How To Make CINNAMON ROLLS - SECRET BAKERY RECIPE - NO KNEAD Easy To Make #cinnamonrolls

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

In a mixing bowl, add 3/4 cup of warm milk, 2 tablespoons of granulated sugar, and 1 1/2 teaspoons of active dry yeast. Mix together well and allow the mixture to bloom for about 6 to 10 minutes until bubbles and foam appear on top.

Once the yeast is bloomed, add 1 egg yolk (keeping the egg white for later) and 2 tablespoons of softened unsalted butter. Mix well.

Add 2 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder to the mixture. Stir together until a rough dough forms using a wooden spoon, without kneading.

Once the dough starts to come together, add the reserved egg white and stir until blended. Do not stir more than necessary after adding the egg white.

Transfer the dough to a lightly oiled bowl, toss to coat in oil, cover with plastic wrap or a tea towel, and allow to rise in a draft-free area for around 40 minutes.

While the dough rises, prepare the cinnamon filling by mixing 2/3 cup of packed brown sugar, 1 tablespoon of cinnamon, 1 tablespoon of flour, and 1/8 teaspoon of salt together in a bowl.

After the dough has risen, turn it out onto a lightly floured surface and fold it over onto itself four times. Then stretch it into a rough rectangle shape.

Using a rolling pin, roll the dough into a rectangle about 12 x 15 inches, adding flour as needed to prevent sticking.

Spread 4 tablespoons of softened butter all over the dough, avoiding the top edge to help seal the rolls later. Then spread the cinnamon sugar mixture evenly over the buttered dough.

Starting from the bottom, roll the dough up towards the top, pinching the unbuttered top edge to seal the roll. Cut the rolled dough into four equal parts using a sharp knife.

Gently press down on the tops of the rolls to flatten slightly, then place them in an ungreased parchment-lined 8-inch baking pan. Cover and allow to rise for about 20 minutes.

Preheat the oven to 375°F (190°C).

Bake the rolls in the preheated oven for about 20 minutes, checking for browning as ovens may vary.

While the rolls bake, prepare the vanilla glaze by mixing 2 1/4 cups of powdered sugar, 3 tablespoons of half and half, 1 teaspoon of vanilla, and 2 tablespoons of melted butter until smooth.

Allow the rolls to cool for about 5 minutes after baking, then drizzle the glaze over the warm rolls, ensuring it gets into all the nooks and crannies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens