Best Quick Homemade Cinnamon Rolls Recipe

A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins; or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked or deep fried. In North America, cinnamon rolls are frequently topped with icing (usually confectioners' sugar-based) or a glaze. In Northern Europe, nib sugar is usually used with a glaze instead of icing. In North America, these rolls are also sometimes fried, glazed, and served as a variation of a raised donut.

The British version is an approximation of the Danish butter type and is readily available in cafes, supermarkets, and bakeries across the UK.

In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle (literally 'cinnamon'). Since 1999, October 4 has been promoted as "kanelbullens dag" (Cinnamon Roll Day ). Swedish kanelbulle dough typically also contains cardamom (powder or buds), giving it a distinctive flavor. A German variety originating in Hamburg and its surroundings is the Franzbrtchen , a cinnamon pastry inspired by the non-cinnamon French croissant.

Cinnamon rolls are typically enjoyed during Fika which is a get together with friends. The size of a cinnamon roll varies from place to place, but many vendors supply a smaller size about 5 centimeters (2.0 in) in diameter and a larger size about 10 cm (3.9 in) to a side. The larger variety can be found in Finland, called korvapuusti (literally: a 'slap on the ear'), where it can be up to 20 cm (7.9 in) in diameter and weigh up to 200 g (7.1 oz). Haga, an area in Gothenburg, Sweden, is well known for their very large cinnamon rolls. These cinnamon rolls are called hagabullar or Queen of the kitchen. Hagabullar is usually 12 inches or more in diameter and are despite their size not considered a communal roll. Each person usually orders one each.

The Finnish bostoninkakku ('Boston's cake') is a cake made by baking cinnamon rolls in a round cake pan instead of baking them separately so that they stick together to form a large, round cake.

In the Midwest, particularly Kansas, it is common to eat cinnamon rolls with chili. Sometimes they are even dipped or smothered in chili.

Here’s the best quick easy homemade cinnamon rolls recipe by Monique.

INGREDIENTS

For the dough:

· ¾ cup warm milk (110 degrees F)

· 2 ¼ teaspoons active yeast (1/4-ounce package yeast)

· ¼ cup granulated sugar

· 1 egg plus 1 egg yolk, at room temperature

· ¼ cup unsalted butter, melted

· 3 cups bread flour

· 3/4 teaspoon salt

For the filling:

· 2/3 cup dark brown sugar

· 1 ½ tablespoons ground cinnamon

· ¼ cup unsalted butter softened

· For the cream cheese frosting:

· 4 oz cream cheese, softened

· 3 tablespoons unsalted butter, softened

· ¾ cup powdered sugar

· ½ teaspoon vanilla extract

INSTRUCTIONS

1. Add warm milk to the bowl of an electric mixer and sprinkle yeast on top. You’ll know your yeast has activated if it begins to foam after a few minutes. If it hasn’t, then start over; your milk was either too hot or too cold.

2. Once yeast begins to foam, add in sugar, egg, egg yolk and butter. Mix until well combined. Next, stir in flour and salt with a wooden spoon until a dough begins to form.

3. Place dough hooks on the mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

4. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hour, or until doubled in size.

5. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

6. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub in into the butter a little. Tightly roll the dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut into 1-inch sections with a serrated knife or floss. You should get 9 large pieces.

7. Place cinnamon rolls in a greased 9x9 inch baking pan or round 9-inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the fillings end up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30 minutes.

8. Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5 minutes before frosting. Makes 9 cinnamon rolls.

9. To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

NOTES

To make overnight cinnamon rolls:

After placing rolls into the greased pan, simply cover, place overnight in the fridge and then bake them in the morning as directed. Bring my cinnamon rolls to room temperature first by leaving them on the counter for 30 minutes before baking.

Healthy? Not so much. But sometimes you need something a little indulgent for moments in your life that require a little something special.

References：

<https://www.ambitiouskitchen.com/best-cinnamon-rolls/>