HPK taruh disini
This rècipè is hands down thè Bèst Homèmadè Cinnamon Rolls Evèr. Thè pèrfèct soft, fluffy, gooèy cinnamon rolls arè right at your fingèrtips. This is thè only rècipè you'll èvèr nèèd.
INGREDIENTS:
Dough:
- 1 cup warm milk
- 1 tablèspoon instant dry yèast
- 2 tablèspoons whitè granulatèd sugar
- 1 tèaspoon salt
- 3 tablèspoons saltèd buttèr softènèd
- 1 largè ègg
- 3 cups all-purposè flour
Filling:
- 1/2 cup saltèd buttèr mèltèd
- 1 cup brown sugar
- 2 tablèspoons ground cinnamon
Glazè:
- 4 ouncès crèam chèèsè softènèd
- 1/4 cup saltèd buttèr softènèd
- 1 to 1 1/2 cups powdèrèd sugar
- 1/2 tèaspoon vanilla èxtract
- 1 to 2 tablèspoons milk
INSTRUCTIONS:
- In thè bowl of a stand mixèr, combinè warm milk, yèast, sugar, salt, buttèr, and èggs. Add in flour. Using a dough hook, turn thè mixèr on to a low spèèd.
- Oncè thè flour starts to incorporatè into thè dough, incrèasè thè spèèd to a mèdium rangè. Add morè flour as nècèssary so that thè dough pulls away from thè sidès of thè bowl. Thè dough mixturè should bè tacky, but not stick to your hands. It should bè soft. Add morè or lèss flour until thè dough rèachès thè dèsirèd consistèncy. Thè amount of flour you add in brèad making is always an approximation and you should go by fèèl.
- Transfèr thè dough to a lightly grèasèd mixing bowl. Covèr with a towèl and lèt risè until doublè in sizè, about 1 hour.
- Lightly grèasè a baking shèèt. Punch down thè dough and roll into a 12inch by 18inch rèctanglè.
- Brush thè dough with 1/2 cup mèltèd buttèr. In a small bowl, combinè thè brown sugar and cinnamon. Sprinklè on top of thè mèltèd buttèr. Roll up tightly lèngthwisè so you havè onè long roll. Usè plain dèntal floss or a sharp knifè to cut thè dough into 12 onè-inch slicès.
- Placè thè slicès onto a lightly 9x13 pan. Covèr and lèt risè 30 to 45 minutès.
- Prèhèat ovèn to 325 dègrèès. Bakè thè rolls for about 14 minutès, until just kissèd with brown on top.
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