All right! Wait! Wait! Wait! Wait! Wait! Wait! These are really the best cinnamon buns you’ve ever made. They are soft, filled with a sticky cinnamon filling and covered with a cream cheese glaze. I’ll also show you all the variations of cinnamon.

This recipe is a family tradition in our house. We do this every Christmas morning.

However, I see no reason to wait until the holiday starts preparing these delicious cinnamon rolls! Do you have someone special you’d like to surprise with breakfast in bed? Better yet, send this link to somebody else. A hunch, a hunch!

The story’s on the back:

At our house there is always a big festive dinner on Christmas Eve. So we can go to bed early and get up, open presents, stuff ourselves again and take a nap in the afternoon.

Christmas dinner should include my Aunt Donna’s sandwiches. These puppies are the sweetest, softest and most amazing sandwiches!

Why am I talking about sandwiches in a cinnamon bun? Okay, I’ll get to it. The dough for the cinnamon buns I use in this recipe is the same as the dough I use to make cinnamon buns.

My mother used to make a double pastry for Christmas dinner. Half would have been cooked that night and we would have had sandwiches and dinner. She made the other half.

When she woke up in the morning, she took them out of the fridge, heated the oven and baked fresh, sticky cinnamon buns in no time. So he could enjoy the morning coffee while the house was filled with the smell of cinnamon.

But wait, this is even better! To make this recipe a triple obligation, I save the remaining scones and make it into my French Toast crème brûlée. Who said the holidays must be stressful for the chief? I’m right behind you!

What you like about this recipe

  • Soft and gentle: In this recipe, the dough from the cinnamon rolls is so soft and airy. He makes the best sandwiches.
  • Protection against abuse : This recipe doesn’t cheat. I’ve done it a hundred times, and each time it comes to life perfectly, and it’s delicious.
  • Flexible: This dough is really forgiving. It works well if you want to bake them the same day, and it’s also perfect for cinnamon buns that you leave in the fridge to bake the next day.
  • Sentimental perfection: The cream cheese icing gives a perfect flavour to the cinnamon sugar topping.

Recipes Note

If you like Cinnabon, you’ll love it. This is the best recipe for a cinnamon wrap, and it can be made in a thousand different ways.

After making a batch of the original, you can try one of the other varieties. My husband doesn’t like nuts, but I like to add fried nuts to cinnamon buns. Decide !!!!

The numberis required.

Most of the ingredients you need to make this recipe for homemade cinnamon buns are probably already in your stock. You can make a cinnamon bun with cream cheese or, if you wish, bake it and make a simple icing.

  • Universal flour
  • Water! Water! Water! Water! Water! Water! Water! Water! Water! Water! Water! Water! In this recipe I use water as a liquid, but milk can also be used here. You will notice that many brown sandwich recipes require milk. It’s my great-grandmother’s recipe. He asked for water, so I wrote it down!)
  • Sugar: Candy (icing sugar), cane sugar and brown sugar.
  • Butter and cream cheese: I also use hot milk or half and half milk to dilute the glaze if necessary.
  • Eggs
  • Yeast: These sandwiches are made from a simple yeast dough. Make sure you use active dry yeast and that your yeast is fresh. Use a packet or two and a quail teaspoon.
  • Cinnamon and cardamom: Cardamom is optional, cinnamon is mandatory.

How to make brown rolls: Step-by-step instructions

Step one: Make cinnamon roll dough.

Place the dough in a cinnamon roll in a bowl with slightly greased grease and cover with plastic foil or a clean towel. Let the dough rise in a warm place to double it, about an hour. Make sure that a large bowl is used for this process, so that the dough has enough space to double.

Step two: Spread the dough.

Roll the dough in a rectangle on the bleached surface. Film about 18 by 12 inches.

Step three: Grease the dough of the cinnamon rolls with oil at room temperature.

