Amazing Homemade Cinnamon Rolls recipe (No Mixer)
You can print the recipe here on my website:
Amazing Homemade Cinnamon Rolls recipe (No Mixer)
In this episode of In the Kitchen with Matt, I will teach you how to make Amazing Homemade Cinnamon Rolls. Cinnamon Rolls are one of my favorite treats. You can eat them for breakfast, you can eat them for a snack or as a dessert! These home made cinnamon rolls are super tasty, super easy to make, and super cheap. Let's dive into the fantastic world of baking and bake some crazy awesome Cinnamon Rolls.
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You can print out the recipe here on my website:
Cinnamon Rolls Recipe:
Dough:
2¾ cups all-purpose flour or bread flour (340 to 350 g)
¼ cup sugar (56 g)
2 tbsp. unsalted butter (30 g)
1 egg
1 package instant yeast (or 2¼ tsp. of active dry yeast) (7 g):
½ cup water (118 ml)
¼ cup milk (59 ml) (whole milk, 2%, 1% Skim, or even almond milk)
1 tsp. salt (4 g)
Filling:
⅔ cup brown sugar (149 g)
¼ cup (½ stick) butter (56 g)
1 tbsp. ground cinnamon (15 g)
1 tsp. vanilla extract (5 ml)
Vanilla glaze:
1½ cups powdered (confectioner's) sugar (190 g)
¼ cup (½ stick) butter (56 g)
1 tsp. vanilla extract (5 ml)
2-3 tbsp. milk (30 to 45 ml)
Tools used:
Bowls
Whisk:
Rolling Pin:
Silicone Basting Brush:
13x9inch pan:
Floss
Plastic wrap
Bake in preheated oven 375 degrees F. for 15 to 20 minutes until golden brown on the top.
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Additional Non-English Tags:
肉桂卷
Zimtrollen
दालचीनी का रोल
daalacheenee ka rol
rollos de canela
لفات القرفة
lifat alqurfa
roti gulung kulit kayu manis
булочки с корицей
bulochki s koritsey
rolos de canela
brioches à la cannelle
ਦਾਲਚੀਨੀ ਰੋਲ
Dālacīnī rōla
Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!
What you'll need:
for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon
for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)
*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.
Enjoy!
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How To Make Cinnamon Rolls | Cinnamon Roll Recipe Better Than Cinnabon #MrMakeItHappen
You're hungry.. you're at the Mall or Airport, and you walk by that smell lol. How many of you have the self control required to not stop for a Cinnabon? Well today, I'm showing you how to make them in the comfort of your home, where no one can judge you but yourself! Let's #MakeItHappen
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Ingredients
Dough:
* 1 cup warm milk (110- 115 degrees F)
* 2 1/2 teaspoons instant dry yeast
* 2 large room temp eggs
* 1/2 cup salted butter softened
* 1/2 cup granulated sugar
* 1 teaspoon salt
* 4 cups all-purpose flour (and an extra 1/2 cup in a separate bowl)
Filling:
* 1/2 cup salted butter softened
* 1 cup packed brown sugar
* 2 tablespoons cinnamon
* 1/2 tsp vanilla extract
* 1/2 tsp butter extract
* 1/2 cup warm heavy cream (to be poured over rolls)
Frosting:
* 2.5 cups powdered sugar
* 1/3 cup salted butter (softened)
* 1 tablespoon maple extract
* 8 ounces cream cheese (softened)
For the dough:
* Pour the warm milk in the bowl of a stand mixer and add in yeast-make sure milk is not too hot or it’ll kill the yeast. (Between 110-115 degrees or follow it’s package instructions). Let yeast sit for a couple minutes before adding next ingredients.
* Add the butter, sugar, and eggs, and mix well.
* Add in salt and 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. (Remaining 1/2 cup of flour is only used if needed later)
* Let the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
* Scrape the dough off the beater blade and remove it. Attach the dough hook.
* Beat the dough on medium speed. Knead for 5-7 minutes or until the dough is elastic and smooth.
* The dough should be sticky/tacky and stick to the sides of the bowl. If too sticky, add in the extra flour (from the extra 1/2 cup) one table spoon at a time to achieve the desired texture. (Don’t be tempted to add too much flour unless it’s needed)
* Spray a large bowl with cooking spray and use a rubber spatula to remove the dough from the bowl and place it in the greased large bowl.
* Cover the bowl with a towel and place in a warm place to allow the dough to rise. (For about 30 minutes) Don’t let sit for too long or the rolls will be too airy.
Filling
* While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the butter, brown sugar, extracts and cinnamon, mixing until well combined. Set aside.
