ULTIMATE CINNAMON ROLLS AT HOME [Cinnabon Style]
Shout out to Stella Parks from serious eats....this one is super close to hers.
These cinnamon rolls are literally everything you could want from a cinnamon roll. Gooey, sticky, cinnamony, yeasty, AND you don't have to go to the mall to get them. I'll show you how to make this ultimate Cinnabon style cinnamon roll recipe at home with a little grown up twist. I kid you not when I say that this is the first bite of gluten that my gluten-free wife has had in 12 years. They're that good.
Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
**MY GEAR**
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
SERRATED KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
Chapter:
0:00 - 0:25 Intro
0:25 - 2:32 Making the Dough
2:33 - 3:48 Cinnamony Filling
3:49 - 4:44 Give me That Cream Cheese Icing
4:45 - 7:08 Rolling, Shaping, and Cutting the Rolls
7:09 Proofing and Baking
RECIPE
FOR THE DOUGH
450g or roughly 3 1/2 C. AP FLOUR
100g or 1/2C. SUGAR
5g or 1.5 tsp INSTANT YEAST
8g or 1 3/4 TSP SALT
1g or 1/4tsp baking soda
115g or 1 stick BUTTER
225g or 1 C. PLAIN YOGURT
115g or 1/2C. MILK
1. In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool
2. Once butter/milk mixture is cooled a bit add in yogurt to coll further to about 100 degrees F
3. Into bowl of stand mixer combine ap flour, sugar, salt, baking soda, and yeast.
4. Pour in wet ingredients and mix on low speed for 2-3 minutes, then on medium speed for 3 minutes, and finally high for an addition 1 minute. Dough should be shiny, well developed and pass the windowpane test.
5. Let rise in warm place until roughly doubled, about 90-120 minutes.
6. Shape Cinnamon rolls as shown in video.
7. Rise in fridge overnight, you can bake right away, they will be less risen and more filling will melt out.
8. 12-36 hours later, bake rolls at 350F tented with foil for 45 minutes
9. Remove foil and bake 15-20 minutes longer, frost immediately.
FOR THE FILLING
115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT
1. Whip with paddle attachennt in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.
FOR THE FROSTING
115g or 3/4C. CREAM CHEESE (softened)
10g or 2 tsp VANILLA EXTRACT
140g or about 1 1/4C. POWDERED SUGAR
the zest of 1/2 a lemon.
1. Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
#cinnamonroll #cinnamonbun #cinnabon
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Cinnamon Rolls SECRETS That Will BLOW Your Mind
Cinnamon Rolls are the ultimate treat! I’m so excited to show you two secrets to take your homemade cinnamon rolls to the next level. They’ll be gooey, buttery, and make you want to take a nap. The recipe is below.
CINNAMON ROLLS
Yield: 12 Rolls
INGREDIENTS
DOUGH:
Milk, whole- 1 cup (115° F)
Instant Yeast - 2 1/2 teaspoons (1/4 oz. packet)
Eggs – 2 large (room temperature)
Butter, unsalted - melted and cooled - 1/2 cup
All purpose flour - 21 oz. (4 1/2 cups)
Table Salt - 1 teaspoon
Sugar- 3.25 oz. (1/2 cup)
FILLING:
Butter, unsalted (slightly melted) – 3/4 cup
Brown sugar – 7.5 oz. (1 cup)
Cinnamon – 2 Tablespoons
Cinnamon Chips - 3/4 cup
FROSTING:
Cream cheese (room temperature) – 8 oz.
Butter, unsalted (room temperature) - 1/2 cup
Powdered Sugar - 11.5 oz. (2 1/3 cup)
Vanilla- 1 teaspoon
Heavy Cream- 1/2 cup
You can store your Cinnamon Rolls in the refrigerator for up to 5 days. If you want to make them ahead, you can make the dough, roll them, cut them, and place rolls in the pan. Wrap the pan in plastic wrap and refrigerate overnight or freeze if not baking for more than 24 hours. When you're ready to bake, remove plastic wrap and let rise with a towel just like you normally would. If you freeze your rolls, allow them to thaw in the refrigerator first, then let them rise to bake.
ENJOY!
#cinnamonrolls #howto #tasty
EASY Fluffy Cinnamon Rolls Recipe - Canned Cinnamon Rolls Hack!
@JasminesKitchenn
My Spin On Viral Tik Tok Cinnamon Rolls
Recipe
1 Can of grands cinnamon rolls
1/2 C heavy cream
1/4 c brown sugar
1/2 Tbsp ground cinnamon
Pinch of salt
6 Tbsp unsalted butter (browned)
#cinnamonrollrecipe #cinnamonrolls #howto
Refrigerator Rolls--5 Variations
One recipe. Five variations--with many more possible. These refrigerator rolls are the best! Mix the dough and pop in the refrigerator until the next day when you are ready to shape it into dinner rolls, cinnamon rolls, or many kinds of specialty breads. Perfect for holiday baking.
