Cinnamon rolls, I'm a food blog

Super soft and chewy homemade cinnamon buns are my love tongue.

I mean, all food is my love tongue, but cinnamon buns are the ultimate in comfort. Sometimes I wish I could wrap myself up in a soft, gooey cinnamon wrap blanket and eat it anytime. But really, that would be a bit strange. So maybe I just want to wrap myself in a blanket that looks like a cinnamon bun while eating some cinnamon buns fresh from the oven!

Why are cinnamon buns so good?

These cinnamon buns are super soft, chewy, and perfectly chewy, with so much sticky brown sugar cinnamon and a luxurious fondant cream cheese frosting. The sweet and sweet smell of brown sugar, cinnamon, and butter while cooking is absolutely overwhelming. These are my DREAM rolls. If you like things sweet and breaded, these cinnamon buns are for you. Are you bread for this?

How to make cinnamon buns

1. Activate yeast. Sprinkle the yeast over the hot milk and let it froth.
2. Add sugar, eggs and melted butter and mix well.
3. Incorporate the flour until everything comes together into a ball of dough.
4. Knead the dough until smooth, then place in a lightly greased container so it can grow for an hour.
5. After the dough is puffy and tasted, tip it on a floured surface and roll it into a rectangle.
6. Spread a smooth moundr and sprinkle with brown sugar and cinnamon.
7. Roll it up, cut into equal pieces and place in a saucepan and let rise until doubled.
8. Bake until sticky and gold.
9. Complete with cream cheese frosting and enjoy!

Homemade cinnamon bread ingredients

• Yeast - This recipe uses active dry yeast that must be dissolved in a little liquid before use - in this case we will sprinkle it on the milk. If you have instant yeast, you can also use it, there won't be much difference; Your rolls may rise a little faster, depending on the temperature in your kitchen.
• Milk - I use 2% milk but any milk will work here, even almond or oatmeal. Heat the milk a bit in the microwave (I usually cook it in 20 second increments). You want it between 105 and 115 ° F, which feels like a hot tub.
• Eggs - Not all cinnamon bun recipes contain eggs, but this one does and adds extra richness and flavor because the cinnamon bun dough is enriched instead of just being ordinary. Make sure to remove the eggs from the refrigerator and allow them to reach room temperature. If you forget, just place them in a bowl of hot tap water, which will bring them back to room temperature faster.
• Bread flour - this is important. You might be tempted to go all-purpose, well you can, but if you use bread flour your buns will be soft and chewy with just the right amount of chewy batter. Bread flour has a higher protein content than all-purpose flour; the resulting dough contains more gluten, which helps the buns stay soft and chewy.
• Cinnamon - obviously cinnamon buns need cinnamon. But the type of cinnamon you use is also important. Cinnabon Cinnamon (if you are looking to create a cinnamon copier) is a proprietary blend of super cinnamon called Makara, they sell it! If you don't want to get cinnamon cinnamon, choose Ceylon cinnamon if you can.

Cinnamon glaze

Is the cinnamon glaze the best part of a cinnamon roll? I think the rare small medium nugget in the middle is the best, but the sticky, dripping cream cheese frosting comes close. Make sure to freeze your buns while they're still hot so the frosting locks in all the noodles, nooks and crannies.

To make cinnamon glaze

Just mix in room temperature cream cheese, softened butter, and powdered sugar. The key is to use room temperature cream cheese so that no lumps of cream cheese form. You can also add a touch of vanilla.

Overnight cinnamon rolls

To make overnight cinnamon rolls, after shaping and cutting, place them in the pan and wrap tightly with plastic wrap. Let the buns rise overnight in the refrigerator. The next day, 1 hour before cooking, let them rest on the counter and cook as directed.

How to freeze cinnamon buns

You can freeze in these 2 ways, before cooking and after cooking:

Before cooking

After cutting the rolls, place them in the pan, then immediately cover with plastic wrap and freeze, do not let them swell. The day before baking, let the buns rise overnight in the refrigerator. The next day, 1 hour before cooking, let them rest on the counter and cook as directed.

After cooking

Let the rolls cool completely and allow them to thaw. Wrap the entire tray or separate them individually. Thaw at room temperature and then reheat in a 350 ° F oven until fully hot, about 10 minutes, or in the microwave for 20-30 seconds.

How to store cinnamon buns

Store in an airtight container on the counter for up to 3 days. After that, keep them in the fridge for up to a week and be sure to reheat them before trying.

How to reheat cinnamon buns

Microwave for 20-25 seconds or in a low oven for 5 minutes or until heated through.

Cinnamon buns or cinnamon buns?

Do you think there is a difference between cinnamon buns and cinnamon buns? Personally, I use the terms interchangeably. Both are soft, chewy, and delicious. But did you know that young people call people "cinnamon rolls"? When someone calls you a cinnamon roll, it means that you are sweet and cute. This is a good thing!

Other variations of cinnamon bun

And other things to cook with cinnamon!