King arthur soft cinnamon rolls recipes - Uncategorized

Author: Christopher Roja  

These sweet, tender (some would say squishy) cinnamon buns, crowned with a thick dollop of rich cream cheese icing, make a trip to the mall (or airport) unnecessary. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll.

Soft Cinnamon Rolls

Soft Cinnamon Rolls
The chief attribute setting these rolls apart from their peers is their texture. While all cinnamon rolls are delicious straight from the oven, they often harden up and become dry as they cool. Thanks to tangzhong, an Asian method used to produce light, fluffy, moist yeast bread, these rolls will stay soft for several days after baking.
Provided by: King Arthur Flour
Total time: 155 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 24 servings
Number of ingredients: 18
Ingredients:
  • 5 tablespoons (71g) water
  • 5 tablespoons (71g) milk whole preferred
  • 3 tablespoons + 1 teaspoon (25g) King Arthur Unbleached Bread Flour
  • all of the tangzhong (above)
  • 4 cups + 2 tablespoons (495g) King Arthur Unbleached Bread Flour
  • 3 tablespoons (21g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  • 1 3/4 teaspoons (11g) salt
  • 1 tablespoon instant yeast
  • 3/4 cup (170g) milk whole preferred lukewarm
  • 2 large eggs
  • 6 tablespoons (85g) unsalted butter melted
  • 3/4 cup (142g) light brown sugar or dark brown sugar packed
  • 4 teaspoons cinnamon
  • 2 cups (227g) confectioners' sugar
  • pinch of salt
  • 2 tablespoons (28g) butter melted
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
  • 2 to 3 tablespoons (28g to 43g) milk or heavy cream enough to make a thick but spreadable frosting
Nutrition:
  • Serving Size: 63g
  • Calories: 190 calories
  • Carbohydrate: 34g
  • Cholesterol: 25mg
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 220mg
  • Sugar: 16g
  • Fat: 5g
  • Saturated Fat: 3g
  • Trans Fat: 0g
How to cook:
  1. To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan. This will probably take only a minute or so. Remove from the heat, and set it aside for several minutes.
  3. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the tangzhong with the remaining dough ingredients until everything comes together. Let the dough rest, covered, for 20 minutes; this will give the flour a chance to absorb the liquid, making it easier to knead.
  4. After 20 minutes, knead the dough — by hand, mixer, or bread machine — to make a smooth, elastic, somewhat sticky dough.
  5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  6. To make the filling: Combine the brown sugar and cinnamon, mixing until the cinnamon is thoroughly distributed.
  7. Gently deflate the risen dough, divide it in half, and shape each piece into a rough rectangle.
  8. Working with one piece at a time, roll the dough into an 18" x 8" rectangle.
  9. Sprinkle half the filling onto the rolled-out dough.
  10. Starting with a long edge, roll the dough into a log. With the seam underneath, cut the log into 12 slices, 1 1/2" each.
  11. Repeat with the second piece of dough and the remaining filling.
  12. Lightly grease a 9" x 13" pan. Space the rolls in the pan.
  13. Cover the pan and let the rolls rise for 45 to 60 minutes, until they're crowding one another and are quite puffy.
  14. While the rolls are rising, preheat the oven to 350°F with a rack in the bottom third.
  15. Uncover the rolls, and bake them for 22 to 25 minutes, until they feel set. They might be just barely browned; that's OK. It's better to under-bake these rolls than bake them too long. Their interior temperature at the center should be about 188°F.
  16. While the rolls are baking, stir together the icing ingredients, adding enough of the milk to make a thick spreadable icing. The icing should be quite stiff, about the consistency of softened cream cheese.
  17. Remove the rolls from the oven, and turn them out of the pan onto a rack. Spread them with the icing; it'll partially melt into the rolls.
  18. Serve the rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month. See "tips," below for reheating instructions.
Notes: Gluten-Free Cinnamon Rolls, Enter these gluten-free cinnamon rolls. Enjoyed fresh from the oven, they rival many others in terms of cinnamon flavor and soft-bread texture.

