Easiest Cinnamon Rolls Ever Recipes

THE BEST HOMEMADE CINNAMON ROLLS EVER!

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.

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

EASY HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
• Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
• Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
• Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
• Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
• Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
• Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
• Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

EASIEST EVER CINNAMON ROLLS

Steps:

• 1. Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved.
• 2. In a large bowl, add the yeast mixture to the powered milk, sugar, oil and egg.
• 3. Slowly add in 1 1/2 cups flour and work in until smooth. Gradually add 2 - 2 1/2 cups more flour until you get the dough to a good working consistency so that it is easy to handle. Cover and let rest for 5 minutes.
• 4. Knead the dough onto a floured surface until smooth. Put dough in a large bowl with lightly oiled sides. Cover and set in a warm place. Allow to rise until the dough has doubled in size.
• 5. On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
• 6. In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
• 7. Sprinkle the chopped pecan pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
• 8. Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen twine.
• 9. Place on a greased cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
• 10. Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
• 11. TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

EASIEST CINNAMON ROLLS EVER

Steps:

• Preheat oven to 375.
• Unroll pizza crust.
• Spread evenly with softened butter leaving 1/2 inch unbuttered at one end of long side.
• Sprinkle evenly with sugar and cinnamon.
• Sprinkle with nuts or raisins (optional).
• Roll up dough long ways and pinch unbuttered edge to seal.
• Slice into 9 sections. place in greased 9X9 inch pan.
• Bake for 15 minutes or until lightly browned and dough is no longer gooey.

EASIEST COCONUT CINNAMON ROLLS EVER

Steps:

• Preheat oven to 350 degrees.
• Unroll bread dough on cutting board.
• Spread melted butter on dough with pastry brush or spatula.
• Mix cinnamon and sugar together and sprinkle evenly over dough.
• Sprinkle nuts and coconut if using.
• Re-roll dough to a long log shape.
• Slice into 1-1 1/2 inch thick slices and carefully place in greased round cake pan.
• Bake uncovered for approximately 20 min, until golden brown.
• While rolls are baking, mix confectioner's sugar and milk/water and vanilla, adding milk/water drop by drop, mixing vigorously with fork until frosting consistency.
• Pour frosting over rolls while still hot.
• Enjoy!

BEST CINNAMON ROLLS EVER!!

Steps:

• In a large mixing bowl combine warm water, sugar, oil, and yeast.
• Stir it a few times, then let it sit for a full 15 minutes.
• Now add the salt and eggs and flour to the yeast mixture (add more flour if too sticky, but it should be soft).
• Mix together for 10 minutes in mixer ( I use my Bosch).
• Once it has mixed for ten minutes, let it sit for 10 minutes. It should double in size. It will take longer if your kitchen is cold.
• After it has doubled in size, you want to pour some oil onto the counter (instead of flour) to roll your dough out on.
• Press it into a rectangle.
• Melt butter in a microwave safe bowl, and pour it onto the dough that you have pressed out into a rectangle.
• In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle it over the melted butter.
• Tightly roll into a log and cut into 20-24 even sized pieces.
• Place on baking tray with parchment paper on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer.
• Bake at 400 for 12-15 minutes.
• While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
• When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.

EASIEST CINNAMON ROLLS EVER!

Steps:

• 1. Heat milk to approx 115 degrees. dissolve the yeast in the warm milk in a large bowl.
• 2. Add sugar,butter, salt, eggs, and flour, mix well. BE SURE TO USE VERY SOFT BUTTER!
• 3. Turn oven to warm. Knead the dough into a large ball, using your hands dusted lightly with flour. Be sure to knead until ball is firm and elastic.
• 4. Turn off and place the bowl in warm oven. Let rise approx 1 hour or until doubled in size.
• 5. Remove dough from oven, and reheat oven on warm setting. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
• 6. Mix brown sugar and cinnamon. Spread butter over rolled dough, leaving 1/4 of long edge clean. Sprinkle brown sugar mixture over rolled dough. Roll lightly with rolling pin to press brown sugar mixture into the butter.
• 7. Roll long side, being sure to roll tightly. Pinch edge to roll to prevent it from falling apart.
• 8. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. ( I like to grease with butter, and then sprinkle a tiny bit of brown sugar in the bottom.)
• 9. Turn off oven once again and return pans for a second rise. Allow to rise approx 1 hour. Remove from oven while preheating to 400. Bake for 10 - 15 minutes, until golden brown.
• 10. While rolls are baking, prepare frosting by mixing all ingredients together in a bowl with an electric mixer.
• 11. Remove rolls from oven and frost while still warm.