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Best Cinnamon Rolls / cinnamon bread / Cinnamon buns recipe with detailed instruction and step by step photos. These freshly baked cinnamon rolls are delicious and makes wonderful breakfast. This is best cinnamon rolls ever they are soft, fluffy, big and super delicious.
You can also make this a head of the time and allow to raise the dough in refrigerator and roll and bake the next day. You can serve them with cream cheese frosting or just plain or with simply with vanilla icing sugar. Though me and husband likes the cinnamon roll my kid doesn’t like it much hence I don’t make them regularly. Last weekend my husband insisted on having a cinnamon because its been quite a long time i made it, so took video and photos while baking them.
While baking cinnamon roll, the whole house just smells so good with full of cinnamon flavor. to get soft and fluffy cinnamon roll follow the measurements exactly.
To make prefect best cinnamon rolls
You can use either bread flour or plain all purpose flour to make cinnamon roll
Use good quality yeast
If your planning to bake cinnamon rolls ahead of time then prep the dough and cover it well and keep in refrigerator and allow it to raise overnight.
Next day take it from refrigerator then allow it to sit in counter an hour before you bake
For filling you may use brown sugar or regular white granulated sugar do not use powdered sugar for filling
Ingredients in cinnamon roll
Flour – if you have access to bread flour then you may use that else plain all purpose flour works well too ( I made it with all purpose flour )
Yeast – I used active dry yeast you may use which ever is available
Sugar – For both dough and filling i used only regular granulated white sugar but original recipe calls for brown sugar so you can use any of them
Butter – salted or unsalted both works well
Cinnamon
Salt -do not skip adding salt cinnamon bread without salt tastes plain
Milk
Frosting – Frost it with icing sugar or with cream cheese frosting
GULAB JAMUN RECIPE / HOW TO MAKE GULAB JAMUN
Cinnamon Rolls
Ingredients
For dough
- 3 cup All purpose flour / maida
- 2 tsp Yeast
- 3 tbsp Sugar
- 1/4 cup Butter
- 3/4 cup Milk
For filling
- 2 tbsp Cinnamon powder
- 1/4 cup Sugar brown or white regular granulated suagr
- 1/4 cup Butter
For topping
- 1 cup Icing sugar or powdered sugar
- 1 tsp Vanilla essence
- 3 tbsp Heavy cream or milk
Instructions
For dough
- Take all the required ingredients
- Take warm water add 1 tbsp sugar & yeast and mix it and cover and rest it for 10 minutes to activate the yeast Note : water should be neither too hot nor cold it should be warm If using instant yeast then skip this step and add yeast directly to the flour
- Take a large mixing bowl, add flour, salt, melted butter, sugar, egg and yeast mixture
- Slowly start kneading the dough, knead it to smooth dough Note : dough may be slightly sticky if it too sticky to handle then add more flour and knead it
- Dust some dry flour into the work surface and knead the dough
- Knead it for good 10 minutes
- Knead the dough into smooth ball
- Place the dough in a greased bowl and cover it with cling wrap or with kitchen towel
- Rest it in warm place or till it doubles in its size
Filling
- In a small bowl combine sugar and cinnamon and set aside
- Knead the raised dough once
- Dust the work surface with dry flour and spread the dough using rolling pin, roll the dough into rectangle with 1/4 inch thickness
- Using a pastry brush spread the butter generously
- Now sprinkle the cinnamon sugar mixture and pat it gently
- Now roll it into a log
- Pinch the edges
- Cut into 10 equal balls
- Place it in a greased tray
- And cover and allow it rest for 2nd raise, meanwhile preheat the oven into 180 degree for 10 minutes
- Once the rolls are doubled bake it for 15-20 minutes or till it turns golden brown
- Take it out and allow it to cool for sometime ( do not cool completely before frosting)
To make frosting
- In a bowl take icing sugar, add vanilla essence and heavy cream or milk then mix it well and pour it in warm cinnamon roll
