Super Soft and Fluffy Cinnamon Rolls

Name: Super Soft and Fluffy Cinnamon Rolls
Total time: 123 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.5 cups all purpose flour; 0.25 cup sugar; 2.25 teaspoons instant yeast; 0.5 teaspoon salt; 0.5 cup whole milk; 3 tablespoons butter; 2 tablespoons vegetable oil; 1 teaspoon vanilla; 1 egg; 0.25 cup water; 0.25 cup butter; 0.33 cup brown sugar; 1 tablespoon cinnamon; 4 ounces cream cheese; 2 tablespoons butter; 0.75 cup confectioner's sugar; 0.25 teaspoon vanilla

2h 3m

Serves 8

youtube.com

Super Soft and Fluffy Cinnamon Rolls

youtube.com

2h 3m

Serves 8

Directions

1Combine in a large bowl the flour, sugar, instant yeast and salt.
2Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted.
3Add vegetable oil and vanilla.
4Cool milk mixture to lukewarm. Make a well in the dry ingredients and add milk mixture.
5Add egg and water.
6Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough.
7Knead 6-8 minutes using the dough hook attachment or by hand.
8Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky.
9If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth.
10Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
11Combine the brown sugar and cinnamon in a small bowl for the filling.
12Roll out the dough into a rectangle that measures 15x10 inches. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture.
13Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
14Using a sharp knife or a piece of string, cut the roll into 8-12 buns.
15Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic.
16Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
17Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles.
18Cream together cream cheese and butter until smooth.
19Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
20Frost cinnamon rolls while they are still slightly warm but not too hot.

Ingredients

2.5 cups all purpose flour
0.25 cup sugar
2.25 teaspoons instant yeast
0.5 teaspoon salt
0.5 cup whole milk
3 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
0.25 cup water
0.25 cup butter
0.33 cup brown sugar
1 tablespoon cinnamon
4 ounces cream cheese
2 tablespoons butter
0.75 cup confectioner's sugar
0.25 teaspoon vanilla

Equipment

large bowlsmall potwhiskstand mixerbench scraper14 x 8 inch panparchment paperplastic wrapsharp knife

Super Soft and Fluffy Cinnamon Rolls

2h 3m

Serves 8

youtube.com

Super Soft and Fluffy Cinnamon Rolls

youtube.com

2h 3m

Serves 8

Directions

1Combine in a large bowl the flour, sugar, instant yeast and salt.
2Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted.
3Add vegetable oil and vanilla.
4Cool milk mixture to lukewarm. Make a well in the dry ingredients and add milk mixture.
5Add egg and water.
6Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough.
7Knead 6-8 minutes using the dough hook attachment or by hand.
8Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky.
9If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth.
10Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
11Combine the brown sugar and cinnamon in a small bowl for the filling.
12Roll out the dough into a rectangle that measures 15x10 inches. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture.
13Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
14Using a sharp knife or a piece of string, cut the roll into 8-12 buns.
15Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic.
16Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
17Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles.
18Cream together cream cheese and butter until smooth.
19Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
20Frost cinnamon rolls while they are still slightly warm but not too hot.