Cinnamon Rolls. Who could resist these homemade cinnamon rolls? Rich and fluffy, with their soft, buttery interior they are totally irresistible. Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls.
Find recipes and step-by-step help for making easy, sweet cinnamon rolls from scratch. These cinnamon rolls are utterly delicious and worth the time it takes to make them. They also make an excellent gift. You can cook Cinnamon Rolls using 19 ingredients and 22 steps. Here is how you achieve it.
Ingredients of Cinnamon Rolls
- You need of FOR CINNAMON ROLLs.
- Prepare of whole milk.
- You need of vanilla extract.
- You need of unsalted butter.
- Prepare of granulated sugar.
- You need of pack active dry yeast.
- You need of plus about 1/2 cup all purpose flour.
- Prepare of baking powder.
- It's of baking soda.
- You need of salt.
- You need of melted salted butter, about, divided use.
- It's of packed light brown sugar.
- Prepare of ground cinnamon.
- It's of raisins.
- It's of for icing.
- You need of salted butter (1 stick), at room temperature.
- You need of mascarpone cheese, at room temperature.
- It's of confectioner's sugar.
- It's of vanilla extracts.
Learn how to make these decadent cinnamon rolls from scratch right here. Classic Cinnamon Rolls from Delish.com are unbeatable. These Homemade Cinnamon Rolls taste like they came from a bakery! They're soft and fluffy, and topped with a thick layer of cream cheese frosting.
Cinnamon Rolls instructions
- Spray a 9 by 13 inch pan well with bakers spray. Preheat oven to 350.
- Combine 4 cups flour, baking soda, baking powder and salt in a bowl and whisk to combine, set aside.
- In a small bowl combinebrown sugar and cinnamon, set aside.
- In a saucepan, whisk milk, sugar and butter and heat just until it reaches a simmer, don't allow to boil. Remove from heat and transfer to a large bowl and add vanilla extract and stir in. Cool to 95 to 100F.
- Add yeast to warm milk and whisk in.
- Add flour mixture to yeast mixture to combine completely the dough will be soft, cover with plastic wrap and let rise 1 hour or until doubled in size.
- Turn dough out on to a floured surface and knead in remaining 1/2 cup flour to make a soft dough. Add more flour if dogh is very sticky but only if needed, its should be a very soft dough for a tender roll..
- Roll into a 18 by 9 inch rectangle.
- Spread with melted butter thinly covering.
- Sprinkle with brown sugar and cinnamon..
- Sprinkle with raisins.
- Roll up tightly, pinching closed.
- With a very sharp knife cut in 2 1/2 inc slices.
- Place in prepared pan, almost touching. Cover with towel and let rise about 20 to 35 minutes until doubled in size.
- Brush lightly on tops with remaining melted butter.
- Bake about 25 to 30 miinutes, until golden and middle roll is cooked through with no raw dough. Slide a thin knife to check if your not sure. Remove and cool only 4 to 5 minutes before icing.
- Make icing.
- Beat butter and mascarpone cheese until smooth.
- Beat in confectioner's sugar and vanilla until smooth.
- Spread over warm cinnamon rolls.
A make-ahead dough breaks up the work. These Cinnamon Rolls are the ultimate Cinnabon clone. These Cinnamon Rolls are absolutely heavenly and I've been working hard trying to get this recipe as close as I can. Mini cinnamon rolls made with pumpkin butter and cream cheese frosting. Homemade cinnamon rolls never seem like a project you can undertake in the morning and have To make these easier cinnamon rolls a feasible breakfast option, we ditched the yeast in favor of.