Cinnamon Rolls. Find Deals on Cinnabon Cinnamon Rolls in Beverages on Amazon. Add Cinnamon Spice To Your Meals Or Desserts For A Delicious Taste. 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.
Cinnabon wouldn't hand over the recipe for those famous cinnamon rolls, so Food Network Kitchens whipped up some pretty sweet imitations. Homemade cinnamon rolls are served best warm and dripping in delicious cream cheese icing. This recipe is great served alongside fresh coffee for a leisurely breakfast in and is perfect for sharing with company. You can cook Cinnamon Rolls using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Cinnamon Rolls
- You need of Rolls.
- You need 2 of and 3/4 cups (345g) all-purpose flour (spoon & leveled).
- It’s 1/4 cup (50 g) of granulated sugar.
- It’s 1 teaspoon of salt.
- You need 2 of and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast.
- You need 1/2 cup (120 ml) of whole milk.
- It’s 1/4 cup (60 ml) of water.
- You need 3 Tablespoons of unsalted butter.
- Prepare 1 of large egg.
- Prepare of Filling.
- It’s 3 Tablespoons (45 g) of unsalted butter, softened to room temperatur.
- It’s 1 Tablespoon of ground cinnamon.
- You need 1/4 cup (50 g) of granulated sugar or packed light or dark brown sug.
- Prepare of Icing.
- Prepare 1 cup (120 g) of confectioners’ sugar.
- Prepare 1/2 teaspoon of pure vanilla extract.
- It’s 2 of –3 Tablespoons (30-45ml) strong brewed coffee or milk.
If you can't eat them all in one go, store any frosted extras in the fridge due to the cream cheese.. A Slow Rise for the Best Cinnamon Rolls. 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. ***This is the original Cinnamon Roll recipe!
Cinnamon Rolls instructions
- Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside..
- Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer..
- On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes..
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish..
- Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!.
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking..
- Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls..
- Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator..
All other sweet roll recipe variations that I do come from this. Let's start by making the dough. To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods.