Quick and Easy Homemade Cinnamon Rolls Recipe / Soft and fluffy Cinnamon rolls in 4 simple steps
Quick Homemade cinnamon rolls Complete Recipe:
This Homemade Cinnamon Rolls Recipe will help you make soft and fluffy cinnamon rolls in 4 simple steps.
We will need only a few basic ingredients and no special equipments to make these cinnamon rolls.
If you want to make soft and fluffy dinner rolls in this same quick and easy method, watch the video here:
Ingredients for making quick and easy cinnamon rolls
To make the bread dough
All purpose flour/Bread flour:
Milk (If you don’t want to add milk, you can use plain water instead).
Unsalted Butter (softened)
Egg(at Room Temperature)
Sugar
Salt
Yeast (instant /active dried yeast)
For the filling
Soft Brown sugar (packed cup)
Unsalted Butter(softened)
Cinnamon powder
For the Cream Cheese Frosting
Cream cheese
Unsalted butter
Powdered Sugar
Vanilla powder
A pinch of salt to balance the sweetness
If you want more thinner frosting, you can add 1-2 tbsp milk into it
Written Recipe:Quick Homemade Cinnamon rolls:
Many of your questions are answered in the blog article ..like..how to freeze cinnamon rolls, how to store cinnamon rolls...how to make cinnamon rolls ahead of time...how to substitute egg in this quick homemade cinnamon rolls recipe etc
Blog Article:How to make soft and fluffy cinnamon rolls at home:
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Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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MUSIC
Arubado Full Mix
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
The yummiest naan khatai ever…nassima maasi’s ones ????????
Ignore the apron, this isn’t sponsored ???? I just had it on already when I made these biscuits, this video didn’t make it to the gram before Eid because it was a crazy week so save this for next year or for all the weddings coming up ????
Naan Khatai – from my Nassima masie (@nassima611 - if you ask her, she might make and sell it to you ????)
Makes approx 4 dozen
Preheat your oven to 180deg C
250g butter
375ml castor sugar
250ml neutral oil (canola or sunflower)
Beat the above until light and fluffy.
Add:
1 tsp nutmeg powder
1 tsp elachi powder
1/2 tsp bicarbonate of soda (baking soda)
3 tsp baking powder
4 cups cake flour – to make a soft dough
If your dough is too soft/sticky add more flour but not more than 1/4-1/3cup. It can be a little sticky but not too much.
Roll into balls, press in sliced almond dipped in egg white and bake til it cracks for 12-15 mins.
Remove and cool completely on a wire rack. Store in an airtight container.
Enjoy!
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This is the sweetest fruit on earth!
If you are looking to give raw foods a fair trial and take your health to the next level without ever having to restrict how much you eat - check out the 30-Day Raw Food Challenge! You’ll find delicious recipes for every day including many on-the-go raw bars and savoury dinner recipes for every day like Falafels or Lasagna. Click here ???? and start your adventure with raw foods today!
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About Fitshortie:
On the raw food lifestyle, Simon & Tina eat mainly fruits, vegetables, nuts, and seeds. Tina has lost 70 lbs and Simon lost 50 lbs of excess weight on the raw food diet. Tina has overcome 20+ years of emotional eating (Read her free eBook here:
Simon & Tina live a 100% raw food vegan lifestyle at Traveling to the most remote jungles of our planet they have documented their journey on Instagram and Youtube where their adventures are enjoyed by millions of people worldwide!
They are the creators of The 30-Day Raw Food Challenge the health & weight loss program designed to help you reach your optimal weight & incredible health without calorie restriction.
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Our adventure began on Instagram when Simon aka Chippy looked up #fruitarian and was magnetized by Tina’s juicy fruit pictures. Half a year later, once in Bali, he suggested a meet-up. Inseparable since that first meeting, together they became insatiable in the hunt for the rarest best-tasting fruits on the planet.
Disclaimer: We are not doctors. Please always consult with your doctor for your own health needs and requirements. The information shared is based on our personal experience.
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
IF YOU HAVE CONDENSED MILK TRY THIS RECIPE WITH ME!!! ONLY ONE INGREDIENT RECIPE
Maple Sticky Buns
Try this easy Maple Sticky Buns recipe made with pure maple syrup. Recipe:
Maple Sticky Buns
Dough
Eggs - 3 large (room temperature)
Buttermilk - ¾ cup (room temperature)
Sugar - 1/4 cup
Instant or rapid rise yeast - 2¼ tsp
Salt - 1¼ tsp
All-purpose flour - 4¼ cups
Butter - 6 Tbsp, melted
Glaze
Butter - 6 Tbsp
New York Maple Syrup - 1 cup
Heavy cream - 2 Tbsp
Salt – ¼ tsp
Filling
Light brown sugar - ¾ cup packed
Cinnamon – 2 tsp
Nutmeg – ½ tsp
Allspice – ½ tsp
Butter – 1 Tbsp, melted
Topping
New York Maple Syrup - ½ cup
Butter - 3 Tbsp
Salt – ¼ tsp
Almonds, toasted and chopped, ¾ cup
Bacon - 10-12 slices, cooked until crisp and crumbled
Vanilla extract – 1 tsp
Directions
DOUGH
1. Whisk eggs and buttermilk until combined. Whisk in sugar, yeast, and salt. Add 2 cups flour and melted butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
2. Fit stand mixer with dough hook, add 2 more cups of flour, and knead at low speed for 5 minutes. Check consistency of dough: dough should feel soft and moist but not wet and sticky (add more flour, if necessary, 1 Tbsp at a time). Knead for 5 minutes longer: dough should clear sides of bowl but stick to bottom.
3. Turn dough onto lightly floured counter; knead by hand for about 1 minute to ensure dough is uniform: dough should not stick to counter (if it does stick, knead in additional flour 1 Tbsp at a time).
4. Transfer dough to large, lightly-greased bowl, pat or spray dough lightly with vegetable oil, cover bowl, and set in a warm, draft-free spot until doubled in volume, 2 to 2½ hours.
GLAZE
Combine all ingredients in small saucepan and cook over medium low heat, whisking constantly. Continue whisking as it boils, until an inserted thermometer reads 127 degrees. Pour mixture into nonstick metal 13x9-inch baking pan. Spread mixture to cover surface of pan; set aside.
FILLING and BUNS
1. In a small bowl, mix sugar, cinnamon, nutmeg, allspice, and salt; set aside.
2. On lightly floured counter, gently shape dough into a rectangle. Lightly flour dough and continue to gently stretch or roll until dough is 18 x 12 inches.
3. Brush dough and baking pan with melted butter.
4. Sprinkle and spread filling mixture over dough, leaving 1-inch border along far side; gently press mixture into dough to adhere.
5. Roll dough, pressing lightly, to form tight cylinder. Firmly pinch seam to seal. Gently form and push ends in to create even thickness.
6. Using a serrated knife and gentle sawing motion, slice cylinder in half, then slice each in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns.
7. Arrange buns in prepared baking pan, cut side down. Cover and refrigerate overnight or about 12 hours.
8. Remove from fridge and let stand at room temperature 2 to 2½ hours or until buns look slightly puffy and are pressed against one another.
9. About 30 minutes before baking, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 350 degrees.
10. Place baking pan on baking stone and bake until rolls are golden brown, 25 to 30 minutes, rotating pan halfway through baking. Let cool on wire rack for 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board.
11. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool at least 10 minutes.
TOPPING (Prepare while buns are baking)
1. Combine maple syrup, butter, and salt in small saucepan. Bring to simmer over medium-low heat, whisking constantly. Let simmer 10 minutes, until syrup has thickened.
2. Remove from heat and add almonds, bacon, and vanilla. Stir until almonds and bacon are evenly coated.
3. Spoon over sticky buns.
4. Pull apart and serve.
Produced by Tim Davis Creations with the Cornell Maple Program.