How To make Best Ever Cinnamon Rolls
Ingredients
4 1/2
cup
flour, all-purpose, up to 5 cups
1
pk
dry yeast, (about 1 1/2 tsp.)
1
cup
milk
1/3
cup
butter
1/3
cup
sugar
1/2
teaspoon
salt
3
each
eggs
3/4
cup
brown sugar, packed
1/4
cup
flour, all-purpose
1
tablespoon
cinnamon, ground
1/2
cup
butter
1/2
cup
light raisins
1/2
cup
pecans, chopped
1
tablespoon
half-and-half, or light cream
1
powdered sugar glaze, recipe to follow
Directions:
'The best part about making this recipe is that the dough can be mixed and
the rolls filled and shaped the night before. When you awake in the
morning, just bake. Waiting for the rolls to come out of the oven is the
hardest part'
In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees) and butter is almost
melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an
electric mixer on low speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir
in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(3 to 5 minutes total). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in
remaining butter till crumbly; set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest
for 10 minutes. Roll the dough into a 12 inches square.
Sprinkle filling over dough square; top with raisins and pecans. Roll up
jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inches
pieces. Arrange dough pieces, cut side up, in a greased 12 inches deep-dish
pizza pan or a 13x9x2 inches baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes (Or, for immediate baking, don't chill dough.
Instead, cover loosely; let dough rise in a warm place till nearly double,
about 45 minutes).
Break any surface bubbles with a greased toothpick. Brush dough with
half-and-half or light cream. Bake in a 375 degree oven for 25 to 30
minutes or till light brown. If necessary to prevent overbrowning, cover
rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls
from oven. Brush again with half-and-half or light cream. Cool for 1
minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly.
Invert again onto a serving platter. Drizzle with Powdered sugar Glaze.
Serve warm. Makes 8 rolls.
VARIATION: Apple cinnamon Rolls: Prepare rolls as directed, except
substitute 1 cup finely chopped apple for the raisins in the filling.
POWDERED sugar GLAZE:
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2
Tbsp.) to make of drizzling consistency.
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Recipe:
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24hr Cinnamon Rolls
Making the best rated cinnamon rolls from the food network. #cinnamonrolls #cinnamonbuns #shorts
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Cinnamon Rolls // By Popular Demand ❤️
These will be the best Cinnamon Rolls you ever make. No rolling pin, no fuss just big , fluffy and delicious. I have been making these Cinnamon Rolls for years, and I’ve given the recipe out so many times, you just can’t go wrong with this simple recipe. I love making them for family, friends and neighbors and everyone loves them. I hope you give this recipe a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
TIPS----------------------------
Add water as needed for glaze
Don't worry if Cinnamon Rolls aren't aren't perfectly round
You can let rise extra minutes if needed
You can add extra minutes for YEAST to activate if needed
Use baking pan size to accommodate your Cinnamon rolls
Bake 350 degrees for 32 minutes
DOUGH INGREDIENTS—————————-
7 Tbsp Butter
1 C. Cold Milk
1/3 C. Granulated Sugar
1 package Active Dry Yeast (2 1/4 tsp)
2 large eggs
1/3 tsp Salt
1/2 Tbsp Honey
3 C. All Purpose Flour (1 C. At a time)
CINNAMON SUGAR INGREDIENTS——————-
1 C. Granulated Sugar
2 Tbsp ground Cinnamon
GLAZE———————————-
2 C. Confectioners Sugar
1 tsp Vanilla extract
3 Tbsp melted Butter
3-5 Tbsp hot Water
Extras———————————-
1/2 C.- 3/4 C. Chopped pecans
1 Handful golden raisins (Optional )
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH RECIPE.
CONTAINS PECANS DO NOT EAT IF ALLERGIC.
#cinnamonrollrecipe
#cinnamonrolls
#Rachelcookswithlove
I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get Zaynab's full recipe here:
Director: Paz Mendez Hodes
Director of Photography: David Castellano
Editor: Robert Malone
Talent: Zaynab Issa, Chris Morocco
Culinary Director: Kelly Janke
Producer: Tyrice Hester
Line Producer: Jen McGinity
Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tony Aviles
Audio: Austin Rumsey
Food Stylist: Kaitlin Wayne
Culinary Assistant: Biba Clark
Prop Styling: Marina Bevilacqua
Photographer: Isa Zapata
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
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Graphics, Animation: Léa Kichler
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The Best 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.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
DOUGH:
• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour
FILLING:
• 1/2 cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
GLAZE:
• 4 ounces cream cheese, softened
• 1/4 cup salted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk
✅Ingredients
01:23 - How to know how much flour to use in cinnamon roll dough
03:02 - How to make cinnamon sugar filling
04:24 - How to use dental floss to cut cinnamon rolls
05:32 - How to make cream cheese frosting
1️⃣ 00:28 - 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 mixer on to a low speed.
2️⃣ 02:00 - 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.
3️⃣ 02:37 - Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4️⃣ 03:21 - Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle.
5️⃣ 03:43 - 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.
6️⃣ 04:53 - 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.
7️⃣ 05:32 - 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.
8️⃣ 06:29 - Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
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