7 Best and Easy Cinnamon Rolls Recipe in urdu and english | Easy Cinnamon Rolls Recipe without Oven| Chocolate Cinnamon Rolls |Quick and easy Cinnamon Rolls at home |Overnight Cinnamon Rolls Recipe |Cinnamon Rolls Recipe without Yeast |Giant Fluffy Cinnamon Recipe |Best Cinnamon Roll Recipe| Cinnamon Roll Recipe Ingredients |Cinnamon rolls recipe in urdu
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1.Easy Cinnamon Rolls Recipe without Oven
2. Chocolate Cinnamon Rolls
3.Quick and easy Cinnamon Rolls at home
4.Overnight Cinnamon Rolls Recipe
5.Cinnamon Rolls Recipe without Yeast
6.Giant Fluffy Cinnamon Recipe
7.Easy Cinnamon Rolls Recipe in urdu
1.Easy Cinnamon Rolls Recipe without Oven by Food fusion
Ingredients:
-Brown sugar ½ Cup
Cinnamon powder 2-3 tbs
Cream Cheese Frosting:
Cream cheese ¾ Cup (room temperature)
Butter salted ¼ Cup (room temperature)
Sugar powdered 1 & ¼ Cups
Vanilla essence ½ tsp
Milk 1 tbs
Prepare Dough:
Lukewarm water ½ Cup
Sugar 3 tbs
Instant yeast 2 & ½ tsp
Egg whisked 1 (room temperature)
Butter melted 4 tbs
Salt ½ tsp
Milk warm 3 tbs
All-purpose flour sifted 3 Cups
All-purpose flour sifted ½ Cup
Cooking oil ½ tbs
Butter salted ½ Cup (room temperature)
Chocolate syrup
Directions:
1.In grinder,add brown sugar and grind well.
2.In bowl,add grinded brown sugar,cinnamon powder,mix well & set aside.
Cream Cheese Frosting:
3.In bowl,add cream cheese,butter,sugar (half quantity),vanilla essence and mix well.
4.Add remaining sugar and mix until well combined.
5.Add milk and whisk until smooth & refrigerate until use.
Prepare Dough:
6.In lukewarm water,add sugar,instant yeast and mix well,cover and let it rest for 10-15 minutes.
7.In bowl,add egg,butter,salt,milk and mix.
8.Add dissolve yeast mixture and mix well.
9.Add all-purpose flour and mix well.
10.Add all-purpose flour and knead until dough is formed.
11.Grease dough with cooking oil,cover and let it rest for 1 hour or until double in size at warm place.
12.Grease hand with oil and knead dough again.
13.Sprinkle all-purpose flour and knead dough again until smooth and roll out with the help of rolling pin in rectangular shape (12 x 18”).
14.Spread butter over the dough and sprinkle generously brown sugar+cinnmaom powder mixture.
15.Gently rub the sugar+cinnamon mixture into the butter.Beginning at one long side,roll up dough tightly like a jelly-roll then gently pinch the seam down to seal and cut the dough into slices (1 & ½ inch).
16.On baking tray (9x13”),lined with butter paper and place cinnamon rolls,cover and allow to rise for further 30-40 minutes or until doubled in size.
Option no.1: Baking with Oven
17.Bake in preheated oven at 180 C for 12-15 minutes.
Option no 2: Baking Without Oven:
18.On baking tray,lined with butter paper,place cinnamon rolls cover and allow to rise for further 30 minutes or until doubled in size.
19.In pot,add 1 pack of salt,place steam rack (min 2“high) and preheat on high flame for 15 minutes.
20.Place baking tray and bake on medium flame for 12-15 minutes.
21.Spread cream cheese frosting over cinnamon rolls & serve.
22.Drizzle chocolate syrup & serve!
Delicious Cinnamon Rolls are ready.
2. Chocolate Cinnamon Rolls
Ingredients:
Brown sugar ½ Cup
Cinnamon powder 2-3 tbs
Cream Cheese Frosting:
Cream cheese ¾ Cup (room temperature)
Butter salted ¼ Cup (room temperature)
Sugar powdered 1 & ¼ Cups
Vanilla essence ½ tsp
Milk 1 tbs
Prepare Dough:
Lukewarm water ½ Cup
Sugar 3 tbs
Instant yeast 2 & ½ tsp
Egg whisked 1 (room temperature)
Butter melted 4 tbs
Salt ½ tsp
Milk warm 3 tbs
All-purpose flour sifted 3 Cups
All-purpose flour sifted ½ Cup
Cooking oil ½ tbs
Butter salted ½ Cup (room temperature)
-Chocolate syrup
Directions:
1.In grinder,add brown sugar and grind well.
