Best 2 Soft Cinnamon Rolls Recipes

Are you craving the perfect soft cinnamon roll? Look no further, as we embark on a culinary adventure to discover the secrets behind creating the ultimate soft cinnamon roll. Whether you're a novice baker or an experienced chef, this article will guide you through the steps and provide you with the essential tips and tricks to achieve the most delectable, fluffy, and irresistible cinnamon rolls that will tantalize your taste buds and leave you longing for more.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT CINNAMON ROLLS

Soft Cinnamon Rolls image

Cinnamon rolls that you make the night before and bake the next morning. The recipe is my sister's, who is a Home Economics teacher.

Provided by Sharon

Categories Bread Yeast Bread Recipes

Time 1h35m

Yield 12

Number Of Ingredients 9

Ingredients

1 (.25 ounce) package active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
¾ teaspoon salt
1 egg, room temperature
2 ½ cups bread flour
¼ cup butter, softened
1 tablespoon ground cinnamon
½ cup brown sugar

Steps:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Nutrition Facts : Calories 172.3 calories, Carbohydrate 28.9 g, Cholesterol 25.7 mg, Fat 4.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 181.4 mg, Sugar 10.1 g

JO MAMA'S SOFT AND FLUFFY CINNAMON ROLLS

Jo Mama's Soft and Fluffy Cinnamon Rolls image

I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.

Provided by SharleneW

Categories Yeast Breads

Time 3h20m

Yield 12 large cinnamon rolls

Number Of Ingredients 17

Ingredients

2 teaspoons active dry yeast
1/2 cup water, lukewarm
1 cup unsalted butter (2 sticks)
2/3 cup granulated sugar
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons pure vanilla extract
4 large eggs
6 -7 cups bread flour (I prefer bread flour) or 6 -7 cups unbleached all-purpose flour (I prefer bread flour)
1 cup granulated sugar
1/2 cup packed brown sugar (light or dark)
3 tablespoons ground cinnamon
3/4 cup unsalted butter, melted (part will be used to prepare pans)
2 cups confectioners' sugar
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
2 -3 tablespoons water

Steps:

Start by sprinkling yeast over the 1/2 cup lukewarm water.
In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy.
Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour.
Beat for a couple of minutes, adding additional flour 1/4 cup at a time.
When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading.
Add no more flour than necessary for it not to be sticky.
Knead for about 15 minutes.
(I think this extended kneading help makes dough light and soft).
Transfer to an oiled bowl and turn to coat with oil.
Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours).
While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl.
Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter.
Roll dough until it is 12 x 18-inch rectangle.
Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up).
Sprinkle with sugar/cinnamon filling mixture.
Roll up dough from longer side[close to you], snug but not too tight.
Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick.
Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.).
(I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them).
To prepare glaze, mix ingredients with 2 tablespoons warm water.
If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon.
WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?.
Let dough rise until doubled again, about 45 minutes to an hour.
Preheat oven to 350°F.
Bake rolls for 20 to 25 minutes, until puffy and golden brown.
Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve.
FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours).
Take them out to sit at room temperature for about 20 minutes before baking.
There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.

Tips:

Activate the yeast properly: Ensure the water is lukewarm (around 110-115°F) and add a pinch of sugar to feed the yeast. Let it sit for 5-10 minutes until it becomes foamy.
Use fresh ingredients: Fresh yeast, milk, and eggs will give your cinnamon rolls the best flavor and texture.
Knead the dough properly: Knead the dough until it becomes smooth and elastic, about 5-7 minutes. This will help develop the gluten and give your cinnamon rolls a chewy texture.
Let the dough rise in a warm place: Find a draft-free spot in your kitchen and let the dough rise until it doubles in size. This usually takes about 1-2 hours.
Roll the dough out evenly: Use a rolling pin to roll out the dough into a 12x18 inch rectangle. Make sure the dough is evenly thick throughout.
Spread the filling evenly: Spread the cinnamon sugar mixture evenly over the rolled-out dough, leaving a 1-inch border around the edges.
Roll the dough up tightly: Starting from the long edge, roll the dough up tightly into a log. Pinch the edges together to seal.
Cut the rolls evenly: Use a sharp knife to cut the log into 12 even rolls. Place the rolls in a greased baking dish.
Let the rolls rise again: Cover the baking dish with plastic wrap and let the rolls rise for 30-45 minutes, or until they are puffy and almost doubled in size.
Bake the rolls: Preheat your oven to 350°F and bake the rolls for 20-25 minutes, or until they are golden brown on top.

Conclusion:

Soft and fluffy cinnamon rolls are a classic breakfast treat that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can easily make delicious cinnamon rolls at home. Just follow the tips above and you'll be sure to impress your family and friends with your baking skills!