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How to make Cinnamon Roll recipe in just 5-minutes

How to make Cinnamon Roll recipe in just 5-minutes with unique and easy methods,in all over worlds now you can buy all recipe e-books in our website

The Best Homemade Cinnamon Roll! If you like gooey cinnamon buns, here is the secret ingredient. Everyone thinks about these homemade yeast rolls. You may also love our orange rolls!

Cinnamon rolls are one of the best breakfasts. You can make a quick and easy cinnamon roll or make a cinnamon roll pancake or bread pudding, but the most delicious way to serve cinnamon rolls is with this homemade cinnamon roll recipe.

Homemade Cinnamon Rolls

we are finally sharing our secret ingredient cinnamon rolls. From scratch breakfast sweet rolls that everyone likes. Gooey Homemade Cinnamon Roll. Our best recipe is that we have been serving holidays and any day to friends and family for over 12 years.

We’ll meet the secret ingredient, but get started right on how to make these sweet rolls, because I know you don’t want to waste any time. The exact directions and while growing are in the recipe box below, but here are some hints for making cinnamon rolls.

How do you make cinnamon rolls?

When I originally set out to make the best cinnamon roll recipe, I started with this bread dough. That year when I recreated the recipe, I sweetened the dough a bit. The ingredients are very basic.

I like to use Red Star Platinum Yeast which is instant yeast. This means that you should not allow the yeast to be “proof”. If you do not use instant yeast, be sure to allow the yeast to whisk in hot milk.
Make sure your milk is warm, but not too hot, to activate the yeast so that it kills the yeast (about 105–110 ° F). You also want to heat the butter, so it is soft and easily mixed.

Put eggs in a glass of warm water at room temperature before adding to the mixture. If the ingredients do not cool,
they will help the yeast do what it needs to do quickly and give your cinnamon rolls a beautiful boost.

After you have added the ingredients, it is time to mix the flour. I use a stand mixer to mix the dough. If you have a bread machine, you can use the dough setting to make it extremely easy. Or, go the old fashioned way and make those hands knead the bread without a mixer. Either method works.

Pro Tip: Again … it is important to note that the dough will be hard and soft. It should not be completely in your hands, but if you touch it, you should feel that it is not dry and tasty. There will be no temptation to keep adding flour! **

Cinnamon roll filling

Soft (almost melted) butter (oh … and if you like butter then you should try our Brown Butter Cinnamon Roll!)

Brown Sugar

Cinnamon

You can add a touch of vanilla extract if you want. We feel that this is not necessary, but feel free to do so. Mix it all together while the cinnamon rolls are rising. It only takes a few minutes!

How to roll cinnamon rolls

Let the dough rise in an enlarged bowl until you have doubled in size, you are ready to make the cinnamon rolls. Use pastry mats sprinkled with flour to make the dough stick.

Remember… the dough will be tacky and this is where it is okay to pour the dough onto the pastry mat and add yourself to the top of the dough for easy rolling. You will find that this dough is very easy to roll. If it is too much workout, you can add too much flour.

When you rolled the dough, spread the cinnamon filling and roll-up jelly-roll style on top. Cut as many rolls as you want. We like to do 12 rolls for a 9 × 13 pan (which are deliciously large!) Or if we need to feed a large crowd in 15 rolls in a 10 × 15 baking pan.Note: The rolls will be more evenly spread if they are spread in a 10 × 15 baking pan. *

Gooey Cinnamon Rolls:

Cinnabon Copycat Recipe Before I had this homemade cinnamon roll recipe, I was addicted to Cinnabon cinnamon rolls. They were big, soft, and hooligans. I’m all about gooey. I searched and searched (mostly recipe books because recipe websites weren’t a huge thing back then) and finally got an important idea. It is the secret ingredient that makes the rolls rich and goosey.

Cinnamon Copycat Recipe?

This is not what I was going for, but I think we like it very much. Here’s how you do it after the cinnamon rolls are rolled into their beautiful vortex and you allow them to rise in the pan … well before they are ready to bake hot heavy cream in a small bowl. Why heat cream? Adding hot (not hot!) Heavy creams will keep the rolls up while baking as they should. Pour heavy cream on top of all the rolls and soak that rich cream around the cinnamon roll flour.

