How To Make Cinnomon Buns

Easy Cinnamon Rolls From Scratch

Because they only take one rise, these simple cinnamon buns from home are ideal for those who are new to working with yeast. Each cinnamon roll is extremely soft, and the most delectable cinnamon swirl is included into the dough. This cinnamon roll recipe is for classic, home-style cinnamon rolls, which are delicious. This recipe makes cupcakes that are fluffy, moist, and topped with vanilla icing. It’s taken me a long time to perfect fast cinnamon rolls that have all of the flavor of conventional overnight cinnamon rolls without the time commitment.

Yeast Beginners Rejoice!

Do you enjoy homemade cinnamon buns but are intimidated by the thought of baking with yeast? Come and be a part of the group. I was in the same boat! However, this dish really transformed my life. Those interested in learning how to bake using yeast may find these recipes to be very useful. Unlike traditional cinnamon rolls, which take hours of rising time, as well as a second rise period once the rolls are fashioned, this simple cinnamon rolls recipe just requires one rising time. Here’s my one piece of advice: I propose choosing a yeast that is both powerful and trustworthy.

Yeasti is a rapid-rise yeast that reduces the amount of time required for the yeast to rise.

And, after all, keeping things simple is usually a good thing, right?

Baking with Yeast Guide

When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included realistic responses to all of your frequently asked yeast questions.

How to Make Easy Cinnamon Rolls from Scratch

Bakery-style goodies for those who are just starting out!

  1. Make the dough by combining the following ingredients: These are the ingredients: flour, sugar, salt, yeast, water, milk, butter, and one egg. They are quite ordinary. Combine the butter, milk, and water in a saucepan. After that, whisk the butter mixture into the dry ingredients until well combined, then fold in the egg. Your dough is now ready for kneading at this point. Make the dough by kneading it: To knead the dough, you may either use your mixer or your hands. You may be interested in learning more about the kneading process. I refer to this valuable resource on a regular basis. Following your final kneading session, cover the dough and put it aside for a few minutes so that the gluten may settle. During this time, prepare the following components for the filling: a mixture of butter, cinnamon, and sugar
  2. Cinnamon buns should be shaped as follows: Using a rolling pin, roll out the dough into a rectangle of 14 inches by 8 inches. To finish, spread over the butter and then sprinkle with the cinnamon and sugar When making the filling, you can use either standard white granulated sugar or brown sugar. Roll the dough into a tight ball and cut it into 11-12 pieces. Prepare a greased circular baking pan and let it aside to rise
  3. Allow the formed rolls to rise for 60-90 minutes before serving. Keep in mind that this is the only time the rolls will rise. Bake: Once the cinnamon rolls are lovely and fluffy, bake them until they are golden brown, about 15 minutes.

The TRICK to Easy Cinnamon Rolls

Make the dough by combining the ingredients in the following order: These are the ingredients: flour, sugar, salt, yeast, water, milk, butter, and one egg. They are also fairly standard. Combine the butter, milk, and water in a saucepan and heat until the butter is melted. Stir in the butter mixture into the dry ingredients, and then fold in the egg until everything is evenly distributed. Your dough is now ready for kneading at this point; Make the dough by kneading it. Kneading the dough can be done with a mixer or by hand.

  1. Every now and then, I refer to this useful guide for guidance.
  2. Prepare the following ingredients for your filling during this time: cinnamon and sugar are combined with butter.
  3. Sprinkle the cinnamon and sugar on top after spreading the butter on top.
  4. Roll the dough into a tight ball and cut it into 11 or 12 equal-sized portions.
  5. Allow for a 60-90 minute rise time for the shaped rolls.
  6. Bake the cinnamon rolls until they are golden brown after they have risen nicely.

More Shortcut Homemade Recipes

  • Baking: Homemade Biscuits, Pizza Crust, Homemade Soft Pretzels, Homemade Brownies (done in a single bowl, no mixer required! ), Banana Bread

Description

Because they only take one rise, these simple cinnamon rolls are ideal for yeast novices. Finish with vanilla frosting or my favorite coffee icing, which I’ve included below.

Rolls

  • 2 and 3/4 cups (344g)all-purpose flour (spoonleveled)
  • 1/4 cup (50g)granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (1packet)
  • 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (packet)
  • 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (packet a half cup (120 mL) whole milk
  • A quarter cup (60 mL) water
  • Three tablespoons unsalted butter
  • One big egg

Filling

  • 3 tablespoons (45g) unsalted butter, softened to room temperature
  • 1 teaspoon powdered cinnamon
  • 1/4 cup (50g) granulated sugar or packed light or dark brown sugar
  • 3 tablespoons (45g) unsalted butter, softened to room temperature

Icing

  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla essence
  • 2 – 3 tablespoons (30-45ml) strong brewed coffee or milk
  1. Make the dough by combining the following ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until well combined. Remove from consideration
  2. In a heatproof bowl, whisk together the milk, water, and butter until smooth. Heat the mixture in the microwave or on the stovetop until the butter is melted and the mixture is warm to the touch (approximately 110°F). Pour the liquid into the dry ingredients, whisk in the egg, and continue to stir until a soft dough forms, or use your mixer. The dough has to be worked for 3 minutes on a lightly floured surface, using floured hands. Place in a lightly oiled mixing basin (I use nonstick spray), cover loosely, and let aside for approximately 10 minutes. Fill the buns with the following ingredients: After 10 minutes, lay out the dough into a rectangle measuring 14 8 inches in length. Spread the softened butter on top of the cooled crust. Combine the cinnamon and sugar in a small bowl. It should be sprinkled evenly over the dough. Roll the dough into a 14-inch log by rolling it tightly. Remove from oven and put in a lightly oiled 9-inch round cake pan or pie dish
  3. Cut into 10-12 even rolls
  4. Rolls should be allowed to rise for 60-90 minutes in a warm, draft-free location after being tightly wrapped in aluminum foil or plastic wrap during the rising process. See the blog article above for my tip on how to complete this stage. Make the rolls in the oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) when the rolls have doubled in size. Bake for 25-28 minutes, or until the top is gently browned and crisp. As soon as you detect that the rolls’ tops are becoming too brown and too rapidly, loosely cover them with aluminum foil and continue to bake
  5. Make the frosting by following these steps: Combine the confectioners’ sugar, vanilla extract, and coffee/milk in a mixing bowl until well combined. Warm rolls should be drizzled or smeared with the sauce. Leftover frosted or unfrosted rolls should be carefully wrapped and stored for up to 3 days at room temperature or up to 5 days in the fridge.

