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- 4 cups all-purpose flour - 2 tablespoons granulated sugar - 1 packet (2 1/4 tsp) instant yeast - 1 teaspoon salt - 1 cup whole milk, warmed - 1/4 cup unsalted butter, melted - 2 large eggs - 1 cup brown sugar, packed - 2 tablespoons ground cinnamon - 1/4 cup unsalted butter, softened (for filling) - 1 cup powdered sugar (for icing) - 2 tablespoons cream cheese, softened (for icing) - 2-3 tablespoons milk (for icing) - Optional: Chopped nuts or raisins for added texture When I make cinnamon rolls, I use simple, fresh ingredients. Each one plays an important role. Let’s break it down. First, all-purpose flour is my base. It provides the right texture. Next, granulated sugar adds a little sweetness. Instant yeast helps the rolls rise and become fluffy. Salt is key, too; it balances the flavors. I warm the milk to help the yeast grow. Melted butter adds richness and flavor. Two large eggs give the dough structure and moisture. For the filling, I mix together brown sugar and ground cinnamon. This blend gives the rolls that classic taste. I also soften more butter for the filling. It keeps the dough moist. For the icing, I mix powdered sugar and cream cheese for a creamy finish. A splash of milk helps the icing spread easily. If you like, add chopped nuts or raisins. They bring extra texture and flavor to the rolls. Each ingredient helps create a soft and luscious delight in every bite! {{ingredient_image_1}} 1. In a large bowl, mix 2 cups of flour, sugar, yeast, and salt. This blend helps the rolls rise. 2. In a separate bowl, whisk together the warmed milk, melted butter, and eggs. The warmth activates the yeast. 3. Gradually pour the milk mixture into the flour mixture. Stir until it combines well. 4. Slowly add the rest of the flour, 1/2 cup at a time. Stop when a soft dough forms. 5. Knead the dough on a floured surface for about 5 minutes. This gives the rolls their smooth texture. 6. Place the dough in a greased bowl. Cover it with a clean cloth and let it rise in a warm spot. Wait about 1 hour or until it doubles in size. 1. After the dough rises, punch it down to release air. Roll it out on a floured surface into a rectangle. Aim for about 1/4 inch thick. 2. Spread the softened butter evenly over the dough. This adds flavor and helps the filling stick. 3. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mix evenly over the buttered dough. Add nuts or raisins if you like. 4. Roll the dough tightly from the long side into a log shape. Cut it into 12 equal pieces. 1. Place the rolls in a greased baking dish. Cover them and let them rise for another 30 minutes. This second rise makes them fluffy. 2. Preheat your oven to 350°F (175°C). This ensures even baking. 3. Bake the cinnamon rolls for 25-30 minutes. They should turn golden brown. Keep an eye on them to avoid burning. To make soft and fluffy rolls, kneading the dough is key. Knead for about five minutes. This helps develop gluten, which gives your rolls their structure. Use a floured surface to prevent sticking. Creating the right environment for rising also matters. Place your dough in a warm spot. A turned-off oven or a sunny window works well. Cover it with a clean cloth to keep it warm and moist. Let it rise until it doubles in size, about one hour. Applying icing can be fun! Drizzle it over the rolls with a spoon or use a piping bag for fancy designs. You can also spread it with a knife for a smoother look. For toppings, consider chopped nuts or raisins. They add great texture and flavor. You can also sprinkle some cinnamon on top for a pretty finish. Feel free to get creative with your favorite toppings! One common mistake is overworking the dough. Kneading is important, but too much can make your rolls dense. Aim for just the right amount to achieve softness. Another mistake is not allowing enough rising time. Patience is key! Skipping this step can lead to flat rolls. Always wait until the dough has doubled in size before baking. This ensures a light and fluffy treat. Pro Tips Use Fresh Yeast: Ensure your yeast is fresh for the best rise. If it's expired, your rolls may not rise properly. Warm the Milk: Warming the milk helps activate the yeast, ensuring a better dough consistency and rise. Don't Over-Knead: Knead just until the dough is smooth and elastic. Over-kneading can make the rolls tough. Let Them Cool: Allow the rolls to cool slightly before icing to prevent the icing from melting away. {{image_2}} You can make your cinnamon rolls even better with fun add-ins. Try adding chopped nuts or raisins. They give a nice crunch and flavor. If you want a sweeter roll, add chocolate chips. They melt and make each bite a treat. Icing can change the whole taste of your rolls. You can use a cream cheese-based icing for a rich flavor. If you prefer something lighter, go for a simple icing. You can also mix in flavors like vanilla or almond to make it unique. Cinnamon rolls are great year-round. In the fall, you can add pumpkin spice to your dough. It gives a warm and cozy taste. For summer, try adding lemon zest for a fresh twist. This bright flavor will make your rolls stand out on any table. To keep your cinnamon rolls fresh, let them cool down first. Place them in an airtight container. You can also use plastic wrap. Keep them at room temperature if you plan to eat them within two days. If you want them to last longer, store them in the fridge. Just remember to wrap them well to avoid drying out. You can freeze both uncooked and cooked cinnamon rolls. To freeze uncooked rolls, place them on a baking sheet. Make sure they are not touching. Cover them and freeze until firm. Then, transfer them to a freezer bag. For cooked rolls, let them cool completely. Wrap each roll in plastic wrap and then foil. To bake frozen rolls, let them thaw overnight in the fridge. Then, let them rise for about 30 minutes before baking. For reheating cooked rolls, pop them in a 350°F oven for about 10-15 minutes. This helps keep the texture soft and warm. Homemade cinnamon rolls can last about 2 days at room temperature. In the fridge, they stay fresh for about a week. If frozen, they can last for up to three months. Always check for signs of spoilage before enjoying them. Yes, you can use whole wheat flour. The rolls may be denser. Start with a mix of half whole wheat and half all-purpose. This keeps the rolls soft while adding nutrients. Adjust the liquid as needed since whole wheat absorbs more moisture. You can use active dry yeast instead. Just activate it first in warm milk for about 5 minutes. Use the same amount, but remember to let the dough rise longer. You can also use sourdough starter, but it will change the flavor and texture. The dough should double in size. You can poke it gently with your finger. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has risen enough. - Why is my dough too sticky? If your dough is sticky, you may need to add more flour. Add it a little at a time while kneading. - Can I make the dough ahead of time? Yes! You can make the dough, let it rise, then refrigerate it overnight. Let it come to room temp before rolling. - What should I do if my rolls are dry? If your rolls turn out dry, you may have overbaked them. Next time, check them a few minutes early for doneness. - How can I keep my rolls warm? After baking, you can cover them with a clean towel. This keeps them soft and warm until serving. Making cinnamon rolls at home can be fun and rewarding. You now know the ingredients, how to prepare and bake the dough, and some helpful tips. Remember, the key is to let the dough rise properly for soft, fluffy rolls. You can play with different flavors and toppings too. Don’t forget to store extras right to keep them fresh. Enjoy your baking journey and share these delicious rolls with others!

