Easy Cinnamon Rolls (Only 1 Rise) – Sally’s Baking Addiction

This stake may contain affiliate links. Please read my disclosure policy These slowly cinnamon rolls from scratch are perfect for yeast beginners because they alone require 1 emanation. Each cinnamon roll is extra soft with the most delicious cinnamon twirl !
This cinnamon roll recipe makes authoritative, home-style cinnamon rolls. They ’ re downy, soft, and topped with vanilla glaze. It ’ sulfur taken me some clock time to develop quick cinnamon rolls that maintain all the relish of traditional nightlong cinnamon rolls. I have the winner for you right here and I baked two batches precisely to be surely .
cinnamon rolls in a glass baking dish

Yeast Beginners Rejoice!

Do you love homemade cinnamon rolls, but are nervous to bake with yeast ? Join the club. I was besides ! But this recipe changed everything for me. They ’ rhenium perfect for anyone who wants to learn how to bake with yeast. Unlike these homemade cinnamon rolls that require hours of rise meter, plus a 2nd advance time after the rolls are shaped, this easy cinnamon rolls recipe only requires 1 rise.

Here’s my #1 tip: I recommend using a solid and dependable yeast. Red Star Platinum Yeast is an instant yeast, which cuts down on heighten prison term. Its careful formula strengthens your boodle and makes working with yeast childlike. And simple is always dependable, right ?

Baking with Yeast Guide

reference this Baking with Yeast Guide whenever you work with baker ’ s yeast. I include practical answers to all of your common yeast questions .3 cinnamon rolls on a blue plate

How to Make Easy Cinnamon Rolls from Scratch

Bakery style good for beginners !

  1. Make the dough: The ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water together. Next, stir the butter mixture into the dry ingredients, then add the egg. At this point, your dough is ready to knead!
  2. Knead the dough: You can use your mixer or hands to knead the dough. When you’re finished kneading, cover the dough and let it rest for a few minutes so the gluten settles. During this time, get your filling ingredients ready: butter, cinnamon, and sugar.
  3. Shape the cinnamon rolls: Roll the dough out into a 14×8 inch rectangle. Spread the butter on top, then sprinkle with cinnamon and sugar. You can use regular white granulated sugar or brown sugar in the filling. Tightly roll up the dough and cut into 11-12 pieces. Place in a greased round pan and get ready to rise.
  4. Rise: Let the shaped rolls rise for 60-90 minutes. Remember, this is the only rise time for the rolls.
  5. Bake: After the cinnamon rolls are nice and puffy, bake until golden brown.

cinnamon rolls in a glass baking dish before bakingcinnamon rolls in a glass baking dish after baking

The TRICK to Easy Cinnamon Rolls

Let the boodle upgrade in your oven .
Here’s what I do: I heat the oven to 150°F ( 66°C ). Turn the oven off. Cover the rolls and place them inside. Leave the oven door cracked open for about 30 minutes, then shut it closed. There, that ’ s it !
cinnamon rolls in a glass baking dish After baking, the rolls are ready for a end touch. You can serve with vanilla frost or salted caramel, but I love drenching these easy cinnamon rolls in coffee ice. Simply mix 1 cup of confectioners ’ carbohydrate with 2 Tablespoons of potent coffee bean .
These easy cinnamon rolls from rub are wholly irresistible and they take half the meter. If you ’ rhenium looking for that arrant cinnamon cast recipe, this is the winner .

More Shortcut Homemade Recipes

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cinnamon rolls topped with icing in a glass baking dish

Easy Cinnamon Rolls (from scratch)

4.9

from

260

reviews

  • writer : Sally
  • homework time : 1 hour, 40 minutes
  • cook meter : 25 minutes
  • total time : 2 hours, 5 minutes
  • give way :

    11

    12

    rolls

    1

    x

  • category : breakfast
  • method : Baking
  • cuisine : american

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Description

These easy cinnamon rolls are arrant for yeast beginners because they only require 1 ascend. lead with vanilla ice or my favorite chocolate icing below .

Ingredients

Scale

Rolls

  • 2 and 3/4 cups ( 344g) all-purpose flour (spoon & leveled)
  • 1/4 cup ( 50g) granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast ( 1 packet)
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) water
  • 3 Tablespoons unsalted butter

  • 1 large egg

Filling

  • 3 Tablespoons ( 45g) unsalted butter, softened to room temperature
  • 1 tablespoon ground cinnamon
  • 1/4 cup ( 50g) granulated sugar or packed light or dark brown sugar

Icing

  • 1 cup ( 120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 2– 3 Tablespoons (30-45ml) strong brewed coffee or milk

Instructions

  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes as you get the filling ingredients ready.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly to make a 14 inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Notes

  1. Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
  2. Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
  3. Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will create a slower rise time.
  4. Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: easy cinnamon rolls from rub

reference : https://epicentreconcerts.org
Category : How To

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