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I love hosting brunch parties, and I often serve egg casserole with bacon, tropical fruit salad, and a home-baked product like these cinnamon buns. Your guests will be so impressed with your baking skills!
There is nothing better than a cinnamon roll fresh from the oven. Making cinnamon rolls may seem intimidating, but it's actually a lot easier than it sounds. You can have perfect cinnamon rolls without a lot of effort, the hardest part is waiting for the dough to rise!
How are cinnamon rolls made?
The first step in the process is to make the dough by mixing a little warm water with yeast and sugar to activate the yeast. Then add the rest of the dough ingredients like flour, milk and eggs and mix the dough. Knead the dough for a few minutes, cover it and let it grow. You are now ready to roll out the dough into a rectangle and spread the filling over it.
Make the filling by mixing butter, brown sugar and cinnamon. Spread the filling evenly over the dough and you are ready to roll the dough rectangle. Cut the dough into slices and place them in a pan. Bake the rolls in the oven until hot and golden brown. Lastly, make a little frosting by mixing butter and cream cheese and adding vanilla and powdered sugar. Once the sweet frosting has accumulated on those golden buns, you're ready to serve them.
Tips for perfect sweet buns
- Liquids such as water and milk in the dough must be hot but not boiled to keep the yeast active. Liquids must be in the 90-100 degree F range.
- If your yeast is not frothy after dissolving in sugar and water, your muffins will not rise. Discard yeast and try again.
- The increasing times in this recipe are approximations. The dough will rise faster on a warm day than on a cold day.
- Make sure to roll out the dough to get more layers on your cinnamon buns.
- Freeze the rolls while hot so that the frosting melts in all corners and crevices of the rolls.
- Cinnamon rolls can be made the night before, then left in the fridge to stand up overnight. Simply remove the rolls from the fridge in the morning, allow them to reach room temperature, and then bake according to the recipe.
- For uniform size rolls, try cutting the rolls with a piece of dental floss that is tasteless and wax free. Simply place the dental floss under the dough register where you want to cut, wrap the floss around the roll, and pull the floss to cut the dough.
- For rounder rolls, leave a little space between the rolls when baking.
How long do homemade cinnamon rolls last?
Cinnamon rolls stay fresh on the counter for about 2 days. If you put the rolls in the refrigerator, they will stay fresh for 5 days. I recommend reheating the remaining rolls in the microwave for 30 seconds.
Why didn't my rolls go up?
If your rolls don't increase, there are several reasons that could have happened.
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- Hot liquids – You may have used melted milk, water, or butter that was too hot. If the liquids are too hot, they will kill the yeast before it has time to lift the dough.
- Old Yeast: If you use old yeast that has been in your cabinet for a long time, it may be dead.
- Cold Room: If the room where you let the dough rise is less than 70 degrees F, the dough may rise slowly or not increase at all. Ideally, the yeast should be between 80-90 degrees F. to function. Hot liquids in the dough will help. Try to keep the dough covered to retain heat and keep the dough in a warm place, such as near a sunny window. You can also turn on an oven to its lowest setting for a couple of minutes and then turn it off to bring the dough up in a slightly warm oven. Make sure the oven is no more than 90 degrees F.
How do you know when cinnamon buns are made?
Cinnamon rolls will bake when the tops are golden brown and the dough in the center of the pan is well cooked. You can use a knife or skewer to check the rolls and make sure they are ready. A knife or skewer will come out of a baked cinnamon roll without a sticky or runny dough on the knife or skewer. If the knife or skewer has any filling, that's fine.
Can you freeze cinnamon rolls?
You can freeze cinnamon rolls for up to 3 months. Be sure to individually wrap each cinnamon roll and put the rolls in an airtight container when you freeze them.
I love enjoying these cinnamon rolls straight from the oven. These are perfect for friends, family, or just any lazy weekend morning.
More breakfast recipes to try
- Breakfast Egg Muffins
- Butter waffles
- Blueberry Muffins
- Baked oatmeal cups
- Ham and Egg Cups
These homemade cinnamon rolls feature a fluffy dough wrapped around a cinnamon brown sugar filling. The rolls are baked to a golden brown perfection, then finished with cream cheese frosting. The best cinnamon buns I've ever had!
Preparation time: 30 minutes Cook time: 20 minutes Rising time 3 hours Total time: 3 hours 50 minutes
Servings: 12 Calories: 517kcal
For the mass
- 1/4 cup warm water 100-110 degrees F
- 1 package of active dry yeast
- 3/4 cup room temperature milk
- 2 eggs at room temperature
- 1/2 cup + 1 teaspoon granulated sugar, divided use
- 1 teaspoon of kosher salt
- 6 tablespoons butter, melted
- 4 1/4 cups all-purpose flour and more if needed
- Cooking spray
- 1/2 cup butter, softened
- 1 cup packed dark brown sugar
- 1 1/2 tablespoons ground cinnamon
For the frosting
- 1/4 cup butter, softened
- 4 ounces softened cream cheese
- 1/2 teaspoon of vanilla extract
- 2 cups powdered sugar
- 1 tablespoon of milk or thick cream
For the mass
- Place the water in the bowl of a stand mixer, along with the yeast and 1 teaspoon of sugar. Stir to combine, then let the yeast mixture sit until foamy, about 2-3 minutes.
- Add milk, eggs, 1/2 cup sugar, salt, butter, and flour to the bowl. Mix with the paddle attachment for 1 minute, or until a dough forms.
- Switch to the dough hook attachment. Knead for 4-5 minutes until a smooth, smooth dough forms. You may need to add more flour, 2 tablespoons at a time, until you have a dough that is not too sticky. The dough shouldn't stick to the sides of the bowl, but it's fine if it sticks to the bottom.
- Roll the dough into a ball, then transfer it to a container that has been covered with spray oil. Cover the top of the dough with cooking spray, then cover with plastic wrap.
- Let the dough rise in a warm place until it doubles in size, about 1 1/2 hours.
- Cover a 15 "x 10" pan of jelly with parchment paper, then coat the pan with cooking spray.
- Roll the dough onto a nonstick surface in a 16 "x 20" rectangle.
- Put the butter, brown sugar and cinnamon in a bowl. Stir until well combined.
- Spread the filling over the dough, leaving a 1/2 inch border on all sides.
- Start at the shorter end and carefully roll up the dough.
- Use a sharp knife or unflavored dental floss to cut crosswise to make 12 rolls.
- Place the rolls in the prepared skillet. Cover the top of the rolls with spray oil and cover with plastic wrap.
- Leave the muffin tray in a warm place to rise until it doubles in size, about 1 1/2 hours. Alternatively, you can let the rolls rise overnight in the fridge. If you follow this route, allow the rolls to reach room temperature the next day before continuing with the rest of the recipe (this will take approximately 1 1/2 hours).
- Preheat oven to 375 degrees F.
- Uncover the muffins, then bake for 18-20 minutes or until golden.
For the frosting
- While the rolls are in the oven, prepare the frosting.
- Place butter and cream cheese in mixer bowl. Beat until smooth and fluffy.
- Add the vanilla extract, powdered sugar, and milk, then beat until creamy.
- You can add more milk, 1 teaspoon at a time, to achieve the desired consistency if necessary.
- Remove the rolls from the oven. Spread the icing over the cinnamon buns while they are still hot. Let cool for 5 minutes, then serve.
Calories :: 517kcal | Carbohydrates: 74 g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 399 mg | Potassium: 125mg | Fiber: 2g | Sugar: 39g | Vitamin A: 721 IU | Calcium: 68mg | Iron: 2mg