Super Soft & Fluffy Cinnamon Rolls Recipe
The softest cinnamon rolls I ever made! Before they used to turn out so dry and crummy, but now I don't use any other recipe than this one!
Printable RECIPE:
DOUGH (CLICK ABOVE LINK FOR METRIC MEASUREMENTS)
2½ cups all purpose flour
¼ cup sugar
2¼ teaspoons instant yeast
½ teaspoon salt
½ cup whole milk
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
¼ cup water
FILLING
¼ cup butter soft
⅓ cup brown sugar
1 tablespoon cinnamon
pinch salt
CREAM CHEESE GLAZE
4 ounces cream cheese room temperature
2 tablespoons butter room temperature
¾ - 1 cup confectioner's sugar
½ teaspoon vanilla
INSTRUCTIONS
For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.
Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture. Add egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough. Knead 6-8 minutes using the dough hook attachment or by hand. Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky. If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches. Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture. Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.
For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.
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CINNAMON ROLLS in 2 modi | Ricetta classica e ricetta light.
Vai al blog:
Questi cinnamon rolls sono soffici, leggermente tostati sui bordi e morbidissimi dentro, con lo zucchero e la cannella che si sono sciolti e leggermente caramellati sotto.
Poi la glassa va a finire tra tutti gli strati del roll, fino a scendere in basso. Quando li assaggiate, sono sofficissimi, leggermente appiccicosi, e poi si sciolgono in bocca.
Ps. Per i più attenti alla linea abbiamo anche fatto una versione light, low-fat e sugar-free. La trovate qui sotto dopo la ricetta classica.
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CAPITOLI
0:00 Introduzione
0:19 Come fare i cinnamon rolls classici
2:20 Come fare il ripieno per i cinnamon rolls
3:12 Come dare la forma ai rolls
5:34 Come fare la glassa
6:38 Come fare i cinnamon rolls light
7:30 Come fare la pasta di datteri
9:55 Conservazione
INGREDIENTI
IMPASTO
250 grammi latte vegetale (avena, mandorla o soia)
50 grammi zucchero di canna
7 grammi lievito di birra secco* (o 20 grammi di lievito di birra fresco)
80 grammi margarina 100% vegetale (scegline una di buona qualità senza olio di palma e senza grassi idrogenati)
500 grammi farina 0
5 grammi (1 cucchiaino) sale
RIPIENO
60 grammi margarina 100% vegetale (scegline una di buona qualità senza olio di palma e senza grassi idrogenati)
100 grammi zucchero di canna
10 grammi (4 cucchiaini ) cannella in polvere
GLASSA
120 grammi zucchero a velo
20 grammi latte vegetale
½ cucchiaino estratto di vaniglia
Filmed and edited by Louise
Fatto in Umbria con ❤
Nico & Louise :-)
Cinnamon rolls without oven recipe by Food Fusion
This is probably one of the most requested recipe in the history of Food Fusion. So finally your request is fulfilled, here is the perfect Cinnamon rolls recipe with and without oven. Watch the complete video for storage instructions, without oven baking and more, please share your feedback. #HappyCookingToYou
Written Recipe:
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Cinnamon Rolls
Recipe in English:
Ingredients:
-Brown sugar ½ Cup
-Darchini (Cinnamon powder) 2-3 tbs
Cream Cheese Frosting:
-Cream cheese ¾ Cup (room temperature)
-Makhan (Butter) salted ¼ Cup (room temperature)
-Cheeni (Sugar) powdered 1 & ¼ Cups
-Vanilla essence ½ tsp
-Doodh (Milk) 1 tbs
Prepare Dough:
-Neem garam pani (Lukewarm water) ½ Cup
-Cheeni (Sugar) 3 tbs
-Instant yeast 2 & ½ tsp
-Anda (Egg) whisked 1 (room temperature)
-Makhan (Butter) melted 4 tbs
-Namak (Salt) ½ tsp
-Doodh (Milk) warm 3 tbs
-Maida (All-purpose flour) sifted 3 Cups
-Maida (All-purpose flour) sifted ½ Cup
-Cooking oil ½ tbs
-Makhan (Butter) salted ½ Cup (room temperature)
-Chocolate syrup
Directions:
-In grinder,add brown sugar and grind well.
