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The Best Homemade Cinnamon Rolls Ever


îngredîents
Dough

  • 1 cup wârm mîlk
  • 1 tâblespoon înstânt dry yeâst
  • 2 tâblespoons whîte grânulâted sugâr
  • 1 teâspoon sâlt
  • 3 tâblespoons sâlted butter softened
  • 1 lârge egg
  • 3 cups âll-purpose flour

Fîllîng

  • 1/2 cup sâlted butter melted
  • 1 cup brown sugâr
  • 2 tâblespoons ground cînnâmon

Glâze

  • 4 ounces creâm cheese softened
  • 1/4 cup sâlted butter softened
  • 1 to 1 1/2 cups powdered sugâr
  • 1/2 teâspoon vânîllâ extrâct
  • 1 to 2 tâblespoons mîlk

înstructîons

  1. în the bowl of â stând mîxer, combîne wârm mîlk, yeâst, sugâr, sâlt, butter, ând eggs. âdd în flour. Usîng â dough hook, turn the mîxer on to â low speed.
  2. Once the flour stârts to încorporâte înto the dough, încreâse the speed to â medîum rânge. âdd more flour âs necessâry so thât the dough pulls âwây from the sîdes of the bowl. The dough mîxture should be tâcky, but not stîck to your hânds. ît should be soft. âdd more or less flour untîl the dough reâches the desîred consîstency. The âmount of flour you âdd în breâd mâkîng îs âlwâys ân âpproxîmâtîon ând you should go by feel.
  3. Trânsfer the dough to â lîghtly greâsed mîxîng bowl. Cover wîth â towel ând let rîse untîl double în sîze, âbout 1 hour.
  4. Lîghtly greâse â bâkîng sheet. Punch down the dough ând roll înto â 12înch by 18înch rectângle.
  5. Brush the dough wîth 1/2 cup melted butter. în â smâll bowl, combîne the brown sugâr ând cînnâmon. Sprînkle on top of the melted butter. Roll up tîghtly lengthwîse so you hâve one long roll. Use plâîn dentâl floss or â shârp knîfe to cut the dough înto 12 one-înch slîces.
  6. Plâce the slîces onto â lîghtly 9x13 pân. Cover ând let rîse 30 to 45 mînutes.
  7. Preheât oven to 325 degrees. Bâke the rolls for âbout 14 mînutes, untîl just kîssed wîth brown on top.
  8. Whîle the cînnâmon rolls âre bâkîng, mâke the creâm cheese glâze by usîng â hând mîxer to whîp together creâm cheese ând butter în â bowl untîl lîght ând fluffy. Whîp în powdered sugâr ând vânîllâ extrâct. âdd enough mîlk to âchîeve â drîzzle-lîke consîstency.
  9. Frost the rolls whîle stîll wârm. Serve îmmedîâtely or cool ând store. Stâys good for 4 to 5 dâys.

Notes

  1. ***Some hâve reported undercooked rolls. Cookîng tîme îs dependent on the sîze of your rolls. You should cook the rolls untîl they hâve just â kîss of brown on the top. îf they don't hâve â kîss of brown, they probâbly âren't done. Cookîng tîme mây be upwârds of 18-20 mînutes.
  2. ***METRîC MEâSUREMENTSDough236.5 mls wârm mîlk10 grâms înstânt dry yeâst26 grâms whîte grânulâted sugâr8 grâms sâlt40 grâms sâlted butter, softened1 lârge egg375 grâms âll-purpose flour (âpproxîmâte)7.5 grâms melted butter
  3. Fîllîng114 grâms melted butter200 grâms brown sugâr15 grâms ground cînnâmon
  4. Glâze115 grâms creâm cheese113.4 grâms butter125 grâms confectîoner's sugâr2.1 grâms vânîllâ extrâct15 to 30 grâms mîlk

Nutrîtîon

  1. Câlorîes: 372kcâl | Cârbohydrâtes: 46g | Proteîn: 5g | Fât: 18g | Sâturâted Fât: 11g | Cholesterol: 64mg | Sodîum: 370mg | Potâssîum: 111mg | Fîber: 1g | Sugâr: 21g | Vîtâmîn â: 12.4% | Câlcîum: 7.2% | îron: 10%

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