ID: 3f14b55c...
This recipe guides you through making incredibly soft, fluffy, and gooey homemade cinnamon rolls from scratch. Featuring an enriched, yeasted dough, a rich cinnamon-sugar filling, and a decadent cream cheese frosting, they are the perfect treat for a special breakfast or holiday morning.
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Make the dough by blooming yeast in warm milk, butter, and sugar, then mixing in flour and letting it rise for 1 hour. → Knead the dough until smooth, roll it into a rectangle, spread with cinnamon filling, and roll it up into a tight log. → Slice the log into rolls, arrange them in pans, and let them proof for 35-45 minutes. → Bake at 350°F (180°C) for 25-30 minutes until golden brown. → Prepare the cream cheese frosting and drizzle it over the warm rolls before serving.
Make the dough by blooming yeast in warm milk, butter, and sugar, then mixing in flour and letting it rise for 1 hour. → Knead the dough until smooth, roll it into a rectangle, spread with cinnamon filling, and roll it up into a tight log. → Slice the log into rolls, arrange them in pans, and let them proof for 35-45 minutes. → Bake at 350°F (180°C) for 25-30 minutes until golden brown. → Prepare the cream cheese frosting and drizzle it over the warm rolls before serving.
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The milk for the yeast should be warm to the touch, not hot, to ensure the yeast activates properly.
Using dental floss for cutting the rolls helps maintain their perfect spiral shape without squishing them.
Allow the rolls to cool for at least 10 minutes before adding the frosting; otherwise, it will melt and become too thin.
For make-ahead rolls, you can freeze them after slicing and before the second proofing for up to 3 months. Thaw, proof, and bake as usual.
A wetter dough is better for achieving a soft and fluffy texture, so try to use a minimal amount of flour when kneading.
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