-In bowl,add grinded brown sugar,cinnamon powder,mix well & set aside.
Cream Cheese Frosting:
-In bowl,add cream cheese,butter,sugar (half quantity),vanilla essence and mix well.
-Add remaining sugar and mix until well combined.
-Add milk and whisk until smooth & refrigerate until use.
Prepare Dough:
-In lukewarm water,add sugar,instant yeast and mix well,cover and let it rest for 10-15 minutes.
-In bowl,add egg,butter,salt,milk and mix.
-Add dissolve yeast mixture and mix well.
-Add all-purpose flour and mix well.
-Add all-purpose flour and knead until dough is formed.
-Grease dough with cooking oil,cover and let it rest for 1 hour or until double in size at warm place.
-Grease hand with oil and knead dough again.
-Sprinkle all-purpose flour and knead dough again until smooth and roll out with the help of rolling pin in rectangular shape (12 x 18”).
-Spread butter over the dough and sprinkle generously brown sugar+cinnmaom powder mixture.
-Gently rub the sugar+cinnamon mixture into the butter.Beginning at one long side,roll up dough tightly like a jelly-roll then gently pinch the seam down to seal and cut the dough into slices (1 & ½ inch).
-On baking tray (9x13”),lined with butter paper and place cinnamon rolls,cover and allow to rise for further 30-40 minutes or until doubled in size.
Option no.1: Baking with Oven
-Bake in preheated oven at 180 C for 12-15 minutes.
Option no 2: Baking Without Oven:
-On baking tray,lined with butter paper,place cinnamon rolls cover and allow to rise for further 30 minutes or until doubled in size.
-In pot,add 1 pack of salt,place steam rack (min 2“high) and preheat on high flame for 15 minutes.
-Place baking tray and bake on medium flame for 12-15 minutes.
How to Store?
-Can be stored for up to 2 weeks in freezer then place them on baking tray,cover and thaw for 2 hours & bake in oven or without oven.
-Spread cream cheese frosting over cinnamon rolls & serve.
-Drizzle chocolate syrup & serve!
a step by step guide on the perfect spring blueberry cinnamon rolls #cinnamonrolls #easybaking
Recipe:
APPLE PIE CINNAMON ROLL 2 INGREDIENT RECIPE | BAKE WITH ME
These Apple Pie Cinnamon Rolls are my family's favorite. Using only 2 ingredients makes it so simple and easy to make. With both flavors of Fall, apple and cinnamon, you could knock this out of the park. Breakfast, dessert, tailgating food, you name it, it will score. Make sure to share this video with family and friends. COMMENT, LIKE, and SUBSCRIBE to see more of my family favorite recipes.
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2 Ingredient Dough Cinnamon Rolls | Quick Cinnamon Roll Recipe No eggs No Yeast
Find the written recipe here:
Learn how to make 2-ingredient dough cinnamon rolls without eggs or yeast in this recipe from In The Kitchen With Matt. This quick cinnamon roll recipe is awesome and super easy to make. It makes a small batch so it is perfect for 2 to 4 people.
#cinnamonrolls #baking #breakfast
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Ingredients:
Dough
1 cup of self-rising flour (120g)
5.3 ounces of plain Greek yogurt (150g)
Filling
1/3 of packed brown sugar (66g)
2 Tbsp of butter, melted (25g)
2 tsp of ground cinnamon (6g)
Glaze
1 cup of powdered sugar (120g)
2 to 3 Tbsp of milk (26 to 39ml)
Tools/Equipment:
Bowl
Spoon
Fork
6 or 7 inch round or square baking pan
Cooking spray for pan
Kitchen towel
It makes 8 to 12 small cinnamon rolls.
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