Cinnamon Rolls
Ready In - 2 Hour 5 MinutesAverage Reviews
Description
Level
Easy
Yield
11 – 12 rolls
Prep Time
2 Hour 5 minutes
Bake irresistible homemade cinnamon rolls for breakfast this weekend!!
Cinnamon rolls prepared by yeast are perfect for beginners. This recipe makes soft and fluffy home-style cinnamon rolls. There are many recipes available online in which you have to keep cinnamon rolls overnight but this easy recipe provided by Foodies.pk only requires 1 rise through instant yeast.
Cinnamon rolls are one of the best appetizing breakfasts. These cinnamon rolls are warm, fluffy, soft, gooey, and are delicious. To make it extra luscious, top cinnamon rolls with vanilla glaze, raisins, or nuts.
Ingredients
1. All-purpose flour - 2 and ¾ cups
2. Granulated sugar - ¼ cup
3. Salt - 1 teaspoon
4. Rossmoor Instant yeast - 1 packet (11g)
5. Milk - ½ cup
6. Water - ¼ cup
7. Unsalted butter - 3 tablespoons
8. Egg - 1 large
INGREDIENTS FOR ICING:
1. Powdered sugar - 1 cup
2. Vanilla extract - ½ teaspoon
3. Milk or strong coffee - 2 to 3 tablespoons
2. Granulated sugar - ¼ cup
3. Salt - 1 teaspoon
4. Rossmoor Instant yeast - 1 packet (11g)
5. Milk - ½ cup
6. Water - ¼ cup
7. Unsalted butter - 3 tablespoons
8. Egg - 1 large
INGREDIENTS FOR ICING:
1. Powdered sugar - 1 cup
2. Vanilla extract - ½ teaspoon
3. Milk or strong coffee - 2 to 3 tablespoons
Directions
1. First and foremost, you have to prepare the dough. To make the dough, whisk together flour, sugar, yeast, and salt in a large bowl. Set the bowl aside.
2. The next step is to combine all the liquid ingredients, i.e., milk, butter, and water in a microwave-safe bowl. Microwave the bowl until the mixture is warm when you touch and the butter is melted (Having no microwave at home is not a big deal. You can also do this procedure on a stove by heating all the wet ingredients in a pot).
3. When the mixture is warm in temperature, pour it into a bowl of dry ingredients that you just set aside. The egg is the last ingredient you have to add to prepare the dough. Mix the dough until it becomes nice and soft.
4. Lightly sprinkle the surface with flour and knead the dough for 3 minutes.
5. After kneading, keep the dough in a lightly greased bowl. Cover the bowl and leave it for 10 minutes.
6. Its time to add filling in a cinnamon roll. After letting the dough rest for 10 minutes, roll the dough into a 14*8-inch rectangle.
7. Spread the softened butter on top of the rolled out dough. Sprinkle sugar and cinnamon mixture evenly all over the dough. Now, roll the dough tightly.
8. Cut this big roll into 10 to 12 even cinnamon rolls and place them in a 9-inch greased cake pan or a pie dish.
9. Heat the oven at 66 degrees celsius and turn it off. Loosely cover the dish with either aluminum foil or plastic wrap and let these rolls rise in an oven for about 60 to 90 minutes. Make sure to leave the oven door slightly opened for 30 minutes and then shut it closed.
10. The size of the cinnamon rolls will double after 60 to 90 minutes. Take the dish out and preheat the oven at 190 degrees celsius. Bake these rolls for 25 to 28 minutes until they are lightly brown.
11. For the icing, mix powdered sugar, vanilla extract, and coffee or milk in a bowl. Drizzle it generously over freshly baked cinnamon rolls.
12. You can store cinnamon rolls for 3 days at room temperature or up to 5 days in a refrigerator.
2. The next step is to combine all the liquid ingredients, i.e., milk, butter, and water in a microwave-safe bowl. Microwave the bowl until the mixture is warm when you touch and the butter is melted (Having no microwave at home is not a big deal. You can also do this procedure on a stove by heating all the wet ingredients in a pot).
3. When the mixture is warm in temperature, pour it into a bowl of dry ingredients that you just set aside. The egg is the last ingredient you have to add to prepare the dough. Mix the dough until it becomes nice and soft.
4. Lightly sprinkle the surface with flour and knead the dough for 3 minutes.
5. After kneading, keep the dough in a lightly greased bowl. Cover the bowl and leave it for 10 minutes.
6. Its time to add filling in a cinnamon roll. After letting the dough rest for 10 minutes, roll the dough into a 14*8-inch rectangle.
7. Spread the softened butter on top of the rolled out dough. Sprinkle sugar and cinnamon mixture evenly all over the dough. Now, roll the dough tightly.
8. Cut this big roll into 10 to 12 even cinnamon rolls and place them in a 9-inch greased cake pan or a pie dish.
9. Heat the oven at 66 degrees celsius and turn it off. Loosely cover the dish with either aluminum foil or plastic wrap and let these rolls rise in an oven for about 60 to 90 minutes. Make sure to leave the oven door slightly opened for 30 minutes and then shut it closed.
10. The size of the cinnamon rolls will double after 60 to 90 minutes. Take the dish out and preheat the oven at 190 degrees celsius. Bake these rolls for 25 to 28 minutes until they are lightly brown.
11. For the icing, mix powdered sugar, vanilla extract, and coffee or milk in a bowl. Drizzle it generously over freshly baked cinnamon rolls.
12. You can store cinnamon rolls for 3 days at room temperature or up to 5 days in a refrigerator.
