Showing posts with label Easy Baking Recipes. Show all posts
Showing posts with label Easy Baking Recipes. Show all posts
There’s nothing better than the smell of freshly-baked cinnamon rolls filling the kitchen. These homemade cinnamon rolls are incredibly soft, fluffy, and filled with a rich cinnamon sugar filling. The dough is lightly sweet with a hint of vanilla and cinnamon, and once baked, they’re finished with a simple glaze that melts beautifully over the warm rolls.
This recipe might take a little time because of the rising process, but the result is absolutely worth it. The rolls turn out soft, gooey, and full of that classic cinnamon flavor we all love.
Ingredients
For the Dough
240 ml warm milk (about 43–49°C)
63 g granulated sugar
7 g active dry yeast
560 g all-purpose flour (plus extra for dusting)
73 g packed light brown sugar
113 g unsalted butter, melted
1 large egg, room temperature
1 tbsp vanilla extract
1½ tsp salt
½ tsp ground cinnamon
For the Filling
85 g unsalted butter, very soft
110 g light brown sugar
1½ tbsp ground cinnamon
For the Glaze
- 16 tbsp icing sugar
- 2 tbsp butter
- 2–4 tbsp milk
Instructions
Making the Dough
- Start by activating the yeast. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the warm milk, granulated sugar, and yeast. Give it a quick stir and let it sit for about 5 minutes, until the mixture becomes slightly foamy. This means the yeast is active and ready to use.
- Next, add the remaining dough ingredients: flour, brown sugar, melted butter, egg, vanilla extract, salt, and cinnamon.
- Begin mixing everything on low speed until the ingredients start coming together into a dough. Once combined, increase the speed slightly and continue kneading for about 8–10 minutes.
- The dough should become soft, smooth, and slightly tacky, but it shouldn’t stick heavily to your fingers. If the dough feels too sticky, sprinkle in a little extra flour while kneading.
- When the dough is ready, transfer it to a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and place it somewhere warm.
- Let the dough rise for 1½ to 2 hours, or until it has doubled in size.
- While the dough rises, lightly grease a baking dish (approximately 23 × 33 cm) with butter or baking spray.
Rolling and Filling the Dough
- Once the dough has risen, transfer it onto a well-floured surface.
- Using a rolling pin, roll the dough into a large rectangle about 30 × 60 cm.
- Spread the very soft butter evenly across the dough, leaving about a 1 cm border along one long edge. This helps seal the roll later.
- If your butter isn’t soft enough to spread easily, you can warm it slightly in the microwave for a few seconds until it becomes spreadable.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, making sure the surface is well covered.
Shaping the Cinnamon Rolls
There are two ways you can shape the rolls.
Method 1 – Classic Roll
Starting from the long side opposite the unbuttered edge, roll the dough tightly into a long log.
Once rolled, cut the log into 12 equal pieces (around 5 cm wide). You can use a sharp knife or even unflavored dental floss to get clean cuts without squishing the dough.
Method 2 – Individual Rolls
Alternatively, you can cut the rolled-out dough into long strips and roll each strip individually. This method sometimes creates slightly more even rolls.
Second Rise
Place the rolls cut-side down into the prepared baking dish, spacing them evenly.
Cover the dish loosely with a towel or plastic wrap and let the rolls rise again in a warm place for about 1 hour, until they are puffy and almost doubled in size.
While the rolls are rising, preheat the oven to 180°C.
Baking the Cinnamon Rolls
Once the rolls have finished their second rise, uncover the dish and place it in the oven.
Bake for 20–25 minutes, or until the tops are lightly golden brown.
Remove the pan from the oven and place it on a wire rack to cool slightly.
Making the Glaze
While the rolls are still warm, prepare the glaze.
- In a small bowl, mix together the icing sugar, butter, and milk. Start with 2 tablespoons of milk and add more if needed until the glaze reaches a smooth, pourable consistency.
- Drizzle the glaze generously over the warm cinnamon rolls. The heat from the rolls will slightly melt the glaze, creating that delicious soft topping.
Serving
These cinnamon rolls are best enjoyed warm, when they’re soft, fluffy, and slightly gooey in the center.
They’re perfect for:
weekend breakfasts
brunch gatherings
holiday mornings
or simply when you want a cozy homemade treat.
These homemade cinnamon rolls are one of those recipes that are always worth the extra time. The dough turns out incredibly soft and fluffy, the cinnamon sugar filling is warm and comforting, and the sweet glaze on top brings everything together perfectly. They’re the kind of treat that makes your kitchen smell amazing and instantly makes the whole house feel cozy.
What I love most about this recipe is how reliable it is. Once you try making cinnamon rolls from scratch, it’s hard to go back to store-bought ones. They’re perfect for slow weekend mornings, holidays, or anytime you want to bake something special for family and friends.
If you try this recipe, let me know how your cinnamon rolls turn out. Did you go with the classic roll method or the individual rolls? Either way, I hope they become one of your favorite baking recipes too!
