Everyones Favorite Cinnamon Rolls 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.

OUR FAVORITE CINNAMON ROLLS

Steps:

• Make the dough:
• In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix on low speed until well combined. Add eggs and mix on low to combine. In a small pot, heat milk, butter, and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130°F (use a thermometer).
• Add warm milk mixture and salt to stand mixer. Beat on low speed 2 to 3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2 to 3 minutes. Dough will be very sticky.
• Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
• While dough rises, cut 2 pieces of parchment to fit 2 9-inch round cake pans. Butter pans, line with parchment, and butter parchment.
• Make the filling:
• Mix brown sugar, cinnamon, nutmeg, and salt in medium bowl.
• Make the glaze:
• In a medium bowl, whisk together the powdered sugar, milk, vanilla, and salt.
• Assemble and bake:
• Preheat to 375°F and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out to 16-by-12-inch rectangle. Spread butter over dough, leaving 1/2-inch border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at a long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
• Divide rolls between baking dishes, arranging cut side up; rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Bake rolls until tops are golden, 18 to 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately.

THE BEST CINNAMON ROLLS

Steps:

• Pour milk into a microwave-safe bowl and heat in the microwave until warm but not hot to the touch, 45 to 60 seconds. It should be about 105 degrees F (41 degrees C). Pour into the bowl of a standing mixer.
• Add 1 tablespoon sugar and yeast to the warm milk. Stir and let sit (proof) until foamy, about 5 minutes. Add 1/2 cup sugar, melted butter, eggs, and vanilla extract; stir with a dough hook until combined.
• Add 4 cups flour, sea salt, and cinnamon; stir with the dough hook, starting on low speed and gradually increasing to high speed, until a large ball of smooth and slightly tacky dough is formed. Add 1 tablespoon flour at a time if dough seems too sticky, until a smooth ball is formed.
• Transfer dough to a floured surface and knead with your hands until smooth and elastic, 3 to 5 minutes. Form into a ball and place inside a greased bowl. Cover the bowl with a warm, damp towel and let dough rise in a warm place until doubled in size, about 1 hour.
• While the dough is rising, combine brown sugar, softened butter, and cinnamon for the filling in a small bowl until uniform throughout. Set aside.
• Gently press the gas out of the dough and transfer to a large, floured work surface. Roll the dough into a 24x12-inch rectangle, about 1/4-inch thick. Spread the filling over the dough with greased hands or a greased spatula. Roll up the dough and cut into 12 equally sized rolls, about 2-inches long.
• Line a 9x13-inch glass baking dish with lightly greased parchment paper. Place cinnamon rolls in the prepared baking dish in 4 rows of 3, evenly spaced. Cover and let rise until nearly doubled, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown, 18 to 20 minutes.
• While the rolls are baking, beat together powdered sugar, cream cheese, softened butter, vanilla extract, and salt for frosting. Keep at room temperature while rolls bake.
• Spread frosting on warm rolls. Let cool before serving.

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.