Ok, so homemade cinnamon rolls sound harder than they really are and the length of my instructions may be scaring you a little bit, but, do not fret, I am just thorough! These cinnamon rolls are a weekend favorite at our house. I actually make an entire pan of them and leave them in the fridge and warm them up in the microwave (30-45 seconds) during the week for my boys. They are still wonderful five or more days later. My cinnamon roll recipe is a little easier than most I would say, because I use the breadmaker to do most of the dough work for me. If you have been following my Instagram you have probably noticed that breadwork is not my favorite. But I keep trying so that I eventually have a shot with Paul Hollywood (dreamy). The breadmaker mixes, kneads, and rises it for you. The whole recipe is also done is stages so it is not that bad. I usually start the dough for the rolls right after dinner and then I pull the dough out and construct the cinnamon rolls after the boys are in bed. Then when they wake in the morning I do the second rise/bake and make the icing. Although you can totally make the icing the night before and just leave it on the counter. DO NOT put the icing in the fridge or it will be like a rock when you pull it out for the next morning. I hope that these will become a favorite of your family’s as well and send me pics! Tag me on your photos on Instagram or comment here! I want to see those puppies! Original recipe based off of the one from this blog. Ingredients: Dough: 4 cups unbleached all-purpose flour 1/3 cup white sugar 1 tsp salt 1 Tbsp dry breadmaker yeast 2 eggs ½ cup melted butter 1 cup warm milk Filling: ¼ cup softened unsalted butter 1 cup brown sugar 3 Tbsp cinnamon Icing: ½ cup softened butter 1 oz cream cheese 1 ½ cup powdered sugar 2 Tbsp whipping cream 1 ½ tsp vanilla pinch of salt Dough Instructions:
Filling Instructions
Second Rise and Baking Instructions
Icing Instructions
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AuthorJust a girl trying out recipes one experiment at a time. Archives
June 2018
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