{"id":9378,"date":"2021-01-08T22:49:10","date_gmt":"2021-01-09T03:49:10","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=9378"},"modified":"2021-01-08T22:52:43","modified_gmt":"2021-01-09T03:52:43","slug":"cinnamon-rolls-2","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=9378","title":{"rendered":"Cinnamon Rolls"},"content":{"rendered":"\n

Of course everyone loves cinnamon rolls . My family always enjoy them . Unfortunately i don’t make it often like i used to . Not these past several years . Since we’re eating healthier , i still allow myself to make treats , just not that often . My teenage son loves cinnamon rolls . I don’t think i ever bought cinnamon rolls from cinnabon . Why would i when you can make your own cinnamon rolls . On top of that .. the macros on these rolls are much easier to fit into your daily meal . <\/p>\n\n\n\n

Yesterday i made one batch of cinnamon rolls because i had intention to give our son’s guitar teacher some treats , since i forgot to send him christmas cookies couple of weeks ago . So there i was , getting the sweet dough going and all . The good thing about this , you can always split this one batch in 2 pie plates , or if you want them all to yourself i suppose you can just use 13×9 inch pan . But with pie plate ,it works great , especially if you have a small family like mine , not that we have issue finishing a dozen of cinnamon rolls , no we don’t , but that’s the thing , you don’t want to eat too much of these rolls . Well you do , but you shouldn’t . <\/p>\n\n\n\n

\"\"
One batch split into two pie plates , worked great <\/figcaption><\/figure>\n\n\n\n

Super easy cinnamon rolls is made from sweet enriched dough , basically enriched dough has butter , eggs and milk . You can actually play around with this dough , it’s pretty much able to be turned to be many things like cinnamon swirl bread , or almond cream bread , raisins braided bread . <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Ingredients :<\/h4>\n\n\n\n
  • 3.5 cups all purpose flour <\/li>
  • 2 tsp active dry yeast <\/li>
  • 1 large egg <\/li>
  • 1 1\/4 cup of warm milk , i used 1% , you can even use skim milk , or almond milk , it’ll be fine <\/li>
  • 6 1\/2 tbsp of sugar <\/li>
  • 5 tbsp of unsalted butter , melted and cooled slightly <\/li>
  • 1\/2 tsp of kosher salt <\/li>
  • cinnamon sugar ( made from 6 tbsp sugar + 1 1\/2 tbsp ground cinnamon)<\/li>
  • 3 tbsp butter , room temperature <\/li><\/ul>\n\n\n\n

    Directions : <\/h4>\n\n\n\n
    • In a large mixing bowl , add flour , yeast <\/li>
    • Mix warm milk with melted butter , and sugar . <\/li>
    • Add beaten egg into the liquid mixture , pour this mixture into the dry mixture . <\/li>
    • Using the dough hook , start mixing , speed 2 , keep mixing . You might need to add more flour . If so , do it per tbsp so you wouldn’t add too much flour . Too little and you can always add more , too much , you’ll end up with dry dough . <\/li>
    • Let the mixer knead it for about 5-8 minutes , usually i stop kneading once it reaches window pane stage . <\/li>
    • Take it out from mixing bowl , shape into ball and place it back to the mixing bowl , seam side down . Cover and let it proof for 2 hours in a warm place . <\/li>
    • After 2 hours , take the dough out , let it rest for 5 minutes before handling it . <\/li>
    • Roll the dough out into 14×12 inches , spread the butter all over , sprinkle with cinnamon sugar mixture . <\/li>
    • Roll the dough as if you roll sushi , roll tight , pinch to seal the seam . Cut the dough into 12 pieces .<\/li>
    • Grease the pie plate or pan with butter lightly , place the rolls , space them apart , they will need to proof again , and need room to grow . <\/li>
    • Cover , let it proof for an hour to 75 minutes or until the doughs touches each other . <\/li>
    • Bake at 350 F , for about 20-25 minutes . Take it out , cool about 5-8 minutes before adding the icing .<\/li>
    • Make the icing with 2 tbsp melted butter , 3 tbsp milk , about 3 cups of sugar , if the mixture is too runny , add more sugar , too thick , add more milk . The consistency needs to be pretty thick not runny , you will spread this icing on top of warm cinnamon rolls . <\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"

      Of course everyone loves cinnamon rolls . My family always enjoy them . Unfortunately i don’t make it often like i used to . Not these past several years . Since we’re eating healthier , i still allow myself to make treats , just not that often . My teenage son loves cinnamon rolls . I don’t think i ever bought cinnamon rolls from cinnabon . Why would i when you can make your own cinnamon rolls . On top of that .. the macros on these rolls are much easier to fit into your daily meal . Yesterday i made one batch of cinnamon rolls because i had intention to give our son’s guitar teacher some treats , since i forgot to send him christmas cookies couple of weeks ago . So there i was , getting the sweet dough going and all . The good thing about this , you can always split this one batch in 2 pie plates , or if you want them all to yourself i suppose you can just use 13×9 inch pan . But with pie plate ,it works great , especially if you have a small family like mine , not that we have issue finishing a dozen of cinnamon rolls , no we don’t , but that’s the thing , you don’t want to eat too much of these rolls . Well you do , but you shouldn’t . Super easy cinnamon rolls is made from sweet enriched dough , basically enriched dough has butter , eggs and milk . You can actually play around with this dough , it’s pretty much able to be turned to be many things like cinnamon swirl bread , or almond cream bread , raisins braided bread . Ingredients : 3.5 cups all purpose flour 2 tsp active dry yeast 1 large egg 1 1\/4 cup of warm milk , i used 1% , you can even use skim milk , or almond milk , it’ll be fine 6 1\/2 tbsp of sugar 5 tbsp of unsalted butter , melted and cooled slightly 1\/2 tsp of kosher salt cinnamon sugar ( made from 6 tbsp sugar + 1 1\/2 tbsp ground cinnamon) 3 tbsp butter , room temperature Directions : In a large mixing bowl , add flour , yeast Mix warm milk with melted butter , and sugar . Add beaten egg into the liquid mixture , pour this mixture into the dry mixture . Using the dough hook , start mixing , speed 2 , keep mixing . You might need to add more flour . If so , do it per tbsp so you wouldn’t add too much flour . Too little and you can always add more , too much , you’ll end up with dry dough . Let the mixer knead it for about 5-8 minutes , usually i stop kneading once it reaches window pane stage . Take it out from mixing bowl , shape into ball and place it back to the mixing bowl , seam side down . Cover and let it proof for 2 hours in a warm place . After 2 hours , take the dough out , let it rest for 5 minutes before handling it . Roll the dough out into 14×12 inches , spread the butter all over , sprinkle with cinnamon sugar mixture . Roll the dough as if you roll sushi , roll tight , pinch to seal the seam . Cut the dough into 12 pieces . Grease the pie plate or pan with butter lightly , place the rolls , space them apart , they will need to proof again , and need room to grow . Cover , let it proof for an hour to 75 minutes or until the doughs touches each other . Bake at 350 F , for about 20-25 minutes . Take it out , cool about 5-8 minutes before adding the icing . Make the icing with 2 tbsp melted butter , 3 tbsp milk , about 3 cups of sugar , if the mixture is too runny , add more sugar , too thick , add more milk . The consistency needs to be pretty thick not runny , you will spread this icing on top of warm cinnamon rolls .<\/p>\n","protected":false},"author":16,"featured_media":9379,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9378"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9378\/revisions"}],"predecessor-version":[{"id":9391,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9378\/revisions\/9391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9379"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}