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Homemade Cinnamon Rolls Recipe

Homemade Cinnamon Rolls Recipe Your family will love these cinnamon rolls. So soft and moist, drained in a spiral with sticky brown sugar an...

Homemade Cinnamon Rolls Recipe


Your family will love these cinnamon rolls. So soft and moist, drained in a spiral with sticky brown sugar and warm cinnamon and topped with a spicy cream cheese icing. 

Ingredients
FOR THE CINNAMON ROLL DOUGH
1/3 cup granulated sugar
1/4 cup oil
1/4 ounce active dry yeast* (1 packet)
3/4 cup water, warm
1/4 cup buttermilk
1/2 teaspoon kosher salt
1 egg (large)
4 1/2 cups all-purpose flour (you may need as much as 5 1/2 cups)
FOR THE CINNAMON FILLING
1/2 cup light brown sugar
3 teaspoons ground cinnamon
1/4 cup unsalted butter (half a stick), softened
FOR THE CREAM CHEESE ICING
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
1/4 cup unsalted butter, softened
1 teaspoon lemon juice (juice of half a lemon)
2 ounces cream cheese, softened
Instructions:

TO MAKE THE CINNAMON ROLL DOUGH

Pour the warm water into a large bowl and add the sugar. 
Sprinkle the yeast over the water and let it dissolve and foam. 

Add oil, buttermilk, egg, and salt until well mixed. 

Add about 2/3 of the flour and mix until well mixed. 

While mixing, add the flour little by little until the dough comes off perfectly from the sides of the bowl and accumulates into a ball. 

Take out the dough and spray the pan with non-stick spray, then put the dough back in the bowl, cover it with plastic wrap, and let it rest for 1 hour. 

Knead the dough a few times and then roll out into a rectangle about 1/8 inch thick.

TO FILL AND SHAPE THE CINNAMON ROLLS

Spread soft butter over the entire surface of the dough. 

Mix the brown sugar and cinnamon in a small bowl and spread the mixture evenly over the soft butter. 

Starting with one of the longest sides of the rectangle, roll the dough into a firm log. 

Cut the tree trunk in half, then into quarters, and then cut each quarter into 3 equal rolls. 

Place the rolls (cut side up) in a greased baking dish, then cover them with plastic wrap and let cool for up to 48 hours. ** 

Take the cinnamon rolls out of the fridge and let them reach room temperature (about 45 minutes). 

Leave the cinnamon rolls for 1 hour or until they are folded. 

Preheat the oven to 350 degrees F.

Remove the plastic wrap and bake the cinnamon rolls for 20 to 25 minutes (for sticky cinnamon rolls) or 25 to 35 minutes (for fluffy cinnamon rolls). 

TO ICE THE CINNAMON ROLLS

Beat the cream cheese and butter until smooth.

Add the vanilla and lemon juice and mix until incorporated.

Add the icing sugar and whisk soft and fluffy on medium speed. 

Spread cream cheese icing over warm cinnamon rolls and serve. 


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