You can also mix brown sugar and spices with melted butter and break everything down at once. I did it both ways, and it’ll give you the same results anyway. Leave half a centimetre of space along the outer edge so that the dough is sealed when spreading.

Step four: Sprinkle with brown sugar and cinnamon.

Come on, squeeze. You’re an adult, so you can do whatever you want. Shit, eat two pegs!

Step four: Spread the dough.

Roll out the dough along a long edge. Close the edges with the dough, slightly crushed.

Step five: Cut the rolls into 12 or 16 individual rolls.

Use waxed silk to cut the rolled dough in half first and then in half again. Finally, cut each remaining piece of rolled dough into three or four pieces to make 12 or 16 rolls. This only depends on the available space in the mould and the thickness you want to give to your cinnamon rolls.

Step 6 : Place the sliced cinnamon rolls in a 9×13-inch oil pan.

Step seven: Let the dough prove it again.

Cover with cling film and then with a clean cloth. This step usually takes about an hour or 30 minutes in a preheated oven.

 

PRO TIP : Allow the rolls to rise for about an hour. They should be about twice as big. Brown rolls look twice as big. Now fill the frying pan.

Step 8 : The oven.

Preheat the oven and bake the cinnamon buns for about 15 minutes at 350℉. I like to use a probing thermometer to make sure the roles of 190℉ are in the middle.

Sometimes it’s so hard to tell if they’re ready! There’s nothing worse than doing all this work and realizing that it’s not quite finished in the middle. If you use a thermometer, you get the soft texture you get from a professional baker.

Step 8 : Cream cheese icing.

After cooling down, you can freeze the cinnamon buns with cream cheese (my family’s favourite dish) or just glaze them in a small bowl.

Amendments

Sticky pecans: Add about half a cup of chopped and fried walnuts to the filling.

Orange sandwiches: This amazing variation requires only a few changes. Use 1/2 glass of orange juice and 1/2 glass of water or milk for the liquid paste. To fill them you have to fill them with oil, sugar, a drop of vanilla extract and 2 tablespoons of orange peel. Replace this topping with cinnamon.

Pineapple rolls: I have a whole article about these Hawaiian pineapple rolls. Believe me, you don’t want to miss this recipe.

Glazed cinnamon balls: If you don’t like heavy cream cheese with icing and you like a lightly glazed cinnamon bun, no problem. Just add milk or even orange juice to the icing sugar. First add about 3 tablespoons, then continue adding liquid until the glaze takes on the consistency of a thick honey. I like to add icing while they’re still warm.

Frequently asked questions and expert advice

CINNAMON NIGHT ROLLS

If you want to make these sweet rolls the night before and bake them in the morning, then so be it!

  1. Place the rolls in a 9×13-inch cake tin and wrap them tightly in plastic foil.
  2. Put the sandwiches in the fridge immediately.
  3. Get the sandwiches out of the fridge in the morning. Normally I put a covered pot on a baking tray and let it heat up on top of the oven as a preheater 425℉. It helps the rollers get up a little faster.
  4. Let them get up for about 40 minutes, up to two hours.
  5. Cook on 350℉ for 28 to 35 minutes until golden brown.

Other baking recipes you like.

➽ Did you make this recipe? If you like it, please leave a message at 5 ★ ! I love hearing you! Follow me @ Foodologygeek on your favorite social channel! Facebook, Instagram & Interest.

Homemade cinnamon rolls Recipe

Laura Reigel

All right! Wait! Wait! Wait! Wait! Wait! Wait! These cinnamon rolls are the best you can make. They are soft, filled with a sticky cinnamon roll topping and then covered with cream cheese or simple cinnamon roll glaze. I’ll also show you all the variations of cinnamon.

Cooking time 15 minutes

Cooking time 20 minutes

Age 2 hours

Total duration 2 hours 35 minutes

Breakfast of dishes, dessert.

