How To make Best Ever Cinnamon Rolls
Ingredients
4 1/2
cup
flour, all-purpose, up to 5 cups
1
pk
dry yeast, (about 1 1/2 tsp.)
1
cup
milk
1/3
cup
butter
1/3
cup
sugar
1/2
teaspoon
salt
3
each
eggs
3/4
cup
brown sugar, packed
1/4
cup
flour, all-purpose
1
tablespoon
cinnamon, ground
1/2
cup
butter
1/2
cup
light raisins
1/2
cup
pecans, chopped
1
tablespoon
half-and-half, or light cream
1
powdered sugar glaze, recipe to follow
Directions:
'The best part about making this recipe is that the dough can be mixed and
the rolls filled and shaped the night before. When you awake in the
morning, just bake. Waiting for the rolls to come out of the oven is the
hardest part'
In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar,
and salt just till warm (120 degrees to 130 degrees) and butter is almost
melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an
electric mixer on low speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir
in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately soft dough that is smooth and elastic
(3 to 5 minutes total). Shape into a ball. Place in a greased bowl,
turning once. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in
remaining butter till crumbly; set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest
for 10 minutes. Roll the dough into a 12 inches square.
Sprinkle filling over dough square; top with raisins and pecans. Roll up
jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inches
pieces. Arrange dough pieces, cut side up, in a greased 12 inches deep-dish
pizza pan or a 13x9x2 inches baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to
rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room
temperature for 30 minutes (Or, for immediate baking, don't chill dough.
Instead, cover loosely; let dough rise in a warm place till nearly double,
about 45 minutes).
Break any surface bubbles with a greased toothpick. Brush dough with
half-and-half or light cream. Bake in a 375 degree oven for 25 to 30
minutes or till light brown. If necessary to prevent overbrowning, cover
rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls
from oven. Brush again with half-and-half or light cream. Cool for 1
minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly.
Invert again onto a serving platter. Drizzle with Powdered sugar Glaze.
Serve warm. Makes 8 rolls.
VARIATION: Apple cinnamon Rolls: Prepare rolls as directed, except
substitute 1 cup finely chopped apple for the raisins in the filling.
POWDERED sugar GLAZE:
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2
Tbsp.) to make of drizzling consistency.
How To make Best Ever Cinnamon Rolls's Videos
24hr Cinnamon Rolls
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The Best Cinnamon Rolls You’ll Ever Eat
Recipe: ambitiouskitchen.com/best-cinnamon-rolls
The Best Cinnamon Rolls You'll Ever Eat
The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one! This cinnamon roll recipe includes options to make them overnight or ahead of time and even freeze them.
RECIPE:
The Best Sweet Dough Recipe ! Homemade Cinnamon Rolls!
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas 72434
recipe
dough
1 cup warm milk
2 t. active dry yeast
or fast acting
1 t. sugar
3 oz. melted butter
1/3 cup sugar
1 T. vanilla
4 egg yolks
3 to 4 1/2 cups all purpose flour , keep a soft dough,
1/4 t. Salt
filling
3/4 stick melted butter
2 cups brown sugar
cinnamon
icing
2 cups Confectioners sugar
1 T. butter
milk or cream enough to make icing smooth and spreadable
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The Fluffiest Cinnamon Rolls Recipe ( BEST Cinnamon Rolls Recipe)
Best homemade Fluffy Cinnamon Rolls recipe. Learn how to make the fluffiest cinnamon rolls from scratch!
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Cinnamon Rolls Recipe in gr and cups:
- 360 gr of All Purpose Flour ( 2 3/4 cup flour )
- 50 gr White Sugar ( 1/4 cup)
- 1/2 tsp Salt ( add it while the dough is mixing)
- 50gr melted Butter ( 1/2 STICK)
- 180 gr Warm Milk ( 3/4 cup )
- 1 Medium Egg ( If you don't eat eggs, you can substitue the egg for 2 additional tbsp of milk)
- 7 gr Dry Yeast ( 1 packet dry yeast)
If the dough is a bit sticky you can add 1-2 tbsp additional flour (DO NOT add more than that though, the dough must be soft. Check video for consistency)
Filling:
- 60 gr Butter (1/2 stick)
- 100 gr Brown Sugar ( 1/2 cup)
- 1 tbsp Cinnamon
- 1/2 tbsp Corn Starch
- 1/4 tsp Salt
Cream Cheese Glaze:
- 100 gr Philadelphia Cream Cheese ( 1/2 cup Cream Cheese)
- 40 gr Powdered Sugar ( 1/3 cup)
- 1 tsp Vanilla
- Splash of Milk ( Start with 2 tbsp and adjust to your liking. For a thinner glaze add more milk.)
If you want more glaze, double the glaze recipe.
Enjoy!
♥
The Best Cinnamon Rolls Ever
This recipe is hands down the Best Homemade Cinnamon Rolls Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you'll ever need.
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✅Ingredients
DOUGH:
• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter, softened
• 1 large egg
• 3 cups all-purpose flour
FILLING:
• 1/2 cup salted butter, melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
GLAZE:
• 4 ounces cream cheese, softened
• 1/4 cup salted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk
✅Ingredients
01:23 - How to know how much flour to use in cinnamon roll dough
03:02 - How to make cinnamon sugar filling
04:24 - How to use dental floss to cut cinnamon rolls
05:32 - How to make cream cheese frosting
1️⃣ 00:28 - In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2️⃣ 02:00 - Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3️⃣ 02:37 - Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4️⃣ 03:21 - Lightly grease a baking sheet. Punch down the dough and roll into a 12 inch by 18 inch rectangle.
5️⃣ 03:43 - Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6️⃣ 04:53 - Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
7️⃣ 05:32 - While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
8️⃣ 06:29 - Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
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