To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page: / laurainthekitchen Twitter: @Lauraskitchen
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FYI TO SOME OF YOU- You may need less or more flour depending on where you live. It sounds crazy, but the moisture, temperature and altitude of your environment can have a huge impact on your dough. Living in Las Vegas, I once made this with four cups- as she states to use though in some videos she does have this disclaimer, and it came out so dry I had to do it all over again. I used three and a quarter cup of flour and they turned out wonderfully soft. So please take that into consideration before figuring it out yourself and coming back to rant! Thank you! :)
I live in the Philippines, it's tropical almost all year round. How would I know if I lessen or increase my flour? I'm new to baking and I have no idea how that works. 😢
Thanks for writing this cause four cups in my area didn't work either but 3 and a quarter worked. My kitchen is dry so this made sense when I made it again.
You were right about the smell in the house while baking these. I baked these recently and my mouth was watering before they were finished. They were perfect, thanks Laura :)
Wohoo!! My Cinnamon Rolls video hit 1M Views! Are you one of the ones who watched? Or better yet.. Did you make them?? Homemade Cinnamon Rolls Recipe - Laura Vitale - Laura in the Kitchen Episode 300
Laura in the Kitchen i want to make them everyday since i've watched the video, but mom xD ehhh,,,hhhh im going through the rest of ur videos.. and still learning from you.. my sweet wonderful chef ^^ love love Xoxo
Nicole B hhhhhhhhhh definitely those are MOMS.. but guess what..!! yesterday I made them, and they were the BEST ROLLS EVER... fluffy till now and sooo delicious.. and yes, I cleaned the kitchen after destroying it hehehe xD we should be good daughters after all :P
i have watched this so many times and made them about 3 times. i dont know why but you make every recipe look and feel easy, while cinnamon rolls recipes are generally not too different one from another. i think it has to do with the way you talk and explain things. keep up the good work!
OK.... I give up!! Nah, just kidding.. I made these and they were absolutely amazing! They were soft and the best part is the bottom of the cinnamon rolls, the sugar caramelizes and it's fantastic! Your recipes never disappoint Laura!
Got to the recipe from Laura's website to share here, her one is the best one in the earth actually: Makes 14 to 16 Rolls Prep time: 30 mins Cook time: 30 mins Ingredients: 1 Package of Dry Yeast ¾ cup of Whole Milk ¼ cup of Granulated Sugar ¼ cup of Water, warmed up to 115 degrees ¼ tsp of Vanilla Extract 1 Egg 1 tsp of Salt ¼ cup of Unsalted Butter, melted 4 cups of All Purpose Flour ¼ cup of Melted Butter, to brush over the top before baking For the Filling, 1/3 cup of Unsalted Butter, at room temperature ¾ cup of Brown Sugar ¼ cup of Granulated Sugar 1 1/2 Tbsp of Ground Cinnamon For the Glaze, ¼ cup of Cream Cheese, at room temperature 1 Tbsp of Butter, at room temperature 1 1/4 cups of Powdered Sugar ½ tsp of Vanilla Extract 3 to 4 Tbsp of Warm Milk Process, 1) In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes. 2) In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough. 3) Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours. 4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. 5) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours. 6) Meanwhile preheat your oven to 350 degrees. 7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown. 8) While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy! Recipe By: Laura Vitale
Thank so much for sharing this recipe with us. They look so very good. I look at some of the comments I'm so glad you have not taken your videos off youtube. I wont be reading the comments anymore, just watching the videos, Please know that most of us are so glad you put your recipes out there and the presentation is awesome. Thanks.
I agree girl....as a person that grew up making my moms food I want to now try different things to expand my horizon and make sure my daughter's pallet is diverse...I just posted something about the evilness on social media today...there are a lot of unhappy people in this world and though not every one of my thoughts is positive I font feel the need to post my thoughts...I really appreciate her video and after two or 3 years on YT I bet her skin is thick...I try not to read but I look to see how others attempts turned out :)
8 years of watching Laura in the kitchen i can finally bake her goodies, i absolutely love her Cinnamon Rolls, Thank you Laura for your delicious recipe.
Laura, I have been making this recipe since you posted this video. I must say this is the best recipe ever! My family begs me to make these for them all the time. I’ve also made these for my coworkers for pot lucks and I get so many compliments. Thank you for sharing all of your recipes with us.
I've watched this video 5 years ago... And till now, everytime i watch it, i fall in love with this video like the first time i've watched it.. Im in love with the moment wheb u get the piece out .. OH GoSh😍😍❤♥
I love the end of Laura's videos when she does the taste test it's the best how much she enjoys her own cooking that's how you know it's Really good!!❤
This cinnamon roll recipe is my absolute go to when i need to impress my family/friends! It never fails to wow people when they realize how soft and pillowy the dough is!
oh my gosh ! Those look absolutely WONDERFUL ! I do a lot of outdoor cooking and those will work beautifully in a Dutchoven ! Can't wait to try it . Thanks For Sharing !
