Easy Super Soft Cinnamon Rolls Food

EASY SOFT CINNAMON ROLLS (USING A QUICK SECRET TECHNIQUE)

Steps:

• Start by taking a small bowl. Combine and stir together warm milk and dry yeast in it. Now set it aside for the yeast to dissolve and activate for about 10 minutes.
• Next, in a mixing bowl add eggs and sugar and beat on high speed for about 5 minutes. Then, reduce the mixing speed to low and add salt, melted butter, and the milk/yeast mixture.
• Now add half of the sifted flour in the first round and then half a cup at a time thereafter until all the flour is properly incorporated. The dough should be soft and should not stick too much to the sides of the mixer bowl and silicone spatula or hands.
• Next, cover the bowl with plastic wrap or a kitchen towel and place it on your kitchen counter in a warm spot to rise for an hour and a half to two hours.
• Time to make the delicious cinnamon roll filling! The best time to make it is while the dough is rising. That's when you also make the frosting.
• Begin by taking a medium bowl and adding the softened butter, cinnamon, and brown sugar to it.
• Mix it all with a spoon until it's well mixed. Your cinnamon roll filling is ready! Set this filling aside on the countertop until ready for use.
• Make sure to NOT refrigerate the filling or it will be impossible to spread over the rolled dough.
• Let's also make the cinnamon roll cream cheese frosting real quick while the dough rises!
• Into a medium bowl, add softened butter and softened cream cheese.
• Next, using a hand mixer, mix them until they're well combined.
• Now add sugar to the bowl and beat it until it's dissolved, and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream.
• Beat well once more until all combined. Set aside on the countertop until it's time to use it.
• After an hour and a half to two hours, the dough should triple in size.
• Remove the dough from the bowl and onto a floured surface. Next, split the dough into two. Roll out one chunk of the dough at a time using a rolling pin into a large rectangular shape about ½ inches thick.
• Next, spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn't unroll while it rises and bakes.
• Now repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but by working with the entire dough at the same time.
• Now you can use a string or clean dental floss to cut the log into 1-inch slices as shown in the picture below.
• Next, place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place.
• Personally, I preheat the oven to 105F then turn the oven off and place the rolls to rise into the warm oven.
• Time to bake the cinnamon rolls! Preheat the oven to 350F (180C). Start by baking the rolls for 7 minutes then remove them from the oven.
• Here's the secret technique: pour 1 tbsp. of heavy cream over each cinnamon roll, then place it back into the oven and continue baking until they turn golden brown and all heavy cream melts.
• Once they're done baking, remove the baked rolls from the oven and let them cool for 10 minutes before frosting them.
• To frost, simply spread out frosting over the warm rolls.

SOFT CINNAMON ROLLS

Steps:

• Heat oven to 200°F (100°C).

SOFT CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
• Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
• Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

EASY SUPER SOFT CINNAMON ROLLS

Steps:

• For the Dough: In a small bowl, dissolve yeast in warm water and set aside.
• In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Pour in yeast mixture. Mix in remaining flour, 1/4 cup at a time, until dough is easy to handle. If mixture appears too dry, add 1 tsp. water at a time, mixing well after each addition.
• Knead dough in your mixer with the dough hook, or by hand on lightly floured surface, for 5 to 10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.*
• Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
• For the Filling and Baking: Combine melted butter, cinnamon and sugar, spreading all over dough. Beginning at the longest (15 inch) side, roll up dough and pinch edges together to seal. Cut into 12 to 15 slices.
• Coat a baking pan with nonstick cooking spray and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
• When ready to bake, preheat oven to 350 degrees F. Bake for 20-25 minutes, or until golden brown.
• For the Glaze: Mix butter, powdered sugar, and vanilla. Whisk in milk 1 tablespoon at a time until the glaze reaches desired consistency. (If you like a thinner consistency glaze, add more milk.) Spread over slightly cooled rolls.
• Enjoy!

EASY HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
• Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
• Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
• Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
• Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
• Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
• Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
• Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

QUICK CINNAMON ROLLS - NO YEAST

Steps:

• For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
• Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Cut in softened butter (sometimes your hands are the best tools).
• Stir in milk to form a soft dough.
• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
• Spread the remaining filling on the rolled out dough.
• Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
• Bake for 20-25 min at 400°F.
• For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
• Once rolls are finished, drizzle on glaze and serve warm.

SUPER EASY CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees.
• Unroll bread dough.
• Spead softened butter over bread dough.
• Mix the sugar and cinnamon together in a bowl. Sprinkle the cinnamon/sugar mixture over the buttered bread dough.
• Starting at the small end of the bread dough, roll tightly and seal the seam.
• Cut into 8 equal pieces by cutting the roll in half, then each half in half, then each quater in half.
• Place all 8 pieces cut side down so that the sides are touching and there is one in the middle in a greased 9" pie pan.
• Bake for 20-25 minutes or until cinnamon rolls are nicely browned.
• Stir together the powdered sugar, softened butter, milk and vanilla and spread over warm cinnamon rolls.

MOIST CINNAMON ROLLS

Steps:

• Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
• In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.
• After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.
• Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.
• Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.