How To Make Homemade Cinnamon Rolls • Tasty

Summary

This video provides a step-by-step guide to making homemade cinnamon rolls with a delicious cream cheese frosting. From blooming yeast and kneading dough to rolling and proofing the rolls, the recipe ensures soft, fluffy cinnamon rolls perfect for holiday mornings. The video offers helpful tips like using minimal flour for a wetter dough, and a clever hack using dental floss to slice the rolls without squishing. The final result is golden, gooey rolls topped with smooth cream cheese frosting—a true holiday treat.

Takeaways

• 😀 Properly blooming yeast is key to a successful cinnamon roll dough. Use warm milk (body temperature) to activate the yeast and avoid overly hot or cold liquids.
• 😀 An enriched dough is made by combining milk, butter, sugar, and yeast. This dough will be sweeter and richer than regular bread dough.
• 😀 When making the dough, use as little flour as possible to prevent the dough from becoming too dry. The wetter, the better for bread dough.
• 😀 Proof the dough in a warm environment for about an hour to ensure it rises properly. If it doesn't rise, move it to a warmer spot.
• 😀 Butter the tin thoroughly using a butter wrapper to prevent cinnamon rolls from sticking after baking.
• 😀 The cinnamon roll filling consists of softened butter, light brown sugar, and cinnamon. Mixing them all together before spreading ensures even distribution.
• 😀 Knead the dough for about 10 minutes to make it smooth and elastic. The dough should bounce back when pressed.
• 😀 When rolling out the dough, work with a rectangle shape to ensure an even roll, and spread the filling evenly to avoid uneven rolls.
• 😀 Use dental floss to cut the rolls for a clean, even slice. This method prevents squishing and helps preserve the spiral shape of the rolls.
• 😀 After shaping, let the rolls proof again for 35-45 minutes, allowing them to expand and become fluffy before baking.
• 😀 Bake the cinnamon rolls at 350°F for 25-30 minutes, adjusting the temperature to 320°F if they brown too quickly on top. Ensure the rolls are fully cooked through.
• 😀 For the icing, blend cream cheese, melted butter, vanilla, and milk with powdered sugar to create a smooth, tangy glaze. Apply it to the rolls once they’ve cooled slightly for the perfect finish.

Q & A

What is the first step in making homemade cinnamon rolls?

The first step is to bloom the yeast by mixing it with warm milk, sugar, and melted butter. This helps activate the yeast before adding it to the flour.

How do I know if the milk is the right temperature for blooming the yeast?

The milk should feel like your body temperature when you touch it, neither hot nor cold. It should be warm enough to activate the yeast without killing it.

What is an enriched dough and why is it used for cinnamon rolls?

An enriched dough is a dough made with ingredients like butter, sugar, and milk, which make it richer and softer. It’s perfect for cinnamon rolls because it creates a tender, flavorful dough.

How do I know when my dough is ready after mixing the ingredients?

Once mixed, cover the dough and let it rise for about an hour. It should double in size and show small bubbles when you poke it, indicating that the yeast is working.

How can I prevent my cinnamon rolls from sticking to the pan?

Before placing the rolls in the baking pan, grease the pan with butter by rubbing the inside with a butter wrapper to ensure they won’t stick during baking.

Can I freeze my cinnamon rolls before baking them?

Yes, you can freeze the rolls before proofing. Wrap them tightly in cling film and freeze for up to three months. To bake, defrost in the fridge overnight or leave them at room temperature for a few hours.

What’s the best way to roll out the dough for cinnamon rolls?

To roll the dough, start by gently stretching it into a rectangle. Use your fingers to keep the edges even, then evenly spread the filling to ensure a consistent roll.

Why should I use dental floss to cut cinnamon rolls?

Dental floss is ideal for cutting cinnamon rolls because it doesn’t squish the dough, ensuring clean, perfectly shaped spirals. It cuts through without compressing the rolls like a knife would.

How long should I proof the cinnamon rolls before baking?

Proof the cinnamon rolls for 35 to 45 minutes. They should expand up to half of their original size. This second rise is essential for light, fluffy rolls.

What temperature and time should I bake cinnamon rolls?

Bake the rolls at 350°F (175°C) for 25 to 30 minutes, until golden brown. If they are browning too fast, reduce the temperature to 320°F (160°C) to allow the rolls to cook through without overbrowning.

How should I make the frosting for the cinnamon rolls?

For a rich frosting, combine cream cheese, melted butter, milk, and vanilla. Gradually add powdered sugar and mix until smooth. The cream cheese gives a nice tang to balance the sweetness.

When should I apply the frosting to the cinnamon rolls?

Let the rolls cool for at least 10 minutes before applying the frosting. If the rolls are too hot, the frosting will melt completely and lose its glaze texture.