Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

I have not been baking Cinnamon rolls for quite a long time due to my hubby dislike the smell of it, so it sparsely used in our cooking. Months back (sorry can’t recall exactly when), he read an article about the health benefits of cinnamon and because of that he again welcomes it to our house. Few weeks back, I baked buns and make some cinnamon rolls too just to test the water whether my kids will like it. To my surprise, the cinnamon rolls finished very fast and my son made an immediate request to make it again. So, here it is request granted!  

 

I got this recipe that I keep from Cooking in Bliss, with slight modification base on my cooking preference. The recipe calls for cream cheese icing due to some sugar level restrictions, we are cutting sugar intake as much as possible reason I did not make the icing for this cinnamon rolls, but you can always use it and it really taste nice and yummy. I added the icing on the recipe below, the taste is very similar to the Cinnabon Cinnamon Rolls with the icing. The bread is soft and fluffy, even after few days just reheat for 10 to 15 seconds on microwave if you want it warm. It is best with tea or coffee.

Below is the recipe I am using every time I baked this cinnamon rolls. Hope you will like and enjoy baking!

Cinnamon Rolls Recipe 

 Recipe adapted from:  Homemade Cinnabon Cinnamon Rolls Copycat Recipe

Ingredients:

Makes about 12 large cinnamon rolls or 20 for medium size rolls

Dough

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• 1/3 cup softened butter (or margarine)
• 1 tsp salt
• 2 eggs
• 4 cups flour

Filling

• 1 cup packed brown sugar (I used fine muscovado sugar here)
• 3 tbsp ground cinnamon
• 1/3 cup butter or margarine, softened

Cream cheese icing (Optional)

• 1/3 cup butter or margarine
• 1½ cups powdered sugar
• ¼ cup cream cheese
• ½ tsp vanilla
• 1/8 tsp salt

 Instructions:

1.  Warm the milk in the microwave, then dissolve the yeast in the warm milk and set aside.

2. In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well, using spatula or you can use your stand mixer with paddle attachment to mix.

3. Pour the milk/yeast mixture in the mixer, change your attachment to dough hook. Mix well until well incorporated, about 5 minutes on low setting. If you find the dough still wet and very sticky, put a tablespoon of flour at a time till you get the soft and gooey texture dough.

4. Place dough on a greased/oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

5. While waiting for the dough to rise, start preparing the filling.

6. To make cinnamon filling, combine the butter or margarine, brown sugar and cinnamon in a bowl, then set aside.

7. When the dough doubled the size. Sprinkle some flour on the working surface. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch thick. Or depending to the thickness you want.

8. Spread the cinnamon mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.

9. Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.

10. Place the cut rolls into an oiled 13×9 inch pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

11. Preheat oven to 175 degrees C (350 deg F)and bake for 20 minutes or until golden brown

12. If you are using an Icing you can prepare it, while the rolls are baking by mixing all ingredients and beat well with an electric mixer until fluffy.

13. When the rolls are done, spread generously with icing. Enjoy!