Worlds Best Cinnamon Roll Recipes

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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.

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

This is the result of a long line of experimenting and tweaking a cinnamon roll recipe I got the first time I went to the United States. I hope you enjoy it!

Provided by Angie's Online Recipe Review

Categories     Bread     Yeast Bread Recipes

Time 2h25m

Yield 12

Number Of Ingredients 18

1 cup milk
1 tablespoon white sugar
1 tablespoon active dry yeast
½ cup white sugar
6 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
4 cups all-purpose flour, or more as needed
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup packed brown sugar
6 tablespoons unsalted butter, softened
2 ½ tablespoons ground cinnamon
2 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
½ teaspoon pure vanilla extract
⅛ teaspoon salt

Steps:

  • Pour milk into a microwave-safe bowl and heat in the microwave until warm but not hot to the touch, 45 to 60 seconds. It should be about 105 degrees F (41 degrees C). Pour into the bowl of a standing mixer.
  • Add 1 tablespoon sugar and yeast to the warm milk. Stir and let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, melted butter, eggs, and vanilla extract; stir with a dough hook until combined.
  • Add 4 cups flour, sea salt, and cinnamon; stir with the dough hook, starting on low speed and gradually increasing to high speed, until a large ball of smooth and slightly tacky dough is formed. Add 1 tablespoon flour at a time if dough seems too sticky, until a smooth ball is formed.
  • Transfer dough to a floured surface and knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball and place inside a greased bowl. Cover the bowl with a warm, damp towel and let dough rise in a warm place until doubled in size, about 1 hour.
  • While the dough is rising, combine brown sugar, softened butter, and cinnamon for the filling in a small bowl until uniform throughout. Set aside.
  • Gently press the gas out of the dough and transfer to a large, floured work surface. Roll the dough into a 24x12-inch rectangle, about 1/4-inch thick. Spread the filling over the dough with greased hands or a greased spatula. Roll up the dough and cut into 12 equally sized rolls, about 2-inches long.
  • Line a 9x13-inch glass baking dish with lightly greased parchment paper. Place cinnamon rolls in the prepared baking dish in 4 rows of 3, evenly spaced. Cover and let rise until nearly doubled, about 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Bake rolls in the preheated oven until golden brown, 18 to 20 minutes.
  • While the rolls are baking, beat together powdered sugar, cream cheese, softened butter, vanilla extract, and salt for frosting. Keep at room temperature while rolls bake.
  • Spread frosting on warm rolls. Let cool before serving.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 83.3 g, Cholesterol 93.9 mg, Fat 23.6 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 14.4 g, Sodium 255.1 mg, Sugar 48.9 g

THE WORLDS BEST CINNAMON ROLLS



The Worlds Best Cinnamon Rolls image

Easy Cinnamon Rolls recipe from scratch!

Provided by In the Kitchen with Jonny

Categories     Vegetarian     Pescatarian     Baked Goods     Baking     Kid-Friendly     Make Ahead     Shellfish-Free     Picnic     Weekend Project     Soy-Free     Intermediate     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Oven

Time 3h35m

Yield 4

Number Of Ingredients 16

3 3/4 cup All-Purpose Flour
1/2 cup Whole Milk
1/4 cup Granulated Sugar
1/4 cup Butter
1/2 teaspoon Instant Dry Yeast
1 teaspoon Granulated Sugar
1/2 teaspoon Salt
1 Egg
3 tablespoon Butter
1 cup Brown Sugar
2 tablespoon Ground Cinnamon
1/3 cup Butter
4 ounce Cream Cheese
4 tablespoon Butter
1 cup Powdered Confectioners Sugar
1/2 teaspoon Vanilla Extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Sprinkle the Instant Dry Yeast (1/2 teaspoon) and Granulated Sugar (1 teaspoon) over the Whole Milk (1/4 cup), and mix everything together. Let the mixture sit for 5 minutes.
  • Into a standing mixer, add the yeast mixture, Egg (1), Butter (1/4 cup), and Granulated Sugar (1/4 cup). Mix everything together.
  • Then, by mixing through each addition, add in the All-Purpose Flour (3 3/4 cup) and Salt (1/2 teaspoon) little by little.
  • Take a plastic bowl and brush it with some oil, and put the dough inside. Cover the top with a plastic, and set aside for about one hour until the size of the dough doubles.
  • After about one hour, put the dough onto a floured surface, and using a rolling pin form the dough into a rectangular shape.
  • Then, take the Butter (1/3 cup) and spread it evenly over the surface of the dough. Sprinkle with a mixture of the Ground Cinnamon (2 tablespoon), and Brown Sugar (1 cup).
  • Roll the dough into a log and cut it into 14 to 16 slices. Place the rolls into a baking pan and cover them with a plastic and set aside for about 30 minutes.
  • After about half an hour, brush the rolls with some Butter (3 tablespoon).
  • Bake in the preheated oven for about 30 minutes.
  • Meanwhile make your cream cheese glaze. Into a mixing bowl, add and mix the Cream Cheese (4 ounce) and Butter (4 tablespoon). Then whisk in the Powdered Confectioners Sugar (1 cup), Whole Milk (1/4 cup) and Vanilla Extract (1/2 teaspoon).
  • Pour the glaze over the baked rolls and serve!

Nutrition Facts : Calories 340 calories, Protein 4.1 g, Fat 15.8 g, Carbohydrate 46.9 g, Fiber 1.3 g, Sugar 25.1 g, Sodium 113.7 mg, SaturatedFat 9.5 g, TransFat 0.1 g, Cholesterol 52.6 mg, UnsaturatedFat 5.1 g

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