I know there are chefs with unique recipes on making cinnamon rolls
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The simplest and easiest recipe. Tested and tried:
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How you make the cinnamon rolls is very important. If the dough is too proofed or too soft, or if the ingredients aren’t good, even the best recipe can lead to rolls that aren’t quite right.
hallo buddy after the dough has doubled in size, deflate it by punching it down and roll it out on a lightly floured surface into a large rectangle, approximately 16x12 inches.
: evenly spread the softened cinnamon sugar mixture across the entire surface of the dough rectangle.
I am not down to share with you my recipe,
I would just like to advise you to avoid using hard butter or melted butter
If you melt the butter, it will leak out of the dough as it bakes and if your butter is too hard then it will leave pockets in the dough after it melts.
I found out something that can help,
This weekend, I’m actually going to make cinnamon rolls! I’ve used the recipe from Vanilla Bean Blog four times already, and each time it turns out beautifully. I’m not sure whether this tip is included, but if it is, apply a tiny amount of frosting to it while they’re still warm, allowing it to soak in, and then let it cool almost entirely before applying the remaining icing. I wish you well, and do share pictures of your delicious cinnamon rolls!
Hello fam, Make the Dough
- In a large bowl, whisk together 2 cups of flour, sugar, yeast, and salt.
- In a separate bowl, combine warm water and butter, stirring until the butter is mostly melted.
- Add the wet ingredients and the egg to the dry ingredients, mixing until just combined.
- Add another 2 cups of flour and mix until a shaggy dough forms.
Knead the Dough
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding more flour as needed, until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Make the Filling
- In a small bowl, cream together the softened butter, brown sugar, cinnamon, and salt.
Roll and Shape the Dough
- Once the dough has risen, punch down the air and roll it out on a lightly floured surface into a 16 x 12 inch rectangle.
- Spread the cinnamon sugar filling evenly over the dough, leaving a 1-inch border along the long edge.
Roll Up and Slice
- Starting from the long edge with the filling, roll up the dough tightly into a log.
- Pinch the seam to seal it.
- Use a sharp knife to cut the log into 12 even slices (around 1 inch thick).
Second Rise and Bake
- Place the cinnamon rolls in a greased 9x13 inch baking dish, leaving a little space between them for rising.
- Cover the pan loosely with plastic wrap and let the rolls rise again for 30-45 minutes, or until almost doubled in size.
- Preheat your oven to 375°F (190°C) during this time.
Bake the Rolls
- Bake the cinnamon rolls for 17-20 minutes, or until golden brown.
Make the Frosting (Optional)
- While the rolls are baking, cream together the softened cream cheese and butter until smooth.
- Beat in the powdered sugar and vanilla extract.
- Add milk, one tablespoon at a time, until the frosting reaches the desired consistency (pipeable or spreadable).
Frost and Enjoy!
- Once the rolls are baked, let them cool slightly before frosting.
- Frost the rolls with the prepared frosting and enjoy your delicious homemade cinnamon rolls!
I’m excited to be making cinnamon rolls this weekend! I found the recipe on Vanilla Bean Blog, and I’ve used it four times now with perfect results every time. Here’s a tip I can’t remember if it’s in the recipe or not: spread a small bit of frosting on the rolls while they’re still hot to let it soak in, then let them cool almost completely before adding the rest of the frosting. Good luck, and please share pictures of your delicious cinnamon rolls