Best cinnamon rolls I've ever baked. I've always made stiff, over-baked cinnamon rolls with other recipes, but after some research I created something SPECIAL and I want to share it with you. I made my cinnamon rolls using a kitchen aid mixer with the hook attachment and it came out fine. Just put all of the ingredients into the bowl and mix it.
My secret to making soft, tender, moist cinnamon rolls is to ONLY USE 3- 3 1/4 cups of bread flour for the ENTIRE batch. Start with 2 cups of bread flour and mix everything with the paddle attachment. Then switch the attachment to the hook and add 1/4 cup at a time until the dough barely leaves the sides of the bowl. The dough should be very soft and slightly sticky. Let the dough knead for 5 minutes on medium low. Turn the dough onto a floured surface and let it rest for about 10 minutes. Even though the dough may feel sticky, just sprinkle some flour on top of it, the rolling pin and on your hands. It won't stick once you roll it out. I like to roll mine thinner and I use floss to cut them into 12 pieces instead of 16, that way they fit my 9x13 pan and are bigger cinnamon rolls.
I hope it works out for you as it did for me.
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Best cinnamon rolls I've ever baked. I've always made stiff, over-baked cinnamon rolls with...