Cinnamon Rolls Recipe | How to make Cinnamon Rolls
I’m sharing with you how to make Cinnamon Rolls from scratch. This ultimate cinnamon rolls recipe makes the softest, sweetest and most decadent Cinnamon Rolls, perfect for brunch!
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If you would like to learn how to make Cinnamon Rolls then just follow this best Cinnamon Roll Recipe. This is also an overnight cinnamon rolls recipe which can be made ahead of time so you can enjoy them fresh for brunch.
Get the full recipe for Cinnamon Rolls https://recipesbycarina.com/cinnamon-rolls-recipe/
More Bread Recipes https://www.youtube.com/watch?v=dNJ-KfdrNcY&list=PL5CBaQ3nMr6FTs-SD6wrLnwK6OIb5dvMI
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Stand Mixer https://amzn.to/2DbKIT6
Mixing Bowl https://amzn.to/2DglVxw
Rolling Pin https://amzn.to/2V2TXiZ
Baking Dish https://amzn.to/2IwLZaW
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CINNAMON ROLLS RECIPE
Ingredients
2 tsp / 1 packet / 7g Yeast
⅔ Cup / 170ml Warm Milk
3 Cups / 375g Bread Flour (High Grade / Strong)
¼ Cup / 50g White Granulated Sugar
½ Stick / ¼ Cup / 55g Butter
1 Egg
1 Stick / ½ Cup / 110g Butter
2 Tbsp Cinnamon
1 Cup / 200g Brown Sugar
5oz / 150g Cream Cheese
½ Stick / ¼ Cup / 55g Butter
1½ Cups / 190g Powdered Sugar (Icing Sugar)
1 tsp Vanilla Extract
1-2 Tbsp Milk
Instructions
Add the yeast, warm milk and 1 tsp of the sugar to a small bowl, stir to combine and leave for 10-15 to activate.
In the bowl of your stand mixer or a large bowl add the flour, remaining sugar, butter, and egg. When the yeast has bubbled up add it to the bowl and combine the ingredients together to form a dough.
Knead for 5-10 minutes in your stand mixer or by hand until the dough is smooth, stretchy and springs back when lightly pressed. Place the dough in an oiled bowl, cover and leave to rise in a warm place for an hour or until doubled in size.
While the dough is rising combine the cinnamon, brown sugar and butter together to make a paste to spread over the dough.
Remove the risen dough from the bowl. Knead a few times just knock out the air and using a rolling pin roll the dough out into a rectangle measuring about 40x20cm or 15x10inches.
Spread the cinnamon paste over the dough evenly, right to the edges. Start at the longest edge and begin to roll the dough up, keeping it tight.
Cut the uneven edges off the roll and cut it into 8 even pieces. Place the cinnamon rolls in a greased large rectangle baking dish. Cover the cinnamon rolls and place somewhere warm for an hour to rise or in the fridge overnight.
Once your cinnamon rolls have risen or if you’ve placed your cinnamon rolls in the fridge overnight bring them up to room temperature, place them in a 180C/350F oven for 25 minutes.
While the cinnamon rolls are baking in a small bowl combine the cream cheese and butter with a hand mixer or a whisk until smooth. Add in the sugar and combine. Add in the vanilla and the milk to get the consistency of glaze you would like.
Remove the cinnamon buns from the oven and leave to cool for 5-10 minutes before spreading over the cream cheese glaze. Serve warm.
Notes
These cinnamon rolls can be made ahead of time, just place the rolls into the fridge overnight to rise and bring them up to room temp the next morning before baking in the oven.
Add only enough milk until you have the consistency of glaze you would like.
Make sure the buns have cooled slightly and are not too hot before adding the glaze over the top.
These buns are delicious as leftovers, just make sure to reheat them!
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