Homemade Cinnamon Rolls- How to make Cinnamon Rolls
November 15, 2020
I love those baby Homemade Cinnamon Rolls and how the smell of my home turned out as a french bakery store at the middle of Paris in one lovely summer day morning.
Yes this is how exactly i felt when i baked these delicious cinnamon rolls. It is so easy to make and the final taste amazing with a perfect cheese topping sauce. I consider cinnamon rolls as a breakfast, and i enjoy it with my cup of coffee in the morning, as a croissant or waffle.
What Ingredients do you need to make Homemade Cinnamon Rolls?
All-purpose flour
Egg
Butter
sugar
salt
milk
dried yeast
brown sugar
ground cinnamon
cream cheese
powdered sugar
1 teaspoon vanilla
How to make Cinnamon Rolls?
Melt yeast with teaspoon of sugar in a warm milk, stir and set aside.
knead all the ingredients, flour, sugar, salt, melted butter and egg until smooth elastic dough.
Cover dough and place in a warm place for 1 hour
Roll the dough out into a 15×9” rectangle.
Spread softened butter over the extended dough.
Sprinkle mixture of brown sugar and cinnamon over the buttered dough.
Roll the dough up tightly jelly roll style.
Cut into 12 equal pieces and place them in a greased 13×9 pyrex pan. Rest for another 35 minutes.
Bake in a preheated oven 180°C/ 365F until golden brown, about 30 minutes.
Pour the glaze over the cinnamon rolls and serve.
What ingredients could be substitute?
Instead of brown sugar you can add granulated sugar and it will not make a lot of difference.
To your topping sauce, you can add 1 tablespoon of powdered milk and 1 teaspoon of butter instead of cream cheese.
Add any type of vanilla, vanilla extract, vanilla beans or vanilla powder.
1 Cup warm milk (add more or less according to the type of flour)
1 Tbsp dried yeast
1 Tsp sugar to activate yeast
For the filling:
80 grams soft butter (1/3 cup)
½ brown sugar or white sugar
1 and ½ Tbsp ground cinnamon
For cream cheese frosting:
4 Tbsp cream cheese (Room temperature)
3 Tbsp powdered sugar
3 Tbsp milk (add graduelly as needed)
1 Tsp vanilla
2 Tbsp melted butter (For brush the rolls)
Instructions
Add the yeast and a teaspoon of sugar to the warm milk, stir and set aside while yeast activated.
In a large bowl add all the ingredients, flour, sugar, salt, melted butter and egg. Knead on a low speed and add the milk and yeast mixture, knead for 10 minutes until smooth elastic dough.
Grease the bowl with the top of the dough, cover and place it in a warm place for 1 hour or until double in size.
Dust a surface with flour and roll the dough out into a 15x9” rectangle.
Spread softened butter over the extended dough, leaving ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use a tablespoon to sprinkle mixture over the buttered dough. Tightly roll dough up, starting on the long end, roll the dough up tightly jelly roll style.
Cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as it to be.
Cut into 12 equal pieces and place them in a greased 13x9 pyrex pan or baking pan. Cover with plastic wrap and let rise again for 30-45 minutes.
Once rolls are doubled in size, brush the top with melted butter and bake them in a preheated oven 180°C until golden brown, about 30 minutes.
While the cinnamon rolls cool, prepare the cream cheese frosting. Mix cheese with powdered sugar, vanilla and add milk gradually until you get a runny glaze consistency.
Pour the glaze over the cinnamon rolls and serve. Enjoy!
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