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Cinnamon Rolls
Cinnamon Rolls

Before you jump to Cinnamon Rolls recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Decide To Consume.

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We hope you got insight from reading it, now let’s go back to cinnamon rolls recipe. To cook cinnamon rolls you only need 17 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Cinnamon Rolls:
  1. Get Rolls
  2. You need 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  3. Provide 1/4 cup (50 g) granulated sugar
  4. Use 1 teaspoon salt
  5. Get 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast
  6. Prepare 1/2 cup (120 ml) whole milk
  7. Prepare 1/4 cup (60 ml) water
  8. Provide 3 Tablespoons unsalted butter
  9. Take 1 large egg
  10. You need Filling
  11. Prepare 3 Tablespoons (45 g) unsalted butter, softened to room temperatur
  12. You need 1 Tablespoon ground cinnamon
  13. Use 1/4 cup (50 g) granulated sugar or packed light or dark brown sug
  14. Use Icing
  15. Provide 1 cup (120 g) confectioners’ sugar
  16. You need 1/2 teaspoon pure vanilla extract
  17. Take 2 –3 Tablespoons (30-45ml) strong brewed coffee or milk
Steps to make Cinnamon Rolls:
  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

I make sure that my cinnamon rolls are quite thick with cinnamon goodness, but thats entirely your choice. They are very adaptable, and can easily be made less or more cinnamon like, but that's something you can work out easily if you make these a couple of times. You work out what is your favourite. I will say I feel like I'm a bit. This cinnamon roll recipe makes the absolute best, gooiest cinnamon rolls for the follwoing reasons: The rolls touch each other while baking.

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