Cinnamon rolls

Cinnamon Rolls

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the heavenly aroma and irresistible taste of homemade Cinnamon Rolls with this delightful recipe. These soft, fluffy pastries are filled with a sweet and fragrant cinnamon sugar mixture, baked to perfection, and drizzled with a luscious cream cheese glaze. With just a few simple ingredients and easy-to-follow steps, you can create a batch of these delectable treats that will have everyone coming back for more. Perfect for breakfast or as a comforting dessert, these Cinnamon Rolls are sure to become a favorite in your household.

Keywords: Cinnamon rolls, homemade, sweet, fluffy, cream cheese glaze

Cinnamon rolls details

Cinnamon rolls, recipe Rating: 4.4
Number of votes:93

Ingredients for Rolls:

1 cup milk

1 cup water

1/2 cup (1 stick) butter

1 egg, slightly beaten

6 cups all-purpose flour (or more), divided

1/2 cup sugar

One 1/4-ounce package active dry yeast

2 teaspoons salt

Filling

1/2 cup brown sugar

1-1/2 Tablespoons cinnamon

1/3 cup butter, melted

Glaze

2 Tablespoons butter

1 Tablespoon milk

1 teaspoon vanilla extract

2 to 3 cups sifted powdered sugar

In a small saucepan, combine the milk, water, and the butter. Heat until very warm (about 120 degrees Fahrenheit), and butter melts. Add the egg.

In a large bowl of electric mixer, combine 2 cups of the flour with the sugar, yeast, and salt. Stir well. Add milk-egg mixture to the flour mixture. Beat at medium speed until batter is smooth, about 2 minutes. Add enough remaining flour to make a soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 to 8 minutes. Place dough in a greased bowl, turning once to grease the top of the dough. Cover with a damp towel and let rise in a warm place for 1 hour until it doubles in size.

Meanwhile, combine the brown sugar and cinnamon in a small bowl and melt the butter. Set aside.

Punch dough down. Cover again and let rest 10 minutes more. Divide dough in half and set half aside. Roll the other half out onto a floured surface to form an 18 x 12-inch rectangle. Brush with half of the melted butter, leaving a 1/2-inch border. Sprinkle with half of the brown sugar and cinnamon mixture. Beginning at the long side, roll up jellyroll-fashion. Moisten edges with water and press together to seal. Cut jellyroll into 1-1/2 inch slices. Place cut sides of slices (rolls) down in a greased 9 x 13-inch baking pan (12 rolls to a pan). Cover with a damp towel and let rise in a warm place for 45 minutes to an hour or until the rolls double in size. Repeat with the remaining half of the dough.

When rolls have risen, bake them in a preheated 375-degree oven for 20 minutes or until golden brown. While rolls are baking, prepare the glaze. In a small saucepan, heat together the butter and milk until the butter is melted. (You can use a glass measuring cup in the microwave to do this.) Add the vanilla and enough of the powdered sugar for desired spreading consistency. Apply glaze when rolls have cooled slightly.

Yield: 2 dozen