Cinnamon Rolls Recipe
One of the most delicious meals to have for breakfast, dinner and even as a quick, warm snack, are cinnamon rolls. These mouthwatering treats are beloved by all, and they taste ten times better when you make them yourself. Keep reading to learn the quickest and most delicious cinnamon rolls recipe. After learning it, you’ll want to bake them each week!
Ingredients for Cinnamon Rolls
- 2 and ¾ cups of all-purpose flour (already spooned and leveled)
- ¼ cup of granulated sugar
- ½ teaspoon of salt
- 2 and ¼ teaspoons of Red Star Platinum Yeast, or any instant yeast you can purchase
- ½ cup of whole milk
- ¼ cup of water
- 3 tablespoons of unsalted butter
- 1 large egg
For the filling of the cinnamon rolls
- 3 tablespoons of unsalted butter, softened to room temperature
- 1 tablespoon of ground cinnamon
- ¼ cup of granulated sugar or packed light, or dark brown sugar
For the icing of the cinnamon rolls
- 1 cup of confectioners’ sugar
- ½ teaspoon of pure vanilla extract
- 2 to 3 tablespoons of strong brewed coffee or milk
- To make the dough, start by whisking the flour, sugar, salt and yeast together in a large bowl. Set aside the mix.
- Mix the milk, water and butter in a heatproof bowl. Microwave or use the oven to heat the butter until it’s melted and the mix is warm at touch. Pour in the dry ingredients, add the egg and stir until it forms a soft dough. You can also use your mixer.
- On a lightly floured surface and using your floured hands, knead the dough for 3 minutes. Place the dough in a greased bowl (you can use non-stick spray) and cover loosely, to let the dough rest for about 10 minutes.
- After waiting 10 minutes, roll the dough out into a 14x8 inch rectangle. Spread the softened butter on top of the dough. In a separate bowl mix together the cinnamon and sugar and sprinkle the mix all over the dough.
- Roll up the dough tightly and cut into 10 to 12 even rolls using a bench scraper, and carefully rearrange them in a lightly greased 9 inch round cake pan.
- Cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm and draft-free environment for 60 to 90 minutes.
- Once you see the rolls have doubled in size, preheat the oven to 375ºF and bake for 25 to 28 minutes until they look slightly brown. If you start noticing the top of the rolls getting brown too quickly, cover the rolls loosely with the aluminum foil and continue baking.
- To make the icing, simply whisk the confectioners’ sugar, the vanilla extract and the milk together. Once the mix is ready, drizzle it or spread it over the warm rolls (once you’ve taken them out of the oven).
As an extra tip, you can cover the leftover frosted or unfrosted rolls tightly and store them for up to 3 days at room temperature or up to 5 days in the fridge.