Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, cinnamon rolls. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. Who could resist these homemade cinnamon rolls? Rich and fluffy, with their soft, buttery interior they are totally irresistible.

Cinnamon Rolls is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cinnamon Rolls is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook cinnamon rolls using 22 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Cinnamon Rolls:

1. Get ROLLS:
2. Prepare 5 1/4 c unbleached all purpose flour
3. Prepare 5 tbsp granulated sugar
4. Get 3/4 tsp salt
5. Take 3/4 tsp rapid rise yeast
6. Prepare 1/8 tsp baking soda
7. Prepare 2 large eggs
8. Take 1 c water
9. Get 1 tbsp buttermilk
10. Make ready 5 tbsp margarine
11. Make ready FILLING:
12. Get 1/2 c margarine, softened
13. Make ready 2 1/2 c dark brown sugar
14. Make ready 2 tbsp Indonesian cinnamon
15. Prepare 1 tbsp xanthan gum
16. Prepare FROSTING:
17. Get 3/4 c unsalted butter
18. Get 1/2 c cream cheese
19. Get 1/2 tsp vanilla
20. Make ready 1/4 tsp + 1/8 tsp salt
21. Prepare 2 drops lemon extract
22. Take 2 c powdered sugar

They're soft and fluffy, and topped with a thick layer of cream cheese frosting. A make-ahead dough breaks up the work. Homemade cinnamon rolls never seem like a project you can undertake in the morning and have To make these easier cinnamon rolls a feasible breakfast option, we ditched the yeast in favor of. Classic Cinnamon Rolls from Delish.com are unbeatable.

Steps to make Cinnamon Rolls:

1. Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined.
2. Beat the egg in a separate bowl.
3. Whisk in the water and buttermilk.
4. Combine this wet mixture with the flour mixture, then add the margarine and beat with an electric mixer until all of the dry ingredients are moist.
5. Use a kneading hook to knead the dough for 15 minutes or knead by hand.
6. Wrap the dough in plastic and place it in your refrigerator for 5-6 hours (as long as overnight) until the dough doubles in size.
7. Remove the plastic and press the dough out onto a lightly floured surface.
8. Flatten the dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch long by 17 inch wide rectangle.
9. Use your hands to stretch the dough as necessary to the proper dimensions.
10. Use a spatula to spread 1/2 c of softened margarine over the dough, but leave the bottom 1 inch of dough uncoated with margarine.
11. Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl.
12. Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.
13. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom.
14. Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling.
15. Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark, and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
16. Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan.
17. Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. The rolls should proof for about 1 to 2 hours or until nearly full size in a pan.
18. Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size.
19. When the rolls have proofed to almost full size, preheat a convection oven to 180 C. Bake for 16 - 20 minutes or until light brown and the rolls register around 76 C in the middle. Spin the pan around 180 degrees halfway through baking.
20. While the rolls bake, whip the butter cream cheese, vanilla, salt and lemon extract for 10 minutes on a high speed with a electric mixer until fluffy.
21. Add powdered sugar then mix again (slowly at first, then on high speed) for 30 seconds.
22. When the rolls come out of the oven, immediately to each with generous coating of frosting.
23. Enjoy

Just proof, roll out, and bake! Try these easy cinnamon rolls with vanilla icing as a treat for afternoon tea. They're delicious served warm or cold - you can also make them ahead and freeze. Cinnabons Cinnamon Rolls - a cinnabon copycat recipe, about the closest you'll get to the real thing. These Cinnamon Rolls (Buns) are made with an enriched white yeast bread.

So that is going to wrap it up for this exceptional food cinnamon rolls recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!