The first step in the process is to make the dough. You can add a bit more milk, if needed to get the right consistency. Breakfast. They were super soft, fluffy and delicious! The dough should be soft and slightly sticky. Let rise until doubled, about one hour. Follow the steps through cutting the cinnamon buns. You can reheat leftover rolls in the microwave for 30 seconds. When it comes to breakfast pastries, there are a few you can try. I love hosting friends and family, and I often serve some type of egg dish, like my sausage egg casserole or an easy frittata, and I always prepare a homemade baked good, like these irresistible cinnamon rolls. DIRECTIONS. Whether you make these rolls on a random weekend or for family during the holidays, they will certainly be a hit! Spread the filling over the dough. Toward the end of the rising time, preheat the oven to 350 F. Bake the cinnamon rolls for about 15-20 minutes, or until golden brown. Please come back and comment, so we know how they turned out. Grab all of these ingredients, and you’re ready to make the best cinnamon rolls ever! Required fields are marked *. Thanks for commenting! That should work fine. Yes! If the yeast doesn't foam, start over. I like to spray a fine mist on the top of the dough too, so I can cover the bowl with plastic wrap. In the bowl of a stand mixer fitted with a paddle, combine water, yeast, sugar, egg and egg yolks. How to reheat cinnamon buns: Preheat oven to 325 F and bake buns until heated through, about 10 minutes. Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal. You cannot bake from frozen. Knead the dough for 2-3 minutes, or until it's smooth and just slightly sticky to the touch. This homemade cream cheese icing is SO delicious! How to freeze cinnamon buns: After rolling the dough into a log, wrap it securely in plastic wrap and freeze for up to one month. I suggest that all of the icing ingredients are at room temperature, so they mix easier. Theme by Once Coupled & Melissa Rose Design. Homemade cinnamon rolls are easy to make from scratch and taste delicious with cream cheese icing. To make the dough, warm the milk to 105F. To check the dough for doneness, insert a knife into the the center roll. Directions for making ahead and freezing and step-by-step photos can be found just above the recipe. Home » All Recipes » Breakfast & Brunch » Homemade Cinnamon Rolls. Using a serrated knife, cut a shallow slit in the roll at the half point, then cut a slit in the center of each half so you’ve got 4 equal portions, and cut slits for 3 cinnamon rolls in each of those portions, until you’ve got 12 cinnamon rolls. Sign Up. No need to tie; just cross over after placing floss under log. Remove rolls from pan and let them cool slightly on a wire cooling rack (about 10 minutes). Bake according to the recipe. And I like to whip this up while the cinnamon rolls are baking. Great instructions but may I add to cut rolled log with dental floss or sewing thread instead of knife. You can add a bit more milk, as needed for consistency. Use your fingertips to pinch the dough as you roll. 21 % 2g Carbs. And I love that you can make them ahead of time or even freeze them. Well, I’m super excited since now I have the recipe! You guys are going to fall in love with these heavenly homemade cinnamon rolls! However, here are some notes about the ingredients and possible substitutions. 69 % 3g Fat. Mix in the powdered sugar, vanilla, and salt until well-combined. Is it possible to hand mix the dough?I dont have a electric stand mixer. Place the unbaked cinnamon rolls in the baking pan. Use dental floss to cut the log of rolled dough. Here at I Heart Eating®, I share my family's favorite tried-and-true recipes. Once the dough has risen, gently punch it down and transfer it to a floured surface. Once rolls are almost double in size, uncover and bake until golden brown. Just a few simple steps and very little effort, and you can have picture perfect cinnamon rolls! Join the newsletter and get the latest recipes. Lose weight by tracking your caloric intake quickly and easily. Cream together the sugar, salt, and shortening on medium-high in an electric mixer with a paddle attachment (or use a large metal spoon and mixing bowl and do it by hand); if you are using powdered milk, cream the milk with the sugar, but add the water with the flower and yeast. I like to do shallow slits to make sure they’re even before I cut all the way through. Store icing in the refrigerator. Mix in the eggs, butter, remaining sugar, and vanilla until combined.