Cinnamon Rolls Recipe
Cinnamon Rolls (Buns) Recipe! Learn how to make the Best Cinnamon Rolls From Scratch with my Easy to follow Step-By-Step Recipe and Video! These bakery style Cinnamon Rolls (Buns) are sweet, tender, big, rich and filled with cinnamon sugar and butter, then topped with cream cheese frosting (icing). If you like the famous Cinnabon Rolls or the Main Street Bakery Cinnamon Rolls at Magic Kingdom in Disney World, then you should try these homemade buns! I’m not saying they’re like those, but they are darn good and can compete with any bakery style cinnamon roll recipe. They’re Simply Delicious! Dessert for Breakfast!
Note: These Cinnamon Rolls are made with yeast and with milk. I use a stand mixer with a dough hook and paddle to make the dough, but it can easily be made by hand.
Try to stop drooling at the pictures long enough to read the directions and watch the video before you make these cinnamon rolls. This is not a difficult recipe! Actually, it’s pretty easy. It’s really like making a cake or any other batter, but the difference is that the dough just needs time to rise.
Good luck and be sure to take a photo of the completed recipe and post it to my Facebook Page or other social media. I just love seeing people recreating my recipes. It warms my heart.
Btw, if you don’t want to put the cream cheese frosting on the rolls, I can tell you from experience they taste great with some butter. I like to unravel them, spreading butter on each piece as I go along. Take a look at this photo below and tell me you can’t imagine doing the same exact thing! You better get busy and start baking!
Important Recipe Info! Please Read!
In this recipe you will be scalding the milk. It’s really easy so don’t get nervous . Scalding is simply heating the milk to 180-190 degrees F, which is basically about the time it starts to simmer. So, why scald the milk? Because some milk proteins unfold from their native chain or globular shape at scalding temperatures. I know this sounds like science class, but it’s pretty interesting stuff.
Anyway, this unfolding is known as denaturing proteins. The denaturing helps in bread making, (cinnamon rolls are made with sweet yeast bread), resulting in a better rise and a finer crumb. Light and tender cinnamon rolls! Yay! So, why not just use water instead of milk? Good question! Milk solids make the gluten connections in the dough slightly weaker. This creates bread with a more tender crumb and a mellower taste. So, by using scalded milk these cinnamon rolls will be light, tender and delicious!
How to scald milk:
You can do this on the stovetop in a small pot or in the microwave, in a large cup. I’ve done it both ways and I prefer the microwave using a glass measuring cup. I have to measure the milk anyway, so it saves me on clean up. So, you just pop the milk in the microwave on high and then heat it for about a minute and give it a stir and then heat again at about 45 second intervals, until the milk gets to 180-190 degrees F. It’s best to use a thermometer to check the temperature, but you can tell when it’s scalding, because it will get very hot and steamy and tiny bubbles will start forming around the edges of the cup. It also starts to form a bit of a skin. Now be careful, because it starts to boil soon after scalding, so be sure to keep an eye on it, so that doesn’t happen.
Be very careful when you remove the cup from the microwave, as it may become very hot. If you scald the milk on the stove, place a small pot over medium heat and stir the milk constantly, to prevent it from sticking to the bottom or scorching. Don’t get impatient and turn the heat up because you will definitely scorch it. Once you’ve scalded the milk in the pot, place it into a heatproof cup, like a glass measuring cup, so it can cool down. So now you know how to scald milk in the microwave and on the stove. Yay! I can feel your excitement. You can check that one off of your list now!
About the Flour
You will need to adjust the amount of flour to make the dough according to the environment in your home. Here’s a quick look at what to expect.
If the air is dry, the flour will be dry.
If the air is humid, the flour will absorb the moisture in it.
(Note: In the video I say the “temperature” of the flour and of your home, but I meant humidity)
Dry flour is like a dry sponge, which can soak up more water than a wet sponge. That means, that during cold, dry months, less flour is needed to make a dough and in hot, humid months, more flour is needed.
Start with the least amount of flour and if you need more, than add one tablespoon at a time, kneading thoroughly after each addition. I do this by first measuring the least amount of flour (5 1/4 cups poured and levelled (21 oz. or 615 grams) and then I put the difference in a small bowl, which is usually several tablespoons. This way you’re not just going to randomly dump flour into the dough and you’ll know if you’re about to exceed the maximum amount of dough stated in the recipe (660 grams or 23 oz. – 5 2/3 cups poured and levelled).
Too much flour can make the rolls dry. Sometimes I take the dough out of the mixing bowl and knead by hand, when I feel like it’s getting close. That way I can feel the doughs’ texture and elasticity, which lets me know if I should add more flour or not. Make notes regarding the amount of flour used and the weather conditions at the time – was it a humid summer day, was it raining, was it winter and the air dry from using the heater. This will help you text time you make the recipe.
The dough hook on these mixers isn’t the best and it may just take a minute or two of hand kneading to get it to come together. That’s why I use the paddle attachment to get the dough ingredients combined in the beginning. Well, good luck and be assured that even if these rolls aren’t absolutely perfect on your first try, they will still be incredible! Trust me! I’ve made many batches and have always received rave reviews, even when I knew I messed up. People are just really excited and impressed when you make homemade cinnamon rolls! It’s not an everyday occurrence for them. So, have fun and get a pot of coffee going, so when these babies are done, you can just dig in, because they are the absolute best, fresh out of the oven
Cinnamon Rolls (Buns) Recipe
Crepes Recipe! Learn how to make Crepes! With Nutella! Crepes are thin French pancakes and making crepe batter at home is easy in a blender! You don’t even need a crepe pan or crepe maker to make homemade crepes.
Sweet crepes are best for dessert or for breakfast. Basic sweet crepes are made with eggs, milk, water, flour, sugar, butter, salt and vanilla for flavor.
They can be filled with Nutella and strawberries, jam (strawberry, raspberry), preserves (apricot, strawberry and raspberry), bananas or other sliced fruits, custards and fruit spreads or whatever you like. For simple sweet crepe fillings, try strawberry banana Nutella crepes or crepes with Nutella and raspberry jam, topped with whipped cream and chocolate syrup, chocolate sauce or with more Nutella! Mmm. Ya gotta love crepes!!
Topping crepes with ice cream, chocolate sauce, fruit sauces (blueberry, strawberry and raspberry) or whipped cream makes a perfect dessert. Whatever crepe filling or topping you choose, when you make these delicate crepes at home, you will feel like you are eating street food from a little café style restaurant in Paris! Roll them, fold them, fill them or top them. Crepes are simple and delicious, delicate and thin French pancakes that everyone will enjoy!
Note: Crepes can be made by hand, in a bowl, with a whisk, but I have always found lumps and had to strain the batter. This is why I prefer to use a blender. Making crepe batter in a blender creates a silky, smooth crepe batter, without lumps. The perfectly cooked crepes are soft and tender, proving that you don’t have to be a chef to make great crepes! By far, the easiest way to make crepes; a foolproof recipe.