FLUFFY CINNAMON ROLLS
These fluffy cinnamon rolls, made with our family's famous milk bread recipe, are tender, soft, and never tough or quick to go stale! We're recording this recipe on the blog for our family and no one else. That's how you know it's good!
Provided by Kaitlin
Categories Dessert
Time 3h15m
Number Of Ingredients 17
Steps:
- In the bowl of a stand mixer fitted with a dough hook attachment, add these ingredients in the following order: room temperature heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt. There is no need to activate the yeast beforehand.
- Turn on the mixer to the lowest setting, and let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
- Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size. (We proof our dough in a closed microwave with a mug of just boiled water next to it.)
- In the meantime, grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won't end up hugging each other in the pan once baked.
- Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it's a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.
- After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.
- Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 16 equal pieces. (It helps to score it first in half, then in fourths, and so on).
- Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.
- 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don't be tempted to bake them longer!
- While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.
- When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!
Nutrition Facts : Calories 362 kcal, Carbohydrate 49 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 304 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
THE BEST HOMEMADE CINNAMON ROLLS EVER!
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
Provided by Rachel Farnsworth
Categories Dessert
Time 2h14m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 roll, Calories 372 kcal, Carbohydrate 46 g, Protein 5 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 370 mg, Fiber 1 g, Sugar 21 g
SINFULLY DELICIOUS CINNAMON BUNS
These taste just like the ones from Cinnabon but even better because they're homemade! They are sinfully delicious! VIDEO https://youtu.be/nyXJhSlbyBs
Provided by CLUBFOODY
Categories Breakfast
Time 1h5m
Yield 12 cinnamon buns
Number Of Ingredients 17
Steps:
- In the bowl of a stand mixer, combine milk, yeast and granulated sugar; let stand for 10 minutes to proof until mixture is foamy and bubbly. Turn the oven on at 350ºF for 1 minute to warm up; turn it off.
- Meanwhile, in a large bowl, whisk together flour and salt; set aside. In a small bowl, beat eggs. Add melted butter and vanilla; stir to combine and set aside.
- Add egg mixture and then flour mixture to the yeast. Insert the dough hook and on speed 3, process until it forms a ball around the attachment, about 3-4 minutes.
- Transfer dough on a lightly flour work surface and form a ball with hands. Transfer the ball dough into a large bowl and cover with a damp towel. Transfer to the oven for 1 hour (with the heat off). Grease a 9 x 13-inch glass baking dish with cooking spray (butter preferably); set aside.
- Place dough on a lightly floured work surface (if the mat is not bigger than 15 x 23-inch, drizzle lightly some flour on the kitchen counter. Roll dough into a 15 x 23-inch rectangle.
- In a small bowl, combine brown sugar, butter and cinnamon; stir until well-blended. Add walnuts and stir to combine. Spread dough with the brown sugar mixture, leaving about 1-inch at far side of the dough. Roll dough tightly and remove the ends to make it even. Cut 12 pieces and place them in the prepared baking dish. Cover with a towel for 30 minutes. Remove the top rack and preheat oven to 350ºF.
- Transfer cinnamon buns into the preheated oven and bake for 20-25 minutes (22 minutes). Meanwhile, in a small bowl, combine all the frosting ingredients; stir until well mixed and set aside.
- Remove cinnamon buns from heat and invert the baking dish on a baking sheet lined with a silicone mat. Spread half of the frosting mixture on buns. Let it sit for 10 minutes before spreading the remaining frosting. Makes 12 cinnamon buns.
- Note: Cooked and frosted cinnamon buns freeze well. Place them separately in the freezer and when frozen, place them in a container.
Nutrition Facts : Calories 504.4, Fat 20.4, SaturatedFat 10.6, Cholesterol 74.6, Sodium 353.1, Carbohydrate 73.6, Fiber 2.5, Sugar 34.7, Protein 8.2
CINNAMON ROLL CASSEROLE
Because we love cinnamon rolls, I created a slow-cooker recipe to make for a weekend breakfast or brunch. This is a delectable, no-fuss recipe and perfect for company and family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 2h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place half of the cinnamon roll pieces in a greased 4- or 5-qt. slow cooker. Sprinkle with 1/4 cup pecans and 1/4 cup chocolate chips. In a small bowl, whisk the milk, syrup, vanilla and cinnamon until blended; pour over rolls. Top with remaining cinnamon roll pieces and remaining chocolate chips. Top with 1 packet of icing., For topping, mix flour, brown sugar and pie spice; cut in butter until crumbly. Stir in remaining pecans. Sprinkle over icing. Cook, covered, on low 2-1/2 to 3 hours or until rolls are set. Remove crock insert to a cooling rack and top with remaining icing. Serve warm.
Nutrition Facts : Calories 492 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 638mg sodium, Carbohydrate 65g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
BEST CINNAMON ROLLS
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. -Shenai Fisher, Topeka, Kansas
Provided by Taste of Home
Time 1h
Yield 16 rolls.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 364 calories, Fat 15g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 323mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
More about "sinfully delicious cinnamon buns recipes"
THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 Total Time 2 hrs 20 minsCuisine American
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
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