Cinnamon Rolls
Cinnamon Rolls

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, cinnamon rolls. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cinnamon Rolls is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Cinnamon Rolls is something which I’ve loved my entire life.

After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed! Cinnabon wouldn't hand over the recipe for those famous cinnamon rolls, so Food Network Kitchens whipped up some pretty sweet imitations.

To get started with this particular recipe, we must prepare a few components. You can have cinnamon rolls using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Cinnamon Rolls:
  1. Get Dough
  2. Get 0.5 cup (125 ml) warm milk
  3. Take 1 egg
  4. Prepare 2 cups (300 g) wheat flour
  5. Prepare 50 g sugar
  6. Make ready 63 g butter
  7. Prepare 20 g fresh yeast
  8. Take pinch salt
  9. Take Filling
  10. Get 30 g melted butter
  11. Take 50 g brown or white sugar
  12. Get 3-4 tbsp cinnamom

Let's start by making the dough. A Slow Rise for the Best Cinnamon Rolls. The dough I ultimately created is best made over two days. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better.

Instructions to make Cinnamon Rolls:
  1. Prepare a yeast starter - crumble the yeast into a bowl, cover with 1 tbsp of sugar and then pour 1/4 cup of the warm milk (not hot!). Mix until the yeast is dissolved, add 3 tbps of flour and mix again. Cover with a cloth and set aside in a warm place to rise for about 20-30 minutes. - Note: the ingredients for the starter are subtracted from the recipe for the yeast dough.
  2. Add the rest of the dough ingredients and knead, adding melted butter at the end. Knead the dough long enough to make it soft and flexible. Shape it into a ball, place it in a flour-sprinkled bowl, set aside in a warm place, covered with a kitchen towel, to double in volume (it will take about 1.5 hours).
  3. When the dough doubles the volume put it on the board and knead briefly again. Roll it out into a rectangle measuring approximately 35 x 30 cm.
  4. Spread with ingredients for the filling: first melted butter, then sprinkle with sugar and cinnamon. Roll it up like a roulade, cut with a sharp knife into slices and place on a baking tray (lined with baking paper), keeping the gaps - they will grow a lot. Cover with a kitchen towel and let stand for 30 minutes to rise again (or longer - they should double the volume).
  5. Bake for about 15-17 minutes at 180°C/355°F. Remove and let them cool on a wire rack.

The dough I ultimately created is best made over two days. Not only does this break up the work, but I think the flavor from a slow-risen dough tastes better. These cinnamon rolls can easily be made ahead. For best results, choose one of the following two methods. OVERNIGHT INSTRUCTIONS: After you've rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator.

So that’s going to wrap this up for this special food cinnamon rolls recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!