Perfectly Pillowy Cinnamon Rolls

Perfectly Pillowy Cinnamon Rolls
There’s something magical about warm-from-the-oven cinnamon rolls. Unfortunately, that magic often evaporates as the rolls cool. If only it were possible to serve fresh, soft rolls first thing in the morning — without getting up at midnight to make them! Enter our 2021 Recipe of the Year. Whether you enjoy these pillowy cinnamon rolls hot from the oven or up to a week later (if they last that long!), they retain their wonderful soft texture. Paired with classic bold cinnamon flavor and rich vanilla icing, the result is truly the ultimate cinnamon roll.
Provided by: King Arthur Flour
Total time: 170 minutes
Cook time: 18 minutes
Prep time: 30 minutes
Yields: 16 servings
Number of ingredients: 18
Ingredients:
  • 1/2 cup (113g) milk whole preferred
  • 3 tablespoons (24g) King Arthur Unbleached Bread Flour
  • 2/3 cup (151g) milk cold whole preferred
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
  • 1 teaspoon (6g) salt
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons instant yeast
  • 4 tablespoons (57g) unsalted butter softened
  • 1 tablespoon (14g) butter melted
  • 1/2 cup (107g) light brown sugar packed
  • 2 tablespoons (14g) King Arthur Unbleached Bread Flour
  • 3 to 4 teaspoons (8g to 10g) cinnamon*
  • 1/16 teaspoon salt
  • 3 tablespoons (42g) butter melted divided
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
  • 1/16 teaspoon salt
  • 1 1/2 cups (170g) confectioners' sugar sifted
  • 1 to 2 tablespoons (14g to 28g) milk heavy cream or buttermilk enough to thin to desired consistency
How to cook:
  1. To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
  3. Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
  4. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
  5. Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
  6. Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
  7. Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
  8. To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
  9. Lightly grease a baking sheet, or line it with parchment paper.
  10. To assemble the rolls: Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval.
  11. Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.
  12. Starting with the filling-covered long side, roll the dough into a log.
  13. Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you've cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work.
  14. Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
  15. Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
  16. About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
  17. Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
  18. Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
  19. To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing's overall sweetness.
  20. Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
  21. Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.
Notes: Super-Soft Vegan Cinnamon Rolls, Ingredients · 3 tablespoons (42g) coconut oil, melted, divided* · 1/2 teaspoon King Arthur Pure Vanilla Extract · 1/16 teaspoon salt · 1 1/2 cups (170g)

Cinna-Buns

Cinna-Buns
Love those ooey-gooey cinnamon buns you find at the shopping mall? These sweet, tender (some would say squishy) cinnamon buns, crowned with a thick dollop of rich cream cheese icing, make a trip to the mall (or airport) unnecessary.
Provided by: King Arthur Flour
Total time: 132 minutes
Cook time: 17 minutes
Prep time: 25 minutes
Yields: 12 items
Number of ingredients: 14
Ingredients:
  • 1 cup (227g) milk lukewarm
  • 2 large eggs at room temperature
  • 5 tablespoons (74g) unsalted butter softened
  • 4 1/2 cups (539g) King Arthur Unbleached All-Purpose Flour
  • 1 3/4 teaspoons (11g) salt
  • 1/2 cup (99g) granulated sugar
  • 2 1/2 teaspoons instant yeast or active dry yeast or one 1/4-ounce packet of Platinum Yeast from Red Star
  • 5 tablespoons (74g) unsalted butter softened
  • 1 cup (213g) light brown sugar or dark brown sugar packed
  • 3 tablespoons (21g) cinnamon
  • 3 ounces (85g) cream cheese softened
  • 4 tablespoons (57g) unsalted butter softened
  • 1 1/2 cups (170g) confectioners' sugar
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
Nutrition:
  • Serving Size: 1 bun
  • Calories: 502 calories
  • Carbohydrate: 37g
  • Cholesterol: 84mg
  • Fiber: 2g
  • Protein: 8g
  • Sodium: 364mg
  • Sugar: 40g
  • Fat: 18g
How to cook:
  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix together and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a smooth, soft dough.
  2. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise until it's nearly doubled in bulk, 1 to 2 hours depending on the warmth of your kitchen.
  3. To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.
  4. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
  5. Starting with a short end, roll the dough into a log and cut it into 12 slices.
  6. Place the buns in a lightly greased 9" x 13" pan. Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes.
  7. While the buns are rising, preheat the oven to 400°F.
  8. Uncover the buns, and bake them until they're golden brown, about 15 minutes. While the buns are baking, make the icing.
  9. To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
  10. Remove the buns from the oven. Spread the icing on the buns while they're warm.
  11. Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.
Notes: Soft Cinnamon Rolls, Soft, fluffy cinnamon rolls topped with rich vanilla icing. TANGZHONG Soft Cinnamon Rolls Recipe | King Arthur Flour Flour Recipes,
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