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These homemade cinnamon rolls are incredibly soft, fluffy, and aromatic. This simplified recipe uses a 'one-rise' method, allowing you to create bakery-quality rolls with a rich cream cheese frosting in less than two hours without long kneading or double proofing.
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Mix dough ingredients, knead until smooth, and rest for 5 minutes. → Roll dough into a rectangle, spread with butter and cinnamon sugar, then roll up. → Slice into 12 pieces and place in a greased pan. → Proof for 60 minutes in a warm spot, then bake at 350°F for 18-20 minutes. → Whisk frosting ingredients and spread over warm rolls.
Mix dough ingredients, knead until smooth, and rest for 5 minutes. → Roll dough into a rectangle, spread with butter and cinnamon sugar, then roll up. → Slice into 12 pieces and place in a greased pan. → Proof for 60 minutes in a warm spot, then bake at 350°F for 18-20 minutes. → Whisk frosting ingredients and spread over warm rolls.
These homemade cinnamon rolls are incredibly soft, fluffy, and aromatic. This simplified recipe uses a 'one-rise' method, allowing you to create bakery-quality rolls with a rich cream cheese frosting in less than two hours without long kneading or double proofing.
Step 1: Prepare the dough. In a large bowl, combine warm milk, egg, sugar, salt, softened butter, and yeast. Whisk until well combined.
Add the flour to the wet mixture. Stir with a wooden spoon until a shaggy mass forms.
Transfer the dough to a clean work surface. Knead by hand for about 4-5 minutes until the dough becomes smooth, soft, and elastic. It should be slightly tacky but not stick to your hands.
Flatten the dough slightly, cover it with a bowl, and let it rest for 5 minutes to relax the gluten. Meanwhile, mix the brown sugar and cinnamon powder in a small bowl.
Step 2: Divide and shape. Roll the rested dough out on a lightly floured surface into a rectangle roughly 18x15 inches and 1/4 inch thick.
Use warm milk (not hot) to avoid killing the yeast.
If the dough is too sticky after 5 minutes of kneading, add a tiny bit more flour, but keep it soft for the best texture.
The 5-minute rest before rolling is crucial as it makes the dough easier to shape without it springing back.
Cutting with unscented dental floss or a thin string prevents squashing the dough layers.
Frosting the rolls while warm helps the icing seep into the cracks for a 'gooey' finish.
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