Notes

  1. Detailed instructions for making the dough ahead of time may be found in step 4. Wrap the dish in plastic wrap and place it in the refrigerator overnight to rest. Remove the meat from the refrigerator the next morning and allow it to rise in a warm atmosphere for approximately 1 hour. Step 6 should be followed. Freezing Baked rolls can be freezer for up to 2-3 months after they are made. To prepare, thaw overnight in the refrigerator and then reheat before serving. You may also freeze the unbaked buns in the following manner: Step 6: Bake the rolls for only approximately 10 minutes at 375°F (191°C) in the oven. Allow it cool fully before covering firmly and freezing. To prepare the rolls for serving, remove them from the freezer and place them in the refrigerator a few hours before serving. After that, bake them until they are done. Yeast: Instant yeast comes highly recommended by me. If you only have active dried yeast on hand, you can substitute it for the fresh yeast. In baking, both active dry yeast and quick yeast can be used interchangeably (1:1). Active dry yeast rises at a moderate rate, whereas instant dry yeast rises at a higher rate
  2. Hence, active dry yeast will result in a longer rise time. Milk: Whole milk is the best choice for making this dough. Nondairy milk can be used in place of regular milk if necessary. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide.

Quick Cinnamon Rolls

The reviews made me a bit nervous about trying this recipe since I was scared I would wind up with balls like everyone else. But it turned out to be a great dish! This dish presented no difficulties for me, and I felt it turned out amazing! As several others had suggested, I mixed in a small amount of cinnamon and sugar into the mixture itself. It wasn’t too sticky and rolled out perfectly the first time. I had have a difficult time putting 18 rolls into my pan, though. Maybe 12 or so next time, and see whether they soar even higher than the first few times I tried.

Most helpful critical review

Dough is incredibly sticky to the touch. I used nearly half a bag of flour on my work surface, and it still wouldn’t roll out of the way. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite turn into that. It was still good, but it wasn’t what I had in mind. More information can be found at

  • There are 198 5star ratings, 114 4star ratings, 57 3star ratings, 33 second-place ratings, and 68 first-place ratings.

The reviews made me a bit nervous about trying this recipe since I was scared I would wind up with balls like everyone else. But it turned out to be a great dish! This dish presented no difficulties for me, and I felt it turned out amazing! As several others had suggested, I mixed in a small amount of cinnamon and sugar into the mixture itself. It wasn’t too sticky and rolled out perfectly the first time. I had have a difficult time putting 18 rolls into my pan, though. Maybe 12 or so next time, and see whether they soar even higher than the first few times I tried.

I didn’t make any adjustments except for adding more flour when I was stirring the mixture because many people have stated that the dough can be sticky; this was true for me as well; however, to make the dough less sticky, simply add more flour (a spoon or two at a time) and continue mixing it with your hands until you believe it is good enough to be rolled with a roll pin without sticking.

  1. Also, I prepared a combination of half brown sugar and half white sugar with cinnamon, but I didn’t need to use all of it because it was a lot of sugar to begin with.
  2. It’s quite sticky to work with dough.
  3. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite turn into that.
  4. Continue readingAdvertisement I prepared them for my girlfriend, and they were so delicious that my family devoured the entire batch before she even arrived at the house.
  5. Just be careful not to overheat the milk, or you can end up burning yourself when mixing and rolling the dough.
  • I ended up adding approximately a cup more flour, kneading it, and then rolling it out to finish it off.
  • The flavor is excellent, but this was not a “easy” dish for me to prepare.
  • They were moist and delicious!
  • I had no trouble rolling out the dough on a floured board since it was so soft.
  • They rose to the surface of the pan, looked fantastic, and tasted even better.
  • The dough itself is quite sticky, similar to that of biscuit dough.
  • Aside from that, the recipe asked for a lot of salt, so I used only 1/2 teaspoon instead.

You can also include other favorites, such as coconut, if you like.

I made use of nefarious-acting yeast and covered the dough with a warm dishcloth to prevent it from rising.

This recipe was also used to make monkey bread.

Combine the sugar, butter, and cinnamon in a large mixing bowl.

Baked for a further 10 to 15 minutes, then cooled before turning out onto a dish.

I followed the recipe exactly and made no modifications, and the result was excessively “moist.” Whenever I tried to roll it up, it started clinging to the counter and tearing.

They came out well in the end.

I will not be conquered by a few cinnamon buns, to be honest.

The Best Cinnamon Rolls You’ll Ever Eat

The reviews made me a bit nervous about trying this recipe since I was scared I’d wind up with balls like everyone else. But it turned out to be delicious! With this recipe, I had absolutely no difficulties, and the results were excellent. As several others had suggested, I mixed in a small amount of cinnamon and sugar into the mixture itself. It wasn’t too sticky and rolled out perfectly the second time around. Getting 18 rolls into my pan, however, proved difficult. Maybe 12 or so next time, and watch whether they soar even higher than the first few.

In fact, the only changes I made were when I was stirring the mixture because many people have stated that the dough can be sticky; this was true for me as well; however, to make the dough less sticky, simply add more flour (a spoon or two at a time) and continue mixing it with your hands until you believe it is good enough to be rolled out without sticking.

  1. Also, I prepared a combination of half brown sugar and half white sugar with cinnamon, but I didn’t need to use all of it because it was a lot of sugar for my taste buds.
  2. It’s quite sticky to work with dough.
  3. There was a lot of stickiness and it almost turned into cinnamon sugar biscuits.
  4. Advertisement Continue reading The cookies that I cooked for my girlfriend were so delicious that my family devoured them before she even arrived.
  5. However, be careful not to overheat the milk, otherwise you may burn yourself when mixing and rolling the dough.
  1. The final result was that I had to add roughly a cup additional flour and knead the dough before spreading it out.
  2. The flavor is wonderful, but I did not find this to be a “easy” dish to complete.
  3. They were moist and delicious!
  4. When I rolled out the dough on a floured surface, it went together without a trouble.
  5. ), which may have assisted.
  6. I give this a five-star rating and two thumbs up!
  7. Like biscuit dough, the dough itself is quite sticky.

Aside from that, recipe asked for a lot of salt, so I just used half a teaspoon.

This dish is delicious and simple to prepare.

Several reviews stated that it took a long time for the product to begin rising.

A small amount of extra flour added throughout the cooking process can help to prevent sticking.

In a bunt pan, arrange the rolled dough balls together.

In the beginning, place a layer of dough on a baking sheet and drizzled sugar mixture on top, followed by raisins and walnuts, and so on until the dough is gone.

There were no modifications to the recipe, and the result was far too “moist.” Whenever I tried to roll it up, it started clinging to the counter and tearing.

See also:  What To Put On Hamburger Buns

All was OK in the end.

Some cinnamon buns will not beat me, no matter how tempting they may seem!

Ingredients in cinnamon rolls

After reading the reviews, I was a little apprehensive about trying this recipe since I was concerned that I would wind up with balls like the rest of the world. With this recipe, I had absolutely no difficulties, and the results were outstanding. I included a small amount of cinnamon and sugar into the batter itself (as some others had suggested). The dough wasn’t too sticky and rolled out perfectly. I did have some difficulty putting 18 rolls into my pan, though. Maybe 12 or so next time, and watch whether they grow even higher than the first time.

I didn’t make any adjustments except for adding more flour when I was stirring the mixture because many people have stated that the dough can be sticky; this happened to me as well; however, to make the dough less sticky, simply add more flour (a spoon or two at a time) and continue mixing it with your hands until you believe it is good enough to be rolled with a roll pin without sticking.

  1. Also, I created a combination of half brown sugar and half white sugar with cinnamon, but I didn’t use all of it because it was a lot of sugar.
  2. More informationDough is incredibly sticky.
  3. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite make it.
  4. More InformationAdvertisement I prepared these for my girlfriend, and they were so delicious that my family devoured the entire batch before she even arrived at the house!
  5. Just be careful not to overheat the milk, or you might burn yourself when mixing and rolling the dough.
  • Ultimately, I ended up adding roughly a cup additional flour and kneading the dough before rolling it out.
  • The flavor is wonderful, but I did not find this to be a “easy” dish to prepare.
  • I followed the recipe to the letter (with the exception of using a bit less salt than the recipe called for), and it turned out perfectly!
  • I used a ceramic rolling pin (from the dollar shop!) instead of a wooden one, which may have helped.
  • 5 stars and 2 thumbs up all the way!;) More InformationAdvertisement This is a great recipe if you don’t want to spend hours waiting for the dough to rise.
  • Make sure your work area is properly floured before rolling out the dough, or it will be difficult to roll up the resulting dough.
  • They turned up beautifully, with a great deal of flavor and just the proper amount of crunch.Read More Very tasty, and it’s simple to make.

Many of the reviews stated that the product took a long time to rise.

Additionally, a small amount of flour added throughout the k eeding process will help to prevent stickiness.

Dough was rolled into balls and stacked in a bunt pan.

Starting with a layer of dough, drizzling sugar mixture, and sprinkling raisins and walnuts, repeat the process until the dough is used up.

It was a big hit with the family.

I followed the recipe exactly and made no modifications, and the result was far too “moist.” When I tried to roll it up, it started clinging to the counter and tearing.

They turned out well.

I am not going to be beaten by a few cinnamon pastries, to be honest.

  • Amount of milk: I recommend 2 percent or whole milk, although almond milk will also work (I’ve tried it!). Take a look at my suggestions below for ensuring your milk is at the proper temperature: Grated sugar: This is used to sweeten the cinnamon rolls as well as to aid in the activation of the yeast. Quick rise yeast: In this recipe, quick rise or instant yeast should be used to make the cinnamon rolls rise more quickly. Alternatively, you may use active dry yeast, but the cinnamon rolls will take a little longer to rise as a result. Continue reading for some helpful hints on how to use yeast in this recipe. Butter is the only thing that exists. I prefer to use salted butter, but unsalted butter is also excellent. It will be required for the dough, the filling, and the frosting. For the right texture and rich consistency in the dough, this recipe calls for 1 egg and 1 egg yolk, which are both used in this recipe. In order to make these cinnamon rolls soft and fluffy, we’re using bread flour, which has a greater protein content than regular flour, which helps to lighten the cinnamon roll consistency. The greater protein content encourages the production of more gluten, which results in the chewy, soft texture that you’ve come to expect from cinnamon rolls. Brown sugar: I prefer to use dark brown sugar in those cinnamon swirls since it imparts a more powerful molasses sweet taste, but light brown sugar would suffice. Cinnamon:YUM
  • Salt: Cinnamon rolls produced without salt taste bland, and salt also aids in the control of yeast growth in cinnamon roll recipes, so don’t exclude it from your recipe. For the icing on the cake: the frosting is also extremely memorable! There’s nothing but cream cheese, butter, powdered sugar, and vanilla in this recipe.

YES, PLEASE, I WANT TO. Cinnabon, you’ve got absolutely nothing on these buns.

Can I make them dairy free?

Yes! As previously said, I’ve had great luck with this cinnamon roll recipe when I’ve used almond milk. You can also use vegan butter and vegan cream cheese for the dairy-free options in the recipe to make it totally dairy free.

Which yeast is best for cinnamon rolls + how to know when yeast is activated

I understand why it may be difficult to determine whether or not your yeast has been activated. First and first, it is necessary to understand that there are two varieties of yeast to pick from:

  • Active dry yeast: This sort of yeast must be dissolved in a liquid, or what is known as “proofing,” before it can be added to the rest of the dough’s other components. When little bubbles begin to develop in the liquid in which the yeast has been dissolved (in this case, warm milk), you will know that this type of yeast has been activated. In this recipe for cinnamon rolls, we are using instant yeast, also known as rapid rise yeast (this is the one I use and adore!) and is what we call for in the title. Due to the fact that it does not require any ‘proofing,’ you do not have to wait around and monitor the yeast to ensure that it bubbles. Although I still dissolve it in a small amount of milk and sugar to get it started, I find it more effective.

Active dry yeast: This sort of yeast must be dissolved in a liquid, or what is known as “proofing,” before it can be added to the rest of the dough ingredients and mixed in. When little bubbles develop in the liquid in which the yeast has been dissolved (in this case, warm milk), you will know that this type of yeast has been activated. Quick rise yeast (this is the one I use and adore!) is another term for instant yeast, which is what we will be using in this cinnamon roll recipe. Due to the fact that it does not require any ‘proofing,’ you do not have to wait around and monitor the yeast to ensure that it is bubbling.

Tips for making the best cinnamon rolls

  1. It is important not to overheat your milk. The temperature should be between 105 and 115 degrees Fahrenheit. Anything hotter than this is likely to destroy the yeast, resulting in the cinnamon rolls failing to rise as a result. Simply dipping your finger into the milk should reveal that it is warm, akin to warm bath water, but not HOT, as described above. You may just wait a few minutes until it is cold enough to touch if you accidentally heated it up too much. When making the filling, be sure to use room temperature butter. A lot of recipes instruct you to use melted butter, however doing so might lead to leakage of the filling prior to baking. Butter should be served at room temperature. The brown sugar should be incorporated into the softened butter after it has been spread out. It is critical to include the brown sugar into the butter and dough after it has been spread out. Please refer to the video for further information. Incorporate a room-temperature egg into the dough: If you use a cold egg, there is a danger that it may interfere with the yeast or will combine with the melted butter and cause it to coagulate. Simply set your eggs in a dish of warm water for a few minutes to bring them up to room temperature. Use bread flour: Bread flour, which is readily accessible at most grocery shops, makes a significant difference in the outcome of your cinnamon rolls, making them softer, fluffier, and more ideal. Be sure to flour your work surface and rolling pin before beginning: this will prevent the cinnamon rolls from adhering to the surface or rolling pin.

Tools you’ll need to make cinnamon rolls from scratch

Keep your milk from becoming too hot. The temperature should be between 105 and 115 degrees Fahrenheit (35 and 40 degrees Celsius). Using a hotter oven is likely to destroy the yeast, resulting in a lack of rising in the cinnamon rolls. Simply dipping your finger into the milk should reveal that it is warm, akin to warm bath water, but not HOT, as suggested by the name. You may just wait a few minutes until it is cold enough to touch if you accidentally heated it too much. When making the filling, be sure to use room temperature butter.

  1. The finest butter is at room temperature.
  2. Reference the video for further information.
  3. Simply set your eggs in a dish of warm water for a few minutes to get them up to room temperature; To achieve softer, fluffier, ideal cinnamon buns, use bread flour.
  4. Just trust me; be sure to flour your work surface as well as your rolling pin: this will help to avoid the cinnamon rolls from sticking to the surface or the rolling pin.
  • A stand mixer is a type of mixer that has a blade that spins back and forth. Before rolling out the dough, you’ll want to use the dough hook on your stand mixer to quickly knead it in a smooth surface. Don’t have a stand mixer? No problem. There’s nothing to worry about! You may alternatively use a wooden spoon to knead the dough by hand. To combine your dough, I recommend using a wooden spoon or rolling pin to combine it. For the purpose of rolling out that lovely dough. if you don’t have a rolling pin, you may flour a wine bottle instead
  • Serrated knife can also be used to roll out the dough. After you’ve rolled the dough into cinnamon rolls, a serrated knife will make it easier to cut them out. You may also use floss in a 9-by-9-inch baking pan. A 9-inch baking pan or a 9-inch circular pan is recommended so that the cinnamon rolls will fit nicely and bake properly.

Storing tips

You may keep your freshly made cinnamon rolls covered at room temperature for 1-2 days before transferring them to the refrigerator for up to 5 days.

Simply reheat them in the microwave to bring them back to life and make them mushy and gooey!

How to make overnight cinnamon rolls

After rolling the cinnamon rolls up and cutting them as recommended, stack them on a pan lined with parchment paper, cover them tightly with plastic wrap, and set them in the refrigerator overnight to firm up the next day. Before baking the cinnamon rolls, bring them to room temperature and allow them to rise for 45 minutes to 1 hour before baking them as suggested on the package instructions.

How to freeze cinnamon rolls

  • After rolling up the cinnamon rolls and cutting them as indicated, stack them on a pan lined with parchment paper, cover them tightly with plastic wrap, and set them in the refrigerator overnight to firm up the next day. Before baking the cinnamon rolls, bring them to room temperature and allow them to rise for 45 minutes to 1 hour before baking them as recommended on the package.

Your cinnamon roll questions: answered

Make sure to read the entire page for answers to frequently asked questions regarding how to make cinnamon buns. Here are a few more frequently asked questions that I receive:

  1. Is it okay to use all-purpose flour? It is possible to make these cinnamon rolls with all-purpose flour (and some readers have done so successfully), but I highly recommend using bread flour since, as I previously indicated, it is what makes these cinnamon rolls extremely fluffy and delicious. What caused the middles of my cinnamon buns to fall out? Depending on whether you roll them too tightly or whether your pan is too tiny, this can happen. To ensure that all of your cinnamon rolls fit into the pan, be sure to trim dough off of the ends of the cinnamon roll log as seen in the video below: Is it possible to double the recipe? Yep! Just keep in mind to use a bigger skillet. What should I do if my dough becomes too sticky when I’m kneading it together? Alternatively, you may add a little more flour, perhaps one tablespoon at a time, until the dough becomes easier to work with
  2. Is it possible to use a bread maker? Readers in the comments have reported success with this recipe when made in a bread maker, which I have not tried myself. Is it possible to incorporate mix-ins into the filling? Yes, without a doubt! I believe that chopped almonds, raisins, or even additional spices such as pumpkin pie spice would be excellent additions to this dish.

Watch me make this cinnamon roll recipe

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You can find all of our amazing breakfast and brunch recipes right here! I hope you will get the opportunity to try out this cinnamon roll recipe! They are unquestionably a household favorite. Make them, preserve them in your family for decades to come, and give them as a pleasant surprise to someone special in your life. Instructions are included. Don’t forget to give the recipe a rating in the section below!

The Best Cinnamon Rolls You’ll Ever Eat

Time allotted: 2 hours and 20 minutes The BEST cinnamon buns on the face of the planet. Big, fluffy, soft, and utterly delectable are the words that come to mind. Once you’ve tried this recipe, you’ll never want to make anything else again! This cinnamon roll recipe provides choices for making them overnight or ahead of time, as well as for freezing the finished product.

  • For the dough, combine the following ingredients: 34 cups warm milk (whole milk or 2 percent preferred) (110 degrees F)
  • 2 14 teaspoons quick rise or active yeast (1/4-ounce package yeast)
  • 14 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 14 cup butter, melted (I prefer salted, but unsalted works, too)
  • 3 cups bread flour, plus additional flour for dusting
  • 1 egg plus 1 egg yolk, at 3/4teaspoonsalt
  • For the filling, combine 2/3 cup dark brown sugar (light brown sugar can also be used)
  • 1 12 teaspoons of cinnamon
  • 14 cup melted butter
  • And mix well. For the cream cheese frosting, combine 4 ounces softened cream cheese, 3 tablespoons softened butter, 34 cup powdered sugar, and 1 teaspoon vanilla extract.
  1. Heat the milk to around 110 degrees Fahrenheit. If you want to do this in the microwave, place the milk in a microwave-safe bowl and microwave for 40-45 seconds. It should have the consistency of warm bath water. Add the yeast to the warm milk in the bowl of an electric mixer and stir until well combined. Combine the sugar, egg, egg yolk, and melted butter in a mixing bowl. Combine until everything is well-combined. After that, using a wooden spoon, whisk in the flour and salt until a dough begins to form. Using the dough hook attachment on a stand mixer, knead the dough on medium speed for 8 minutes. The dough should be able to form a good ball and should be somewhat sticky. If the dough is TOO sticky (meaning it is adhering to the bottom of the mixer), add another 2 teaspoons of bread flour to the mixture. If you don’t want to use an electric mixer, you may knead the dough for 8-10 minutes on a lightly floured surface with your hands. Transfer the dough ball to a large mixing bowl that has been lightly greased. Cover with plastic wrap and a heated cloth. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This might take more or less time depending on the humidity and temperature in your home
  2. Nonetheless As soon as the dough has doubled in size, turn it out onto a lightly floured surface and stretch it out into a rectangle measuring 14×9 inches. Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
  3. In a separate dish, combine the brown sugar and cinnamon
  4. Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
  5. Sprinkle the mixture over the greased dough with your hands, then work the brown sugar mixture into the butter with your fingers. Roll the dough up tightly, beginning with the 9-inch side, and set it seam side down on a baking sheet, being careful to seal the corners of the dough as best you can. You will most likely need to trim about an inch off the ends of the dough since the ends will not be as densely packed with cinnamon sugar as we would like them to be. Using a serrated knife or floss, cut the meat into 1-inch chunks. You should aim for nine huge pieces. Using a greased 9×9-inch baking sheet or a circular 9-inch cake pan, arrange the cinnamon rolls. If you want to be extra safe, line the pan with parchment paper just in case some of the filling leaks out. Cover with plastic wrap and a warm cloth and let aside for 30-45 minutes to rise once more. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and towel from the cinnamon rolls and bake for 20-25 minutes, or until the edges are just starting to turn golden brown. To ensure that they remain soft in the centre, you want to underbake them a bit. That’s why we want them to be just little golden brown on the outside. After they have cooled for 5-10 minutes, apply the icing. This recipe makes 9 cinnamon buns. To create the frosting, follow these steps: Combine the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of an electric mixer on medium speed. Beat until the mixture is smooth and fluffy. Spread the mixture over the cinnamon buns and serve right away. Enjoy
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To make overnight cinnamon rolls, just place the rolls in a greased baking sheet (after the first rise), cover with plastic wrap, and set in the refrigerator overnight. The next morning, bake the cinnamon rolls as recommended. First, I like to let my cinnamon rolls to get to room temperature by laying them out on the counter for 30-45 minutes before baking them (this is known as the second rise). For detailed instructions on how to freeze cinnamon buns, as well as extra tips, tricks, and frequently asked questions, see this blog article!

Soft & Gooey Homemade Cinnamon Rolls

My family enjoys homemade cinnamon buns as a special treat on special occasions. Every big holiday season, we always have a fresh batch on hand, which is why I wanted to create a cinnamon roll recipe that was both quick and simple to make, but yet tasted like something special. These rolls are warm and ready in less than 2 hours, require just a few simple ingredients, and are cooked entirely by hand in the traditional manner. Not only are these rolls ideal for celebrating a special event, but they can also be enjoyed as a quick breakfast treat at any time of year.

Despite the fact that this post is sponsored by Fleischmann’s Yeast, all views and opinions expressed here are all my own.

What makes these the BEST cinnamon rolls?

Because cinnamon buns are such a wonderful treat for my family, we have high expectations for them when it comes to quality. It is important to have soft, fluffy, gooey, and moist cinnamon buns that are easy to cook and take little time. That is exactly what you will get if you follow this recipe. These rolls inflate out to a wonderful, lofty height, yet they are entirely soft during the entire process. They’re really soft and gooey throughout, and each mouthful just melts in your tongue as it passes through.

  1. It has a subtle sweetness to it, as well as the usual cream cheese flavor.
  2. Each roll is topped with just the right (and heavy) amount of icing.
  3. These rolls prove rapidly because to the use ofFleischmann’s® RapidRise® Yeast, which means that the dough only needs to proof for 1 hour before baking.
  4. No one wants to have to wait for their rolls to arrive!

It’s created entirely by hand, and the majority of the ingredients are contained within the mixing bowl. This makes cleanup a breeze, allowing you to go back to enjoying time with your loved ones!

Tips for making cinnamon roll dough

Our expectations for cinnamon buns are really high because they are such a treasured delicacy in my family’s life. No bother, no muss, no fuss cinnamon buns that are also easy to create are what we’re looking for this time of year. What you get with this recipe is precisely what it says it will be. Despite the fact that these rolls inflate out to impressive heights, they are entirely soft throughout. It is impossible to eat just one bite since they are so delicate and sticky throughout. Topping the rolls is a smooth, creamy, buttery cream cheese frosting that melts into the heated buns.

  • Furthermore, because this recipe yields a large quantity, you will never be concerned about running out of food.
  • In addition, they are really simple to put together.
  • This is in contrast to other recipes that call for a twofold proofing process, the first for 30 minutes to an hour and the second for an additional hour.
  • Last but not least, this recipe does not necessitate the use of an electric mixer or any other special equipment.
  • You may return back to spending time with your family much more quickly as a result of this.
  1. Because cinnamon buns are such a wonderful treat for my family, we have high expectations when it comes to them. It is important to have soft, fluffy, gooey, and moist cinnamon buns that are simple to cook and take little time. That’s exactly what you’ll get if you follow this recipe. These rolls puff out to a beautiful, lofty height, yet they are entirely soft throughout the entire roll. They’re really delicate and gooey throughout, and each mouthful practically melts in your tongue as you take it. The topping on top is a velvety cream cheese icing that melts into the heated rolls. It has a little sweet taste to it, as well as the usual cream cheese flavor. And because this recipe yields a large quantity, you will never have to worry about running out. Each roll is topped with just the right amount (and a heavy quantity) of frosting. These are also really simple to create. Because with the use ofFleischmann’s® RapidRise® Yeast, these rolls proof fast, requiring just one hour of proofing time before baking. This is in contrast to other recipes that call for a double proof, the first for 30 minutes to an hour and the second for another hour. Nobody wants to be kept waiting for their rolls! Last but not least, this recipe does not necessitate the use of an electric mixer or any other glitzy equipment. It’s prepared entirely by hand, and the most of it is contained within a mixing bowl. This makes cleanup a breeze, allowing you to go back to enjoying time with your loved ones.

Check outFleischmann’s®Yeast Baking Basics for even more baking tips and tricks. It’s chock-full of suggestions on how to prepare your dough. Alternatively, if you run into any difficulties along the route, theirtroubleshooting guide for yeast doughis really helpful. Allow the dough to rest for 10 minutes after it has been completed before filling, rolling, and cutting. In this way, the dough may rise, the dry ingredients have a chance to be thoroughly absorbed, and the gluten strands have a chance to relax.

Quick cinnamon roll filling

See Fleischmann’s®Yeast Baking Basics for even more baking tips and techniques. A wealth of useful hints for preparing your dough may be found in this publication. You may also utilize theirtroubleshooting guide for yeast dough if you run into any difficulties along the route. Once the dough is ready, allow it to rest for 10 minutes before filling, rolling, and cutting it into shapes. In this manner, the dough is allowed to rise, the dry ingredients are given the opportunity to fully absorb, and the gluten strands are allowed to relax.

The best way to cut cinnamon rolls

It’s time to put away the knife and start using dental floss on these rolls! In fact, the best dental floss for cutting cinnamon buns is plain, unflavored dental floss. Why? Because it slices from the inside out to the center, rather than cutting straight down like a knife, it is more effective. In addition, because this dough is so delicate, a knife has the ability to squash the rolls. For those who don’t have floss on hand (a tiny sewing thread would do in this case), a very sharp knife and a gentle back and forth motion will suffice.

Grab a length of floss that is approximately 10 inches long and draw it tightly.

Pulling the two ends together tightly will allow you to slice through the roll. Once this is completed, you will have precisely formed rolls that are ready to proof and bake.

Overnight cinnamon rolls

Replace the knife with dental floss for these rolls; a knife is no longer necessary. Yes, unflavored dental floss is the best choice for cutting cinnamon buns into squares and rectangles. Why? As opposed to a knife, which cuts straight down, it cuts from the interior to the center of the object. As a result of the softness of the dough, a knife may be used to crush the rolls. Use a fairly sharp knife and carefully saw back and forth if you don’t have floss on hand (thin sewing thread works just as well as floss).

Take a length of floss about 10 inches long and tighten it around your fingernails.

Grasp the ends of the roll and pull them firmly to cut through it.

When to ice the cinnamon rolls

When the rolls are still warm from the oven, prepare the frosting for them. This recipe just takes 5-10 minutes to prepare, so the rolls will be nice and warm by the time you finish. As soon as the frosting has been well combined and smoothed, apply it across the heated rolls. Using this method, the icing may melt into the rolls as well as into the cracks and crevices, giving you a gooey rolls experience.

How to store cinnamon rolls

Ideally, these rolls should be served when they are still warm and fresh. If you have any leftovers, wrap the dish firmly in plastic wrap and preserve it at room temperature for up to 2-3 days in the refrigerator. You may also throw a couple of pieces of bread in the baking dish with the rolls to prevent them from drying out while they bake. Cover the rolls and place them in the refrigerator for up to 4-5 days to extend their shelf life. Despite the fact that they tend to dry out a little in the fridge.

Place the dish in the microwave for 20-30 seconds and serve immediately.

For even more delicious breakfast and brunch recipes:

  • Brown Butter Cinnamon Rolls, Chocolate Chip Banana Bread, and Pumpkin Cinnamon Rolls are some of my favorite desserts.

Ensure that you tag me on Instagram @butternutbakery if you make these EASY Homemade Cinnamon Rolls. It gives me great pleasure to see my recipes come to life in YOUR kitchen! Pin this recipe and store it for later by clicking on the button on the recipe card, the buttons above and below this page, or any of the photographs in the gallery above. Best of luck with your baking!

Watch how to make these cinnamon rolls:

These cinnamon buns are soft, moist, and fluffy, and they are topped with a smooth cream cheese frosting. They are the BEST EVER!

Cinnamon Roll Dough

  • 5 cups all-purpose flour
  • 1/3 cup (75g) granulated sugar
  • 2 packets instant coffee Fleischmann’s®RapidRise® Yeast (about 4 1/2 teaspoons)
  • 1 teaspoon salt
  • 1 1/2 cups (355 grams) water
  • 6 tablespoons (85 grams) unsalted butter
  • 1 big egg

Filling

  • 1/4 cup (55 g) unsalted butter, room temperature
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 tablespoon ground cinnamon

Cream Cheese Icing

  • A 4 oz cream cheese at room temperature
  • 1/4 cup unsalted butter at room temperature
  • 1 cup (120g) powdered sugar
  • 2 teaspoon vanilla extract

Cinnamon Roll Dough

  1. Combine 2 cups of the flour with the sugar, yeast, and salt in a large mixing basin until well combined. In a heat-safe mixing dish, blend the water and butter until well combined (cut into tablespoons). Heat in the microwave for 30 – 45 seconds, or until the mixture is warm to the touch but not hot to the touch. The butter will not totally melt
  2. It will remain solid. Pour the egg into the dry ingredients and stir with a wooden spoon until well combined. Mix in 2 more cups of flour until everything is well-combined. At this stage, it should have thickened and become sticky in consistency. Mix in another 1/2 cup of flour until everything is well-combined. It should now have a shaggy appearance and be challenging to stir. Having reached this point, put the spoon to one side and use your hands to incorporate the ingredients and knead the dough
  3. To keep it from becoming sticky, add an additional 1/4 cup of flour while continuing to combine and knead by hand. After a while, it should form a smooth mass that is both soft and sticky. Press the finger into the dough with a clean finger. To prevent your finger from sticking to the dough, add an additional 1/4 cup of flour and knead it in. If it isn’t, then form it into a ball and set it aside for 10 minutes, uncovered
  4. By the time the 10 minutes are up, the dough should have blown up considerably but not nearly doubled in volume
  5. Place the dough on a lightly floured work surface and pat it into a rough rectangular shape, about 1/8 inch thick. With the use of a rolling pin, roll it into a 1015-inch rectangle. Spread the room temperature butter into a thin and equal layer all around the exterior of the dough, leaving approximately a 1/2 inch border all the way around the outside of the dough
  6. Spread the brown sugar evenly with your hand once you’ve sprinkled it on. The cinnamon should be sprinkled on top after that. Begin by rolling the dough into a log starting at the 15-inch end of the dough. Place your hands at either end of the log and gently squeeze the dough together to condense the log of dough into a ball. It may have gotten a little stretched out during the rolling process, and this helps to bring it back together
  7. To get the best results, cut the rolls with dental floss that has no flavor. If you don’t have floss on hand, you may instead use a very fine sewing thread to get the effect. If you’re using a sharp knife, gently saw back and forth between the rolls, being careful not to press straight down into them. This will cause them to squeeze together and form an unusual shape. Make a slanting motion with the floss beneath the roll and toss both ends of the floss over the top. Pulling them through will result in a cut. Make two cuts off the ends of the wood and then cut the rest of the log into 12 pieces. Cut the log in half lengthwise, then cut each of the two pieces in half again to make four parts. Cut each of those four pieces into three rolls, for a total of 12 rolls in all. Alternatively, you might use two 9-inch circular pans and place six rolls in each, or a 9-inch square baking dish oiled or coated with butter or cooking spray. All of the rolls should be touching, although this is not a problem. *See notes for overnight preparation procedures. Place in a warm location and cover with a towel to allow for 1 hour of rising time. If you reside in a colder area, preheat the oven to the lowest setting possible before starting. When it’s finished, turn off the oven and put the rolls inside. In order for the rolls to prove properly, a warm atmosphere is created. Toss the rolls in the oven and bake for 20 minutes at 350 degrees (first remove the rolls from the oven if you proofed them inside). They should have doubled in size and should now occupy the whole serving dish
  8. 30 minutes, or until the tops are lightly golden brown, should be plenty. While they are cooling, prepare the frosting.
See also:  How To Toast Hot Dog Buns In Oven

Cream Cheese Icing

  1. 2 cups flour, sugar, yeast, and salt are whisked together in a large mixing basin. Combine the water and butter in a heat-safe mixing dish (cut into tablespoons). Microwave for 30 – 45 seconds, or until the mixture is warm to the touch but not hot. The butter will not totally melt
  2. Rather, it will become liquid. Using a wooden spoon, gently fold the wet components into the dry ones. Mix in an additional 2 cups of flour. When it reaches this point, it should be thick and sticky. Continue mixing in the remaining 1/2 cup of flour. After a while, it should grow shaggy, making it difficult to stir. As soon as it reaches that stage, put the spoon to one side, and combine and knead the dough with your hands. As a result of the sticky nature of the dough, add another 1/4 cup of flour and continue to combine and knead by hand. A smooth mass that is soft and sticky should form as a result of this process. Press it into the dough with your clean finger. A 1/4 cup of flour can be added to the dough if it is sticking to your finger. Otherwise, form the dough into a ball and set it aside for 10 minutes, uncovered
  3. By the time the 10 minutes are up, the dough should have risen significantly but not nearly doubled in size. Place the dough on a lightly floured work surface and pat it into a rough rectangular shape, about 1 inch thick. Using a rolling pin, roll it into a 10 x 15-inch rectangle. Spread the room temperature butter into a thin and equal coating all around the exterior of the dough, leaving approximately a 1/2 inch border all the way around the outside of the dough. Brown sugar should be sprinkled on top and smoothed out evenly with a finger. The cinnamon should be sprinkled on top of it. Begin by rolling the dough up into a log from the 15-inch end of the dough. Squeeze the log of dough gently with your hands at either end, pressing the dough together to make it more compact. During the rolling process, it may have become a little stretched out, and this helps to bring it back together. To achieve the greatest results, cut the rolls with unflavored dental floss. If you don’t have floss on hand, you may instead use a very fine sewing thread to get the same effect. To cut with a sharp knife, gently saw back and forth between the rolls, being careful not to press straight down into the rolls as you do so. Squeezing them together will result in an unusual form. Make a slanting motion with the floss under the roll and toss both ends over the top. Make a cut through them by pulling them through. Remove the log’s two ends and then cut the remaining portion into 12 pieces. Then cut each of the two halves in half again to make four pieces from the full log. Cut each of those four pieces into three rolls, for a total of 12 rolls in total. Alternatively, you may use two 9-inch circular pans and place six buns in each, or a 9-inch square dish buttered or oiled. All of the rolls should be touching, although this is not a problem. *See notes for overnight preparation requirements
  4. In a warm place with a towel, allow for 1 hour of rising time. *** If you reside in a colder area, preheat the oven to the lowest possible setting before beginning. Close the oven door and place the rolls inside once it is finished. In order for the rolls to prove, a heated atmosphere is created. Toss the rolls in the oven and bake for 20 minutes at 350 degrees (first take the rolls from the oven if you proofed them in it). They should have doubled in size and should now occupy the whole serving plate. 30 minutes or until the tops are a light golden brown, depending on how big your muffins are. Preparation of the frosting can be done at this time.

Notes

OVERNIGHT CINNAMON ROLLS– After completing step 16, wrap the cinnamon rolls in plastic wrap and store them in the refrigerator overnight to set. Allow the rolls to rest at room temperature (covered) for approximately 45 minutes before baking them the following day. It’s possible that they will not puff up, but that is OK. Use the same baking directions as before. Cinnamon rolls, simple cinnamon rolls, homemade cinnamon rolls, greatest cinnamon rolls are some of the terms used to describe this recipe.

Quick Cinnamon Buns with Buttermilk Glaze

When you don’t have the luxury of time to wait for a slow-rising yeast dough to rise, these delectable cinnamon buns are the perfect solution. Traditional yeasted cinnamon buns are one of my favorite baked goods, but they take previous planning and many hours for the dough to rise. No offense to your family, but when my children ask for cinnamon buns for breakfast, they want them immediately, not later this afternoon. In comes this quick and simple cinnamon bun recipe, which is sure to please.

These cinnamon buns are moist and delicate on the inside, golden and caramelized on the exterior, and, best of all, they are quick and simple to prepare.

What You’ll Need To Make Cinnamon Buns

Whenever you don’t have the luxury of time to wait for a slow-rising yeast dough to rise, these delectable cinnamon buns are the perfect solution! Traditional yeasted cinnamon buns are one of my favorite baked goods, but they take previous planning and many hours for the dough to rise before baking. I’m not sure about your family, but when my children request cinnamon buns for breakfast, they want them five minutes ago, not later this afternoon or tomorrow! In comes this quick and easy cinnamon bun recipe, which is perfect for busy morning or afternoons.

Instead of a yeast dough, the recipe calls for a fast buttermilk biscuit dough, which eliminates the need to let the dough rise.

Step 2: Make the Dough

In a large mixing bowl, whisk together all of the dry ingredients for the dough until well combined. It is critical to use the spoon and level method when measuring the flour: spoon the flour into a measuring cup and level it off with the back edge of a knife to ensure accurate measurements. The flour will be too much if it is scooped into the measuring cup, resulting in a dry batch of cinnamon buns. Stir in the buttermilk and melted butter with a wooden spoon until all of the liquid has been absorbed and the dough is shaggy in appearance.

Lightly flour your work surface and knead the dough until it is almost completely smooth.

Step 3: Roll the Dough

Form a small rectangle out of the dough, then roll it into a bigger rectangle about 12 inches by 9 inches. 1 tablespoon of the melted butter should be used to brush the dough, and then the brown sugar topping should be sprinkled equally over the top. Firmly press the filling into the dough with your fingers. Make a log out of the dough, starting at the long end and pinching the seam together. Then cut the log into nine pieces that are all the same size.

Lightly flatten the rolls with your hand to ensure that the filling is evenly distributed. Place the rolls in a 9-inch cake pan that has been lined with buttered aluminum foil, and then brush the rolls with the remaining melted butter to finish them off.

Step 4: Bake

For about 25 minutes, or until the cinnamon rolls are golden brown, bake the cinnamon buns in the oven. Transfer the rolls to a cooling rack by securing them with the foil overhang. Allow them to rest for approximately 5 minutes before pulling them apart.

Step 5: Glaze

For about 25 minutes, or until the rolls are golden brown, bake the cinnamon buns. The rolls may be moved onto a cooling rack by using the foil overhang. Pull the two pieces apart after about 5 minutes of sitting.

You May Also Like

  • Doughnut Muffins
  • Blueberry Coffee Cake (also known as Boy Bait)
  • Chocolate Chip Scones
  • Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
  • Doughnut Muffins

Quick Cinnamon Buns with Buttermilk Glaze

When you don’t have the luxury of time to wait for a slow-rising yeast dough to rise, these delectable cinnamon buns are the perfect solution.

Ingredients

  • 2/3 cup dark brown sugar, packed
  • 1/4 cup granulated sugar, divided
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon plus 1 teaspoon salt, divided
  • 8 tablespoons unsalted butter, melted and divided
  • 3 cups all-purpose flour, spooned into a measuring cup and smoothed with a knife, plus more flour for dusting the work surface 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups low-fat buttermilk

For the Glaze

  • 1.5 tablespoons softened cream cheese (at room temperature)
  • 2 tablespoons buttermilk
  • 3/4 cup confectioners’ sugar

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit with the oven rack in the middle position. Prepare a 9-inch square cake pan by lining it with aluminum foil and brushing it with one tablespoon of butter
  2. In a small mixing bowl, combine the brown sugar, 3 tablespoons granulated sugar, the cinnamon, the cloves, and 1/8 teaspoon salt. Stir in one tablespoon of the melted butter, using a fork or your fingers, until the mixture resembles wet sand in consistency. In a large mixing basin, whisk together the flour, 1 teaspoon salt, the remaining tablespoon granulated sugar, baking powder, baking soda, and 1 teaspoon kosher salt. Using a wooden spoon, whisk the buttermilk and 3 tablespoons of melted butter into the dry ingredients until the liquid is absorbed
  3. The dough will be sticky and shaggy after this step. Transfer the dough to a lightly floured work area and knead it until smooth. Knead for about 1 minute, softly dusting the surface with extra flour if required, until the dough is just smooth and no longer shaggy. Lightly dust the surface again. Pat the dough into a small rectangle, then roll it into a 12×9-inch rectangle, sprinkling with more flour sparingly if required to prevent the dough from sticking to the rolling pin during the rolling process. 1 tablespoon of the melted butter should be used to brush the dough. Sprinkle the brown sugar filling evenly over the dough, leaving a 1/2-inch border around the edges. Firmly push the filling into the dough with the palm of your hand. Roll the dough into a tight log, starting with the long side and pushing softly to produce a tight log. Use a sharp knife or a dough scraper to loosen the dough off the surface if it becomes stuck.) To seal the seam, pinch it together. Roll the log seam-side down and, using a sharp knife, cut it into nine pieces that are uniformly spaced apart. Turn the pieces over onto their flat sides and slightly flatten each piece with your hand to close the open edges and hold the filling in place. Repeat with the remaining pieces. Place the rolls in the pan that has been prepared and brush with the leftover butter. Bake for 23 to 25 minutes, or until the edges are golden brown. In the meantime, prepare the glaze. Using a medium-sized mixing bowl, thoroughly combine the cream cheese and buttermilk until thick and creamy (the mixture will look like cottage cheese at first). In a separate bowl, mix together the confectioners’ sugar and water until a thick glaze develops. When the buns have finished baking, take them out of the oven pan using the foil overhang and place them on a wire rack to cool. Allow for 5 minutes of cooling time before carefully separating the buns, if required with a knife. If you see that the buns are sticking to the foil, remove them from the oven and place them on a wire rack to cool. Drizzle the glaze over the buns in an equal layer. Ideally, the buns should be served warm
  4. However, leftovers can be refrigerated at room temperature in an airtight container.

Nutrition Information

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  • In one serving (9 serves), there are 389 calories, 12 grams of fat (7 grams of saturated fat), 66 grams of carbohydrates (33 grams of sugar), 1 gram of fiber, 6 grams of protein, 296 milligrams of sodium, and 31 milligrams of cholesterol.

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

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