Cinnamon Roll Extravaganza

Delightful homemade cinnamon rolls with a sweet cinnamon filling and creamy icing.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 packet instant yeast (2 1/4 tsp)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 1 4 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 4 cup unsalted butter, softened (for filling)
  • 1 cup powdered sugar (for icing)
  • 2 tablespoons cream cheese, softened (for icing)
  • 2 3 tablespoons milk (for icing)
  • 1 optional Chopped nuts or raisins for added texture

Instructions
 

  • In a large mixing bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix well.
  • In a separate bowl, whisk together the warmed milk, melted butter, and eggs.
  • Gradually pour the milk mixture into the flour mixture, and stir until combined.
  • Slowly add the remaining flour, 1/2 cup at a time, until a soft dough forms.
  • Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • After the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 1/4 inch thick).
  • Spread the softened butter for filling evenly over the dough.
  • In a small bowl, mix the brown sugar and cinnamon, then sprinkle it over the buttered dough. Add nuts or raisins, if desired.
  • Roll the dough tightly from the long side into a log shape, then cut into 12 equal pieces.
  • Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
  • Preheat your oven to 350°F (175°C).
  • Bake the cinnamon rolls for 25-30 minutes or until golden brown.
  • While the rolls are baking, prepare the icing by mixing powdered sugar, cream cheese, and milk until smooth.
  • Once the rolls are done, let them cool for 10 minutes before drizzling the icing on top.

Notes

Serve warm on a large platter, drizzled with icing and topped with a sprinkle of cinnamon or chopped nuts for added flair.
Keyword baking, cinnamon rolls, dessert