These homemade cinnamon rolls are soft, pull apart and smells gorgeous. I`m sure you`ll love them as much as I do.
I love the autumn season. Probably because I was born in September but also because of the beautiful blanket that forms once the leaves are falling and also the pink skies, gorgeous sunrises.
Another reason that I love autumn is because I can bake one of my favorite recipe which is homemade cinnamon rolls. I honestly love cinnamon and I don`t mind to eat this homemade cinnamon rolls even in the summer but in autumn when the weather is colder all you need is a good book, a hot chocolate and a cinnamon roll.
It might seems hard to make this recipe but is not at all and let`s not talk about how amazing your house will smell, it`s just incredible.
Ingredients
- 420g all-purpose flour
- 1 tsp of salt
- 50g light brown sugar
- 50g white sugar
- 1 tsp of cinnamon
- A package of instant yeast (7 g)
Wet ingredients
- 120g sour cream
- 120ml milk
- A table spoon of vanilla extract
- 1 egg
- 85g unsalted butter room temperature (sliced)
For the filling
- 3 tablespoon white sugar
- 3 tablespoons brown sugar
- 1 tbsp cinnamon
- 50g – 60g of room temperature butter
Ingredients for glazing
- 28g room temperature butter
- 114g cream cheese as Philadelphia
- A pinch of salt
- 1 teaspoon of lemon juice
- 1 tablespoon or 15 ml of vanilla extract
- 1 table spoon of milk
- 100-200g powder sugar
Instructions
Step 1
In a bowl or a mixer bowl put the all-purpose flour, the salt, both sugars, a teaspoon of cinnamon and a pack of instant yeast. Whisk the ingredients and leave it aside.
Now the wet ingredients.
Step 2
In a microwave resistant bowl put 120g sour cream, 120ml milk, 1 tablespoon of vanilla extract. Whisk them and put it in the microwave for about 30 seconds or until is hot when you put your finger in, that will help to activate the yeast but also to melt the butter. If the butter is not melting you can put it again in the microwave once you had incorporated into the wet mixture, once out from the microwave add a whole egg and mix all together.
Step 3
Add the wet mixture into the bowl where you have your dry ingredients, whisk it and form into a dough is ok to be a little sticky.
Step 4
On a clean worktop sprinkle some flour and place the dough on it and start knead it until it springs back in the center or until will have a silky look and not sticky, I would say 10-15 minutes.
Step 5
Oil down a bowl, few drops that will help the dough not to stick and place it somewhere warm or you can heat up your oven at 100 degrees and turn it off and place the bowl inside put cling film on top and cover with a towel ( double check the bowl to be heat resistant).
Step 6
Let it rise for 1hr or until doubles in size.
Step 7
Mix the white sugar with the brown sugar and the tablespoon of cinnamon and set it aside.
Step 8
Sprinkle some flour on the worktop and flip the dough on top. Put some flour on top and start to roll it out the dough into a rectangle nice and thin.
Step 9
Grab the room temperature butter, really important to be soft and spread it on top of the sheet using a spatula.
Step 10
Now the fun part. Sprinkle the cinnamon sugar that you have prepared.
Step 11
Start to roll the sheet but make sure it`s tight. For cutting use a sharp knife or I know sounds crazy but you can use dental floss, try to cut them quite equally.
Step 12
Place the cinnamons buns into a tray but make sure the tray is greased up with butter but don`t crowd them, leave some space between. Cover with a cling film and a towel and let it rise for another 30-50 minutes.
Step 13
Bake it at 175°C for about 20-25 minutes. If you see they start to get brown cover them up with an aluminium foil but not hermetic and leave for another 15-20 minutes, keep checking.
Step 14
For the glaze mix up in a food processor the room temperature butter, the cream cheese, a pinch of salt, the lemon juice, freshly squeezed, the vanilla essence and the tablespoon of milk and last but not least the powdered sugar, depends how sweet you like it. Whisk it up and add more milk if needed. Taste it just to make sure is how you like it.
