A classic Cinnamon Roll recipe that promises a soft, sweet, and cinnamon-filled experience with a creamy glaze on top.
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In a large bowl, mix warm milk, melted butter, and sugar. Sprinkle yeast on top and let it sit for 5 minutes until foamy.
Add egg and salt, and gradually mix in the flour to form a dough.
Knead the dough for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly-oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
In a small bowl, mix brown sugar and cinnamon.
Preheat oven to 350°F (175°C).
Roll the dough into a rectangle about 16x20 inches in size.
Spread softened butter over the dough and sprinkle the cinnamon sugar mixture evenly on top.
Starting from one of the longer edges, roll the dough into a tight log and cut it into 12 equal rolls.
Place rolls in a greased baking pan.
Bake for 25-30 minutes or until golden brown.
Mix powdered sugar, melted butter, milk, and vanilla until smooth. Adjust consistency with more milk if needed.
Pour glaze over warm rolls and serve immediately.
Use warm ingredients to activate the yeast effectively.
Ensure not to over-knead the dough to avoid tough rolls.
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast, but you will need to activate it in warm water first.
How can I store leftover cinnamon rolls?
Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge. Reheat before serving for the best flavor.
Can I freeze cinnamon rolls?
Yes, you can freeze them before baking or after baking. If freezing before baking, let them thaw and rise before baking.
What can I serve with cinnamon rolls?
Cinnamon rolls are perfect with a cup of coffee or tea.
Can I add nuts or raisins to the filling?
Yes, you can add nuts or raisins to the filling for added texture.
