cinnamon rolls recipe

Wake up to a breakfast complete with these raspberry swirl rolls.

Raspberry Swirl Rolls

c. whole milk

dry yeast

sugar

c. all-purpose flour

tbsp. unsalted butter, melted

kosher salt

Oil,

raspberry jam

lemon

lemon juice

c. frozen raspberries (do not thaw)

heavy cream,

sour cream

c. confectioners’ sugar, sifted

pure vanilla extract

This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.&nbsp;

Best Cinnamon Rolls Recipe (Better than Cinnabon)!

milk (warm (105 degrees F))

+ 1 TBS granulated sugar (divided)

TBS Active dry yeast

eggs (room temperature)

butter

tsp pure vanilla extract

all-purpose flour

tsp sea salt

cinnamon

brown sugar (packed)

½ cinnamon

8 oz package cream cheese, softened

butter (softened)

½ tsp pure vanilla extract

salt

Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).

Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.

Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined

Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.

Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.

Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.

Grease a large bowl and place the dough inside.

Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.

Let the dough rise in a warm place about 1 hour or until dough has doubled in size.

Make the Cinnamon Roll Dough:

While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout).  Set aside.

Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!

Assemble Cinnamon Rolls

Sprinkle a large work surface with flour.

Gently press the gas out of the dough and form it into a rectangle.

Roll the dough into a 24x12” rectangle, about 1/4 inch thick.

Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).

Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2” long).

Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.

Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F

Bake Cinnamon Rolls

Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).

Make the filling:

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.

Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.

Cool &amp; Serve!

Let cool and serve warm.

Make the Cream Cheese Frosting

https://embed.mediavine.com/videos/qijoscbn2uxfkviixbox

This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with a delicious cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.

Best Homemade Cinnamon Rolls Recipe

This yummy cinnamon roll cake tastes just like the rolls you get at the mall–only easier!

Cinnamon Roll Cake

flour

tsp baking powder

tsp salt

evaporated milk

water

eggs

vanilla

butter (melted)

brown sugar

tbs flour

confectioner's sugar

milk

Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.

Mix all dry cake ingredients in a large bowl. In a medium bowl, beat egg with milk, water and vanilla. Add the melted butter to the dry cake ingredients, then stir in the egg/milk mixture, mixing until all dry ingredients are incorporated. It is important here NOT to use an electric mixer but to mix with a spoon--the "cake" is actually a muffin base by the amount of baking powder, so it should not be "over-mixed."

Pour cake batter into prepared pan. Set aside.

In another bowl, beat the topping ingredients until they resemble a paste--for this you CAN use an electric mixer.

Drop topping randomly over top of cake batter--I did 4 rows with 3 dollops in each row, each dollop being about 2 tbs. Now pull a knife through the cake and topping, "marblizing" the topping into the top part of the cake batter.

Bake at 350 degrees F for 25-35 minutes, or until toothpick inserted in the center comes out clean. Remove from oven and cool slightly on a rack.

Mix the glaze ingredients in a small bowl, adding ONLY enough milk or cream to make a thick but pourable glaze--always start with the lowest amount of liquid.

Drizzle glaze over cake and let it set about 15 minutes. Cake may be served warm or completely cooled.

Makes about 12 servings.

The softest and fluffiest EASY Homemade Cinnamon Rolls with ooey gooey cinnamon filling and cream cheese icing - ready in one hour!

Easy Homemade Cinnamon Rolls

all-purpose flour (divided)

yeast

butter (chilled,

cream cheese

vanilla extract

milk (or heavy cream, as needed)

Preheat oven to 350 degrees and butter a 9x13 inch baking pan. (see note)

In a large bowl (or the bowl of a stand mixer) stir together 2 cups flour, yeast, sugar, and salt.

In a glass/liquid measuring cup combine milk and butter and microwave on high for 30 seconds at a time, stirring after each, until butter is mostly melted and milk is very warm. (see note) Add milk mixture and egg to the dry ingredients and mix well.

Mix in remaining flour, 1/2 cup at a time, until a shaggy dough forms.

Knead for 5 minutes, then transfer to a lightly greased bowl and cover tightly with plastic wrap. Let rise for 10 minutes.

Prepare the dough

Roll dough into a large rectangle (about 15x12 inches) and rub softened butter all over the top of the dough.

