How to Make Cinnamon Rolls

Cinnamon Rolls

By Sam LawrencePublished 5 years ago • 3 min read

Photo by LAUREN GRAY on Unsplash

Ingredients for : 6 Servings

DOUGH:

Whole Milk, Warm to the touch - 1 cup
Sugar - 1/4 cup
Unsalted butter, melted - 4 Tablespoons
Active dry yeast - 1 1/8 teaspoon
All-purpose flour, divided - 2 1/2 cups
Baking powder - 1/2 teaspoon
Kosher salt - 1 teaspoons

FILLING:

Light Brown Sugar - 1/3 cup
Unsalted butter, softened - 6 Tablespoons
Ground Cinnamon - 1 Tablespoon

FROSTING:

Cream Cheese, Softened and cubed - 2 oz
Unsalted Butter, Melted - 1 Tablespoon
Milk - 2 Tablespoons
Vanilla Extract - ½ teaspoon
Powdered Sugar - ½ cup

Nutrition Info:

Calories - 562
Fat - 25 g
Carbohydrates - 74 g
Fiber - 1 g
Sugar - 28 g
Protein - 8 g

Preparation:

Total Time - 3 hr 10 min

Preparation Time - 25 minutes

Cook Time - 30 minutes

Step-by-step Method:

Method to make the dough: Take a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110 (degree Fahrenheit) or 37 - 43 (degree Celsius). If its more warm than desired tempreature allow to cool slightly.

Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.

Add 4 cups (500 grams) of flour to the milk mixture and stir with a wooden spoon until it mixed properly.

Cover the bowl in a kitchen towel or you can use plastic wrap too and let rise in a warm place for 1 hour, until nearly doubled in size.

Apply generously butter to "2" 9 inches (23 cm) round baking pans and set aside.

Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then salt aside.

Remove the plastic wrap from the dough and add the reamining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.

Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or on your hands. The dough should be very smooth and spring back when poked.

Roll the dough out into a large rectangle, about 1/2 (half) inch or (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.

Spread the filling evenly over the dough.

Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.

Using unflavored dental floss, cut the log into evenly pieces, about one and half inches or (8 cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover it with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover it with plastic wrap and freeze for upto 3 months.

Preheat the oven to 350 degree fahrenheit or (180 degree celsius).

Bake the cinnamon rolls for 25 - 30 minutes, until golden brown.

While the cinnamon rolls are baking, make the frosting: Here is the procedure take a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.

When the cinnamon rolls preparations are finished, let cool for about 10 minutes.

Now its time for some garnish: Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.

Enjoy!

recipe

About the Creator

Sam Lawrence

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Written by Sam Lawrence