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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Grandma's Perfect Sticky Buns Recipe
Grandma's Perfect Sticky Buns Recipe
In two round 9-inch (23cm) pans
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Sweet Dough Ingredients:
3/4 cup milk
1/4 cup butter
2 eggs
3 cups bread/high-gluten flour
1/4 cup + 1 teaspoon sugar
1/2 teaspoon salt
1/4 cup lukewarm water
1 package of active dry yeast
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Sweet Dough Instructions:
Add the yeast packet and 1 teaspoon of sugar to the cup of water: let rest for 30 minutes to activate the yeast.
Microwave milk and butter until butter is nearly melted.
Save one cup of flour and the yeast mixture, then mix all remaining ingredients together until mixed well.
Once mixed, add the yeast mixture and additional flour, and mix that well.
Add more flour if necessary, to gain proper consistency, as seen in the video.
Knead the dough for at least ten minutes to stretch out that gluten.
Allow dough to rise for 60-120 minutes, depending on environment.
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Butterscotch Ingredients:
***PER PAN***
1/3 stick butter
1/3 cup C&H-brand brown sugar
1 tablespoon of corn syrup
1 teaspoon of tap water
1/4-to-1/2 cup of halved pecans
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Butterscotch Instructions:
Melt butter in the 9-inch pans, on the stove top, on a low heat.
Add the water, corn syrup, and C&H brown sugar to the pan and stir until completely dissolved.
Arrange pecans to your liking.
***NOTE: if you like more butterscotch, use two tablespoons of corn syrup instead of just one***
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Rolling Ingredients:
1 tablespoon of cinnamon
1/2 cup granulated fine white sugar
4 tablespoons of butter (soft or melted)
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Rolling Instructions:
Preheat your oven to 375F (190C).
Split the dough in half.
With a rolling pin, roll half the dough into a large rectangle.
Spread the butter on the dough, then liberally apply cinnamon sugar.
Make the first rolling action by rolling and pinching the roll onto the dough.
Roll until finished, then pinch the end closed.
Slice the dough into 12 rolls, then place them into the butterscotched pans.
Place into the oven on the bottom rack, for ten minutes, while you prepare the other pan the exact same way.
After ten minutes, move the bottom pan to the top rack, with the new pan on the bottom shelf.
After another ten minutes (twenty minutes total), remove the top pan and place it to cool, then move the bottom pan to the top rack.
Ten minutes later, you can flip the cooling pan, which is ready-to-serve: ten minutes after that, you can do the same with the second pan.
***NOTE: as the rolls cool, the butterscotch will change, going from a more loose/runny butterscotch to a more firm/caramel butterscotch - it's all about what you prefer and it's quite nice to sit and eat them for an hour, watching the butterscotch change***
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Pull-Apart Sticky Buns
See the full recipe and instructions here:
Use frozen bread dough to assemble this delicious dish in minutes. You can make it the night before, let it rise overnight, and bake in the morning.
Ultimate Sticky Buns
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Baker Bettie Makes Sticky Buns! | Pecan Caramel Sticky Rolls
These Pecan Caramel Sticky Buns are the perfect holiday morning breakfast! Prep them the day before and bake them the next morning! The dough and the filling are essentially the same as cinnamon rolls, but we're making a caramel sauce with pecans for the topping!
FULL STICKY BUN RECIPE ►
SUBSCRIBE ►
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TIMESTAMPS:
0:00 Intro
0:49 Proofing the yeast
2:27 Mixing the sticky bun dough
4:22 Kneading the dough for sticky buns
7:11 Caramel sauce for sticky buns
10:03 Putting the pecan caramel topping in the pan
10:43 Rolling out the dough
11:57 Filling the sticky buns
13:07 Rolling and cutting the sticky buns
14:20 Proofing the rolls overnight
14:56 Baking the sticky buns
15:34 Flipping the buns out of the pan
16:16 Outro
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INGREDIENTS:
FOR THE DOUGH
7 grams (1 package, 2 ¼ teaspoon) active dry or quick rise yeast
227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
50 grams (¼ cup) granulated sugar
480-600 grams (4-5 cups) all-purpose flour
7 grams (1 ½ teaspoons) kosher salt or table salt
85 grams (6 tablespoons) unsalted butter, very soft
2 large eggs, room temperature
FOR THE FILLING
200 grams (1 cup) brown sugar
2 teaspoons ground cinnamon
56 grams (1/2 stick) butter, melted
FOR THE CARAMEL PECAN TOPPING
200 grams (1 cup) granulated sugar
120 grams (½ cup, 120 milliliters) water
235 grams (1 cup, 240 milliliters) heavy cream
2 grams (½ teaspoon) kosher salt
200 grams (2 cups) roughly chopped pecans
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Overnight Sticky Buns // With York Pecans
Overnight Sticky Buns // With York Pecans
Printable recipe card
York Pecan Company
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