Stir together sugar, brown sugar, and cinnamon. Sprinkle over butter, leaving about 1/2 inch around the edges bare.

Tightly (but gently) roll the dough from one long side toward the other. Pinch the seam to seal off the length of the dough.

Use a sharp knife or unflavored dental floss to cut into 12 equal-size pieces. Place each cut-side down in your prepared baking pan.

Cover tightly and let rise in a warm dry place for 30 minutes.

Uncover, bake on center rack for 30-35 minutes until golden brown on the top. Allow to cool slightly before frosting.

Make the Cinnamon Rolls

In a medium sauce pan melt butter over medium-high heat. Once melted, continue to stir for 2-3 minutes longer until color changes from pale yellow to deep golden. Remove from heat.

In a large bowl cream together the browned butter, cream cheese, and vanilla.

Alternate mixing in 1 cup of powdered sugar and 1 tablespoon of milk until icing is smooth and fluffy. Mix in a pinch of salt for added richness, then spread over cinnamon rolls.

Serve immediately or cover tightly and store at room temperature up to three days. Reheat individual rolls in the microwave for 20-30 seconds.

Prepare the Icing

Overnight cinnamon rolls need some advanced planning. You&#x27;ll need about 3 hours of prep time before you refrigerate the rolls overnight, 30 minutes for the rolls to proof in the morning, and another 30 minutes to bake them off. It seems like a ton of time but nearly all of it is inactive/hands-off time. This is my kind of recipe!

Dulce de Leche Overnight Cinnamon Rolls

egg yolks,

egg,

oz granulated sugar (approximately ¼ cup)

tbsp unsalted butter, melted

oz buttermilk,

oz all-purpose flour (approximately

¼ tsp instant yeast (1 packet)

¼ tsp Kosher salt

Vegetable oil

dulce de leche, homemade or store-bought

Kosher salt

confectioners sugar, sifted

To make the dough: In the bowl of...

To make the dough:  In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer (or with a regular whisk), beat the egg yolks, whole egg, sugar, melted butter, and buttermilk together until combined.  Slowly whisk in 2 cups of the flour, the yeast, and the salt until just combined.  Switch to the dough hook and add 1 ¼ cups of flour to the bowl.  Knead the dough for 5 minutes.  If at this point the dough is still very sticky, add in another ½ cup flour and continue to knead for another 3 - 5 minutes.  If after two minutes of kneading has passed and the dough is still sticky, stir in the remaining ¼ cup flour and knead until the dough is soft and slightly tacky but not sticky.  Overall, the dough should knead for about 10 minutes in the mixer (by hand this will take closer to 15 minutes).

Turn the dough out on to a lightly...

Turn the dough out on to a lightly floured work surface and knead by hand for 30 seconds.  Transfer the dough to a lightly oiled bowl, rolling it around in the bowl to cover all of the sides with oil.  Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm spot for 2 - 2 ½ hours, until it doubles in size.

To assemble the rolls: Grease a 9x13-inch (3...

To assemble the rolls:  Grease a 9x13-inch (3 quart) glass or ceramic baking dish. Turn the dough out on to a lightly floured surface and shape the dough with your hands into a 12x18-inch rectangle with the long side facing you.  Using an offset spatula, gently spread the dulce de leche out over the dough leaving a ½-inch border around the outside edges.  Sprinkle the cinnamon and pinch of salt evenly over the dulce de leche.

Starting with the long edge closest to you,...

Starting with the long edge closest to you, roll the dough into a tight long roll, pinching the seam at the end into the dough to seal it together.  A tight roll is important here to keep the dulce de leche from oozing out too much.  With the seam side down, slice the roll into 12 equal-sized pieces with a serrated knife.  Place each piece into the baking dish, cut side down.  Cover the dish tightly with plastic wrap and refrigerate overnight or up to 16 hours.

To bake the rolls: In the morning, bring...

To bake the rolls: In the morning, bring a kettle of water to a boil.  Remove the baking dish from the fridge and place it on the middle rack in a turned off oven.  Fill a shallow pan 2/3-full with the boiling water and place the pan of water on a rack under the baking dish in the oven; close the oven door and allow the rolls to proof for 30 minutes, until they are slightly puffy - they will not double in size.  Remove the baking dish and pan of water from the oven.