2.In bowl,add grinded brown sugar,cinnamon powder,mix well & set aside.
Cream Cheese Frosting:
3.In bowl,add cream cheese,butter,sugar (half quantity),vanilla essence and mix well.
4.Add remaining sugar and mix until well combined.
5.Add milk and whisk well until smooth & refrigerate until use.
Prepare Dough:
6.In lukewarm water,add sugar,instant yeast and mix well,cover and let it rest for 10-15 minutes.
7.In bowl,add egg,butter,salt,milk and mix.
8.Add dissolve yeast mixture and mix well.
9.Add all-purpose flour and mix well.
10.Add all-purpose flour and knead until dough is formed.
11.Grease dough with cooking oil,cover and let it rest for 1 hour or until double in size at warm place.
12.Knead dough again,sprinkle all-purpose flour and knead dough again until smooth.
13.Cut into two pieces and roll out with the help of rolling pin.
14.Spread butter over the dough and sprinkle generously brown sugar+cinnmaom powder mixture.
15.Gently rub the sugar+cinnamon mixture into the butter and drizzle chocolate syrup over it.
16.Cut with the cutter and roll out into different shapes.
17.On baking tray (9x13”),lined with butter paper & grease with oil,place cinnamon rolls,cover and allow to rise for further 30-40 minutes or until doubled in size.
Delicious Cinnamon Rolls are ready.
3.Quick and easy Cinnamon Rolls at home
Ingredients
To make the bread dough
-All purpose flour/Bread flour: 3 cups (130g x 3=390g)
-Milk 3/4 Cup (180 g)If you don’t want to add milk, you can use plain water instead.
-Unsalted Butter (softened)1/4 Cup /57g
-1 Egg(at Room Temperature)
-Sugar 2 and 1/2 tbsp /32g
-Salt 1and 1/4 tsp
-Yeast (instant /active dried yeast) 1tsp
For the filling
-Soft Brown sugar (packed cup)1/2 cup /90g
-Unsalted Butter(softened) 1/4 cup /57g
-Cinnamon powder 2 tsp
For the Cream Cheese Frosting
-Cream cheese 3 ounce /80g/ 2/3 cup
-Unsalted butter 3 tbsp/ 43 g
-Powdered Sugar 1 cup / 125g
-Vanilla powder 1/2 tsp or vanilla extract 1 tsp
-A pinch of salt to balance the sweetness
-If you want more thinner frosting, you can add 1-2 tbsp milk into it
Directions:
1.To make bread dough, you need to put the ingredients (milk, eggs, sugar, salt, butter, yeast and flour) into a bowl and mix everything together until you get a fluffy dough. All ingredients must be kept at room temperature for mixing.
2.Yeast always prefers a sweet and warm environment. Therefore, it is better to use slightly warmed milk.
Knead the dough for 4-5 minutes or until you have a soft, moist dough. Measured in .
3.Slightly flatten the surface of the dough and let the dough rest on the table for 5 minutes.
4.Don't forget to cover the bowl so the dough doesn't dry out.
5.This is not for fermenting dough.
Divide and Shape the Dough
6.Roll out the dough into a rectangle 17 to 18 inches long, 14 to 15 inches wide and 1/4 inch thick. increase.
7.Spread butter evenly on pastry sheet. Then sprinkle cinnamon sugar on top and spread it evenly.
8.Roll dough into a long cylinder 17 to 18 inches long.
9.Cut the buns into 12 equal pieces.
10.Place the rolls in a well-oiled casserole dish or lined with baking paper.
11.Cover the tray with plastic wrap.
12.THE ROLLS TO PROVE Let the
rolls rise for 60 minutes or until fully puffed up.
BAKE THE ROLLS
13.Bake cinnamon rolls at 350F for 18-20 minutes.
14.If the surface of the buns browns quickly, cover with aluminum foil to prevent overcooking.
15.After baking, it becomes a soft, fluffy cinnamon roll with a golden brown top and gooey caramel sugar garnished with a beautiful swirl of cinnamon sugar underneath. The cinnamon rolls are light as a feather, moist, fluffy and delicious.
