- Hey everyone, it's Natasha of natashaskitchen.com
and today I'm gonna teach you how to make
our all time favorite, best ever cinnamon rolls.
These are fluffy, big,
and you're gonna love the frosting on these.
So let's get started.
(drumming)
(bell dings)
In a large mixing bowl, or you can use a stand mixer,
combine one cup of warm milk that should be
about 110 to 115 degrees Fahrenheit,
and I'll link this thermometer that we love.
Sprinkle the top with 2 1/4 teaspoons
or one packet of instant yeast.
Add one large egg, room temperature.
Four tablespoons of sugar.
One tablespoon of melted butter
and half a teaspoon of salt.
Whisk that together.
Then add three cups of all-purpose flour,
and make sure to measure this correctly.
Don't miss our video on how to measure
dry and wet ingredients for great results every time.
Use a firm spatula or a wooden spoon to stir that together.
Add more flour about a tablespoon at a time,
just until the dough is no longer sticking
to your fingertips or the walls of the bowl.
It should still feel slightly sticky to the touch
but it won't stick to clean and dry fingertips.
Knead the dough by hand for about three minutes.
And again, it'll feel sticky while you're kneading it,
but when you poke it with a clean and dry finger
it won't stick.
Cover the top with plastic wrap
and let that rise in a warm oven
at about 100 degree Fahrenheit for 30 minutes.
Or you can leave it at room temperature for an hour.
The dough should double in size.
All right, that's puffed up beautifully.
Now we're gonna generously dust
a clean work surface with flour.
Turn the dough out onto the floured surface
and sprinkle the top with just a little bit of flour,
enough to keep a rolling pin from sticking to it.
(upbeat music)
Roll the dough into an even 17 by 10 inch rectangle.
And I do double-check the size and straighten out
the edges so that there's no waste.
(upbeat music)
Next, dot the top of the dough
with six tablespoons of softened butter.
I found that dotting the button on top
makes it much easier to spread around evenly.
And spread the butter all the way to the edges of the dough.
It seems like a lot of butter,
but it makes these cinnamon rolls so soft!
To make the cinnamon sugar,
combine a quarter cup of granulated sugar
with two tablespoons of ground cinnamon.
Stir that together, then sprinkle the entire amount
over your buttered surface.
Be generous and make sure you use
all of the cinnamon sugar.
Roll the dough up starting with one of the longer sides
and work in a typewriter motion.
Keep a tight roll as you go.
And you can brush away and excess flour
that's on the back of the dough.
Keep moving in that back and forth motion
until the dough is all rolled up.
Push the ends of the dough in slightly
to make them a little more uniform in size,
then slice into 12 equal pieces.
And I'm just using my food scraper to cut these.
This is a super useful tool
and I will link to it in the notes.
Try to keep each slice the same size
so that they rise evenly.
(snaps)
Generously butter the bottom and sides
of a nine by 13 casserole dish with a tablespoon of butter.
Arrange the cinnamon rolls in the buttered dish
with the cut side up, keeping them evenly spaced.
Cover the top with plastic wrap
and let them rise in a warm 100 degree Fahrenheit oven
for about 20 to 30 minutes.
Or keep them at room temperature
for 50 to 60 minutes or until they're puffed.
You never wanna heat at more than 100 degrees Fahrenheit
or it will deactivate the yeast and won't rise properly.
You can see those have puffed up beautifully!
Now we're gonna brush the top
with a tablespoon of melted butter,
then bake in a preheated oven at 350 degrees Fahrenheit
on the center rack, for 22 to 24 minutes.
Or until the tops are lightly golden.
Let those cool in the pan for 15 minutes
while you make your frosting.
We wanna glaze these while they're still warm, but not hot.
This cream cheese icing is so simple.
Combine four tablespoons of softened butter
with four ounces of cream cheese
and beat those together with
an electric hand mixer until smooth.
(grinding)
Next, beat in half a tablespoon of vanilla extract.
(grinding)
And last but not least, add one cup of powdered sugar,
then continue mixing on high speed
for about three to four minutes
or until your frosting is fluffy.
Scrape down the bowl as needed
to make sure your frosting it completely smooth.
Our cinnamon rolls have been cooling for about 15 minutes
and they're still warm, which is perfect.
That's when you wanna put on the frosting.
You want some of it to melt into the cinnamon rolls.
Ho, ho!
Every last bit of frosting on these
because this frosting is so good!
(moaning)
Okay, we're gonna get right into this taste test,
because these are best when they're warm
and gooey and just melt in your mouth.
Okay, here we go.
Goin' for the big one.
They're all big.
(laughs)
Notice how big and poofed these get.
(moans)
Where one is perfectly satisfying.
Mm, look at that.
(happy humming)
Okay, and I wanna break into this
because I wanna show you what's inside.
And take a look at the texture of these.
They are so fluffy, super soft!
Aw, and the just melt in your mouth.
Okay we're gonna get a little messy.
That's okay, because you guys need to see this.
(chuckling)
I'm gonna be licking my fingers when we're done.
(laughing)
Oh my goodness, look at this.
Yum, yum, yum.
Okay, here we go.
(moaning)
Wowee, they are moist.
Layer after layer of that cinnamon sugar!
These are incredible.
Soft, fluffy, melt in your mouth perfection!
And these are so good for the holidays,
so save this recipe for your special occasions.
But it's also simple enough to make any day of the week,
because there's such little active time, easy ingredients!
Now I have to tell my kids the cinnamon rolls are ready,
and they're gonna come runnin'.
Keepin' it on the down low for now because they love these.
Who could resist a homemade cinnamon roll?
If you guys enjoy homemade bakery quality treats,
check out some of our all time favorite recipes
right over there and right down there.
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We'll see you next time!