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This recipe guides you through making incredibly soft, fluffy, and gooey homemade cinnamon rolls from scratch. Featuring an enriched, yeasted dough, a rich cinnamon-sugar filling, and a decadent cream cheese frosting, they are the perfect treat for a special breakfast or holiday morning.
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Make the dough by blooming yeast in warm milk, butter, and sugar, then mixing in flour and letting it rise for 1 hour. → Knead the dough until smooth, roll it into a rectangle, spread with cinnamon filling, and roll it up into a tight log. → Slice the log into rolls, arrange them in pans, and let them proof for 35-45 minutes. → Bake at 350°F (180°C) for 25-30 minutes until golden brown. → Prepare the cream cheese frosting and drizzle it over the warm rolls before serving.
Make the dough by blooming yeast in warm milk, butter, and sugar, then mixing in flour and letting it rise for 1 hour. → Knead the dough until smooth, roll it into a rectangle, spread with cinnamon filling, and roll it up into a tight log. → Slice the log into rolls, arrange them in pans, and let them proof for 35-45 minutes. → Bake at 350°F (180°C) for 25-30 minutes until golden brown. → Prepare the cream cheese frosting and drizzle it over the warm rolls before serving.
This recipe guides you through making incredibly soft, fluffy, and gooey homemade cinnamon rolls from scratch. Featuring an enriched, yeasted dough, a rich cinnamon-sugar filling, and a decadent cream cheese frosting, they are the perfect treat for a special breakfast or holiday morning.
To make the dough, start by blooming the yeast. In a large bowl, combine 2 cups of warm milk, 1/2 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Stir to combine.
Sprinkle one packet of active dry yeast over the mixture, stir gently to hydrate, and let it sit in a warm place for 10 minutes until it becomes foamy and active.
Add 4 cups of all-purpose flour to the yeast mixture and stir with a wooden spoon until a wet, shaggy dough forms.
Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until it has nearly doubled in size.
While the dough rises, prepare the filling. In a small bowl, combine 3/4 cup of softened butter, 3/4 cup of light brown sugar, and 2 tbsp of ground cinnamon. Mix with a fork until it forms a smooth, spreadable paste.
The milk for the yeast should be warm to the touch, not hot, to ensure the yeast activates properly.
Using dental floss for cutting the rolls helps maintain their perfect spiral shape without squishing them.
Allow the rolls to cool for at least 10 minutes before adding the frosting; otherwise, it will melt and become too thin.
For make-ahead rolls, you can freeze them after slicing and before the second proofing for up to 3 months. Thaw, proof, and bake as usual.
A wetter dough is better for achieving a soft and fluffy texture, so try to use a minimal amount of flour when kneading.
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