Frosting:
* In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
* Add in your extract and the powdered sugar. Beat until combined.
* Beat on high for 3-5 minutes. The longer you beat the whiter the frosting starts becoming.
* Set frosting aside
Assembly:
* Sprinkle a pastry mat or clean countertop generously with flour. Roll out the dough on top and sprinkle the top of the dough with additional flour.
* Flour a rolling pin and roll the dough to large rectangle shape until dough is about a half inch thick.
* Use a rubber spatula to smooth the cinnamon filling over the dough.
* Cut off extra edges that lack filling to make into a rectangle.
* Starting on the long end, roll the dough up tightly jelly roll style.
* Cut into 8-12 slices. About 2 inches thick and place in a greased 9×13 baking pan ( or pan that with comfortable fit your rolls depending on your slices)
* Cover the pan with a towel and allow the rolls to rise for 20 minutes or until nearly double.
* Preheat the oven to 375 degrees.
* Warm the heavy cream just enough that there is no chill a pour over the rolls in the pan.
* Bake at 375 degrees for 20-22 minutes, or until the rolls are lightly golden brown and the center rolls are cooked through
* Spread the frosting over the slightly cooled rolls.
Cinnamon Rolls 3 Ways
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Sweet Roll Dough Recipe:
¼ cup water, 115 degrees
1 tsp sugar
1 package active dry yeast
2 eggs, beaten
¾ cup whole milk
¼ cup butter, melted
¼ cup sugar
1 tsp salt
1 tsp vanilla extract
3½ cups all-purpose flour
1 tbsp canola or vegetable oil (for the bowl)
Combine water, sugar & active dry yeast in a bowl. Let the yeast activate for five min.
Mix the eggs, whole milk, butter, sugar, salt & vanilla extract in a bowl.
Combine the yeast mixture, egg mixture & flour in a stand mixer fitted with a dough hook or mix it by h& with a wooden spoon.
Mix until a soft dough forms & pulls away from the side of the bowl.
Knead the dough in your mixer or by h& for five min.
Generously oil a bowl with canola or vegetable oil. Place dough in the bowl & cover with oil on all sides. Cover with a tea towel or plastic wrap & leave it in a warm place to rise for at least an hour or until doubled in volume.
In the meantime, prepare your filling.
Once your dough has risen completely, turn it out onto a lightly floured surface.
Roll it out until it's approximately 15 by 9.
PB&J Sweet Roll with Strawberry Glaze Recipe
PB&J Filling
1/4 cup butter, melted
1 tsp vanilla extract
2 Tbsps brown sugar
1 tsp cinnamon
1/2 cup crunchy peanut butter
1/2 cup strawberry jelly
Strawberry Glaze
2 Tbsps unsalted butter
1 1/2 cups confectioner’s sugar
1 Tbsp whole milk
1 Tbsp strawberry jelly
Dough recipe above.
Brush the surface with melted butter, leaving a one-inch perimeter so the ends will stick together once it’s rolled. Spread filling mixture over the surface. Gently roll dough lengthwise as tightly as possible. Cut off about a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice the log into 12 equal rolls.
Place the rolls, cut-side down, on a well-buttered baking pan. Cover the pan with plastic wrap or a tea towel & allow the rolls to rise for at least another hour in a warm place.
Once the rolls have risen a second time, brush the tops with melted butter.
Bake in an oven pre-heated to 350°F for approximately 25 min or until golden brown.
Prepare your glaze by combining butter, icing sugar, milk, & vanilla extract in a small bowl. Whisk until it is smooth.
Once rolls have finished baking, remove them from oven & pour glaze over while they are still warm.
Serve immediately
Apple Pie Cinnamon Roll
Apple Pie Filling
2 Tbsps butter
4 Granny Smith apples, peeled & diced
3/4 brown sugar
1/4 sugar
1 1/2 Tbsps ground cinnamon
1 tsp vanilla extract
Glaze
2 Tbsps unsalted butter
1 1/2 cups confectioner’s sugar
1 Tbsp whole milk
1 tsp vanilla extract
1 Tbsp maple syrup
Dough recipe above
Spread the filling mixture over the surface, leaving one inch at the end so the dough will seal properly. Gently roll dough lengthwise as tightly as possible. Cut off about a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice log into 12 equal rolls.
Place the rolls, cut-side down, on a well-buttered baking pan. Cover pan with plastic wrap or a tea towel & allow the rolls to rise for at least another hour in a warm place.
Once the rolls have risen a second time, brush the tops with melted butter.
Bake in an oven preheated to 350°F for approximately 25 min or until golden brown.
