Soft, Sweet, and Irresistibly Delicious
I love cinnamon rolls, but often find those from stores too sweet for my taste. I adore my homemade cinnamon rolls; they’re fluffy and just right on sweetness. With my trusty bread machine for kneading, it’s a breeze. One of the best things about homemade bakery goods is the control over sweetness and knowing every ingredient. Unlike store-bought bread, homemade ones don’t last as long. After three days, they can get a bit tough, but if you freeze them when fresh, you can enjoy that fluffy goodness for longer. Let’s get baking!”
How to freeze and how long can they stay frozen?:
After I bake the rolls and they cool down a bit, I place them on a flat, thin pan lined with parchment paper. Then, I cover them with a plastic bag and carefully put them in the freezer, making sure they aren’t squashed by other items. They should be good for a few months, but I recommend eating them within a month because, as they age, they lose their freshness and might start to pick up a freezer smell.
Photo: Butter rolls on the flat pan with baking sheet in a bag.
Ingredients for 6 rolls:
- 20g Butter
- 3g Salt
- 20g Sugar
- 120g Water
- 200g All Purpose Flour
- 3g Yeast
- 2 tbsp Sugar
- A pinch of Cinnamon
Ingredients for icing
- 40g Powdered Sugar
- 1tbsp Water
This powdered sugar shaker duster helps when the dough is sticky, allowing for easy flour application.
Instructions:
- Put the ingredients into the bread machine in order and start the dough mode.
- Once the dough is ready, gather it into a lump to remove air, cover, and let it rest for 15 minutes. If the dough is sticky and hard to shape, it’s easier to roll while dusting with flour. (powdered Sugar Shaker Duster helps)
- Remove the cover and stretch the dough into a rectangle, approximately 10 inches by 15 inches.
- Sprinkle sugar and cinnamon on the rectangular dough, then evenly spread and roll it from the front end. Ensure to firmly seal the end of the roll.
- Cut the rolled dough into 6 equal parts and place them on a baking sheet. Let them ferment for about 30-40 minutes until they double in size.
- Mix powdered sugar and water to make icing for the cinnamon rolls.
- Once the dough has doubled in size, bake at 350°F for 12-15 minutes. Baking time may vary depending on the oven, so ensure both the top and bottom are baked. I prefer using an air fryer for quicker and cleaner baking.
- Once baked, let the cinnamon rolls cool, then drizzle the icing made in step 6 over them. Enjoy!
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