Here is the complete recipe:
8-10 cups flour
1.5 teaspoons salt
2 Tbs yeast
1 cup sugar
6 beaten eggs
1 cup real butter, melted
2 cups lukewarm water
Mix yeast in water until nearly dissolved. Pour into mixer bowl and add beaten eggs, melted butter, and mix. Add sugar and mix slowly while adding salt and then flour, one cup at a time, until mixture is the consistency of very thick peanut butter. Turn dough out into a plastic bowl with a tight-fitting lid and refrigerate overnight. Melt a cube of butter. Cut dough into six equal parts and brush with melted butter. Roll each part into a circle and cut into 12 pizza-shaped wedges. Roll up each triangle starting from the wide end and place on greased baking sheet. Let rise 2-3 hours until light and fluffy. Bake at 375 degrees for 15-20 minutes until browned on top and bottom. Makes 6 dozen rolls.
If making cinnamon rolls as shown in the video, here is the recipe for the buttercream icing:
Place 1 lb. (about 2 cups) powdered sugar in mixer bowl and add 1/4 c. softened/melted butter. Add 1 teaspoon vanilla and then add heavy cream until icing reaches desired consistency. Whip on high for 3-4 minutes.
For orange buttercream icing, prepare as above but add orange juice instead of heavy cream along with the zest from one orange.
RoseRed Homestead Book Store:
Website: roseredhomestead.com
Amazon Store:
RoseRed Homestead Channel:
Trail Grazers Channel:
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
About the music: Pineapple Breeze by Allison & Vexento
Creative Commons Attribution license (reuse allowed)
How To Make Pillsbury Cinnamon Rolls
This is how to make Pillsbury Cinnamon Rolls.
My Amazon affiliate link:
My camera (Amazon affiliate link):
My lens (Amazon affiliate link):
--------------------------
The above are affiliate links, which means, at no extra cost to you, I'll receive a small commission for purchases through those links. This helps support the channel, thank you.
*Casual Cooking’s content is for entertainment only. Use of this information is strictly at your own risk. Casual Cooking will not assume any liability for direct or indirect losses or damages that may result from the use of information contained in this video including but not limited to economic loss, injury, illness or loss of life. Links above include affiliate commission or referrals. I'm part of an affiliate network and I receive compensation from partnering websites. The content of this video may be outdated or inaccurate.
Perfect Overnight Cinnamon Rolls
Easy Overnight Cinnamon Rolls from scratch – these easy homemade rolls are a make ahead recipe and SO GOOD with a brown sugar cinnamon filling and an easy frosting. These are perfect for breakfast or brunch!
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
DOUGH
4 1/2 to 5 cups all-purpose flour
1/3 cup granulated sugar
2 packets Fleischmann’s Rapid Rise Yeast (4 1/2 teaspoons), look for instant or fast-acting yeast
1 teaspoon salt
3/4 cups water
3/4 cups milk
6 tablespoons unsalted butter softened
1 large egg
FILLING
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons unsalted butter melted
FROSTING
4 tablespoons butter softened
4 tablespoons softened cream cheese
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
INSTRUCTIONS
Add 2 cups flour, sugar, dry yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Whisk to combine.
Place water, milk and butter in a microwave-safe measuring cup. Heat, in 30 second increments, until the water reaches 120°-130°F (think hot bath water, use an instant read thermometer for best results). This will take approximately 1 1/2 minutes, depending on your microwave. Butter won’t totally melt.
Add water mixture to dry ingredients with the egg. Mix on medium speed for 2 minutes, scraping the sides of the bowl a few times.
Add 1 cup more flour, beat an additional 2 minutes at high speed, scraping bowl occasionally. Mix in just enough remaining flour so the dough forms into a ball. The dough will be slightly sticky but not wet.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. You know it’s done when it forms a cohesive ball and springs back when lightly pressed with 2 fingers.
Cover and let rest for 10 minutes.
Meanwhile, make the filling by stirring together the sugar and cinnamon and melting the butter.
Roll dough into an approximately 11×17-inch rectangle using a rolling pin. Brush the butter all over the dough in a thin layer. Sprinkle with filling.
Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.
TIP: use unflavored dental floss to slice your rolls! Cut a piece of floss and slide floss under roll. Bring sides of floss up to cross on top and slice through the dough. Works like a charm!
Place rolls in a 9×13-inch baking pan that’s been sprayed with nonstick cooking spray.
TO BAKE IMMEDIATELY:
Cover rolls and let double in size, about 1 hour, then skip to baking directions below.
TO MAKE OVERNIGHT CINNAMON ROLLS:
Cover with plastic wrap that has been sprayed with nonstick cooking spray. Place the rolls in the refrigerator overnight.
In the morning, preheat oven to 200°F, place the rolls in the oven then immediately turn the oven off. Let the rolls sit in the warm oven (no peeking) for one hour to rise.
After the hour, remove the rolls from the oven.
TO BAKE:
Preheat oven to 375°F. Bake cinnamon rolls for about 25-35 minutes or until golden brown and the center is cooked through. Cool 20 minutes before frosting.
MAKE THE FROSTING:
Beat butter and cream cheese in a large bowl until creamy using a hand mixer. Mix in powdered sugar and vanilla.
You can make the frosting the day before as well, and cover and refrigerate it overnight. Just take it out to come to room temperature when you take the cinnamon rolls out of the refrigerator.
Subscribe to my channel
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust