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  • - 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.

  • And before you go, make sure you click below

  • to subscribe and when you do,

  • click that little bell icon so you'll get notifications

  • every single time we post a new recipe.

  • We'll see you next time!

- Hey everyone, it's Natasha of natashaskitchen.com

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簡単自家製シナモンロールのレシピ (Easy Homemade Cinnamon Rolls Recipe)

  • 3 0
    林宜悉 に公開 2021 年 01 月 14 日
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