Indulge in the delightful aroma of freshly baked cinnamon rolls, a timeless classic that has captivated taste buds for generations. These soft, fluffy pastries, swirled with a mixture of cinnamon, sugar, and butter, are the epitome of comfort food. With this comprehensive guide, you'll embark on a culinary journey to create the perfect homemade cinnamon rolls from scratch. Whether you prefer a classic yeast-based dough or a quicker puff pastry shortcut, we've got you covered. Discover the secrets to achieving that irresistible gooey center and a golden-brown exterior. Explore our collection of recipes for a variety of cinnamon roll variations, including vegan, gluten-free, and even overnight options. Get ready to impress your family and friends with these delectable treats, perfect for a cozy breakfast, brunch, or dessert.
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THE BEST HOMEMADE CINNAMON ROLLS EVER!
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
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
THE BEST CINNAMON ROLLS
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
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 CINNAMON ROLLS
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
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
HOMEMADE CINNAMON ROLLS
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
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
Tips:
- Use fresh ingredients. Fresh yeast and good quality flour will make a big difference in the final product.
- Proof the yeast. This will help to ensure that your yeast is active and will help your cinnamon rolls rise properly.
- Don't overwork the dough. Overworking the dough will make your cinnamon rolls tough.
- Let the dough rise in a warm place. This will help it to double in size.
- Roll the dough out thinly. This will help to ensure that your cinnamon rolls are light and fluffy.
- Don't skimp on the cinnamon sugar filling. This is what gives your cinnamon rolls their delicious flavor.
- Bake the cinnamon rolls until they are golden brown. This will help to ensure that they are cooked through.
- Let the cinnamon rolls cool slightly before frosting them. This will help to prevent the frosting from melting.
Conclusion:
These homemade cinnamon rolls are the perfect treat for any occasion. They are soft, fluffy, and delicious. With a little bit of effort, you can make these cinnamon rolls at home and enjoy them with your family and friends.
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