Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, cinnamon rolls. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cinnamon Rolls is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Cinnamon Rolls is something that I’ve loved my whole life.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Turn ordinary refrigerated cinnamon rolls into adorable minis with the sweet-smoky-salty taste of bacon in every bite.
To begin with this particular recipe, we have to prepare a few components. You can cook cinnamon rolls using 22 ingredients and 23 steps. Here is how you can achieve that.
The ingredients needed to make Cinnamon Rolls:
- Get ROLLS:
- Get 5 1/4 c unbleached all purpose flour
- Take 5 tbsp granulated sugar
- Make ready 3/4 tsp salt
- Prepare 3/4 tsp rapid rise yeast
- Make ready 1/8 tsp baking soda
- Make ready 2 large eggs
- Get 1 c water
- Take 1 tbsp buttermilk
- Make ready 5 tbsp margarine
- Get FILLING:
- Make ready 1/2 c margarine, softened
- Make ready 2 1/2 c dark brown sugar
- Prepare 2 tbsp Indonesian cinnamon
- Take 1 tbsp xanthan gum
- Make ready FROSTING:
- Get 3/4 c unsalted butter
- Take 1/2 c cream cheese
- Get 1/2 tsp vanilla
- Make ready 1/4 tsp + 1/8 tsp salt
- Make ready 2 drops lemon extract
- Prepare 2 c powdered sugar
Cut into as many rolls as you'd like. Cut into as many rolls as you'd like. This cinnamon roll recipe makes the absolute best, gooiest cinnamon rolls for the follwoing reasons: The rolls touch each other while baking. After the cinnamon rolls rise they will be touching each other on all sides (except for the part pointing to the outside of the pan).
Steps to make Cinnamon Rolls:
- Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined.
- Beat the egg in a separate bowl.
- Whisk in the water and buttermilk.
- Combine this wet mixture with the flour mixture, then add the margarine and beat with an electric mixer until all of the dry ingredients are moist.
- Use a kneading hook to knead the dough for 15 minutes or knead by hand.
- Wrap the dough in plastic and place it in your refrigerator for 5-6 hours (as long as overnight) until the dough doubles in size.
- Remove the plastic and press the dough out onto a lightly floured surface.
- Flatten the dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch long by 17 inch wide rectangle.
- Use your hands to stretch the dough as necessary to the proper dimensions.
- Use a spatula to spread 1/2 c of softened margarine over the dough, but leave the bottom 1 inch of dough uncoated with margarine.
- Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl.
- Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.
- Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom.
- Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling.
- Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark, and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
- Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan.
- Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. The rolls should proof for about 1 to 2 hours or until nearly full size in a pan.
- Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size.
- When the rolls have proofed to almost full size, preheat a convection oven to 180 C. Bake for 16 - 20 minutes or until light brown and the rolls register around 76 C in the middle. Spin the pan around 180 degrees halfway through baking.
- While the rolls bake, whip the butter cream cheese, vanilla, salt and lemon extract for 10 minutes on a high speed with a electric mixer until fluffy.
- Add powdered sugar then mix again (slowly at first, then on high speed) for 30 seconds.
- When the rolls come out of the oven, immediately to each with generous coating of frosting.
- Enjoy
How to Make Easy Cinnamon Rolls from Scratch. Heat the butter, milk, and water together. Next, stir the butter mixture into the dry ingredients, then add the egg. Salt: cinnamon rolls made without salt tastes very plain and in addition, salt also helps to control yeast in cinnamon roll recipes so don't skip it. The icing is truly unforgettable too!
So that’s going to wrap it up for this special food cinnamon rolls recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
