Cinnamon rolls #weeklyjikonichallenge. 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 #weeklyjikonichallenge using 11 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Cinnamon rolls #weeklyjikonichallenge
- Prepare 500 g of all purpose flour.
- You need 2 tbsp of yeast.
- You need 4 tbsp of sugar.
- You need 1/4 tsp of salt.
- You need 400 ml of milk.
- It's 2 of eggs.
- You need 1 of heaped tsp cinnamon.
- You need 100 g of butter/margarine.
- It's of Cinnamon sugar.
- It's 1/2 cup of sugar.
- You need 2 tbsp of cinnamon.
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 #weeklyjikonichallenge instructions
- Melt around 4 tablespoons of butter/margarine and set aside. Warm the milk as well and set aside. (Note the milk should be warm and not hot otherwise it will denature the yeast).
- Put the flour, yeast, sugar, salt and cinnamon in a bowl and mix well..
- Add in some of the warm milk and eggs and start kneading.
- Add in some more of the milk and the melted butter and knead until you attain a very smooth elastic dough that doesn't cling to the sides of the bowl..
- Cover the dough with a clean cloth or cling film and set aside for at least 1 hour for the dough to rise.
- In the meantime to make your cinnamon sugar mix 1/4 cup of sugar with 2 tablespoons of cinnamon and set aside.
- After an hour (or more) get the rest of the butter/margarine and melt..
- Get the dough that was set aside. At this time it should have risen to twice its volume. Knee the dough in your surface for a few seconds..
- Using a rolling pin spread out your dough on your surface until it's very thin (around the same thickness as that of a chapati or slightly thinner) at this point your spread out dough will be really large on your surface but don't be afraid.... The thinner/larger your dough the more the folds and hence prettier cinnamon rolls π.
- Generously spread the melted butter/margarine on your spread out dough (this will ensure the cinnamon sugar sticks to the dough).
- Evenly pour your cinnamon sugar throughout the buttered dough.
- Now fold the dough from one end to the other (from the right to the left) I forgot to take photos but for reference I will attach this photo by Kate wa Gladys so that you can understand better.
- Preheat your oven to 170 degrees and grease and lightly dust your baking tray.
- Now take a knife/thread and cut the folded dough into sections and place them on your baking tray making sure you space tgem. (I started taking photos from this point.. find them attached) usually i make sure my dough is tightly folded but on this day I just didn't feel like it... don't be like meπ.
- Bake your cinnamon rolls for 15-18 minutes (until the top achieves a beautiful brown color) you may choose to lightly butter the top of your rolls before putting them in the oven. This will give them a beautiful golden color.
- Voila your cinnamon rolls are ready... The process is long but worth it.. feel free to ask for any clarifications. Enjoy π€.
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: μλλͺ¬λ‘€λΉ΅).
