Cinnamon Rolls
Cinnamon Rolls

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, cinnamon rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Who could resist these homemade cinnamon rolls? Rich and fluffy, with their soft, buttery interior they are totally irresistible. Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America.

Cinnamon Rolls is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Cinnamon Rolls is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook cinnamon rolls using 22 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Cinnamon Rolls:
  1. Get ROLLS:
  2. Take 5 1/4 c unbleached all purpose flour
  3. Make ready 5 tbsp granulated sugar
  4. Take 3/4 tsp salt
  5. Prepare 3/4 tsp rapid rise yeast
  6. Take 1/8 tsp baking soda
  7. Prepare 2 large eggs
  8. Prepare 1 c water
  9. Prepare 1 tbsp buttermilk
  10. Prepare 5 tbsp margarine
  11. Make ready FILLING:
  12. Get 1/2 c margarine, softened
  13. Make ready 2 1/2 c dark brown sugar
  14. Take 2 tbsp Indonesian cinnamon
  15. Make ready 1 tbsp xanthan gum
  16. Prepare FROSTING:
  17. Take 3/4 c unsalted butter
  18. Take 1/2 c cream cheese
  19. Get 1/2 tsp vanilla
  20. Make ready 1/4 tsp + 1/8 tsp salt
  21. Make ready 2 drops lemon extract
  22. Take 2 c powdered sugar

Cinnamon rolls need to be soft and chewy. Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick. "Make fluffy, soft homemade cinnamon rolls at home just like the best bakeries! This recipe gets you quick cinnamon rolls from scratch with no yeast, no proofing, and no kneading necessary!

Steps to make Cinnamon Rolls:
  1. Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined.
  2. Beat the egg in a separate bowl.
  3. Whisk in the water and buttermilk.
  4. Combine this wet mixture with the flour mixture, then add the margarine and beat with an electric mixer until all of the dry ingredients are moist.
  5. Use a kneading hook to knead the dough for 15 minutes or knead by hand.
  6. Wrap the dough in plastic and place it in your refrigerator for 5-6 hours (as long as overnight) until the dough doubles in size.
  7. Remove the plastic and press the dough out onto a lightly floured surface.
  8. Flatten the dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch long by 17 inch wide rectangle.
  9. Use your hands to stretch the dough as necessary to the proper dimensions.
  10. Use a spatula to spread 1/2 c of softened margarine over the dough, but leave the bottom 1 inch of dough uncoated with margarine.
  11. Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl.
  12. Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.
  13. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom.
  14. Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling.
  15. Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark, and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
  16. Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan.
  17. Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. The rolls should proof for about 1 to 2 hours or until nearly full size in a pan.
  18. Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size.
  19. When the rolls have proofed to almost full size, preheat a convection oven to 180 C. Bake for 16 - 20 minutes or until light brown and the rolls register around 76 C in the middle. Spin the pan around 180 degrees halfway through baking.
  20. While the rolls bake, whip the butter cream cheese, vanilla, salt and lemon extract for 10 minutes on a high speed with a electric mixer until fluffy.
  21. Add powdered sugar then mix again (slowly at first, then on high speed) for 30 seconds.
  22. When the rolls come out of the oven, immediately to each with generous coating of frosting.
  23. Enjoy

Bart's Cinnamon Rolls Recipe - This cinnamon roll recipe produces perfectly light and fluffy cinnamon rolls every time! So simple to make, this is a family favorite cinnamon roll recipe! Homemade cinnamon rolls never seem like a project you can undertake in the morning and have ready in time for breakfast, right? All those ingredients to measure out, kneading in a stand mixer. These Cinnamon Rolls (Buns) are made with an enriched white yeast bread.

So that’s going to wrap it up with this special food cinnamon rolls recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!