Can you make cinnamon rolls without heavy cream? Yes.

Will they be good Yes.

Will they be goons? No.

I find that heavy cream helps to make the cinnamon rolls smooth, not granular. So just try it, okay?

Cinnamon Roll Frosting

If you wish, you can use a simple powdered sugar glaze or a store-bought fluffy white frost. But we like our cream cheese icing.

This frosting consists of butter, powdered sugar, cream cheese and extracts (either vanilla or maple). You can also throw in a touch of cinnamon to make cinnamon. We have done it all!

And that is one of our best family recipes, my friend. My girls were hesitant to share our family secret ingredient for homemade cinnamon rolls, but as many of you have asked,
they reluctantly agreed because they love you and want to see you happy.

Cinnamon Rolls
Yields: 12 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 22 Mins Total Time: 52 Mins
Cinnamon Roll
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Ingredients

0/14 Ingredients
Adjust Servings
    For the dough:
  • To fill:
  • For Frosting

Instructions

0/24 Instructions
  • Pour hot milk into a bowl of a stand mixer and sprinkle yeast over top.
  • Add eggs, butter, salt, and sugar.
  • Add in 4 cups (save the other 1/2 cup and only add when you need it) using a flour mixture just to mix until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so that the dough has time to soak up the liquids.
  • Scrape the dough out with a beater blade. Attach the dough hook.
  • Beat the dough on medium speed, adding 1/2 cup more flour if necessary to make the dough. Knead for 5-7 minutes or until the dough becomes elastic and smooth. ** The dough should settle and will still stick to the sides of the bowl. Okay! Do not be tempted to add more flour at this point. We usually add about 4 1/2 cups, but start with 4 cups.
  • Spray a large bowl with cooking spray.
  • Use a rubber spatula to remove the dough from the mixer bowl and place it in a large-sized bowl.
  • Set the bowl in a warm place and allow the dough to cook until double. I like to turn on the oven at the lowest setting for 1-2 minutes. Then turn off the oven and keep the dough to rise. It usually takes 30 minutes for the dough to rise. Do not let the dough rise too much or your cinnamon roll will become airy.
  • In a medium bowl, combine softened butter, brown sugar and cinnamon, mixing well. To cancel.
  • Sprinkle the pastry mat generously with the flour. Turn out the dough on the pastry mat and sprinkle the top of the dough with additional flour.
  • Insert a rolling pin and roll the dough into approximately 24 × 15 "rectangles. (The size of the rectangle can vary ... it doesn't have to be exact!"
  • Use a rubber spatula to fill the cinnamon over the entire dough rectangle.
  • Starting at the long end, roll the dough tightly into a jelly roll style.
  • Cut into 12 slices and place in an increased 9 × 13 baking pan.
  • Cover the pan and allow the rolls to rise for 20 minutes or about twice as long.
  • Preheat the oven to 375 degrees.
  • Heat the heavy cream until cold. Don't heat it ... you don't want to cool it. It should be warm to the touch.
  • Once the roll is stretched, pour heavy cream on top of the roll, allowing it to soak around and under the roll.
  • Bake at 3 degrees5 degrees for 1 minute-19 minutes, until the rolls are light golden brown and cooked through the center rolls. Note ... The time will vary depending on how big the rolls are, what kind of pan are there, how close the rolls are. They can take up to 25 minutes.
  • While the rolls are cooling, prepare the cream cheese frosting.
  • In a large bowl, mix softened cream cheese and butter using a hand mixer. Blend well.
  • Add your favorite extracts and powdered sugar. Beat until combined.
  • Spread frosting on top of frosty rolls.
  • Store in an airtight container.

Notes

Different yeast calls for slightly different proofing methods. We follow the temperature guidelines of Red Star Platinum. Please check your yeast packet at what temperature the milk should be.

* For small rolls, cut the dough into 15 slices and use a 10 × 15 ″ baking pan.

* If you only make tewolb rolls, you may end up with extra frosting.

* I have halved the frosting recipe ingredients since I originally posted it.

* Calorie calculation shows the amount with all frosting used. If you do not use all the frosting at once, the roll will have fewer calories.

* The time shown does not include the wake-up time, so this recipe will take more than 49 minutes. Plan 2–2 1/2 hours while growing and with everything

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