The American kitchen

Portions 16 rolls

388 calories kcal

Ingredients

1x2x3x

Cottage cheese ice cream for cinnamon rolls

Instructions

Wheels

  • Beat the eggs in a blender until they are foamy and light yellow.
  • Add the sugar and beat again.
  • Add oil and beat again.
  • Add salt, water and yeast. Hit him again.
  • Switch to the test hook.
  • Add half of the flour and stir until you light it.
  • Add the rest of the flour. Beat it until the dough comes together. The dough will be soft.
  • If the dough is too sticky, add a little flour.
  • Put the dough in a bowl with butter and cover with a clean towel. Let it rise until the dough doubles. About two hours.
  • Place the dough and spread it out in an 18×22 inch rectangle on a light red background.
  • Grease the rolled dough with soft butter. Leave half a centimetre of space at the top so that it can be compacted while driving.
  • Sprinkle with sugar and cinnamon, and then roll into a jelly form.
  • Cut the hot dough into 16 rolls. To level them, cut a large roll in two, then the other two, then again, and so on. That’s what I use dental floss for.

CINNAMON NIGHT ROLLS

  • Place the rolls in a 9×13-inch cake tin and wrap them tightly in plastic foil.
  • Get the sandwiches out of the fridge in the morning. Usually I put a covered pan on a baking tray and let it heat up on top of the oven while it preheats to 350℉/175°C. This causes the rolls to rise a little faster.
  • Let them get up for about 40 minutes, up to two hours. You want the roles to touch.
  • Bake at 350℉/175°C for 28-35 minutes until golden brown.
  • PRO TIP : I always use a probe thermometer to check the inside temperature. There’s nothing worse than doing all this work and not having cooked sandwiches. The middle trees should be at 190°F/88°C.

BAKING CINNAMON BUNS ON THE SAME DAY

  • Place the rolls in a 9×13-inch cake tin and wrap them tightly in plastic foil.
  • Let him drive about two hours. You can speed up the process if your oven is equipped with a fermentation device. You can prove that the roles have not become twice as important.
  • Bake at 350℉/175°C for 28-35 minutes until golden brown.

Gel

  • Beat butter and cream cheese until frothy.
  • Add the sugar, vanilla and cream.
  • Spread out on hot cinnamon buns.

Notes

Let’s go, let’s go, let’s go, let’s go, let’s go: Do it the night before and cook it in the morning.
To make these cinnamon rolls the evening before, cut them up and put them in a pre-oiled cake tin. Wrap the plastic foil well and put it in the refrigerator. Get them out of the fridge in the morning when you get up. Preheating furnace on 375℉.
Professional advice: Normally I put the kitchen towel on top and put the pan on my stove while it is preheated. Due to the heat of the stove they can get up quite quickly.
Cinnamon lighter: Mix the icing sugar with milk or orange juice. I just use a fork to stir. You’ll wish the order was like honey.

Variations

Sticky pecans: Add about half a cup of chopped and fried walnuts to the filling.

Orange sandwiches: Just a few replacements. Use half a glass of orange juice and half a glass of water or milk to liquefy the pasta. To fill them, they must be filled with oil, sugar and 2 tablespoons of orange peel. Replace this topping with cinnamon. To freeze, add orange juice and orange peel or orange extract.

Pineapple rolls: I have a whole article about these Hawaiian pineapple rolls. Believe me, you don’t want to miss this recipe.

Glazed cinnamon balls: If you don’t like heavy cream cheese with icing and you like a lightly glazed cinnamon bun, no problem. Just add milk or even orange juice to the icing sugar. First add about 3 tablespoons, then continue adding liquid until the glaze takes on the consistency of a thick honey. I like to iron the cinnamon rolls while they’re still warm.

Power

Calories: 388 kcalU Carbohydrates: 39gProtein: 5gFat: 23gSaturated fat: 14gKholisterol: 93mgSodium: 359mgFibre: 1gSugar: 14gCalcium: 47mgIron: 1.8mg

Keywords brunch, cinnamon rolls, family recipe, holidays, sandwiches.

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