The Best Cinnamon Rolls You’ll Ever Eat

4.8 ★★★★★ | The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one!  #best #Yeast #Bread #Recipes

The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one!  #best #Yeast #Bread #Recipes


The Best Cinnamon Rolls You’ll Ever Eat , .


The BEST cinnamon rolls in the WORLD. Big, fluffy, soft and absolutely delicious. You’ll never go back to any other recipe once you try this one! #best #Yeast #Bread #Recipes

Total Time: 110 Minutes, Servings: 9 Servings

Ingredients :
  • For the dough:
  • ¾ cup warm milk (110 degrees F)
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¼ cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • ¼ cup unsalted butter, melted
  • 3 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2/3 cup dark brown sugar
  • 1 ½ tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened
  • For the cream cheese frosting:
  • 4 oz cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions :
  • Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.
  • Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
  • Place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
  • Transfer dough ball to a well oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
  • After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
  • In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little.
  • Tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can.
  • Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
  • Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
  • Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5 minutes before frosting. Makes 9 cinnamon rolls.
  • To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

Copyright: Bread Recipes Muslimah

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