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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How To Make Cinnamon Rolls With Canned Biscuits | Cinnamon Rolls Recipe | Cinnamon Rolls
I used can biscuits to make these amazingly delicious cinnamon rolls. This is an easy and quick cinnamon rolls recipe. Get out your can biscuits and make these cinnamon rolls today! They were brought to America by German and Swedish immigrants. This unique blend of sugar, carbs and spice make the ultimate breakfast treat.
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How To Make Cinnamon Rolls With Can Biscuits | Cinnamon Rolls Recipe | Cinnamon Rolls ingredients:
1 can jumbo flakey biscuits, 8 count
brown sugar
ground cinnamon
butter
pecans
Cream Cheese cinnamon rolls icing:
4 ounce cream cheese
4 tablespoons butter
2 cups powder sugar
1/4 cup heavy cream (more or less to your desired consistency)
Note: exact measurements are not given because these are made for your own taste. some like a lot of cinnamon and others may like more brown sugar.
ENJOY!
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Holiday Breakfast Made Easy: Overnight Cinnamon Rolls
Overnight cinnamon rolls are PERFECT for holiday breakfasts! My recipe makes incredibly soft and tender rolls topped with an easy cream cheese frosting.
Recipe:
Ingredients
Sweet Dough
1 cup whole milk (236ml)
⅓ cup water (80ml)
2 ¼ teaspoons active dry yeast (One 7gram or 0.25oz packet)
⅓ cup granulated sugar, divided (70g)
⅓ cup unsalted butter, melted (5 ⅓ Tablespoons or 75g)
1 large egg + 1 large egg yolk, room temperature preferred
2 teaspoons table salt
4-5 cups all-purpose flour, plus additional as needed (500-625g)
Cooking oil for greasing bowl (I use olive oil)
Filling
½ cup light brown sugar, firmly packed (100g)
1 Tablespoon ground cinnamon
⅛ teaspoon salt
⅛ teaspoon allspice (optional)
4 Tablespoons unsalted butter, very soft (57g) (plus additional butter for greasing pan)
Cream Cheese Icing
2 oz cream cheese, softened (56g)
2 Tablespoons unsalted butter, softened (29g)
1 cup powdered sugar (125g)
½ teaspoon vanilla extract
1 Tablespoon milk
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13x9” (33x23cm) baking pan (Affiliate Link):
Ingredients
Sweet Dough
Combine milk and water in a microwave-safe measuring cup and warm until liquid is between 105-115F (40-46C).
Pour into a large mixing bowl and sprinkle yeast and a teaspoon of your granulated sugar over the surface and stir to combine. Let mixture sit for 5-10 minutes, until yeast is foamy (if your yeast doesn't foam after 10 minutes, it is likely dead and you will need to start over).
Add melted butter, egg and egg yolk, sugar, salt, and about 2 cups (250g) of your flour. Stir until well-combined.
Gradually add remaining flour as needed until dough clings to itself in a ball and pulls away from the sides of the bowl when mixing.
Transfer dough to a clean, lightly floured surface and knead (adding additional flour if dough becomes too sticky) until dough is smooth and elastic (about 10 minutes). If using a stand mixer, knead with the dough hook attachment (about 5 minutes).
Lightly grease a large bowl with oil. Place dough in the bowl and turn to coat all over with a light layer of oil. Cover bowl with plastic wrap and let rise in a warm place until doubled in size (about 1-2 hours). Prepare filling while dough rises.
Filling
In a small mixing bowl, whisk together brown sugar, cinnamon, salt, and allspice until well-combined. Set aside.
Butter should be soft enough that it can easily be spread. If yours is cold, pop it in the microwave for several seconds at a time until it is easy to spread. Set aside.
Assembly
Lightly grease the sides and bottom of a 13x9” (33x23cm) with butter. Set aside.
Punch down dough to deflate and transfer to a clean, lightly floured surface. Use your hands or a rolling pin to form into an even 20x8” (50x20cm) rectangle.
Spread the surface evenly with your 4 Tbsp of softened butter, leaving a ½” (1.5cm) perimeter around the edges.
Sprinkle the filling evenly over the butter and use your hands to gently press it into the butter.
Starting with a longer end, tightly roll the dough into a log.
Use a sharp knife to cut into 12 even slices and transfer to prepared baking dish in four rows of three, spacing cinnamon rolls evenly. Cover tightly with plastic wrap.
If baking the next day: Place rolls in the refrigerator for up to 24 hours before baking. The next day, preheat oven to 350F (175C) and remove rolls from the refrigerator. Keep rolls covered and let sit at room temperature for about 1 hour or until puffed and the space between the rolls has been mostly filled, then proceed with the recipe.
If baking the same day: Let rolls rise in a warm place until puffed (30-60 minutes). While rising, preheat oven to 350F (175C).
Once rolls have risen, uncover and bake in center rack of oven on 350F (175C) for 30 minutes or until tops are beginning to turn a light golden brown (note, if you are using a dark colored metal baking dish, start checking at 26 minutes). While rolls are baking, prepare frosting.
Cream Cheese Icing
Combine softened cream cheese and butter and stir until smooth and creamy.
Gradually stir in sugar until completely combined, then stir in vanilla extract and milk.
Allow cinnamon rolls to cool for 15 minutes in their pan before spreading frosting over each roll.
Notes
Storing
Store baked rolls in an airtight container at room temperature for 2-3 days. Rolls will also keep in the refrigerator for up to a week, but note that the fridge can dry them out and they should be re-warmed before serving.
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5 Ingredient STICKY BUNS using only canned Cinnamon Roll Dough
5 Ingredient STICKY BUNS using only canned Cinnamon Roll Dough. Your family or friends will think you baked these Sticky Buns all day. But you only need 30 minutes to bake these MOUTHWATERING Sticky Buns.
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Viral TikTok Cinnamon Rolls | Canned Cinnamon Roll Hacks!
Today I'm sharing 3 delicious recipes you can make with canned cinnamon rolls including the VIRAL TikTok Cinnamon Roll hack!
TikTok Cinnamon Rolls
2 can Grands! Cinnamon Rolls (set frosting aside)
1 c. heavy cream
1 stick unsalted butter, melted
1/2 c. brown sugar
1 Tbsp. cinnamon
Preheat oven to 350*. Grease a 9x13in. glass baking dish and place the cinnamon rolls inside it. Pour the heavy cream evenly over top. Whisk together the melted butter, brown sugar, and cinnamon. Pour the butter mixture over top of the cinnamon rolls. Cover with foil and bake at 350* for about 45 minutes. Uncover and cool slightly before spreading the frosting over top. ENJOY!
Apple Pie Cinnamon Roll Bake
1 can cinnamon rolls (set frosting aside)
2 Tbsp. salted butter, melted
1/2 tsp. cinnamon
1 c. apple pie filling
vanilla ice cream for serving
Preheat oven to 375*. Grease a 9x9in. glass baking dish or pie dish. Cut the cinnamon rolls into quarters and scatter inside the baking dish. Pour the melted butter over top. Sprinkle with cinnamon. Spoon the apple pie filling evenly over top. Stir together. Bake at 375* for about 30 minutes. Drizzle the frosting over top and serve with vanilla ice cream. ENJOY!
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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.
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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.
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