Recipe inspired by preppykitchen.com
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There’s nothing better than the smell of freshly-baked cinnamon rolls filling the kitchen. These homemade cinnamon rolls are incredibly soft, fluffy, and filled with a rich cinnamon sugar filling. The dough is lightly sweet with a hint of vanilla and cinnamon, and once baked, they’re finished with a simple glaze that melts beautifully over the warm rolls.
This recipe might take a little time because of the rising process, but the result is absolutely worth it. The rolls turn out soft, gooey, and full of that classic cinnamon flavor we all love.
Ingredients
For the Dough
240 ml warm milk (about 43–49°C)
63 g granulated sugar
7 g active dry yeast
560 g all-purpose flour (plus extra for dusting)
73 g packed light brown sugar
113 g unsalted butter, melted
1 large egg, room temperature
1 tbsp vanilla extract
1½ tsp salt
½ tsp ground cinnamon
For the Filling
85 g unsalted butter, very soft
110 g light brown sugar
1½ tbsp ground cinnamon
For the Glaze
- 16 tbsp icing sugar
- 2 tbsp butter
- 2–4 tbsp milk
Instructions
Making the Dough
- Start by activating the yeast. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the warm milk, granulated sugar, and yeast. Give it a quick stir and let it sit for about 5 minutes, until the mixture becomes slightly foamy. This means the yeast is active and ready to use.
- Next, add the remaining dough ingredients: flour, brown sugar, melted butter, egg, vanilla extract, salt, and cinnamon.
- Begin mixing everything on low speed until the ingredients start coming together into a dough. Once combined, increase the speed slightly and continue kneading for about 8–10 minutes.
- The dough should become soft, smooth, and slightly tacky, but it shouldn’t stick heavily to your fingers. If the dough feels too sticky, sprinkle in a little extra flour while kneading.
- When the dough is ready, transfer it to a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and place it somewhere warm.
- Let the dough rise for 1½ to 2 hours, or until it has doubled in size.
- While the dough rises, lightly grease a baking dish (approximately 23 × 33 cm) with butter or baking spray.
Rolling and Filling the Dough
- Once the dough has risen, transfer it onto a well-floured surface.
- Using a rolling pin, roll the dough into a large rectangle about 30 × 60 cm.
- Spread the very soft butter evenly across the dough, leaving about a 1 cm border along one long edge. This helps seal the roll later.
- If your butter isn’t soft enough to spread easily, you can warm it slightly in the microwave for a few seconds until it becomes spreadable.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough, making sure the surface is well covered.
Shaping the Cinnamon Rolls
There are two ways you can shape the rolls.
Method 1 – Classic Roll
Starting from the long side opposite the unbuttered edge, roll the dough tightly into a long log.
Once rolled, cut the log into 12 equal pieces (around 5 cm wide). You can use a sharp knife or even unflavored dental floss to get clean cuts without squishing the dough.
Method 2 – Individual Rolls
Alternatively, you can cut the rolled-out dough into long strips and roll each strip individually. This method sometimes creates slightly more even rolls.
Second Rise
Place the rolls cut-side down into the prepared baking dish, spacing them evenly.
Cover the dish loosely with a towel or plastic wrap and let the rolls rise again in a warm place for about 1 hour, until they are puffy and almost doubled in size.
While the rolls are rising, preheat the oven to 180°C.
Baking the Cinnamon Rolls
Once the rolls have finished their second rise, uncover the dish and place it in the oven.
Bake for 20–25 minutes, or until the tops are lightly golden brown.
Remove the pan from the oven and place it on a wire rack to cool slightly.
Making the Glaze
While the rolls are still warm, prepare the glaze.
- In a small bowl, mix together the icing sugar, butter, and milk. Start with 2 tablespoons of milk and add more if needed until the glaze reaches a smooth, pourable consistency.
- Drizzle the glaze generously over the warm cinnamon rolls. The heat from the rolls will slightly melt the glaze, creating that delicious soft topping.
Serving
These cinnamon rolls are best enjoyed warm, when they’re soft, fluffy, and slightly gooey in the center.
They’re perfect for:
weekend breakfasts
brunch gatherings
holiday mornings
or simply when you want a cozy homemade treat.
These homemade cinnamon rolls are one of those recipes that are always worth the extra time. The dough turns out incredibly soft and fluffy, the cinnamon sugar filling is warm and comforting, and the sweet glaze on top brings everything together perfectly. They’re the kind of treat that makes your kitchen smell amazing and instantly makes the whole house feel cozy.
What I love most about this recipe is how reliable it is. Once you try making cinnamon rolls from scratch, it’s hard to go back to store-bought ones. They’re perfect for slow weekend mornings, holidays, or anytime you want to bake something special for family and friends.
If you try this recipe, let me know how your cinnamon rolls turn out. Did you go with the classic roll method or the individual rolls? Either way, I hope they become one of your favorite baking recipes too!
Recipe inspired by preppykitchen.com
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