Cinnamon Rolls. This cinnamon roll recipe is a family favorite. It was my grandmother’s recipe, but my dad has The cinnamon roll dough has to rise twice. Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls.
Bart’s Cinnamon Rolls Recipe - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! Classic Cinnamon Rolls from Delish.com are unbeatable. You can have Cinnamon Rolls using 18 ingredients and 16 steps. Here is how you cook that.
Ingredients of Cinnamon Rolls
- It’s of Bread Dough.
- Prepare 1/2 cup of full cream/full fat milk.
- It’s 4 tbsp of granulated sugar.
- You need 1/2 cup of water.
- You need 1 tsp of yeast.
- Prepare 1 tsp of vanilla extract.
- Prepare 3 cups of flour + more if needed.
- It’s 1 tsp of salt.
- It’s of Filling.
- It’s 80 grams of soft butter.
- You need 2 tbsp of brown sugar.
- You need 2 tbsp of ground cinnamon.
- It’s 1 tsp of vanilla extract.
- It’s of Glaze.
- It’s 1/2 cup of powdered sugar.
- Prepare 1 tbsp of melted butter.
- Prepare 4 tbsp of milk.
- You need 1/4 tsp of vanilla extract.
Where you have some wiggle room is the filling. The world is your cinnamon roll, make it your own. This recipe gets you quick cinnamon rolls from scratch with no yeast, no proofing, and no kneading necessary! Who could resist these homemade cinnamon rolls?
Cinnamon Rolls step by step
- For the dough, mix all wet ingredients and yeast. Let the yeast bloom for about 10-15 minutes..
- Pour the flour and salt into the wet ingredients. Mix using a bread hook until fully incorporated. The dough is very sticky compared to regular bread dough. Add a small amount of flour if you find it too sticky..
- Transfer your dough on to a floured surface. Knead your dough until smooth or for 5 minutes. Keep sprinkling flour to keep sticking from the surface. Roll it into a giant ball of dough..
- Grease a deep pan with oil. Transfer the dough and cover with cling wrap or wet towel. Let rise for 1 hr..
- Once the dough is already double in size, punch it to let the air out. Transfer on a floured surface..
- Knead the dough for a bit to release more air. About a few seconds..
- Using a rolling pin, flatten and spread the dough to make a thin rectangular shape..
- Make the filling: mix all filling ingredients until all is fully incorporated and at a spreadable consistency like peanut butter..
- Spread the filling on the flattened dough equally..
- Roll from the longer side of the dough. Roll it tightly. Don’t fold, roll. Take your time. 🤣.
- When done rolling, even out thicker area by stretching it a bit..
- Cut your dough into 8 big portions. Or 16 mini portions..
- Grease a pan with butter or oil. Arrange the rolls into the pan. Make sure to show those twirly side up. It’s ok if they touch each other but not to tightly. Cover for 30 minutes to make them rise or become a bit thick..
- Preheat oven to 180°C. When rolls are already risen, bake them in the oven for 20 minutes or until top is golden brown..
- While baking, make your glaze by mixing the glaze ingredients. Glaze consistency should be runny but not liquid..
- When done baking, glaze your rolls while still hot. Let that glaze harden a bit then Enjoy!!.
Rich and fluffy, with their soft, buttery interior they are totally irresistible. These Cinnamon Rolls are the ultimate Cinnabon clone. These Cinnamon Rolls are absolutely heavenly and I’ve been working hard trying to get this recipe as close as I can. Best Cinnamon Rolls Recipe photo by Taste of Home. How do you know when dough is kneaded enough?