Cinnamon rolls. After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!
If you can't eat them all in one go, store any frosted extras in the fridge due to the cream cheese.. Cinnabon wouldn't hand over the recipe for those famous cinnamon rolls, so Food Network Kitchens whipped up some pretty sweet imitations. All other sweet roll recipe variations that I do come from this. You can cook Cinnamon rolls using 16 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Cinnamon rolls
- You need of Dough.
- You need 300 g of flour.
- You need 50 g of sugar.
- Prepare 60 g of butter.
- It’s 240 ml of milk.
- Prepare 1 tsp of yeast.
- Prepare 1 tsp of baking powder.
- You need 1/8 tsp of salt.
- You need of Filling.
- Prepare 70 g of brown sugar.
- Prepare 80 g of butter.
- Prepare 1 tbsp of cinnamon.
- It’s of Glaze.
- You need 60 g of cream cheese.
- You need 2 tbsp of milk.
- It’s 1 tbsp of powdered sugar.
Let's start by making the dough. Whether you enjoy these pillowy cinnamon rolls hot from the oven or up to a week later (if they last that long!), they retain their wonderful soft texture. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll. A Slow Rise for the Best Cinnamon Rolls.
Cinnamon rolls instructions
- Melt butter.
- Add sugar and milk to butter, let all of them cool down to room temperature.
- Add yeast.
- Take 240g of flour and mix with wet ingredients so there will be no lumps.
- Cover and let it rest for 1-1.5h.
- Combine ingredients for the filling (butter, sugar, cinnamon).
- Add rest of the flour to the dough and mix it well.
- Roll the dough out and add filling in top of it.
- Roll dough into a log and use floss to cut it.
- Let it proof for about 30-45m, cover with wet towel or plastic wrap.
- Bake for 35-40min at 175°.
- Meanwhile combine ingredients for the glaze (cream cheese, powdered sugar, milk).
- Take the rolls out of the oven and put the glaze on them.
The dough I ultimately created is best made over two days. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods. OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator.