It all started out as a simple idea to make some quick yeast cinnamon rolls for Christmas morning. They tasted good and were fluffy and soft, but I wasn’t 100% satisfied.

That’s when I began making cinnamon rolls every Saturday. It was a quest to create the ultimate cinnamon roll recipe.

I wanted it to be quick and easy to make and I wanted them to taste so delicious that you went back seconds.

批准的最终邮票是从我丈夫那里得到了大拇指，后者是一个臭名昭著的挑食者。

在这些试验和磨难中，我学到了很多东西。以下是您需要自己制作的，值得流口水的肉桂卷所需的关键知识。

我应该使用多少面粉？

One part of this recipe that can be a bit daunting or hard to interpret is the amount of flour this recipe uses. As you can see on the recipe card, it isn’t a set amount.

我非常努力地找到了完美的数量，但事实是，批量和厨房的批处理会各不相同。

我是在纽约市和我在西雅图的童年家中手工制作的。每次我使用略有不同的面粉。

现在，您开头的面粉量设置为3 1/2杯通用面粉。

但是，当您添加湿成分和鸡蛋时，形成了粘稠的面团球，您需要添加额外的面粉。

当我揉面团时，我一次加入1汤匙面粉。您需要添加足够的面粉来创建一个可以推出的弹性，可行的面团。

但是，如果您添加太多面粉，最终可能会带有浓密的嚼劲肉桂卷。

This is why it’s a range. When using my stand mixer, I usually add in about 4-6 additional tablespoons of flour. In some batches I’ve used less and in a few I’ve used the full additional 1/2 cup of flour.

制作这些快速的酵母肉桂卷：手工与立式搅拌机

我回家度假时，我的第一批肉桂卷是制造的，我没有立场搅拌机。

This recipe can be made by hand or with a dough hook / stand mixer.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone.

无论您使用哪种方法来制作面团，只需确保揉捏或混合面团，直到它得到弹性质地并从碗或柜台上拉开。

到达这一点后，停止并让面团休息约10分钟。这个小休息使面筋可以放松，使面团更容易推出。

如果您继续使用面团，则麸质链可能会变得太紧。就像添加过多的面粉一样，这也会导致浓密的肉桂卷。

如果您手工揉捏，那么何时准备好面团就很容易。

但是，如果您使用立式搅拌机密切关注面团，以确保您不会意外地过度锻炼。

给这些卷有一点高度

当我想到肉桂卷时，我希望它们高。像朱纳邦高！

我认为，一旦烘烤，它们应该至少高2英寸。为了给这些肉桂卷，我的面团长18英寸。

是的，我用统治者to make sure I get the dimensions right. It also helps me cut each cinnamon roll to be the exact same size.

I didn’t go to all the effort of making homemade cinnamon rolls just to cut them different sizes and have them bake up unevenly!

To make nice and tall cinnamon rolls, I only cut 9 cinnamon rolls from the rolled dough. This means they’re 2 inches tall before they rise and bake up.

我很少为9多个人做早餐，所以这对我来说很好。

但是，如果您需要养活更多的人，则可以将面团切成更多。只是要警告他们最终会比我的短。

辅助上升

Another thing that helps these cinnamon rolls turn out soft, fluffy, and tall is an assisted rise.

该食谱使用您的烤箱来帮助酵母升起。不用担心，烤箱在低温（200 f/ 95 c）处进行了预热，然后在将肉桂卷放在那里升起之前关闭。

Below is a picture of my quick yeast cinnamon rolls before popping them into the oven to rise.

肉桂卷锅也覆盖着箔纸，以确保不会发生实际的烘烤。

我喜欢这种方法，因为在冬天，我的房子总是很冷。几乎不可能找到一个温暖的肉桂卷。

No matter what temperature your kitchen is, your cinnamon rolls are guaranteed to rise and puff up with this method.

You also know how long it will take for them to rise (about 30 minutes), rather than anxiously checking on them every 10 minutes to see if they’ve risen.

The Best Way to Cut a Cinnamon Roll: Dental Floss

Now I know this sounds weird, but I highly recommend having somefloss在手上有助于切割肉桂卷。

大多数刀都不会干净地切割卷，并且倾向于刺穿肉桂卷日志。

On the other hand, if you use a piece of floss it cuts through the dough smoothly. It takes hardly any effort, and you get perfectly cut cinnamon rolls every time!!

Try it just once and you’ll never look back.

And if you only have mint dental floss on hand? Don’t worry! I tried this with mint flavored dental floss, and my husband had no clue. I also couldn’t tell

最好的肉桂卷糖霜

任何肉桂卷上的终点都必须是奶油奶酪糖霜。

A cinnamon roll isn’t complete without its topping. While I was tempted to top these with my奶油芝士奶油奶油, I decided to create a delicious cream cheese glaze.

I found that a glaze with a 2:1 ratio of cream cheese to butter helped the cream cheese flavor shine through.

除了将这种釉料包装在味道上外，正确的一致性也很重要。

You want the glaze to be thick enough to spoon onto each cinnamon roll, but thin enough that it will melt over every inch of your cinnamon rolls.

这种肉桂卷糖霜使用糖粉使其变得既又好又甜，然后将其稀释的奶油和香草提取物稀释。

Substitutions and Swaps in This Recipe

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• All Purpose Flour- 我尚未用无麸质面粉测试此食谱，但是如果您使用良好的混合物，它应该可以使用亚瑟王的女友面粉。Just be sure to knead the dough a bit longer to help give it structure.
• Instant / Rapid Rise Yeast- 您可以在此食谱中使用活性干酵母代替速溶酵母，只需在添加之前用温水和糖激活酵母，并让面团升高更长（活性酵母菌需要更长的时间才能升高）比即时）。
• 无盐黄油- 如果您手上只有咸黄油，则可以在此食谱中使用它代替无盐黄油。只需确保省略此食谱要求的盐即可。您也可以在其上使用素食黄油！
• Whole Milk- 在此食谱中，大多数替代牛奶都可以正常工作，包括大豆，燕麦和杏仁牛奶。
• 砂糖– I don’t recommend changing the type or amount of sugar used in the dough.
• Large蛋– This is an enriched dough, so it uses eggs. For best results large, room temperature eggs.
• 红糖– You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using light in this recipe!

制作最好的自制肉桂卷的提示

• Don’t add too much flour!Add in additional flour 1 Tbsp at a time, and check the dough使用手指测试。When you poke the dough with your finger, it should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
• 一种统治者to make sure your dough is rolled out to the right size(12 in x 18 in) and cut into 9 even pieces.
• Usedental floss轻松切割每个肉桂卷rather than a knife.
• 从您的日志中切下9个同等大小的肉桂卷确保它们都均匀烘烤。
• 烤肉桂卷成涂料square pan(mine is 8 in x 8 in).
• 尝试让cinnamon rolls cool for about 10-20 minutes, then add the glaze。这将使它完美地融化您的肉桂卷！
• 将剩下的肉桂卷存储or cinnamon rolls made ahead of time in an airtight container to keep them fresh.

提前制作这些快速的酵母肉桂卷

If you want to make these cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

该食谱可以在前一天晚上制作，然后在第二天早晨烘烤。

这些肉桂卷被切成油脂或衬里的锅后，您可以冷藏。

用保鲜膜紧紧盖住肉桂卷锅，确保密封密封密封。

如果肉桂卷暴露在空气中，它们会变干，没有人想要干肉桂卷！

您想烘烤它们的早晨，将它们取出1小时，然后您打算烘烤它们以使其上升，然后按照食谱说明进行烘烤。

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

这就是我用剩下的肉桂卷来做的。我将剩余的卷卷未覆盖，然后将每个卷紧紧包裹在一层塑料包裹中，然后箔。

我想在我想吃的那天晚上将单个肉桂从冰箱滚动到冰箱。

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey. This usually takes about 30 seconds in my microwave.

让我知道你的想法

If you try this recipe for quick yeast cinnamon rolls, I’d love to hear what you think! Please leave a rating and comment below.

您也可以在社交媒体上标记我@chelsweets或使用#Chelbetway必威88登录Sweets，这样我就可以看到您要烘烤的一切！

您可能喜欢的其他食谱：

屈服: 9

Quick Yeast Cinnamon Rolls

打印

These quick yeast cinnamon rolls are ready in less than 2 hours & are soft and fluffy with gooey centers! They're frosted w/ a cream cheese icing that is to die for!!

Prep Time 15minutes

煮时间 28 minutes

额外的时间 45分钟

总时间 1hour28 minutes

原料

肉桂卷馅

• 1/4杯无盐黄油，软化（56克）
• 3/4 cups packed light brown sugar (150g)
• 1 1/2汤匙肉桂（9G）
• 2茶匙玉米淀粉（可选，但有助于填充卷烘烤时填充到位）

快速酵母肉桂卷面团

• 3 1/2杯通用面粉 +最多1/2杯添加面粉 - 稍后再添加（455-520g）
• 21/4 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
• 1/2杯糖（100克）
• 1茶匙盐（6G）
• 1cup whole milk (240ml)
• 1/4 cup butter, room temperature (56g)
• 1个大鸡蛋，室温（56克）

Cream Cheese Frosting

• 1/4 cup or 2 oz. full fat cream cheese, room temperature (56g)
• 1/4杯无盐黄油，室温（56克）
• 2茶匙香草提取物（8ml）
• 1/4茶匙盐（> 1g）
• 2Tbsp heavy cream (30ml)
• 11/2 cups powdered sugar (190g)

指示

肉桂卷馅

1. 在一个中等大小的碗中，将3/4杯填充浅红糖，1 1/2汤匙地面肉桂和2茶匙玉米淀粉一起混合在一起，放在一旁。

肉桂卷面团

1. Preheat your oven to 200 F / 95 C.
2. In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups of flour, 1 packet instant dry yeast and 1 tsp salt.
3. 在一个单独的碗中，将1杯牛奶，1/4杯软化黄油和1/2杯砂糖混合在一起，并在微波炉中加热1分钟。搅拌以结合成分。
4. Slowly pour the warm milk mixture into the flour mixture and mix on medium speed with a dough hook.
5. 加入1个大鸡蛋，以低速混合直至形成粘性面团。
6. 继续以中低速混合2-3分钟，直到面团变得更加弹性。
7. As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl.My favorite way to know if my dough is ready is to poke it with my finger.It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
8. Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10 minutes.
9. 将面团放在略微面粉的表面上，然后将其卷成一个大矩形，x 18英寸为12英寸。它的厚度约为1/2厘米。
10. Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
11. Sprinkle the filling (instructions above) evenly over the buttered area.
12. 将面团水平拧紧，朝着未覆盖的条带滚动。
13. 切成9个相等的碎片，并将其放入pan中的x 8中的8颗涂料中。
14. Turn the oven off!I REPEAT, TURN THE OVEN OFF.
15. Cover the cinnamon rolls with foil并将其放在烤箱中约30分钟，使他们有助于上升。
16. Remove from the oven and take off the tinfoil.Turn the oven back on and heat to 350 F / 175 C.
17. Once the oven has fully preheated, bake the cinnamon rolls for 26-32 minutes or until rolls are golden brown.

Cinnamon Roll Frosting

1. 要制作糖霜，请将1/4杯奶油奶酪，1/4杯黄油，2茶匙香草提取物和1/4茶匙盐与勺子或电动搅拌机一起搅拌。
2. Stir in 1 cup of powdered sugar, then add 2 Tbsp of heavy cream. Mix in the remaining 1/2 cups powdered sugar and stir until the frosting is smooth.
3. Let the cinnamon rolls cool for 10-20 minutes, then spoon the frosting over each cinnamon roll and serve warm.

笔记

使用正确的酵母类型：活动与速溶酵母

Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

您可以在此食谱中使用活性干酵母代替速溶酵母，只需在将其加入面团之前，用一点温水和糖激活它，并使面团升高更长（活性酵母菌需要更长的时间才能比即时上升）。

Tips for Making the Best Quick Yeast Cinnamon Rolls

• 使用尺子确保您的面团被推出到正确的尺寸（x 18英寸12英寸），切成均匀的碎片。
• 使用牙线轻松切割每个肉桂卷rather than a knife.
• 如果您正在努力切割肉桂卷，请将肉桂卷登录在烤盘上，然后在冰箱中冷却20-30分钟。它将使其更容易切割。
• 从您的原木上切下9卷的肉桂卷确保它们都均匀烘烤。
• 尝试让cinnamon rolls cool for about 10-20 minutes, then add the glaze。这将使它完美地融化您的肉桂卷！

Making these Quick YeastCinnamon Rolls in Advance

该食谱可以在前一天晚上制作，并在第二天早晨烘烤。

这些肉桂卷被切成油脂或衬里的锅后，您可以冷藏。用保鲜膜紧紧盖住肉桂卷锅，确保密封密封密封。

The morning you want to bake them, take them out 1-2 hours before you plan to bake them to let them warm up and rise a bit. Then follow the recipe instructions to bake in step 17.

营养信息

屈服

9

服务尺寸

1
每份的量 卡路里579 总脂肪21克 饱和脂肪12g Trans Fat0g Unsaturated Fat7G 胆固醇74mg Sodium412mg Carbohydrates91克 纤维2G Sugar46克 Protein8g