Cinnamon roll

• All Recipes • Baking Tips • Baking Tools • Browse By Ingredient • Videos • Submenu • Bread • Breakfast • Brownies & Bars • Cakes • Cheesecake • Cookies • Cupcakes • Frosting • Healthy • Ice Cream & Frozen Treats • Pies, Crisps, & Tarts • Submenu • • • • • • Submenu • • • • • • • • Submenu • • • • • • Submenu • • • • • Submenu • • • • • • • • • • Facebook • Instagram • Pinterest • Youtube These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls. This recipe is brought to you in partnership with Here’s Why You’ll Love These Easy Cinnamon Rolls • All the deliciousness of traditional homemade cinnamon rolls, but in half the time • Soft and fluffy • Gooey cinnamon sugar swirl • Only 1 rise time • Easy enough for yeast beginners • Great make-ahead, freezer-friendly recipe—making it an excellent addition to your menu of Lately, I’ve had even more success with the dough when I let the yeast dissolve in the warm milk/butter mixture, instead of whisking it into the dry ingredients. The rolls turn out even fluffier and softer, and I know you’ll appreciate that, too! The recipe below includes this small change. Here’s what some readers are say...

Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You. Let’s talk about the qualities of a great cinnamon roll. The dough itself should be lightly sweetened but full of flavor — yeasty, buttery, maybe even a little tangy. The filling should have a punch of cinnamon and be sticky with brown sugar and butter. And the icing? It better be ooey-gooey, not too sweet, but very lush. We knew that roll existed — we just had to find it. So we tested four of the most popular recipes on the internet. I’m happy to report that after testing all the doughs, fillings, and icings, we discovered the very best cinnamon roll recipe that everyone should be making, and learned some new tips for baking, shaping, and icing along the way. Like many other foods, there are a lot of cinnamon roll recipes out there. So to narrow it down, I had three important criteria for choosing contenders. It needed to be a classic, no-frills recipe (no nuts, maple, or almond extract); it needed to be make-ahead friendly (so that you could bake fresh rolls in the morning); and it needed to yield 12 rolls. The fourth pick came from Kitchn’s News ...

Breakfast has never been better with these decadent cinnamon rolls with heavy cream—our take on the viral trend. Soft, buttery and oh-so-good, these Easy Ultimate Cinnamon Rolls are a sweet way to start the day! These yummy rolls get topped with a brown sugar, butter and cinnamon mixture for extra flavor. One bite, and we think you'll decide cinnamon rolls baked with heavy cream are the way to go from now on. tip 5 Serving a crowd? To double this Easy Ultimate Cinnamon Rolls recipe, double the ingredient amounts, and use a sprayed 13x9-inch pan. Bake, spread icing and cool as outlined in the recipe for best results. If using a glass 13x9-inch (3-quart) baking dish, bake covered 15 minutes. Uncover, and bake 12 to 17 minutes longer or until dough is baked through in centers of rolls and edges are light golden brown. •

Warm cinnamon rolls are available at every airport, every mall, and many fast-food outlets. So why make your own? Because YOU control what's in them, using your own butter, sugar, flour, cinnamon, and other natural (not chemical-laden) ingredients. And besides, there's nothing like pulling warm rolls right out of your own oven! • To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour, dry milk, potato flour, sugar, salt, and yeast in a large mixing bowl. Add the butter and lesser amount of water then mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—to form a smooth, elastic dough, adding more water if necessary. If you're kneading in a stand mixer, it should take 7 to 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. • Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you've kneaded by hand or if your kitchen is cool. Give it enough time to become quite puffy. • While the dough is rising, lightly grease two 9" round cake pans. • Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16"x12" rectangle. It's a nice, soft dough, and pats out easil...

I love how huge, and SOFT these amazing Cinnamon Rolls are. They’re absolutely better than any bakery and I have all the tips you need to save time and prep them ahead of time for special occasions like Christmas morning, birthdays or any time your sweet tooth hits! How to make Cinnamon Rolls: 1. Proof the yeast. (If using instant yeast, skip this step and add water, yeast and sugar in step 2). In a small bowl, stir together yeast, warm water and ½ teaspoon sugar. Set aside for 5 minutes to “proof”. (If the mixture doesn’t get foamy on top, either the yeast is bad or the water was too hot). 2. Mix Dough: In a stand mixer or large bowl add the yeast mixture, warm milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add another cup of flour and mix or knead until combined. Continue kneading the dough for about 5 minutes, adding additional flour as or if needed to reach a soft dough that pulls away from the sides and bottom of the bowl and is not overly sticky, but very soft. Be careful not to add too much flour, or the rolls will be hard and dense, instead of soft. 3. First Rise: Place dough in a well-greased bowl, cover and let rise until doubled in volume, about 1 ½ hours. Meanwhile, butter a rimmed bakers half sheet (18×13”) or a 9×13” pan. Set aside. 4. Roll out: Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and transfer to work surface. Roll it out into about a 20”x18” rectangle. ...