Nothing wakes you up in the morning like the smell of a warm homemade cinnamon roll recipe baking in the oven. The smell of fresh cinnamon rolls baking in the oven may be one of my favorite things in this world, since I’m not exactly a “morning person” this may be one of the best tricks to get me out of bed. Accompany that with the aroma of a freshly ground coffee beans from one of my favorite local coffee shops and look out, mornings have never been better! While there may be a small time commitment in whipping these up from scratch, we’ve found making them up the night before is often the best way to go. We call it wake and bake, baking is as easy as tossing them in the oven, we can generally have the coffee beans ground and a hot pot of coffee brewed and ready to go when the cinnamon rolls come out of the oven. Add a little homemade icing to your homemade cinnamon rolls, and it’s go time!
This cinnamon roll recipe is a must for waking up early on the holidays or whenever you have overnight guests. Just watch the excitement on their faces as they enter the kitchen asking what the delicious aroma is, you will seriously have to ask them to leave, be careful as you may find your guests sticking around a little longer than anticipated.
Enjoy your breakfast and start the day off right!
Cinnamon Roll Recipe, 5.0 out of 5 based on 2 ratings
Makes 12-15 Rolls
Ingredients:
Step 1.
1 packet active dry yeast
1/2 cup unsalted butter (melted)
1/4 cup warm water (105 – 110)
1 T white sugar
1/4 T brown sugar
Step 2.
1 cup warm milk
1/2 packet (3.4 oz) vanilla pudding
1 egg
4 cups flour
½ t salt
Step 3.
1 c brown sugar
4 T Saigon Cinnamon
1/4 c melted butter
Icing Ingredients:
1/2 Softened butter
2 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
Cinnamon Roll Recipe, 5.0 out of 5 based on 2 ratings
Preparation:
Mix the ingredients from Step 1 together and set aside for at least 10 minutes to allow the yeast to activate. It is ready when the mixture is quite foamy. One of the mistakes that I find that many home cooks make when working with yeast is that they don’t use a thermometer to measure the temperature of the mixture they are adding yeast to. In order for the yeast to activate and fulfill its rising potential, the mixture needs to be between 105°F and 110°F. If you get much less than that, the yeast won’t activate, meaning it will not rise, and if you get too much hotter than 110°F the yeast will die. So it is important that you keep track of the temperature of things when working with yeast.
Mix ingredients from Step 2 together except for flour. Whisk in the yeast mixture. Finally add the flour one cup at a time until it forms a ball. Knead dough for 5 – 7 minutes. Place the dough into a clean bowl, pour 1 tablespoon of melted butter over the dough to coat. Cover the bowl with plastic wrap and place in a warm place to rise for one hour. After the dough has risen for an hour, remove the dough from the bowl and place on a well floured surface. Roll the dough into a large rectangle. It should measure approximately 18″ by 24″. The closer it looks to a rectangle, the better. Mix the brown sugar and cinnamon together. Coat the dough with the melted butter. Now spread the brown sugar mixture over the dough. The butter will allow the brown sugar mixture to adhere. Starting on the bottom of the dough rectangle, roll the dough into a log. Roll the dough as tightly as you can. This helps keep the rolls together later on. Once you have your dough log created it is time to cut the rolls. Slice the log every inch or so to form the rolls. This should make 12 – 15 rolls depending on how big you decide to slice them.
Place the rolls onto a baking sheet, let them rise for another hour after placing them on the baking sheet before baking them. Bake at 350°F for 10 to 12 minutes.
While the cinnamon rolls are baking you can whip up the frosting for them. In a medium sized bowl, cream the butter. Alternate adding the sugar and the cream until the frosting comes together. Finally, mix in the vanilla. Once the cinnamon rolls are done, pull them out of the oven and frost immediately.
Enjoy your fresh cinnamon rolls!
Cinnamon Roll Recipe, 5.0 out of 5 based on 2 ratings
This cinnamon roll recipe is a must for waking up early on the holidays or whenever you have overnight guests. Just watch the excitement on their faces as they enter the kitchen asking what the delicious aroma is, you will seriously have to ask them to leave, be careful as you may find your guests sticking around a little longer than anticipated.
Enjoy your breakfast and start the day off right!
Cinnamon Roll Recipe, 5.0 out of 5 based on 2 ratings
Makes 12-15 Rolls
Ingredients:
Step 1.
1 packet active dry yeast
1/2 cup unsalted butter (melted)
1/4 cup warm water (105 – 110)
1 T white sugar
1/4 T brown sugar
Step 2.
1 cup warm milk
1/2 packet (3.4 oz) vanilla pudding
1 egg
4 cups flour
½ t salt
Step 3.
1 c brown sugar
4 T Saigon Cinnamon
1/4 c melted butter
Icing Ingredients:
1/2 Softened butter
2 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
Cinnamon Roll Recipe, 5.0 out of 5 based on 2 ratings
Preparation:
Mix the ingredients from Step 1 together and set aside for at least 10 minutes to allow the yeast to activate. It is ready when the mixture is quite foamy. One of the mistakes that I find that many home cooks make when working with yeast is that they don’t use a thermometer to measure the temperature of the mixture they are adding yeast to. In order for the yeast to activate and fulfill its rising potential, the mixture needs to be between 105°F and 110°F. If you get much less than that, the yeast won’t activate, meaning it will not rise, and if you get too much hotter than 110°F the yeast will die. So it is important that you keep track of the temperature of things when working with yeast.
Mix ingredients from Step 2 together except for flour. Whisk in the yeast mixture. Finally add the flour one cup at a time until it forms a ball. Knead dough for 5 – 7 minutes. Place the dough into a clean bowl, pour 1 tablespoon of melted butter over the dough to coat. Cover the bowl with plastic wrap and place in a warm place to rise for one hour. After the dough has risen for an hour, remove the dough from the bowl and place on a well floured surface. Roll the dough into a large rectangle. It should measure approximately 18″ by 24″. The closer it looks to a rectangle, the better. Mix the brown sugar and cinnamon together. Coat the dough with the melted butter. Now spread the brown sugar mixture over the dough. The butter will allow the brown sugar mixture to adhere. Starting on the bottom of the dough rectangle, roll the dough into a log. Roll the dough as tightly as you can. This helps keep the rolls together later on. Once you have your dough log created it is time to cut the rolls. Slice the log every inch or so to form the rolls. This should make 12 – 15 rolls depending on how big you decide to slice them.
Place the rolls onto a baking sheet, let them rise for another hour after placing them on the baking sheet before baking them. Bake at 350°F for 10 to 12 minutes.
While the cinnamon rolls are baking you can whip up the frosting for them. In a medium sized bowl, cream the butter. Alternate adding the sugar and the cream until the frosting comes together. Finally, mix in the vanilla. Once the cinnamon rolls are done, pull them out of the oven and frost immediately.
Enjoy your fresh cinnamon rolls!
Cinnamon Roll Recipe, 5.0 out of 5 based on 2 ratings
No comments:
Post a Comment