I've been searching for your recipe because these are DEEELICIOUS, didn't want to try anyone else's recipe. This dough is so soft and lovely to work with 😊
omg it is awesome! I've already made it and it comes out so delicious. They thought that I bought it from Cinabon lol. actually I used a little bit more flower for the dough some oil and salted butter because I don't find all the ingredients in the country I live in, and about 7 spoons of milk for the glaze but at the end it was WOW! Thank you Laura Vitale for this great recipe.
Its 1:30 am Here in Texas and im fixin to make these cause they look that good . May have to run to my 24hr Kroger to pick up the Milk . I think it will be worth it
I've made the recipe several times. When I kneaded the dough in the mixer it turned out fine. Soft but not sticky. When I kneaded by head not all 4 cups of flour could incorporate in the dough. Every time the rolls were fluffy and tasty the day I baked them, but dry and spongy the next day. The reason is that this dough lacks moisture. Through time I learned that, depending on your recipe, adding potato water in the dough or mashed unseasoned potatoes, diastatic malt powder, milk powder along with fresh milk and even yogurt or sour cream in a dough, yields better texture, flavour, moisture, and keeps the end product soft and fresh longer. Also, a good alternative to a floured surface for kneading the dough is a well greased surface.
Thank you so much for the recipe and the video! I made them a few days ago and they turned out to be absolute perfection. Each bite was bliss. The measurements, ingredients, everything worked out so well!
Cinnamon Rolls are like my favorite thing IN THE WORLD!! I sometimes forget how much I love them until I get a craving for them and have to make them immediately... So sad that I don't have time to make them today, they look so delicious!! Plus my sister is on a low carb diet & she would hate me for making them.. :D
I'm not very experienced working with yeast breads. Did these for the 1st time yesterday, and they came out great! The house still smells like Cinnabon. :) For those of you without a good stand mixer like me. I did this by hand with a wooden spoon, and it wasn't bad at all. You have to knead it for 5-10 mins at the end. Also added raisins to my filling. Also I used a little less than the 4c of flour. Taking a stab at your homemade pizza dough today...wish me luck :)
I love how you just shovel the food in. There's nothing more annoying than watching a cooking show and they make something as mouthwatering as what you've just made and they either take a teenie weenie bite or no bite at all. Your my kind of cook. LOL. I'm so going to try this recipe.
Made them this afternoon. They are AMAZING. You really can’t mess these up. The dough is Very forgiving. I cooked mine a bit longer and had crispy tops and outside rolls, and fluffy ones inside. Both are delicious. Thank you Laura PS I brushed on another layer of melted butter and added 2 minutes of cook time, but I’m in a high humidity area right now. That gave mine a crispy top that the glaze LOVED
I love this recipe and make it all the time for my family. What is your recommendation for preparing the night before? I have tried a couple ways and they're not the same.
I have made several batches of these and left them out on the kitchen top, covered with a T-towel, to prove overnight so they were fresh when baked the next day. No problems and I found they had risen quite a bit and were soft to touch before I put them in the oven.
I have made this recipe numerous times so here are some trouble shooting tips that I've learned: -Of course, make sure your yeast is activated -KNEAD YOUR DOUGH - this is just as crucial as the yeast activation. Kneading activates the gluten, giving the dough structure. Knead it until you get it smooth and elastic. A good test is to press the dough with your finger and if it bounces back a bit, it's done. -Let that dough rise until doubled. A good way to speed up the process is to put it covered in the oven on "warm" but no higher or the dough will cook. -When cutting the rolls, don't use a knife or they will get really squished. Used plain dental floss! Score the rolls first with a sharp knife, then go in and use the dental floss: wrap it around the roll, criss cross at the top and pull. This cuts the dough without squishing the rolls :) Hope that helps! Thanks again for sharing this recipe Laura as I have been told these are the best cinnamon rolls ever tasted :)
i followed your recipe exact the same way,you are amazing!First time i made these and you recipes never let me down,this came out perfect just like yours did !Beacuse of you i started to love the art of cooking and now everyone says i am great in cooking all because of your recipes !Thank you laura thank you alot :)
Thank you so much for this recipe Laura, I make these at least once every year, and each year their a hit! I even dyed the rolls and glaze pink for valentines last year and they were finished fast by my friends.
Just made it and it was absolutely perfect! Although I think it's sweet enough without the glaze and the dough is such an amazing bread dough. Will definitely do this again.
Nicole Quindara She is lol. She has her own show on the Food channel and she's a judge on many shows on Food Network like Chopped and Beat Bobby Flay and more.
Just tried this recipe. Despite burning the bottom a little bit, the rolls are just heavenly. And that glaze thingy is a very nice add-on to the whole cinnamon thing. Thank you!
you can make it healthy and low calorie! use spelt wholemeal flour instead of white refined one, use molasses instead of sugar, or even xylitol (it's like a sweetener that doesn't do any damage to your body like regular sugar does), use less butter and/or mix it with natural yoghurt and there you go :D
