Cinnamon rolls are delectable desserts that aren’t just delicious, but will also leave your house smelling wonderful.
Now, we all have different recipes for cinnamon rolls. Some put raisins and walnuts on and some prefer the classic plain cinnamon rolls.
Each recipe is unique and delicious, but we must not forget that the secret to a delicious cinnamon roll is the bread.
It’s all about the dough.
Some stay soft for hours, but after that, they become hard and unappetizing. So, is it possible to have cinnamon rolls stay soft for a couple of days?
The answer is yes.
And the secret is with your dough. That’s what Paul learned after years of practicing.
Paul, the owner of the YouTube Channel “I Cook And Paint,” posted a video recipe of his super soft cinnamon rolls.
According to him, he used to get frustrated because his rolls would turn dry and unappetizing quickly.
Now, he shares his secret to making the softest cinnamon rolls.
And it’s been approved by millions.
Over 2.4 million people have fallen in love with this recipe. Here’s what you’ll need.
For the dough:
- 2½ cups of all-purpose flour
- ¼ cup of sugar
- 2¼ teaspoons of instant yeast
- ½ teaspoon salt
- ½ cup whole milk
- 3 tablespoons of softened butter
- 2 tablespoons of vegetable oil
- 1 teaspoon of vanilla
- 1 egg
- ¼ cup of water
For the filling:
- ¼ cup of softened butter
- ⅓ cup of brown sugar
- 1 tablespoon of cinnamon
- A pinch salt
For the cream cheese frosting:
- 4 ounces of your favorite cream cheese (room temperature)
- 2 tablespoons of butter (room temperature)
- ¾ to 1 cup confectioner’s sugar
- ½ teaspoon vanilla
Let’s get started.
In a bowl, put your flour, sugar, instant yeast, and salt. Mix well.
In a separate pot, heat your milk. Turn off the heat and put in the butter. Let the residual heat melt the butter.
Mix well and then add your vegetable oil and vanilla.
Now you can pour the wet ingredients into your dry ingredients, followed by one egg.
Mix well, then add water.
According to Paul, you want to have a wet dough. So if it’s dry, then that means you need to recheck your ingredients.
The dough should be sticky.
Knead it for 8-10 minutes and then cover it with cling wrap. Let it rest for 1 1/2 to 2 hours.
Once done, put flour on your working area, lay your dough and pat it down into a rectangle measuring 8×10 inches.
If you can, make your dough as rectangular as possible. Get your softened butter and spread it all over your dough.
For the filling, get one bowl, and mix in your brown sugar and cinnamon. Mix it and spread it evenly throughout your dough.
Carefully roll your dough.
Take your time. As a tip from Paul, once you reach the end, pinch the seam together to secure it.
Divide it into 8 to 12 slices.
Grease your 14×8 inches pan and line it with parchment paper. Then arrange your rolls carefully.
Cover with plastic and proof the second time for 45-60 minutes.
Once done, you can bake it in a preheated oven at 375°F/190°C for 18-22 minutes.
You can let it rest for a few minutes while preparing your frosting.
Paul used cream cheese frosting.
To do this, in a bowl, combine your cream cheese and butter, and cream them together.
Once you achieve the right consistency, add vanilla and mix well. Apply your frosting and enjoy!
Can’t wait to try it? See the full tutorial in the video below!
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