Cinnamon Rolls. Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. We have overnight cinnamon rolls, bacon-wrapped cinnamon rolls, and more. Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls.
Just proof, roll out, and bake! Plus, they're vegan and SO delicious, fluffy, and gooey! Classic Cinnamon Rolls from Delish.com are unbeatable. You can cook Cinnamon Rolls using 20 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cinnamon Rolls
- Prepare of Dough.
- You need 1 cup of warm water.
- You need 3/4 c of buttermilk, room temp.
- You need 1/2 c of sugar.
- It’s 1/4 c of melted butter.
- It’s 3 T of regular yeast.
- Prepare 1/2 T of salt.
- Prepare 2 of eggs.
- You need 5-6 c of flour.
- It’s of Filling.
- It’s 1 c of brown sugar.
- Prepare 1 of & 1/2-2 T cinnamon.
- Prepare 4 T of salted butter, room temp.
- You need 1/2 tsp of vanilla extract.
- You need 1/8 tsp of almond extract.
- You need of Frosting.
- You need 4-5 T of milk.
- Prepare 3/4 tsp of vanilla extract.
- Prepare 3 1/2 c of powdered sugar.
- Prepare 6 T of softened butter.
These Cinnamon Rolls are the ultimate Cinnabon clone. Throw out your old recipes because you'll never need another Cinnamon Roll Recipe again! Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold – you can also make them ahead and freeze.
Cinnamon Rolls step by step
- In the bowl of a stand mixer fitted with the dough hook, add the water, buttermilk, sugar, melted butter, and yeast. Mix. Let sit for 10-15 minutes. The yeast will get bubbly..
- Once the yeast is bubbly add salt, eggs, and flour. Mix for 8-10 minutes. After mixing, cover the bowl with plastic wrap and allow the dough to rest for 10 minutes..
- In the meantime, prepare the filling. In a small bowl add the brown sugar, cinnamon, vanilla extract, and almond extract. Stir to combine..
- Preheat the oven to 400°F. Place a silat mat on a baking sheet. Roll out dough on a greased countertop. (I lightly spray my counter top with cooking spray… I used Bakers Joy). Roll the dough into a 14"x18" rectangle. Using the back of a spoon, smear the softened butter over the top of the dough. Sprinkle the cinnamon brown sugar filling evenly over the softened butter..
- In the bowl of a stand mixer, or with a hand held mixer, beat the butter until smooth. Add the powdered sugar, milk, and vanilla extract. Beat until well incorporated..
- When the cinnamon rolls are finished baking, remove from the oven, and let them sit for 3 minutes or so. Frost the rolls when warm..
- Best when served warm and eaten in the same day. However, you can store these in an airtight container for 3 days..
Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. Don't be afraid to drown them in frosting. Homemade cinnamon rolls never seem like a project you can undertake in the morning and have To make these easier cinnamon rolls a feasible breakfast option, we ditched the yeast in favor of. These Homemade Cinnamon Rolls taste like they came from a bakery! They're soft and fluffy, and topped with a thick layer of cream cheese frosting.
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