Cinnamon Rolls Recipe by ldscorpio1
Cinnamon Rolls Cooking Instructions 1 In a stand mixer combine warm milk, yeast, sugar, salt, butter, and egg. Add in flour. Using a dough hook, turn the mixer on low speed. 2 Once flour starts to incorporate into the dough, increase the speed to medium. Add more flour if necessary so that dough pulls away from the side of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. 3 Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about an hour. 4 Lightly grease a baking sheet. Punch down the dough and roll into a 12 x 18 rectangle. 5 Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use sharp knife to cut dough into 12 one inch slices. 6 Place the slices onto a lightly greased 9 x 13. Cover and let rise 30 to 45 minutes. 7 Preheat oven to 325 degrees. Bake the rolls about 23 minutes, until just kissed with brown on top. 8 While cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve drizzle like consistency. Frost rolls while warm. 1 In a stand mixer combine warm milk, yeast, sugar, salt, butter, and egg. Add in flour. Using a dough hook, turn the mixer on low speed. 1 In a stand mixer combine warm milk, yeast, sugar, salt, butter, and egg. Add in flour. Using a dough hook, turn the mixer on low speed. 2 Once flour starts to incorporate into the dough, increase the speed to medium. Add more flour if necessary so that dough pulls away from the side of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. 2 Once flour starts to incorporate into the dough, increase the speed to medium. Add more flour if necessary so that dough pulls away from the side of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. 3 Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about an hour. 3 Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about an hour. 4 Lightly grease a baking sheet. Punch down the dough and roll into a 12 x 18 rectangle. 4 Lightly grease a baking sheet. Punch down the dough and roll into a 12 x 18 rectangle. 5 Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use sharp knife to cut dough into 12 one inch slices. 5 Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use sharp knife to cut dough into 12 one inch slices. 6 Place the slices onto a lightly greased 9 x 13. Cover and let rise 30 to 45 minutes. 6 Place the slices onto a lightly greased 9 x 13. Cover and let rise 30 to 45 minutes. 7 Preheat oven to 325 degrees. Bake the rolls about 23 minutes, until just kissed with brown on top. 7 Preheat oven to 325 degrees. Bake the rolls about 23 minutes, until just kissed with brown on top. 8 While cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve drizzle like consistency. Frost rolls while warm. 8 While cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve drizzle like consistency. Frost rolls while warm. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage and Seafood Gumbo Mike's Cheesy Tater Tot Hotdish Creamy Dreamy Chicken Japanese Style Steak Rice Bowl Juicy Baked Pork Tenderloins Sausage and Seafood Gumbo Mike's Cheesy Tater Tot Hotdish Creamy Dreamy Chicken Japanese Style Steak Rice Bowl Juicy Baked Pork Tenderloins Pasta and Sausage Stew Sauce Fried egg with sausage,cucumber and lettuce Easy Avocado Egg Bread Toast Butter chicken Instant Peanut Chutney Potato Frittata #potatocontest Diya's Baked Sweet, Spicy & Smoky Cauliflower Beef Meatballs With Mushroom Gravy Brad's red wine NY steaks with grilled asparagus Brad's beer cheese potato cakes Pasta and Sausage Stew Sauce Fried egg with sausage,cucumber and lettuce Easy Avocado Egg Bread Toast Butter chicken Instant Peanut Chutney Potato Frittata #potatocontest Diya's Baked Sweet, Spicy & Smoky Cauliflower Beef Meatballs With Mushroom Gravy Brad's red wine NY steaks with grilled asparagus Brad's beer cheese potato cakes