Easy Cinnamon Rolls Recipe

• 份量: 12 servings
• 准备时间: 35 minutes
• 总时间: 1 hour 58 minutes

配料

1 cup warm milk (110-115˚F), not hot)

2 1/4 tsp instant yeast (rapid rise)

1 large egg (room temp)

2 Tbsp unsalted butter (melted, divided)

4 Tbsp granulated sugar

1/2 tsp salt

3 cups all-purpose flour or bread flour (plus 2 to 4 Tbsp (and more to dust)

6 Tbsp unsalted butter (softened, plus more to for grease pan)

1/4 cup granulated sugar

1 1/2 Tbsp ground cinnamon

4 Tbsp unsalted butter (softened)

4 oz cream cheese (softened)

1/2 Tbsp vanilla extract

1 cup powdered sugar

步骤

How to Make Cinnamon Rolls:

In a large mixing bowl (or using a stand mixer), add 1 cup warm milk (110-115˚F) and sprinkle with 1 packet instant yeast. Whisk in 1 egg, 4 Tbsp sugar, 1 Tbsp melted butter and 1/2 tsp salt.

Add 3 cups flour (measured correctly*) and stir in with a firm spatula or wooden spoon. Add more flour 1 Tbsp at a time just until dough is no longer sticking to fingertips or the walls of the bowl. It should still feel slightly sticky but won’t stick to clean/dry fingertips. Knead dough by hand for 3 minutes. Cover with plastic wrap and let rise in a warm 100˚F oven for 30 minutes (or at room temp 1 hour), until doubled in size.

Generously dust a clean work surface with flour and turn the dough out onto the floured surface. Sprinkle dough lightly with flour and roll into even 17″x10″ rectangle, squaring off the sides. Dot the surface of dough with 6 Tbsp softened butter and spread it out evenly all the way to the edges.

In a small bowl, stir together 1/4 cup sugar and 1 1/2 Tbsp cinnamon and sprinkle ALL OF IT evenly over buttered dough. Roll the dough up starting with one of the longer sides and work in a typewriter motion, keeping a tight roll. Once it's rolled up, push ends in slightly to make them a little more uniform then slice into 12 equal-sized rolls.

Butter sides and bottom of a 9×13 metal baking pan with 1 Tbsp butter and arrange cinnamon rolls, evenly spaced with the cut-side down. Cover with plastic wrap and let rise in a warm 100˚F oven 20-30 minutes, (or room temp 50-60 min), until puffed. Do not proof too long.

Brush tops with 1 Tbsp melted butter and bake at 350˚F for 20-24 mins or until tops are lightly golden. Let cool in pan 15 minutes then frost warm buns generously with the cream cheese glaze (instructions below).

How to Make Cinnamon Roll Icing:

In a medium bowl with an electric hand mixer, cream together 4 Tbsp softened butter and 4 oz cream cheese. Beat in 1/2 Tbsp vanilla then add 1 cup powdered sugar and continue mixing on high speed until fluffy (3-4 min), scraping down the bowl as needed.

营养

• 卡路里: 494 kcal
• 总脂肪: 17 g
• 饱和脂肪: 10 g
• 胆固醇: 57 mg
• 钠: 128 mg
• 总碳水化合物: 78 g
• 膳食纤维: 3 g
• 总糖: 31 g
• 蛋白质: 8 g