Best 7 Moist Cinnamon Rolls Recipes

BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!

Steps:

• Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
• Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
• Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
• Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
• Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
• Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
• Grease a large bowl and place the dough inside.
• Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
• Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
• While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
• Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
• Assemble Cinnamon Rolls
• Sprinkle a large work surface with flour.
• Gently press the gas out of the dough and form it into a rectangle.
• Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
• Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
• Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
• Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
• Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
• Bake Cinnamon Rolls
• Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
• While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
• Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
• Cool & Serve!
• Let cool and serve warm.

EASY SUPER SOFT CINNAMON ROLLS

Steps:

• For the Dough: In a small bowl, dissolve yeast in warm water and set aside.
• In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Pour in yeast mixture. Mix in remaining flour, 1/4 cup at a time, until dough is easy to handle. If mixture appears too dry, add 1 tsp. water at a time, mixing well after each addition.
• Knead dough in your mixer with the dough hook, or by hand on lightly floured surface, for 5 to 10 minutes. Place in a well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.*
• Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
• For the Filling and Baking: Combine melted butter, cinnamon and sugar, spreading all over dough. Beginning at the longest (15 inch) side, roll up dough and pinch edges together to seal. Cut into 12 to 15 slices.
• Coat a baking pan with nonstick cooking spray and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
• When ready to bake, preheat oven to 350 degrees F. Bake for 20-25 minutes, or until golden brown.
• For the Glaze: Mix butter, powdered sugar, and vanilla. Whisk in milk 1 tablespoon at a time until the glaze reaches desired consistency. (If you like a thinner consistency glaze, add more milk.) Spread over slightly cooled rolls.
• Enjoy!

EASY SOFT CINNAMON ROLLS (USING A QUICK SECRET TECHNIQUE)

Steps:

• Start by taking a small bowl. Combine and stir together warm milk and dry yeast in it. Now set it aside for the yeast to dissolve and activate for about 10 minutes.
• Next, in a mixing bowl add eggs and sugar and beat on high speed for about 5 minutes. Then, reduce the mixing speed to low and add salt, melted butter, and the milk/yeast mixture.
• Now add half of the sifted flour in the first round and then half a cup at a time thereafter until all the flour is properly incorporated. The dough should be soft and should not stick too much to the sides of the mixer bowl and silicone spatula or hands.
• Next, cover the bowl with plastic wrap or a kitchen towel and place it on your kitchen counter in a warm spot to rise for an hour and a half to two hours.
• Time to make the delicious cinnamon roll filling! The best time to make it is while the dough is rising. That's when you also make the frosting.
• Begin by taking a medium bowl and adding the softened butter, cinnamon, and brown sugar to it.
• Mix it all with a spoon until it's well mixed. Your cinnamon roll filling is ready! Set this filling aside on the countertop until ready for use.
• Make sure to NOT refrigerate the filling or it will be impossible to spread over the rolled dough.
• Let's also make the cinnamon roll cream cheese frosting real quick while the dough rises!
• Into a medium bowl, add softened butter and softened cream cheese.
• Next, using a hand mixer, mix them until they're well combined.
• Now add sugar to the bowl and beat it until it's dissolved, and the consistency is smooth and creamy, for about 30 seconds or so. Then add the rest of the ingredients: vanilla extract, salt, and heavy cream.
• Beat well once more until all combined. Set aside on the countertop until it's time to use it.
• After an hour and a half to two hours, the dough should triple in size.
• Remove the dough from the bowl and onto a floured surface. Next, split the dough into two. Roll out one chunk of the dough at a time using a rolling pin into a large rectangular shape about ½ inches thick.
• Next, spread out half of the filling evenly over the entire rectangle. Roll the dough with filling tightly into a log. Pinch the edge of the dough to the roll so it doesn't unroll while it rises and bakes.
• Now repeat the same steps with the other half of the dough. You can make the cinnamon rolls bigger by not splitting the dough into two chunks but by working with the entire dough at the same time.
• Now you can use a string or clean dental floss to cut the log into 1-inch slices as shown in the picture below.
• Next, place the rolls onto a baking pan lined with parchment paper and let it rise for 45 minutes in a warm place.
• Personally, I preheat the oven to 105F then turn the oven off and place the rolls to rise into the warm oven.
• Time to bake the cinnamon rolls! Preheat the oven to 350F (180C). Start by baking the rolls for 7 minutes then remove them from the oven.
• Here's the secret technique: pour 1 tbsp. of heavy cream over each cinnamon roll, then place it back into the oven and continue baking until they turn golden brown and all heavy cream melts.
• Once they're done baking, remove the baked rolls from the oven and let them cool for 10 minutes before frosting them.
• To frost, simply spread out frosting over the warm rolls.

SOFT, MOIST AND GOOEY CINNAMON BUNS

Steps:

• In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
• When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
• Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
• Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

MOIST CINNAMON ROLLS

Steps:

• Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.
• In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.
• After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.
• Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.
• Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

SOFT CINNAMON ROLLS

Steps:

• Heat oven to 200°F (100°C).