How To Make Homemade Cinnamon Rolls • Tasty

I know I say there's nothing better than too much, but waking up on Christmas morning or a big holiday when your whole family is in town and smelling the smell of

cinnamon

rolls

is heavenly. I mean, there really is nothing better, so this is an old recipe that kind of perfected a few years ago, when we made our first

homemade

cinnamon

rolls

recipe, a lot of people made them and had a lot of comments or questions about the recipe, so We thought this was the perfect time to answer those questions and really do I'm sure you'll nail it perfectly this holiday season, so before we get started, the first thing we want to do is bloom our yeast, but what we want is for the warm milk bloom, I just want to say that if you put your finger in the milk, it should.

It doesn't feel like anything, it should feel like your body temperature, that's the perfect temperature, it might be a little warmer than that, but that's pretty much what we're going for, let's put in some granulated sugar and that It will dissolve in the milk, we are also going to put a little melted butter, so it will be an enriched dough. We talked about enriched doughs when we made the muffins, so it's pretty similar, it'll just be a little bit. It's sweeter and a little richer due to using more butter, so we'll stir it in just to

make

sure the sugar and butter are incorporated equally into the milk and then we'll put a packet of yeast on top of this scramble. that once again to

make

sure all the little yeast particles are fully hydrated, we'll leave this for about 10 minutes.

You want to put this somewhere warm enough so the yeast can bloom. A cold environment will slow you down. the yeast growth what we're looking for here is like some bubbles you can see some action it's actually growing and to this we're going to add 4 cups of flour it's going to make a very wet messy dough and that's exactly what we want to stir it up to make sure everything is equally hydrated, we don't want any flower pockets or anything that you can see at this point, it's a little lumpy, so I'm going to stir it up a little bit more until it's getting rid of some of those lumps, you don't need to It's totally smooth at this point, it just needs to be a little bit together and even, so once I'm happy I'll cover it with cling film and let it rest. an hour again, if you don't see much growth, move it to a warmer part of your kitchen, that should help a little while it rises, let's butter our molds like with cakes, pastries or whatever you want, to make sure it's ready.

That's it, so just take one of the butter wrappers and rub it all over the inside of the tin just to make sure the buns don't stick together after they come out of the oven and now let's move on to making the filling and our filling. consists of light brown sugar very soft butter I can't emphasize that enough and cinnamon in our original video we put the soft butter and then the brown sugar and cinnamon separately it's actually much easier if you combine them all and then spread them evenly and you don't have any part that doesn't have one of those ingredients, so we're happy here, it's a little less than double the size, the yeast is definitely alive in this dough, you can see all these little bubbles here. so you can poke it if you want because it's always fun to poke brisindo and at this point we're going to add the other cup of flour, the baking powder and the salt and of course we add salt to this as a flavor enhancer it's not going to do Making the dough salty will only enhance all the flavors that we are going to add later, it will seem very dry at first, but what we are going to continue doing is stirring it as best we can.

Can the dough be careless at the beginning? It will seem very dry, but trust me, there is a lot of liquid in this dough, but it will become sticky again before you know it. One of the comments we saw on our original cinnamon roll video, people thought. They needed a lot of extra flour and I just want to encourage you that the bread dough is actually moister is better so try to use as little flour as you can. I'm going to put some table flour on the side of my board here and I don't really want to use it, all of this should be enough to knead our dough and roll it out later, so don't use too much if you don't need all these little bits. the side that will come together in the dough so you can see it's pretty sticky at this point the humidity in the air the age of your flour all of that will determine how much extra flour you need we made this dough five or six times and sometimes we needed a lot of extra flour and others don't, so it's up to you the more you do them, the easier it will be.

I just want you to know that you want to use the least amount of flour. I can't say enough that you need it, so it's the same process you would do with any other kneading technique and how you want to do it is up to you, I fold and push and turn and what you're really trying to do is just work each part of the dough, as you can see, the dough sticks quite a bit to the board, as well as to my hands, and that's just a sign that I actually need more flour, so I'm going to sprinkle a little bit on on. a little bit on the board also works that before adding more so you really want to knead for about 10 minutes until the dough is super soft and bounces when you push your finger in once I'm happy with this. part we're ready to roll, so go ahead and scrape the table.

Make sure you are working with a clean surface. Put a little extra flour because we don't want our dough to stick to the board and at this point. I'm going to stick my fingers in and start stretching it a little bit. You want to get it into the shape you're going to get as soon as possible because we need it a lot and it's an enriched dough that's actually very easy to work with and will stretch without breaking too much. This is actually perfect to make in the winter because you don't want the dough, especially at this point, to be too hot so it will be a little harder to work with.

