Cinnamon Roll Recipe
Directions
- 1Proof yeast in warm milk with a sprinkle of sugar for about 10 minutes.
- 2Proof yeast in warm milk with a sprinkle of sugar for about 10 minutes.
- 3Proof yeast in warm milk with a sprinkle of sugar for about 10 minutes.
- 4In a large bowl, mix the flour and sugar.
- 5In a large bowl, mix the flour and sugar.
- 6In a large bowl, mix the flour and sugar.
- 7Add eggs, proofed milk, vanilla, and cooled melted butter to the flour mixture. Mix on medium-low speed with a dough hook for 6-8 minutes.
- 8Add eggs, proofed milk, vanilla, and cooled melted butter to the flour mixture. Mix on medium-low speed with a dough hook for 6-8 minutes.
- 9Add eggs, proofed milk, vanilla, and cooled melted butter to the flour mixture. Mix on medium-low speed with a dough hook for 6-8 minutes.
- 10Remove dough from the bowl and form into a smooth ball. Lightly flour the surface as needed.
- 11Remove dough from the bowl and form into a smooth ball. Lightly flour the surface as needed.
- 12Remove dough from the bowl and form into a smooth ball. Lightly flour the surface as needed.
- 13Lightly grease the bowl with butter, return the dough to the bowl, cover, and let it rest for one hour.
- 14Lightly grease the bowl with butter, return the dough to the bowl, cover, and let it rest for one hour.
- 15Lightly grease the bowl with butter, return the dough to the bowl, cover, and let it rest for one hour.
- 16Mix cinnamon and sugar together in a small bowl.
- 17Mix cinnamon and sugar together in a small bowl.
- 18Mix cinnamon and sugar together in a small bowl.
- 19After the dough rises, remove it from the bowl and place it onto a lightly floured surface.
- 20After the dough rises, remove it from the bowl and place it onto a lightly floured surface.
- 21After the dough rises, remove it from the bowl and place it onto a lightly floured surface.
- 22Roll the dough out to about 1/4 inch thick. For larger rolls, shape it into a narrow long rectangle, and for smaller rolls, a wider rectangle.
- 23Roll the dough out to about 1/4 inch thick. For larger rolls, shape it into a narrow long rectangle, and for smaller rolls, a wider rectangle.
- 24Roll the dough out to about 1/4 inch thick. For larger rolls, shape it into a narrow long rectangle, and for smaller rolls, a wider rectangle.
- 25Spread the soft butter over the rolled-out dough.
- 26Spread the soft butter over the rolled-out dough.
- 27Spread the soft butter over the rolled-out dough.
- 28Sprinkle and lightly press down the cinnamon sugar mixture onto the buttered dough.
- 29Sprinkle and lightly press down the cinnamon sugar mixture onto the buttered dough.
- 30Sprinkle and lightly press down the cinnamon sugar mixture onto the buttered dough.
- 31Roll up the dough into a tight roll.
- 32Roll up the dough into a tight roll.
- 33Roll up the dough into a tight roll.
- 34Cut the roll into 1-inch thick slices.
- 35Cut the roll into 1-inch thick slices.
- 36Cut the roll into 1-inch thick slices.
- 37Arrange the rolls in a baking pan, leaving room for them to proof. Cover with another tray and set aside for 45 minutes.
- 38Arrange the rolls in a baking pan, leaving room for them to proof. Cover with another tray and set aside for 45 minutes.
- 39Arrange the rolls in a baking pan, leaving room for them to proof. Cover with another tray and set aside for 45 minutes.
- 40Preheat oven to 350°F (175°C).
- 41Preheat oven to 350°F (175°C).
- 42Preheat oven to 350°F (175°C).
- 43Bake for 15 minutes.
- 44Bake for 15 minutes.
- 45Bake for 15 minutes.
- 46After 15 minutes, pour the room-temperature heavy cream evenly over the rolls.
- 47After 15 minutes, pour the room-temperature heavy cream evenly over the rolls.
- 48After 15 minutes, pour the room-temperature heavy cream evenly over the rolls.
- 49Return to the oven and bake for another 20 minutes, or until golden and fully cooked.
- 50Return to the oven and bake for another 20 minutes, or until golden and fully cooked.
- 51Return to the oven and bake for another 20 minutes, or until golden and fully cooked.
- 52Remove from the oven and let cool for 10-15 minutes.
- 53Remove from the oven and let cool for 10-15 minutes.
- 54Remove from the oven and let cool for 10-15 minutes.
- 55Mix all icing ingredients until smooth and combined.
- 56Mix all icing ingredients until smooth and combined.
- 57Mix all icing ingredients until smooth and combined.
- 58Ice the rolls either by spreading the icing over the whole tray or individually as you serve them, especially if you intend to save them for a few days.
- 59Ice the rolls either by spreading the icing over the whole tray or individually as you serve them, especially if you intend to save them for a few days.
- 60Ice the rolls either by spreading the icing over the whole tray or individually as you serve them, especially if you intend to save them for a few days.
Ingredients
- 510 g bread flour
- 510 g bread flour
- 510 g bread flour
- 90 g cane sugar
- 90 g cane sugar
- 90 g cane sugar
- 2.25 tsp active dry yeast
- 2.25 tsp active dry yeast
- 2.25 tsp active dry yeast
- 240 ml milk
- 240 ml milk
- 240 ml milk
- 80 g melted butter
- 80 g melted butter
- 80 g melted butter
- 2 eggs
- 2 eggs
- 2 eggs
- 1 tsp vanilla extract or paste
- 1 tsp vanilla extract or paste
- 1 tsp vanilla extract or paste
- 80 g soft butter
- 80 g soft butter
- 80 g soft butter
- 200 g brown sugar
- 200 g brown sugar
- 200 g brown sugar
- 20 g cinnamon
- 20 g cinnamon
- 20 g cinnamon
- 120 ml heavy cream
- 120 ml heavy cream
- 120 ml heavy cream
- 110 g soft cream cheese
- 110 g soft cream cheese
- 110 g soft cream cheese
- 60 g soft butter
- 60 g soft butter
- 60 g soft butter
- 190 g powdered sugar
- 190 g powdered sugar
- 190 g powdered sugar
- 1 tsp vanilla extract or paste
- 1 tsp vanilla extract or paste
- 1 tsp vanilla extract or paste
- 60 ml milk
- 60 ml milk
- 60 ml milk
Equipment
ovenstand mixer with dough hookrolling pin9x13 inch baking pansmall bowlmeasuring cupsmeasuring spoonswhisk