Preheat the oven to 350°. Remove the plastic...

Preheat the oven to 350°. Remove the plastic wrap from the baking dish and bake the rolls for 30 minutes, until they are golden brown.  Some of the filling will have oozed out into the pan but don't worry - it's all still amazing.  Allow the rolls to cool in the dish on a wire rack until they are warm but not hot.

To make the vanilla glaze: While the rolls...

To make the vanilla glaze:  While the rolls are cooling, whisk the milk and vanilla into the sifted sugar until the mixture is thick, glossy, and smooth.  If it's too thick, add a little more milk by the teaspoon until it reaches your desired consistency.  Pour the glaze over the rolls and serve immediately.

These cinnamon rolls are easy to make, soft, tasty, and topped with the most amazing cream cheese frosting. They are perfect for a long weekend breakfast with your family.

The Best Recipe For Cinnamon Rolls

bread flour,

tbsp sugar

instant yeast

tbsp unsalted butter,

dark brown sugar

unsalted butter,

cream cheese, softened

sugar,

salt (to taste)

In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, yeast, milk, and eggs and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway. Let rest for 20-30 minutes.

Knead the dough on low speed and gradually add the butter until it is completely incorporated. Once all of the butter is incorporated, increase the speed to high and knead for about 5-8 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It&#39;s a very soft, smooth, and silky dough that is slightly tacky to the touch. If you find that you need to knead a few minutes longer to pass the windowpane test, give the dough a short break for a few minutes to avoid overheating the dough.

Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 10-20 minutes until it has risen by about 10%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

Remove the dough from the container and place it on a work surface. Fold the edges over the middle, then turn the dough over (so that the seams are facing down) and shape the dough roughly into a round ball with your hands. Let rest for 15-20 minutes.

In a small bowl, combine the brown sugar and cinnamon and set aside.

Also, lightly grease a 9-10&quot; (23-26cm) round or square baking dish and set it aside as well.

Then lightly flour the work surface and the dough (use as little flour as possible - just enough so that the dough doesn&#39;t stick to the rolling pin and the surface), flatten the dough a little with your fingers, and roll it out into a rectangle that is about 14x17&quot; (36x43cm) big and 0.25&quot; (0.6 cm) thick. Spread the butter on the rolled-out dough and sprinkle evenly with the sugar-cinnamon mixture. Press the sugar mixture into the butter.

Starting at one short side, roll up the dough tightly, cut into 8 equal-sized rolls, and place in the prepared baking pan. Let rise for 45-90 minutes until they have doubled in size.

In the meantime, preheat the oven to 375°F (190°C).

Bake the rolls for about 20-22 minutes*. After 10-15 minutes, if necessary, cover loosely with aluminum foil to avoid heavy browning.

In a medium-sized mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter until creamy. Add the cream cheese and mix until smooth, creamy, and no lumps remain, about 1-2 minutes. Then, add the powdered sugar and mix until creamy and well combined. Add the vanilla and salt and stir to combine. The frosting is thick and creamy. If you prefer thinner glaze, you can add 1 tablespoon (15ml) of milk.

Remove the rolls from the oven and let cool for 5-10 minutes. Then spoon the frosting on top of the warm rolls and spread evenly.

Serve immediately or store at room temperature for up to 2 days** or in the refrigerator for 4 days. Reheat leftovers before serving if desired.

https://content.jwplatform.com/videos/QaWPQfze.mp4

Learn how to make cinnamon rolls from scratch. They are easy to make, soft, tasty, and topped with the most amazing cream cheese frosting. The bread dough can be prepared in advance and kept in the refrigerator overnight for even better taste and texture. These gooey rolls are perfect for a long weekend breakfast with your family.

These Eggless Cinnamon Rolls are soft, fluffy, and super gooey in the middle! They&#39;re easy to make, and come together with 8 basic ingredients. You can easily make them vegan by using vegan butter and non-dairy milk.

