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It's Fall and it's cold so bring on the baking! I will be making soft fluffy cinnamon rolls two ways. The first will be homemade from-scratch cinnamon rolls with easy cream cheese icing. The second recipe will be easy because I am using the viral cinnamon roll hack. Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food. 🙏🏼Please LIKE, SHARE, and SUBSCRIBE! Thank you! INGREDIENTS 12 oz (354 ml) evaporated milk 2 1/2 tsp (6 g) fast-dry active yeast 4 1/2 cups (595 g) bread flour 1 cup (198 g) sugar 1/3 cup (30 g) dry milk powder 1 tsp (5 g) salt 1 large room-temperature egg 2 Tbsp (30 ml) cooking oil *extra flour if kneading by hand FILLING 1 1/4 cup (250 g) light brown sugar 2 tsp (5 g) ground cinnamon 1/4 tsp salt 1 stick of unsalted butter (113 g) CREAM CHEESE FROSTING 4 oz (113 g) softened cream cheese 3 cups (310 g) confectioner's sugar 1 tsp vanilla extract 2 to 3 Tbsp (30 to 45 ml) milk INSTRUCTIONS - Warm evaporated milk to 110 degrees F \ 43 degrees C, add 2 tsp sugar, mix, then add yeast - Let the yeast set for 10 minutes or until foamy, which indicates that the yeast is alive and activated - In a large bowl add flour, sugar, milk powder, salt, egg, oil, and yeast mixture and combine well with a fork or mixing spatula - After mixing, the dough will be sticky, so cover and let set for 15 minutes before kneading - After the combined dough has set for 15 minutes, flour work surface and put dough on a floured surface, and knead until the dough can stretch thin without breaking - Once dough can pass the window pane test, cover and place in a warm non-drafty spot for 1 hour or until dough has doubled in size - Once the dough has proofed until double in size, flour work surface and roll out the dough to a 15 x 11-inch square shape - Once rolled out, spread a softened stick of butter all over the dough surface, then sprinkle with brown sugar mixture - Now roll the cinnamon dough tightly and pinch the edge to hold the roll together - Using unflavored dental floss, evenly cut rolls into 12 - Place cut rolls in a 9 x 13 baking pan, cover, and proof once again for one hour - Once rolls have doubled in size, Bake in a preheated oven at 350 degrees F / 176 degrees C for 20 to 25 minutes - Once baked remove from oven and let set for 10 minutes - While cinnamon rolls are still warm, spread icing all over the top, set for another 15 minutes then serve INGREDIENTS 1 can of Pillsbury orange rolls 1/2 cup heavy cream 4 Tbsp unsalted butter 3 Tbsp light brown sugar zest of a small orange 1/2 tsp vanilla extract 1/4 tsp ground cinnamon pinch of salt 8x12 inch baking dish use icing from canned rolls bake at 350 °F for 35 to 40 minutes That viral cinnamon roll hack Store-bought cinnamon rolls but better How To Make Soft Cinnamon Rolls Autumn Baking Recipes
