Ready in 45 minutes
SUPER GOOD CINNAMON ROLL RECIPE!!!
Combine milk and butter in glass measuring cup,microwave on HI 30 to 45 seconds until butter melts (and is 120?-130?, this activates yeast, so the milk needs to be hot, but not boiling) Pour into bowl, add yeast, 1 cup flour, sugar, egg, and salt.
Beat on low speed 3 minutes, scraping bowl occasionally. Add 2-1/2 cups flour, beat on low until flour is absorbed and dough is sticky, and if dough is too sticky, add flour be the tbsp until forms a soft ball.
Lightly flour work surface and knead until smooth and elastic, adding flour as needed for about 8 minutes. Form into ball, spray large bowl with pam and add dough to bowl, turning to coat. Cover bowl with saran wrap (important) then with a towel. Let dough rise until doubled in size. After dough is risen, punch down on surface and roll out into large square about 1/2" thick. In bowl,
melt butter for filling (3/4 cup) and add brown sugar and cinnamon. Mix well and spread equally over the rectangle dough you have rolled out. Roll into a log. Cut into 18 pieces ( if you get less thats ok you will just have bigger cinnamon rolls. Let rise in pan for 45 minutes. Bake at 375? for
20 minutes, watching closely after 15 minutres, while cooking, make glaze and take rolls out of oven when done. Let them cool just a little, you want to spread the glaze on while they are warm but not hot. (OR, refriderage the glaze and just put the glaze on and microwave warm when ready to eat it. thats what I do)
I would recomment removing rolls from pan while they are still warm, if they cool in the pan they were cooked in it will be hard to get them out because the sugars drain to the bottom and then harden.
AlligatorMan 2y agoThe dough did not double in size. I melted the butter and added the brown sugar and cinnamon which I literally "poured" on the dough since it was so liquid and as I rolled the dough into a log all the liquid filling was all over the counter. Did I miss something in this recipe?'
OmRowaina 3y agoI tried this recipe , it was very good , thank you :) .
lissell 3y agoI tried to make this recipe twice. The first time the dough did not rise at all. looking everything over I figured that I must have left out the yeast and threw it away. On the second try I was meticulous. I tested to make sure that my yeast was still good. The milk/butter temperature was exactly 120F. I trippled the amount of yeast and I mixed the dough by hand, I put the dough in a pre-heated bowl and then let it rise in a warm, draft free area. It. Did. Not. Rise. I do not know why, but it did not work. I said screw it and continued on. I prepared the filling as directed and then had to go down to the pub, have a drink and eat dinner, while I waited for the filling to solidify enough that I could roll the dough. I baked the dough as directed, still no rising. I made a glaze from another recipe because while this one gives you the ingredients for a glaze, it does not provide directions. If you are a beginner to cinnamon rolls then steer clear. This is not the recipe for you!. It is also not the recipe for me. :(
PrincessPearl 3y agoThis was a lovely recipe but I made some alterations. I doubled the amount of flour required since the dough was very sticky. Furthermore, I increased the amount of yeast. I let the dough rise for about two hours before baking and I didn't use any icing. Me and my husband loved it! I plan on making Omore!
KENI5HA 3y agoI didnt like this recipe very much. Ive never made cinnamon rolls before, but i found it time consuming. The dough did not rise at all as far as i could tell. The sauce was really yellow for some reason. They didnt look like they were done so i left them in the oven for an extra five minutes. When they came out they were still somewhat doughy. They werent fluffy at all. Disappointing for something you spent so much time on :/
JAHilbert 3y agoThese are excellent! Since it was my first time working with yeast, I was expecting the worst, especially when the dough ball didn't double in size while in the bowl. They turned out well. I did change it up a bit - I used almond milk, whole wheat pastry flour, and natural cane sugar. For the icing/glaze I added a bit of nutmeg and clove. I will usually cut the amount of sugar by almost half, and expecially because I use cane sugar....They weren't overly sweet and the nutmeg and clove added just the right amount of spice. As well, I used about 2/3 the amount of butter (smart balance sticks) that the recipe called for.
BreSorensen 4y agoAwesome! The BEST Cinnamon Rolls I've ever made. Thanks for sharing.
naiomipomes 4y agoreally too much cinamon, will try again though
cpbooks2 4y agoSmnick, I have no idea what happened to your batch, mine has always turned out well and according to the other reviews theirs did also. You might dbl check your measurements if your off on the liquids it will run but I cant imagine using 5 cups of flour in this recipe and it being runny, I dont know Im at a loss on that one.
Smnick 4y agoRecipe was a disaster! I used 5 cups of flour total and the dough was still a sticky mess and never rose! Ruined our Sunday brunch!!