Prepare your glaze by combining butter, icing sugar, milk, vanilla extract, & maple syrup in a small bowl. Whisk until it is smooth.
Once the rolls have finished baking, remove them from oven & pour glaze over while they are still warm.
Serve immediately
Chai Spice Rolls
Chai Spice Filling
1/2 cup white sugar
1/4 cup brown sugar
2 tsps ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground white pepper
1 Tbsp maple syrup
1 Tbsp vanilla extract
1/4 cup butter, melted
1/2 cup chopped pistachios
Vanilla Bean Glaze
2 Tbsps unsalted butter
1 1/2 cups icing sugar
1 Tbsp whole milk
Seeds of 1/2 vanilla bean
Dough Recipe Above
Spread filling mixture over surface, leaving one inch at the end so the dough will seal properly. Sprinkle on the chopped pistachios. Gently roll the dough lengthwise as tightly as possible. Cut off a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice the log into 12 equal rolls.
Place the rolls, cut-side down, on a well-buttered baking pan. Cover the pan with plastic wrap or a tea towel & allow rolls to rise for at least another hour in a warm place.
Once the rolls have risen a second time, brush the tops with melted butter.
Bake in an oven preheated to 350°F for approximately 25 min or until golden brown.
Prepare your glaze by combining butter, icing sugar, milk, & vanilla bean seeds in a small bowl. Whisk until it is smooth.
Once the rolls have finished baking, remove them from oven & pour glaze over while they are still warm.
Serve immediately
Cinnamon Twist Buns - Sweet Bread Recipe
Hi guys..for today is very simple recipe about Cinnamon Bread. For different look, I twist it into buns. The sugar and cinnamon can be adjust according to your liking. They are soft, sweet but not too sweet and smell so good!
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Please help others by translating the caption of this video into your own language :
EASY SWEET DOUGH :
NOTE for my measurements :
1 cup all-purpose flour = 125 grams
1 cup milk/water = 250 ml
Egg substitutes alternative : for one egg :
• 2 tbsp water + 1/2 tsp oil + 1/2 tsp baking powder + 2 tbsp flour. Stir until combined and mix with other ingredients for dough.
• Flax seeds : 1 tbsp ground flax seed + 3 tbsp water. Stir and let sit for 15 minutes.(for suitable bread recipe), grain bread.
• 1 tsp baking soda + 1 tbsp white vinegar + 1 tbsp water. Mix into the dough ingredients. (fluffy)
• A half of ripe banana (for suitable flavor)
• ¼ cup of puree fruits (moist): apple, apricot, prunes, avocado, pumpkin (for baking something where the flavor suitable)
I use a digital scale. If you are using a digital scale, please make sure that your batteries are full/new. Old batteries cause measurements inaccurate.
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Professional Baker Teaches You How To Make CINNAMON TWISTS!
Cinnamon Twists are a sweet treat that go perfectly with a pumpkin spice latte! Chef Anna Olson is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Recipe
Makes about 16 twists
Dough
1 cup (225 g) unsalted butter, at room temperature
6 oz (180 g) cream cheese, at room temperature
2 Tbsp (25 g) granulated sugar
2 cups (300 g) all-purpose flour
Assembly
½ cup (100 g) granulated sugar
1 tsp (5 mL) finely grated lemon zest
½ tsp (1.5 g) ground cinnamon
¼ cup (60 g) unsalted butter, melted
1 cup (150 g) raisins
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. For the dough, beat the butter and cream cheese together in a large bowl until smooth. Beat in the sugar, then add the flour and stir until well combined. Shape the dough into 2 discs, wrap in plastic wrap and chill for at least 2 hours, until firm.
2. To assemble, preheat the oven to 375 F (190 C) and line 1 to 2 baking trays with parchment paper.
3. Stir the sugar, lemon zest and cinnamon together in a small dish
4. Roll out the first disc of dough on a lightly floured work surface to a rectangle about 10-x-15-inches (25-x-36 cm) and ¼-inch (12 mm) thick. Trim the edges and then brush it with the melted butter and sprinkle generously with the cinnamon sugar. Sprinkle half of the raisins on half of the dough (10-x-7.5 inches/12-x-18 cm) and fold the half without raisins over this to cover and press gently (the dough will not seal). Cut this into 8 strips and give each a few twist before placing onto the baking trays, leaving space between them (don’t worry if a few raisins fall out). Repeat this with the second piece of dough.
5. Brush the twists with a little egg wash and sprinkle with remaining cinnamon sugar, if any is left. Bake the twists for about 20 minutes, until golden brown. Cool the twists on the baking trays.
The twists will keep up to 3 days in an airtight container.
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