I'm always pulling and I'm using my bench scraper or if you have a putty knife at home and you can use a lot of different things, anything that's straight, I just want to make sure that we have pretty tight corners so that when we get to that stage, it's going to be a lot more easy to work with if you're working with a really nice rectangle shape. I actually like to drop the filling in small sections instead of putting it all in one place and then moving it around. around, it is much easier to spread. You can see I'm really extending it to the edge.

If you have an even layer, you will get a very, very nice shape too when you roll it, so take your time. It's really satisfying to spread here because it's so buttery, honestly, whichever way you want to work from left to right or right to left, we want to start at one edge and be as even as you can, take your time here, so we have a really nice roll if you use the length of your hand to help push it or even at some points I was using my forearm you want to make sure you're getting a really tight turn all the way and then you use the weight of that roll to close it. seam and if there's a particularly oily part of the roll, you can spread it out a little bit with your hands and stretch it a little bit because you want to make sure that the roll is really even so the rolls rise very evenly. and they bake evenly, too.

One trick we learned after making them so many times is to use dental floss to cut the rolls because the floss actually cuts the entire slice from the outside in, while a knife pushes from the top to the bottom and flattens the slices, this guarantees that you will get a perfect spiral with the slices when they're done, if they're not really holding their shape, go ahead and throw them in the fridge for five or ten minutes and then roll them up a little in your hands. a little to make sure it's getting a good shape and then place them in the butter tins, this is all that can fit in there, you don't want to pack them in too much because they will expand a little. a little bit more once we approve them, the proof is like that second rise before it goes into the oven, so okay, there's a little bit of room here, the rolls will expand a little bit, we'll cover them with a towel and let them rest for about 35 to 45 minutes.

This is a good place if you were making them ahead of time to freeze them, so before they rise, cover them with plastic wrap and place them in the freezer. These can stay in the freezer for up to three months. then when you are ready you can thaw them in the refrigerator overnight or you can leave them out for a few hours at room temperature, go ahead and throw them in the oven, they may take a little longer depending on how cold they are when you put them in but keep an eye on them, they are still just as good out of the freezer so the test will give you those really fluffy buns so this is an important step as you don't want to skip it so you want your buns to have expanded to half their original size, this goes at 350 degrees Fahrenheit for about 25 to 30 minutes keep an eye on them the outsides will cook a little faster so you want to make sure the middle one is cooked through if they are getting too dark on the top and not cooked through on those seams just go ahead and turn the oven down to 3 20 to finish baking so they don't brown too much while our buns are in the oven we're going to make the glaze you can make a basic water and powdered sugar glaze if you want , but it's the holidays, so let's ramp it up a little bit, we're going to add cream cheese, you know, we love it, add a little bit of tartness cuts the sweetness a little bit of melted butter and we're going to use milk and vanilla to flavor our frosting.

We want to use powdered sugar here instead of granulated sugar because it is much more finely ground and that will ensure that the sugar dissolves very easily in the liquids, so go ahead and put all the ingredients in the bowl first, except the powdered sugar. We want to make sure all of these ingredients are mixed really well and there are no lumps before we add the powdered sugar, seriously. Make sure your cream cheese is at room temperature, as very soft it will incorporate much easier if it is quite warm. This is a really good standard cream cheese recipe because it doesn't have too much cream cheese.

I don't like it when it has too much cream cheese. this is the perfect amount of cream cheese, so once everything is very smooth, we will gradually add the powdered sugar, just add a little at a time, especially when you start, and this is just to ensure again that there are no lumps if you are the kind of person who really loves frosting, you could make double this so just tell us in the comments if this was enough frosting for you and your family and there you have your perfectly smooth, perfectly runny frosting for you to pour. this right on top of the hot buns and they will be perfect once they come out of the oven.

You want to make sure not to put the frosting on when they are too hot. Let them cool for at least 10 minutes because if you put the frosting on when it's too hot, the frosting will completely melt and it won't be like that pretty frosting on top and now for the fun part, drizzling on top, I start on the outside and go towards the middle. . but it depends on your preferences how much you like to, you know, drown and glaze, if you only like it a little bit, you can use the back of a spoon to spread the rest of the glaze so that every little nook and cranny gets a little bit of glaze, too You can put this on the table and let people put the frosting on it themselves if you want, this is wonderful, I mean look at that frosting on those muffins, wow, all that hard work and look how beautiful.

This is a super smooth glaze on these warm cinnamon rolls. I mean, I just wish you could smell them. If they smelled this, they would immediately go and make these cinnamon rolls like they smelled so good. This is one of our original

tasty

recipes that I really love and they have become a family favorite here at Tasty, so we hope you enjoy them as much as we do. I just wish they could smell them. Really, what are we like? Who are we going to invent an olfactory vision like we have to? I have this for you