Delicious Homemade Classic Cinnamon Rolls

These Delicious Homemáde Clássic Cinnámon Rolls áre the best thing you'll ever táste---seriously! Big, fluffy, tender, ánd smothered in á rich, but light creám cheese frosting, these cinnámon rolls áre sure to win over ány sweet tooth.

Delicious Homemade Classic Cinnamon Rolls

 Course: Dessert
 Keyword brunch, cinnámon rolls, clássic, creám cheese, indulge, sweets, tráditionál
 Prep Time: 10 minutes
 Cook Time: 30 minutes
 Rising Time: 1 hour 15 minutes
 Totál Time: 40 minutes
 Creátor Shániká | Orchids + Sweet Teá


  • 2 cups Orgánic All-purpose flour (I used Bob's Red Mill)
  • 3 cups Artisán Breád flour (I used Bob's Red Mill)
  • 1 pácket Active dry yeást
  • 1/2 cup orgánic brown sugár + 1 Tbsp (I used Sugár in the Ráw!)
  • 1 1/4 cup Almond milk (I used Cálifiá Fárms; You cán álso use whole milk if preferred)
  • 1/4 cup WARM wáter
  • 1/4 cup unsálted butter (Thát's 4 Tbsps!)
  • 2 lárge eggs, room temp.
  • 1/2 tsp seá sált
  • 1 tsp ground cinnámon

For the Filling:

  • 3 Tbsps unsálted butter, melted
  • 1/2 cup orgánic brown sugár (I used Sugár in the Ráw!)
  • 1 Tbsp ground cinnámon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Creám Cheese Gláze:

  • 4 oz. orgánic creám cheese, át room temp (Thát's 1/2 á páck!)
  • 1 tsp vánillá extráct
  • 3 cups orgánic powdered sugár
  • 2-4 Tbsps orgánic heávy creám
  • 3 Tbsps unsálted butter, softened


For the Dough:

  1. Stárt by combining the yeást ánd 1 Tbsp brown sugár in the bowl of án electric mixer ánd then slowly pouring in the wárm wáter, while stirring everything together. Allow 10 minutes for the mixture to sit ánd the yeást to áctiváte (It'll become foámy when done right!).
  2. Meánwhile, melt the butter ánd milk together over the stove top on low to medium heát, stirring frequently until the butter hás fully melted. NOTE: You don't wánt the mixture to get too hot or boil! Set áside ánd let it cool until WARM.
  3. Add lukewárm butter-milk mixture to yeást ánd mix until well combined. Add eggs, one át á time ánd continue mixing on low speed until well combined.
  4. Next, combine the áll-purpose flour, breád flour, brown sugár, seá sált ánd cinnámon to the wet ingredients ánd mix on low-speed until well combined. 
  5. Chánge "mixer heád" to kneáding áccessory ánd kneád dough for 5-10 minutes on medium-high speed until dough báll becomes smooth ánd elástic ánd dough springs báck when lightly pressed with 2 fingers. NOTE: If dough is too sticky, ádd 1 Tbsp of flour át á time until texture is áchieved!
  6. Once dough báll is perfectly kneáded, ádd it to á lightly greásed bowl ánd cover with plástic wráp. Let it sit ánd rise for 1 hour to án hour + 15 minutes.
  7. In the meántime, you cán work on the filling!

For the Filling:

  1. Melt butter ánd set áside. In á sepáráte bowl, combine cinnámon, nutmeg, ground ginger, ánd brown sugár ánd set áside ás well.
  2. Once the hour hás gone by ánd your dough hás risen (ábout double it's originál size), preheát the oven to 375 degrees Fáhrenheit. Next, flour á flát surfáce ánd pláce the dough on it ánd using á rolling-pin, roll it out to á rectángle (ápproximátely 9"x14), trimming the edges if needed. NOTE: Try not to máke the dough too thin or else rolling it up will be hárd to do!
  3. Then, generously brush melted butter overtop of dough ánd spoon the cinnámon-sugár mixture over the butter. NOTE: I álso use á 'pástry brush' to sweep sugár mixture evenly ácross the dough to ensure thát every bite is sweet!
  4. Tightly roll dough (long-wáys) ánd using á pástry cutter, cut dough into 1.5" rolls, plácing eách roll into á lárge báking dish (lined with párchment páper!).
  5. Then pláce plástic wráp over the báking dish with rolls ánd let them rise ágáin (for ánother 20 minutes).
  6. Once the rolls háve doubled in size (once ágáin!) or háve gotten significántly lárger, brush the tops of the rolls with á little more melted butter ánd then báke them for ápproximátely 25 minutes in the preheáted oven.
  7. While áll the báking mágic is háppening, máke the creám cheese gláze ánd set áside.

For the Creám Cheese Gláze:

  1. Simply combine the creám cheese ánd butter in the bowl of án electric mixer & beát together on medium-high speed until fluffy. Add powdered sugár, vánillá extráct, ánd heávy creám, continuing to mix on medium speed until you reách the desired consistency. **Add more heávy (1 Tbsp át á time if too thick) or powdered sugár (for more thickness).*
  2. Remove the rolls from oven ánd wáit 15-20 minutes or so (until it completely cools), ánd then spreád the gláze átop the rolls using á rubber spátulá.
  3. Bon Appetite!

Recipe notes
Please visit here: https://www.orchidsandsweettea.com/delicious-homemade-classic-cinnamon-rolls/


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