Beginning Cooks Homemade 90 Minute Cinnamon Rolls
I show you how to make delicious, warm and gooey 90 minute homemade cinnamon rolls.
Beginning Cooks #31
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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.
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Cinnamon Rolls (Buns) Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cinnamon Rolls. These Cinnamon Rolls (Buns) are made with an enriched white yeast bread. They have a wonderfully soft and tender crumb and are filled with a mixture of ground cinnamon, brown sugar, and butter (and sometimes raisins and/or chopped nuts). Although you may be able to buy these gorgeous yeast buns, nothing compares to the smiles you get when your family wakes up to the lovely smell of these baking in the oven.
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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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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
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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Recipe: Ninety Minute Cinnamon Rolls
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INGREDIENTS:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm