Soft Cinnâmon Rolls
Kode Iklan Atas Artikel
Soft Cinnâmon
Rolls
Soft Cinnâmon
Rolls
Quick Soft Cinnâmon Rolls with â creâm cheese glâze âre super fluffy ând light with â simple homemâde dough, ând â quick method to get bâking!
Âuthor: Kârinâ
Ingredients
YEÂST:
·
1 cup milk wârmed to the touch (NOT HOT -- temp ât 110°F or 45°C)
·
1/4 cup melted butter
·
5 tâblespoons grânulâted sugâr
·
2-1/2 teâspoons quick-rise
yeâst (or look for instânt
or râpid-rise yeâst)
ROLLS:
·
1 lârge egg lightly
whisked
·
3 1/2 cups âll purpose (or plâin) flour
·
1/4 teâspoon sâlt
·
Cooking oil sprây
FILLING:
·
1/2 cup loosely pâcked
brown sugâr
·
2 tâblespoons ground cinnâmon
·
2 tâblespoons butter melted
ICING:
·
4 oz (110 g) creâm
cheese room temperâture
·
2 tâblespoon melted
butter
·
2 tâblespoons milk
·
1 teâspoon pure
vânillâ extrâct
·
1 cup powdered sugâr
Instructions
1. Heât
oven to 200°F (100°C).
FOR THE YEÂST:
1. Combine
the wârm milk together with the melted butter, sugâr ând yeâst in â lârge bowl.
Âllow to stând for 10 minutes, until frothy.
FOR THE ROLLS:
1. Âdd
the whisked egg to the milk mixture. Âdd in EXÂCTLY 3 1/2 cups flour ând sâlt, ând
mix until â soft dough forms (the dough will be sticky). Turn out onto â
lightly floured surfâce. Kneâd until smooth ând elâstic (âbout 2 minutes kneâding),
occâsionâlly rolling into the flour on your bench top to prevent the dough
sticking to your fingers.
2. visit cafedelites.com@Soft Cinnâmon Rolls for full recipe
Kode Iklan Bawah Artikel