date: 2020-09-07T14:44:54.055Z image: https://img-global.cpcdn.com/recipes/396f75335426d628/751x532cq70/cinnamon-rolls-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/396f75335426d628/751x532cq70/cinnamon-rolls-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/396f75335426d628/751x532cq70/cinnamon-rolls-recipe-main-photo.jpg author: Fannie Carter ratingvalue: 4.7 reviewcount: 20960 recipeingredient: - " ROLLS" - "5 1/4 c unbleached all purpose flour" - "5 tbsp granulated sugar" - "3/4 tsp salt" - "3/4 tsp rapid rise yeast" - "1/8 tsp baking soda" - "2 large eggs" - "1 c water" - "1 tbsp buttermilk" - "5 tbsp margarine" - " FILLING" - "1/2 c margarine softened" - "2 1/2 c dark brown sugar" - "2 tbsp Indonesian cinnamon" - "1 tbsp xanthan gum" - " FROSTING" - "3/4 c unsalted butter" - "1/2 c cream cheese" - "1/2 tsp vanilla" - "1/4 tsp 18 tsp salt" - "2 drops lemon extract" - "2 c powdered sugar" recipeinstructions: - "Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined." - "Beat the egg in a separate bowl." - "Whisk in the water and buttermilk." - "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." - "Use a kneading hook to knead the dough for 15 minutes or knead by hand." - "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." - "Remove the plastic and press the dough out onto a lightly floured surface." - "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." - "Use your hands to stretch the dough as necessary to the proper dimensions." - "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." - "Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl." - "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." - "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." - "Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling." - "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)." - "Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan." - "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." - "Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size." - "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." - "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." - "Add powdered sugar then mix again (slowly at first, then on high speed) for 30 seconds." - "When the rolls come out of the oven, immediately to each with generous coating of frosting." - "Enjoy" categories: - Recipe tags: - cinnamon - rolls katakunci: cinnamon rolls nutrition: 132 calories recipecuisine: American preptime: "PT18M" cooktime: "PT56M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, cinnamon rolls. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious. Nothing says Sunday morning like a warm, gooey batch of homemade cinnamon rolls. Finish them with a generous topping of frosting, and be prepared to lick. 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. We have overnight cinnamon rolls, bacon-wrapped cinnamon rolls, and more. Cinnamon Rolls is one of the most well liked of current trending foods in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions every day. Cinnamon Rolls is something which I have loved my whole life. They are nice and they look wonderful. To get started with this recipe, we have to prepare a few components. 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. Prepare ROLLS: 1. Make ready 5 1/4 c unbleached all purpose flour 1. Prepare 5 tbsp granulated sugar 1. Get 3/4 tsp salt 1. Make ready 3/4 tsp rapid rise yeast 1. Take 1/8 tsp baking soda 1. Take 2 large eggs 1. Get 1 c water 1. Get 1 tbsp buttermilk 1. Prepare 5 tbsp margarine 1. Take FILLING: 1. Get 1/2 c margarine, softened 1. Get 2 1/2 c dark brown sugar 1. Make ready 2 tbsp Indonesian cinnamon 1. Get 1 tbsp xanthan gum 1. Prepare FROSTING: 1. Take 3/4 c unsalted butter 1. Take 1/2 c cream cheese 1. Make ready 1/2 tsp vanilla 1. Prepare 1/4 tsp + 1/8 tsp salt 1. Get 2 drops lemon extract 1. Take 2 c powdered sugar Throw out your old recipes because you'll never need another Cinnamon Roll Recipe again! "Make fluffy, soft homemade cinnamon rolls at home just like the best bakeries! See more ideas about cinnamon rolls, yummy food, favorite recipes. Sweet, fluffy, cinnamon rolls (Cinnamon-rollppang: 시나몬롤빵). If you made my original bread rolls (rollppang: 롤빵) recipe, these will be easy for you, because the dough is the same. ##### Steps to make Cinnamon Rolls: 1. Combine flour, sugar, yeast and baking soda in a large bowl. Mix until combined. 1. Beat the egg in a separate bowl. 1. Whisk in the water and buttermilk. 1. 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. 1. Use a kneading hook to knead the dough for 15 minutes or knead by hand. 1. 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. 1. Remove the plastic and press the dough out onto a lightly floured surface. 1. 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. 1. Use your hands to stretch the dough as necessary to the proper dimensions. 1. 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. 1. Combine the brown sugar, cinnamon, and Xanthan gum in a medium bowl. 1. 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. 1. 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. 1. Brush a little water over the botton 1 inch uncoated strip of dough and complete the rolling. 1. 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). 1. Place the rolls evenly spaced out the parchment paper in a 9 x 13 inch baking pan. 1. 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. 1. Reheat the water in the pan to boiling after the first hour if the rolls are nearing full size. 1. 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. 1. 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. 1. Add powdered sugar then mix again (slowly at first, then on high speed) for 30 seconds. 1. When the rolls come out of the oven, immediately to each with generous coating of frosting. 1. Enjoy Sweet, fluffy, cinnamon rolls (Cinnamon-rollppang: 시나몬롤빵). If you made my original bread rolls (rollppang: 롤빵) recipe, these will be easy for you, because the dough is the same. Classic Cinnamon Rolls from Delish.com are unbeatable. 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. The Easiest Cinnamon Rolls In The World. So that is going to wrap this up for this special food cinnamon rolls recipe. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!