to make them into a long log that you cannot roll with two hands. Spread rectangle with softened butter. Sprinkle brown and cinnamon over dough, you don't have to stick exact with the measurements, they are just guidelines for buying and portioning out the filling.
  • Roll up dough, beginning with long side. Slice into 16 (or more) one inch slices and place in 9X13 inch buttered pan (you can also use muffin tins! Also 9X13 inch pan refers to original serving amount not scaled amount). Let rise in a warm place until doubled, about 30 - 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in preheated oven for 15 to 20 minutes. While rolls are baking, stir together the cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven, let cool, and top with cream cheese frosting.

Nutrition Facts : Calories 418.4, Fat 17.6, SaturatedFat 10.6, Cholesterol 59.9, Sodium 281.7, Carbohydrate 60.5, Fiber 1.4, Sugar 34.6, Protein 5.4

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HOW TO MAKE THE BEST HOMEMADE CINNAMON ROLLS
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From tasteofhome.com
Author Lisa Kaminski
Uploaded 2021-12-08
Estimated Reading Time 7 mins
Published 2020-10-28
  • 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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From bakedambrosia.com


THE BEST CINNAMON ROLLS EVER RECIPE! ONLY 3 INGREDIENTS!
2013-12-13 Once thawed, drizzle 1 stick of melted butter over the top. Sprinkle the vanilla pudding mix over the top of the cinnamon rolls (just the powder, do not prepare the pudding). Bake at 350 degrees for 20 minutes or until golden brown. Drizzle the icing pouch that comes with the cinnamon rolls over the top and serve warm. Enjoy!
From centslessdeals.com


THE BEST CINNAMON ROLLS EVER - ASHLEE MARIE
2016-10-21 using non flavored floss cut into 15 pieces. line a 9x13 pan with parchment paper and place the pieces down. let rise a second time until poofy - and almost completely filling the pan - about 60 mins. Bake at 375 for 22-25 mins. Beat the frosting ingredients together and spread over warm rolls.
From ashleemarie.com


THE BEST CINNAMON ROLLS EVER! - COOKIES AND CUPS
2019-10-11 Using a knife, slice into 12 equal pieces. Line a 9×13 baking dish with parchment paper and coat with nonstick spray. Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size. Preheat oven to 350°F.
From cookiesandcups.com


THE BEST HOMEMADE CINNAMON ROLL RECIPE - BOSTON GIRL BAKES
2022-04-03 Make dough. In a bowl of your stand mixer with a paddle attachment, add in the rest of the sugar, flour, salt, eggs, and butter and stir to combine until a shaggy dough comes together. Knead the dough. Fit the mixer with a dough hook attachment, and knead at …
From bostongirlbakes.com


TIKTOK CINNAMON ROLLS ARE THE BEST EVER | SALTY SIDE DISH RECIPES
2022-06-27 Preheat the oven to 350 and pour 1 cup of heavy whipping cream into a 9×13 baking dish. Add canned cinnamon rolls on top of heavy whipping cream. Set aside. Add unsalted butter to a small skillet or saucepan and heat over medium heat. Once melted, add sugar and the rest of the heavy cream and mix well; continue to heat over medium heat ...
From saltysidedish.com


CINNAMON ROLLS | BEST-EVER CINNAMON ROLL RECIPE| VISITEAT.CA
2020-06-01 step 4. In a bowl, mix 6 teaspoons of cinnamon with 6 teaspoons of sugar and 5 tablespoons of melted coconut oil/ butter. Spread a very thin layer of the mixture all over the dough. 6. Done.
From visiteat.ca


THE BEST HOMEMADE CINNAMON ROLLS - FOOD STORAGE MOMS
2021-12-21 Roll the dough tightly into a tube. Then, cut it into 1-1/2-inch rolls. Tuck the "tail" under the cinnamon roll. Place the rolls on a greased cookie sheet and cover them with greased plastic wrap and let them rise one more time for about an hour or until the dough doubles in size. Finally, preheat your oven to 350℉.
From foodstoragemoms.com


BEST CINNAMON ROLLS RECIPE - COOKING CLASSY
2019-12-06 Mix in remaining wet ingredients: Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Fit mixer with whisk attachment and blend mixture until combined. Add flour in increments, knead in mixer: Pour in 2 1/2 cups of the flour and mix until well combined. Switch to a hook attachment then add another 1 cup ...
From cookingclassy.com


THE BEST HOMEMADE CINNAMON ROLLS - JOY + OLIVER
2021-03-30 Prepare The Dough. Warm the milk to 105-110 degrees F in a microwave safe bowl. Place the warm milk in the bowl of an electric mixer, attached with a dough hook, sprinkle the yeast on top of the warm milk; allow it to sit for 5-10 minutes or until it becomes foamy.
From joyoliver.com


THE BEST CINNAMON ROLLS - THE FLAVOR BENDER
2019-08-23 Baking the cinnamon rolls. Preheat oven to 350°F / 180°C. Let the cinnamon rolls come to room temperature while the oven preheats. When the oven is preheated, cover the pan with foil and bake the cinnamon rolls in the covered pan for about 30 - 35 minutes. The cinnamon rolls should be nice and puffed up.
From theflavorbender.com


THE BEST FLUFFY GOOEY CINNAMON ROLLS EVER - INSPIRED THROUGH FOOD
2020-10-23 In a small bowl, combine the yeast, warm milk, and 1 tsp of the sugar. Let sit for 5 minutes. Into the bowl of a stand mixer add the rest of the sugar, butter, eggs, flour and salt. Using the paddle attachment, mix until just combined. Scrape …
From inspiredthroughfood.com


2 INGREDIENT CINNAMON ROLL DOUGH RECIPE (HOMEMADE CINNAMON …
2022-06-27 How to Make 2 Ingredient Cinnamon Roll Dough. Prepare oven and pan. Preheat the oven and coat a deep round pie plate or small casserole dish with cooking spray. Make dough. In a large bowl, mix together the flour and Greek yogurt. Cover and allow to …
From savoryexperiments.com


THE BEST HOMEMADE CINNAMON ROLLS RECIPE! - LIVING ON A DIME
Filling. Dissolve yeast, 1 Tbsp. granulated sugar and salt in water. Scald milk and add 6 Tbsp. margarine and 1/2 cup granulated sugar. Cool. Add eggs. Add 2 cups flour to the yeast mixture. Beat until smooth. Add the milk mixture to the batter and stir in the remaining flour. Knead to make a smooth dough and place dough in greased bowl.
From livingonadime.com


BEST HOMEMADE CINNAMON ROLLS RECIPE EVER - DR. TRACY PAPA
Add melted butter, sugar, eggs. Mix briefly. Add flour and salt to a bowl. Mix with a bread hook for 6-8 minutes (or knead by hand 6-8 minutes). The dough will be smooth and elastic. Place dough in a bowl sprayed with nonstick spray. Cover with plastic wrap and let rise 1 – 1 1/2 hours, until about doubled in size.
From drtracypapa.com


THE BEST HOMEMADE DINNER ROLLS EVER!
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a …
From thestayathomechef.com


THE BEST CINNAMON ROLLS - WITH STEP-BY-STEP TUTORIAL
2021-06-01 On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
From melskitchencafe.com


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