Eggless Cinnamon Rolls (Vegan Friendly)

water ((100-110ºF))

+ 1 tbsp granulated sugar

1 packet (2 1/4 tsp.) dry yeast

sea salt

milk of choice,

melted butter ((either vegan

1/4 cup vegan or regular butter, room temperature

2/3 cup brown sugar

5 ounces vegan or regular cream cheese, room temperature

1/2 cup vegan or regular unsalted butter, room temperature

cups powdered sugar

tsp vanilla extract ((optional))

Bloom the yeast. In a small bowl, dissolve 1 tbsp sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.

In the meant time, in a large mixing bowl, measure the flour and stir in 1/4 cup of sugar and the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the melted butter, and non-dairy milk.

Using a fork, mix until the dough becomes so sticky that you can&#39;t continue mixing with the fork anymore. Then add some oil on a clean surface, and oil your hands as well. Sprinkle some flour and transfer the dough.

Knead the cinnamon roll dough for 10 minutes, or until it becomes smooth, elastic, and soft. At first, the dough may stick to the counter and your hands, but don&#39;t worry, just keep greasing your hands and kneading. If you really have to, you can add 1 more tablespoon of flour, but try to add as little as possible.

After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil (I use the same bowl from before and wash it) and transfer the dough. Cover it with a clean kitchen towel. Let the dough rise in a warm place for at least 60 minutes, or until it has doubled in size. If it&#39;s a particularly cold day, put the bowl in the oven and turn on the light.

After rising, lightly punch down the dough to release air. Then grease your hands, and knead for 1-2 minutes, or until it forms a smooth ball again.

Using a rolling pin, roll the dough into a long triangle about 18 x 12 inches. Spread the softened butter all over the dough. Don&#39;t forget to butter the edges as well!

Then, in a small bowl mix brown sugar, cinnamon, and salt. Sprinkle the filling all over the dough, pressing it down to stick to the butter. And again, make sure to cover the edges so that every single cinnamon roll has flavor!

From the long end, carefully roll the dough away from you in a tight roll. Using dental floss or a very sharp knife, cut the dough into 12 even rolls.

Either grease a large baking dish or add a piece of parchment paper to it to prevent sticking. Transfer the rolls to the dish, and cover them with a clean kitchen towel. Let rise again, for 60 minutes, or until doubled in size. This second rise is called proofing.

Pre-heat oven to 350ºF (180ºC). Bake the eggless cinnamon rolls for 25-30 minutes, or until they&#39;re golden brown and the dough is cooked through. Serve while still warm!

Cinnamon rolls

To a large mixing bowl add cream cheese, butter, powdered sugar, and vanilla extract. Using a handheld mixer, or a stand mixer, beat the frosting for 1-2 minutes, until smooth and creamy.

Taste and adjust the flavor, adding more powdered sugar if needed. Spread onto the cinnamon rolls right before serving.

Frosting

Easily make Homemade Cinnamon Rolls with my no-knead Cinnamon Roll recipe. They&#039;re soft, delicious, and perfect for any occasion!

Gemma's Best-Ever Cinnamon Rolls (No-Knead, No Machine)

½ cups (1 lb 1 oz/ 497 g) all-purpose flour

Top 10 cinnamon rolls recipe recipes from across the web

The most viewed cinnamon rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Raspberry Swirl Rolls

Best Cinnamon Rolls Recipe (Better ...

Cinnamon Roll Cake

Easy Homemade Cinnamon Rolls

Dulce de Leche Overnight Cinnamon R...

The Best Recipe For Cinnamon Rolls

Eggless Cinnamon Rolls (Vegan Frien...

Gemma's Best-Ever Cinnamon Rolls (N...

Brown Butter Cinnamon Rolls Recipe

Salted Caramel Apple Cinnamon Rolls...

Top 10 cinnamon rolls recipe recipes from across the web

The most viewed cinnamon rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Swirl Rolls

Best Cinnamon Rolls Recipe (Better ...

Cinnamon Roll Cake

Easy Homemade Cinnamon Rolls

Dulce de Leche Overnight Cinnamon R...

The Best Recipe For Cinnamon Rolls

Eggless Cinnamon Rolls (Vegan Frien...

Gemma's Best-Ever Cinnamon Rolls (N...

Brown Butter Cinnamon Rolls Recipe

Salted Caramel Apple Cinnamon Rolls...

The most viewed cinnamon rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine