Cinnamon Rolls. Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick. The BEST cinnamon rolls in the WORLD.

This recipe gets you quick cinnamon rolls from scratch with no yeast, no proofing, and no kneading necessary! This cinnamon roll recipe is a family favorite. It was my grandmother's recipe, but my dad has The cinnamon roll dough has to rise twice. You can cook Cinnamon Rolls using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cinnamon Rolls

It's of Rolls.
You need 2 of and 3/4 cups (345g) all-purpose flour (spoon & leveled).
Prepare 1/4 cup (50 g) of granulated sugar.
It's 1 teaspoon of salt.
Prepare 2 of and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast.
Prepare 1/2 cup (120 ml) of whole milk.
You need 1/4 cup (60 ml) of water.
Prepare 3 Tablespoons of unsalted butter.
It's 1 of large egg.
It's of Filling.
Prepare 3 Tablespoons (45 g) of unsalted butter, softened to room temperatur.
It's 1 Tablespoon of ground cinnamon.
You need 1/4 cup (50 g) of granulated sugar or packed light or dark brown sug.
It's of Icing.
Prepare 1 cup (120 g) of confectioners’ sugar.
Prepare 1/2 teaspoon of pure vanilla extract.
You need 2 of –3 Tablespoons (30-45ml) strong brewed coffee or milk.

Once after you form the dough and once after you cut the. Classic Cinnamon Rolls from Delish.com are unbeatable. These Cinnamon Rolls are the ultimate Cinnabon clone. These Cinnamon Rolls are absolutely heavenly and I've been working hard trying to get this recipe as close as I can.

Cinnamon Rolls instructions

Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside..
Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer..
On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes..
Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish..
Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!.
Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking..
Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls..
Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator..

Who could resist these homemade cinnamon rolls? Rich and fluffy, with their soft, buttery interior they are totally irresistible. These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you'll ever make. With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is. Sweet, fluffy, cinnamon rolls (Cinnamon-rollppang: 시나몬롤빵).