Forget bakery lines! Whip up the DREAMIEST cinnamon rolls at home with this easy recipe! ☁️
These aren't your average rolls - they're cloud-soft, bursting with warm cinnamon spice, and practically melt in your mouth with every bite. Get ready for oohs, aahs, and requests for seconds (and thirds!)
In this video, you'll learn:
Secret tricks for the fluffiest dough ever (it's like a pillowy hug!)
The perfect cinnamon sugar swirl that guarantees flavor in every bite
No fancy equipment needed! Just common kitchen ingredients and a little love. This recipe is perfect for beginners and pros alike, so get ready to bake cinnamon roll magic in your own kitchen! ‍
#meltymagic #bakingtherapy #easydesserts #fluffyheaven #weekendvibes
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Bonus: Include a mouthwatering thumbnail image of your perfectly swirled and frosted cinnamon rolls!
Welcome to the Simply Mamá Cooks KZfaq Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
INGREDIENTS
12 oz (354 ml) evaporated milk
2 1/2 tsp (6 g) fast-dry active yeast
4 1/2 cups (595 g) bread flour
1 cup (198 g) sugar
1/3 cup (30 g) dry milk powder
1 tsp (5 g) salt
1 large room-temperature egg
2 Tbsp (30 ml) cooking oil
*extra flour if kneading by hand
FILLING
1 1/4 cup (250 g) light brown sugar
2 tsp (5 g) ground cinnamon
1/4 tsp salt
1 stick of unsalted butter (113 g)
CREAM CHEESE FROSTING
4 oz (113 g) softened cream cheese
3 cups (310 g) confectioner's sugar
1 tsp vanilla extract
2 to 3 Tbsp (30 to 45 ml) milk
INSTRUCTIONS
- Warm evaporated milk to 110 degrees F \ 43 degrees C, add 2 tsp sugar, mix, then add yeast
- Let the yeast set for 10 minutes or until foamy, which indicates that the yeast is alive and activated
- In a large bowl add flour, sugar, milk powder, salt, egg, oil, and yeast mixture and combine well with a fork or mixing spatula
- After mixing, the dough will be sticky, so cover and let set for 15 minutes before kneading
- After the combined dough has set for 15 minutes, flour work surface and put dough on a floured surface, and knead until the dough can stretch thin without breaking
- Once dough can pass the window pane test, cover and place in a warm non-drafty spot for 1 hour or until dough has doubled in size
- Once the dough has proofed until double in size, flour work surface and roll out the dough to a 15 x 11-inch square shape
- Once rolled out, spread a softened stick of butter all over the dough surface, then sprinkle with brown sugar mixture
- Now roll the cinnamon dough tightly and pinch the edge to hold the roll together
- Using unflavored dental floss, evenly cut rolls into 12
- Place cut rolls in a 9 x 13 baking pan, cover, and proof once again for one hour
- Once rolls have doubled in size, Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 to 25 minutes
- Once baked remove from oven and let set for 10 minutes
- While cinnamon rolls are still warm, spread icing all over the top, set for another 15 minutes then serve
INGREDIENTS
1 can of Pillsbury orange rolls
1/2 cup heavy cream
4 Tbsp unsalted butter
3 Tbsp light brown sugar
zest of a small orange
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
pinch of salt
8x12 inch baking dish
use icing from canned rolls
bake at 350 °F for 35 to 40 minutes
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