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Nothing beats the aroma of freshly baked cinnamon rolls wafting through the house. These sweet treats are perfect for breakfast, brunch, or even a cozy afternoon snack. Soft, fluffy, and dripping with a luscious glaze, they’re sure to become a family favorite. Let’s dive into this Cinnamon Rolls Recipe and create some magic in the kitchen!
The name of the recipe: Cinnamon Rolls Recipe
Ingredients:
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup butter, melted
- 1 tsp salt
- 2 eggs
- 1 cup brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/3 cup butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
Instructions:
- In a large mixing bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add melted butter, eggs, and salt to the yeast mixture. Gradually add flour and mix until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Roll out the dough into a rectangle. Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
- Roll up the dough tightly and cut into 12 rolls. Place them in a greased baking dish.
- Cover and let the rolls rise for another 30 minutes. Preheat the oven to 350°F (175°C).
- Bake the rolls for 20-25 minutes or until golden brown.
- While the rolls are baking, prepare the glaze by mixing powdered sugar, melted butter, vanilla extract, and milk until smooth.
- Drizzle the glaze over the warm rolls and serve.
What You Will Need
Read more: Cinnamon Roll Peach Cobbler Casserole Recipe
What you will need to make cinnamon rolls
- All-purpose flour: Provides structure and texture, creating the perfect base for soft, fluffy rolls.
- Active dry yeast: Essential for leavening, making the dough rise and giving the rolls their airy texture.
- Warm milk: Activates the yeast and adds richness, contributing to the dough's tenderness.
- Sugar: Feeds the yeast and sweetens the dough, enhancing the overall flavor.
- Butter: Adds richness and moisture, making the rolls tender and flavorful.
- Eggs: Bind the ingredients together, adding richness and contributing to the dough's structure.
- Brown sugar: Provides a deep, caramel-like sweetness for the filling, complementing the cinnamon.
- Ground cinnamon: Key spice for the filling, giving the rolls their signature warm, spicy flavor.
- Powdered sugar: Used in the glaze, adding sweetness and a smooth texture.
- Vanilla extract: Enhances the flavor of the glaze, adding a warm, aromatic note.
- Milk: Thins the glaze to the perfect consistency, making it easy to drizzle over the rolls.
Tools and Instruments Required
What tools/instruments will be needed to make cinnamon rolls
- Mixing bowl: Essential for combining ingredients and allowing the dough to rise properly.
- Rolling pin: Needed to roll out the dough into a flat rectangle.
- Baking dish: Holds the rolls while they bake, ensuring even cooking.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Knife: Used to cut the rolled dough into individual rolls.
- Whisk: Helps mix the glaze until smooth and lump-free.
Cinnamon Rolls Recipe
Soft and fluffy cinnamon rolls with a delicious glaze.
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Ingredients:
Dough
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup butter, melted
- 1 tsp salt
- 2 eggs
Filling
- 1 cup brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/3 cup butter, softened
Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup butter, melted
- 1/2 tsp vanilla extract
- 2-3 tbsp milk
Instructions:
- 1. In a large mixing bowl, combine warm milk, yeast, and sugar. Let it sit for 5 minutes until frothy.
- 2. Add melted butter, eggs, and salt to the yeast mixture. Gradually add flour and mix until a dough forms.
- 3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4. Place the dough in a greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
- 5. Roll out the dough into a rectangle. Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon.
- 6. Roll up the dough tightly and cut into 12 rolls. Place them in a greased baking dish.
- 7. Cover and let the rolls rise for another 30 minutes. Preheat the oven to 350°F (175°C).
- 8. Bake the rolls for 20-25 minutes or until golden brown.
- 9. While the rolls are baking, prepare the glaze by mixing powdered sugar, melted butter, vanilla extract, and milk until smooth.
- 10. Drizzle the glaze over the warm rolls and serve.
Notes:
For extra flavor, you can add raisins or chopped nuts to the filling.
Read more: Cinnamon Roll Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 55gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 300mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare dough and let it rise.
- Roll out, fill, and cut rolls.
- Place rolls in a greased dish.
- Cover tightly with plastic wrap.
- Store in the fridge overnight.
- Next day, let rolls come to room temp.
- Bake as directed.
Freezing Instructions
- Follow steps to cut rolls.
- Place on a baking sheet.
- Freeze until solid.
- Transfer to a freezer bag.
- When ready, thaw in fridge overnight.
- Let come to room temp.
- Bake as directed.
Using bread flour instead of all-purpose flour can make the cinnamon rolls even fluffier due to its higher protein content.
Frequently Asked Questions
FAQ:
How long does it take for the dough to rise?
About 1 hour for the first rise, then another 30 minutes after shaping the rolls.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just mix it directly with the dry ingredients.
How should I store leftover cinnamon rolls?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I freeze the cinnamon rolls?
Yes, freeze them before baking or after baking. If freezing before, let them thaw and rise before baking.
What can I use as a substitute for powdered sugar in the glaze?
Blend granulated sugar until fine to make a powdered sugar substitute.
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