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. Cinnamon rolls are generally baked at a lower temperature than other breads — if the rolls are close together, the tops will begin to brown before the edges and centers are done. You can have Cinnamon rolls using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Cinnamon rolls
- Prepare 2 cups of flour.
- It’s 2 tsp of sugar.
- It’s 1 tsp of salt.
- It’s of Melted butter.
- Prepare 2 tsp of yeast.
- It’s 1 cup of milk.
- It’s of Water.
- Prepare of Filling.
- It’s of Butter.
- Prepare of Cinnamon powder.
- You need of Sugar.
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. All other sweet roll recipe variations that I do come from this. Let's start by making the dough.
Cinnamon rolls instructions
- Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside..
- Combine the milk, water, and butter together. Microwave and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, 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 cover and let it rest.
- Fill the rolls: After 10 minutes, roll the dough out 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 pan.
- Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm place.
- After the rolls have doubled in size. Bake for 25-28 minutes until lightly browned..
- Allow to cool and pour the glaze or u can eat it plain…
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. After you've rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style. Cut into as many rolls as you'd like.