Step 15
Once the glaze is done let it aside until the cinnamon rolls are done, let it cool for 5 minutes and you can cover the cinnamon rolls with the frosting. You can put all the frosting or you can leave some for when your serve them.
If you`ll try the recipe you will know it was the best decision. The whole house will smell amazing and taste divine.
Enjoy😊
D
Homemade Cinnamon Rolls
Ingredients
- 420 g all-purpose flour
- 1 tsp salt
- 50 g light brown sugar
- 1 tsp cinnamon
- 1 package instant yeast (7 g)
Wet ingredients
- 120 g sour cream
- 120 ml milk
- 1 tbsp of vanilla extract
- 1 egg
- 85 g unsalted butter room temperature sliced
For the filling
- 3 tbsp white sugar
- 3 tbsp brown sugar
- 1 tbsp cinnamon
- 55 g room temperature butter
Ingredients for glaze
- 28 g room temperature butter
- 114 g cream cheese as Philadelphia
- A pinch of salt
- 1 tsp lemon juice
- 15 ml vanilla extract
- 1 tbsp milk
- 150 g powder sugar
Instructions
- In a bowl or a mixer bowl put the all-purpose flour, the salt, both sugars, a teaspoon of cinnamon and a pack of instant yeast. Whisk the ingredients and leave it aside.
- Now the wet ingredients.
- In a microwave resistant bowl put 120g sour cream, 120ml milk, 1 tablespoon of vanilla extract. Whisk them and put it in the microwave for about 30 seconds or until is hot when you put your finger in, that will help to activate the yeast but also to melt the butter. If the butter is not melting you can put it again in the microwave once you had incorporated into the wet mixture, once out from the microwave add a whole egg and mix all together.
- Add the wet mixture into the bowl where you have your dry ingredients, whisk it and form into a dough is ok to be a little sticky.
- On a clean worktop sprinkle some flour and place the dough on it and start knead it until it springs back in the center or until will have a silky look and not sticky, I would say 10-15minutes.
- Oil down a bowl, few drops that will help the dough not to stick and place it somewhere warm or you can heat up your oven at 100 degrees and turn it off and place the bowl inside put clingfilm on top and cover with a towel ( double check the bowl to be heat resistant).
- Let it rise for 1hr or until doubles in size.
- Mix the white sugar with the brown sugar and the tablespoon of cinnamon and set it aside.
- Sprinkle some flour on the worktop and flip the dough on top. Put some flour on top and start to roll it out the dough into a rectangle nice and thin.
- Grab the room temperature butter, really important to be soft and spread it on top of the sheet using a spatula, if you need more, add more.
- Now the fun part sprinkle the cinnamon sugar that you have prepared.
- Start to roll the sheet but make sure it`s tight. For cutting use a sharp knife or I know sounds crazy but you can use dental floss, try to cut them quite equally.
- Place the cinnamons buns into a tray but make sure the tray is greased up with butter but don`t crowd them, leave some space between. Cover with a cling film and a towel and let it rise for another 30-50 minutes.
- Bake it at 175°C for about 20-25 minutes. If you see they start to get brown cover them up with an aluminium foil but not hermetic and leave for another 15-20 minutes, keep checking.
- For the glaze mix up in a food processor the room temperature butter, the cream cheese, a pinch of salt, the lemon juice, freshly squeezed, the vanilla essence and the table spoon of milk and last but not least the powdered sugar, depends how sweet you like it. Whisk it up and add more milk if needed. Taste it just to make sure is how you like it.
- Once the glaze is done let it aside until the cinnamon rolls are done, let it cool for 5 minutes and you can cover the cinnamon rolls with the frosting. You can put all the frosting or you can leave some for when your serve them.
- If you`ll try the recipe you will know it was the best decision. The whole house will smell amazing and taste divine.
- Enjoy 😊
You are my inspiration , I own few web logs and infrequently run out from to brand.