Homemade Cinnamon Rolls {Soft & Delicious!} #desserts #breakfast

Homemade Cinnamon Rolls {Soft & Delicious!} #desserts #breakfast

I have been looking for the ideal cinnamon moves for quite a long time. Fundamentally, I've been going for a formula that was near the ones we were served when I was in school. While a great many people think school nourishment is awful, our school really had some entirely extraordinary menus. The cooks came in very early and made nearly everything by hand, starting with no outside help. That incorporated these astounding cinnamon rolls that they would serve at whatever point bean stew was on the menu. I have adjusted a couple of things and the outcomes are liquefy in your mouth delectable. While I think they taste best warm from the broiler, the remainder of the family prefers them cold as well.

I'll concede that I used to be scared by home made bread things however I've truly stretched out of late and discovered it's truly not so hard. So despite the fact that these cinnamon moves take a brief period, they are in no way, shape or form troublesome. Simply adhere to the formula guidelines and you'll be headed to a mouth-watering cinnamon roll!

Natively constructed cinnamon moves starting with no outside help formula. Sticky and deliscious sweet or breakfast.


Homemade Cinnamon Rolls {Soft & Delicious!} #desserts #breakfast


  • 1 cup warm (not hot) milk
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 tablespoons butter, soft
  • 2 small eggs
  • 3 cups flour


  • ¼ cup butter, melted
  • 1 cup brown sugar
  • 2 tablespoons cinnamon


  • 4 to 8 ounces cream cheese, softened
  • ¼ cup butter
  • 1½ cups powder sugar
  • ½ teaspoon vanilla
  • 2 tablespoons milk


  1. Using a dough hook in a stand mixer, combine the warm milk, yeast, sugar, salt, butter, and egg on low.
  2. Slowly add in flour.
  3. Once the flour is incorporated, turn mixer to medium speed.
  4. Add more flour if necessary. The dough should be soft and sticky but pull away from the side of bowl.
  5. Transfer dough to a large lightly greased mixing bowl, cover, and let rise for 1 hour.
  6. Grease a 9x13 baking pan.
  7. Roll dough out to a 12x18 inch rectangle.
  8. Brush the dough with the ¼ cup melted butter from the filling.
  9. In a small bowl, combine the brown sugar and cinnamon.
  10. Sprinkle mixture over buttered dough.
  11. Roll up tightly lengthwise to make one long roll.
  12. Use thread to cut dough into 12 (one inch) slices.
  13. Place slices into greased pan.
  14. Cover and let rise for about 45 minutes.
  15. Preheat oven to 325 degrees.
  16. Bake rolls for 20-30 minutes or till brown. (Time will depend on how hot and even your oven bakes.)
  17. After pulling rolls out of the oven, beat together glaze ingredients. Add additional milk for desired consistency.
  18. Frost the rolls while still warm and serve.
  19. Store leftovers in an airtight container for up to 4 days.

For more detail : bit.ly/2Sm1yYB

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