Homemade Cinnamon Roll Recipe: The Best Cinnamon Rolls in the World!
Ultimate Cinnamon Rolls are coming your way right now!
A tantalizing journey of flavor; with (possibly) the world’s best cinnamon rolls WELCOME This homemade cinnamon buns recipe was tested and retested to figure out the perfect flavor-to-texture ratio. This isn’t just any old roll, folks. They’re every bit as mouthwatering, the big fluffy squares of softness will leave you wanting more from one bite to another.
These cinnamon rolls are so good, because of thier size and texture. Imagine large, fluffy rolls rising perfectly in the oven — they puff their way up to heaven during baking. Tear one open, and inside is endless layers of soft spiced goodness that keeps melting in your mouth with every bite. The scent of cinnamon and sweet fresh dough wafts through the kitchen, adding a layer of comfort to each moment.
It came from a hunt for the ethereal cinnamon roll. This version is one of my all-time favourite versions, after many trials and tweaks it finally proved to gain popularity in our home. This recipe marries what I love about family traditions and the best elements of a bakery classic. Breakfast on a Sunday morning will never be the same or any family pleasantry for that matter with such delicious cinnamon rolls.
Learn how to obtain the perfect dough, too soft but not raw in certain parts causing those mouth watering centers of cinnamon-y sugar goodness. Guaranteed, every step of the way you’ll pick up little tips and tricks to make your batch prefect. Get ready for more than just a baking project, a cinnamon roll is crafted to create nostalgia.
Ingredients
Successful cinnamon rolls are only created with good ingredients. For the dough, you’ll need:
2 ¼ teaspoons active dry yeast (instant or rapid-rise)
1 cup (250 ml) milk, warm to the touch [whole for a richer dough]
½ cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
4 cups all purpose flour (I recommend using King Arthur or Bob’s Red Mill as they seem to be very consistent)
1 teaspoon salt
The key to a good swirl in these cinnamon rolls is the filling. You will need:
¾ cup packed brown sugar
2 ½ t cinnamon
1/3 cup unsalted butter, with soft shell (you want it at room temperature so that you can spread the garlic mixture on each half easily)
In addition to the ingredients needed for making these rolls, this recipe uses a luscious no-fail icing on top. For that creamy frosting gather up:
Soften 4 oz cream cheese
1/4 Cup + 2 Tbsp Unsalted Butter (Softened)
1 ½ cups powdered sugar
½ teaspoon vanilla extract
2 tablespoons milk (whole preferred)
Necessary Equipment
The secret of making cinnamon rolls very well is easier when your kitchen has the right tools. Here’s what you’ll need:
Bowls to make dough and the filling.
Dry measuring cups and spoons for accurate ingredient proportions
A stand mixer with a dough hook attachment (optional, but will make your prep easier)
A rolling pin to flatten the dough evenly
A sharp knife or just a piece of dental floss to slice the rolls evenly and neatly.
Parchment paper to line baking sheets for easy release
A sheet of plastic wrap, or a kitchen towel to cover the dough as it rises
Offset spatula to spread the filling and frosting
Cooling rack to cool rolls before frosting
You are laying the groundwork to bake your best cinnamon rolls in the world by having all these ingredients and gadgets ready. In order to achieve perfect texture, flavor and body proper preparation is a must. “`html
Preparation Guide with a Step by Step
Start with making the dough to start a killer cinnamon roll. Step one: In a large mixing bowl, mix together 3 cups of all-purpose flour, 1/4 cup granulated sugar and let it stay for later use. Bring out an active dry yeast in your kitchen totaling to about 2 sticks or orange packets at most (equal to instant). And then add up to only half teaspoonful of salt depending on the favor you wish into baking. In a large bowl mix combine the dry ingredients then blend in 1 cup of warm milk (about 110°F), ¼cup melted unsalted butter, and one beaten egg. Since receipt of the mixture to rise dough.
Once the dough starts to come together, tip on a floured surface and knead for 8-10 minutes until it turns smooth and elastic. The texture has to be right, so don’t hesitate in putting some more flour if the dough feels too sticky.
The following step is the primary increase, or evidence. Transfer kneaded dough to a greased bowl, cover with damp cloth. Cover and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This is crucial as it allows the flavours in the dough to mature and give life.
After dough has proofed, punch down and push out the air bubbles. Turn the dough onto a floured surface and knead in just enough remaining flour to keep the dough from sticking. Roll or press it into a 14×9-Inch rectangle. Brush the surface of dough with 1/4 cup melted butter and liberally sprinkle on a mix of 1/2 brown sugar and tablespoons cinnamon.
Working from one of the longer sides, roll the dough into a tight log. Using a sharp knife or dental floss, cut the roll into 12 equal sections. Place pieces onto greased sheets and cover with a damp cloth, let most Air Fryer Basket rise for approx 30 minutes.
Bake for 350 degrees F (175 C). After the rolls have risen for a second time, bake at 25-30 minutes or until golden and baked through. For even baking, rotate the pan halfway through.
If you follow each step carefully, then you will become an expert in making a delicious cinnamon roll with the perfect taste and texture. If done right (rolling carefully so that they all get an even rise, then letting them proof overnight until fat), you’ll end up with a beautiful batch of evenly baked rolls.
Baking, Frosting and Serving Ideas
Challenges met; the last steps of baking, frosting and serving are put into play: [recipe] There is always a discussion…View Post Step 1: Preheat Pop your oven on to about 375°F (190°C) — give it a good head start so that when you go in with these rolls, the scene is hot. I bake them on the center rack for 20-25 minutes or until golden brown. The contracts of sugar and cinnamon filling perfectly caramelize, while this specific baking time cooks the dough throughout.
Once your rolls are done baking, it is time to begin the frosting. Spoon over teaspoon hot cream cheese frosting: 1 (4 ounce) package cream cheese, softened; 1/4 cup butter or margarine, softeneed and/or reduced fatspread*; 2, preferably Philadelphia Reduced Fat Kraft Natural Style Cheest CReam SChool Greek Cream Cheese Spread cups powdered sugar**Adjust total amount of icing to your liking/taste preference(Thin with additional milk if needed for desired drizzling consistency.) Beat until smooth and creamy. Frost the rolls generously while still warm but not piping hot. The frosting will get nice and melty, slinking down into every nook of the rolls with that residual heat in there; making them taste their best. Or a light glaze of powdered sugar, milk and vanillia may be drizzled on for an even lighter topping.
These cinnamon rolls are best served with a nice hot cup of coffee or tea. These beverages are warm and pair extremely well with the rich, spiced sweetness of the rolls making a very satisfying combination that simply tastes good! Keep any leftovers for up to two days in an airtight container at room temperature, or store them in the refrigerator and reheat when needed. To restore cinnamon rolls fresh tasting and texture when reheated warm in the microwave for 10-15 seconds or place un a preheated oven at 300F (150C) degrees for around ten minutes.
These finishing touches in baking, frosting and serving is what makes your homemade cinnamon rolls stand out from the rest as being culinary top notch where every bite remain a heavenly one bite is a delightful experience.