Cream Cheese Frosting
16.In a bowl, mix softened cheese butter, vanilla extract and salt. Mix well until it becomes thin and pale yellow. Gradually add powdered sugar and whisk until you have a smooth cream cheese frosting.
17.Cinnamon Rolls just aren't the same without the cream cheese frosting.
18.Spread the cream cheese icing on the buns while they are still warm. This melts the cracked frosting on the buns, filling each bite with gooey, glossy goodness
4.Overnight Cinnamon Rolls Recipe
For the Cinnamon Rolls:
• 1/3 cup of sugar
• 1 cup of warm whole milk 115°
• 1 tablespoon of yeast
• 4 cups of all-purpose flour
• 2 eggs
• 1/2 cup of melted unsalted butter
• ½ cup of packed light brown sugar
• 1 tablespoon of ground cinnamon
For the Icing:
• ½ cup of softened unsalted butter
• ½ cup of softened cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of whole milk
Instructions
1. For the Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk, and yeast in a standing mixer bowl, give it a whisk and let sit for 5 to 7 minutes or until it begins to foam. There will be a raft at the top.
2. Next, add in the sugar and flour and mix with the hook attachment until combined on medium speed.
3. Add in 1 egg at a time until combined and then add in a ¼ cup of melted butter and mix on medium speed for 3 to 4 minutes.
4. Wrap the bowl with plastic wrap and chill overnight.
5. In the morning roll out the dough on a clean surface lightly dusted with flour until the dough is 18”x24” in size and then evenly drizzle on the remaining 1/4 cup of melted butter, brown sugar, and cinnamon covering all of the surface areas.
6. Roll the dough up and slice 2” slices and place them in a 13”x9” casserole dish, wrap in plastic and let it sit for another hour or until they’ve doubled in size.
7. Bake the cinnamon rolls for 22 to 25 minutes at 375° or until they are browned on the top and cooked in the center.
8. Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla, and whole milk in a standing mixer using the whisk attachment until it is light and fluffy.
9. Once the cinnamon rolls are done pour the icing all over the top and serve warm
5.Cinnamon Rolls Recipe without Yeast
Dough
- 2 1/4 cups of all-purpose/plain flour 270g
- 2 tbsp white granulated sugar 25g
- 1 tbsp of baking powder 14g
- 1 tsp of salt 4g
- 6 tbsp of unsalted butter cubed (84)
- 3/4 cup whole milk any milk will work (180ml)
Filling
- 1/3 cup packed brown sugar 65g
- 1/3 cup white granulated sugar 65g
- 2 tsp ground cinnamon 5g
- 1/4 cup unsalted butter melted (55g)
- 1 tsp. vanilla extract 5ml
Glaze
- 1 cup powdered sugar confectioner’s, icing (120g)
- 3 tbsp. butter melted (42g)
- 1 tbsp. milk 15ml
- 1/2 tsp. vanilla extract optional (2ml)
Directions:
1.Preheat oven to 375 F/190 C. Place the grid in the center position.
Place the flour, sugar, salt and baking powder in a large bowl and whisk to combine.
2.Dice the cold butter and add to the flour mixture. Using a pastry blender or fork, cut butter into mixture until no large chunks remain. This creates a flaky texture on the buns.
3.Add all the milk and mix with a wooden spoon until the dough comes together.
4.Place the dough on a floured surface and knead for 2-3 minutes. until the dough comes together nicely. Add more flour if needed to prevent sticking. Form dough into a disk and set aside.
5.Melt the butter in a small bowl and add the brown sugar, cinnamon sugar, white sugar and vanilla extract. Mix them all together to make a paste.
6.On a floured surface, roll the dough into a rectangle 12 inches long and 10 inches wide. It doesn't have to be exact. Then apply the paste evenly. Alternatively, butter the rolled dough and sprinkle with sugar.
Roll the dough vertically until it forms a large snake shape. Lay it seam down. Place the dental floss under the fabric, cross it and pull. This cuts the dough and creates the buns. Alternatively, you can use a knife. Sometimes the knife will break the dough.
7.Place cinnamon rolls in buttered 10-inch round molds or buttered 13-by-9-inch rectangular molds. Bake for 25-30 minutes until the surface is golden brown. Let cool for 5 minutes.
8.Place powdered sugar, milk and melted butter in a bowl and whisk to make icing. Then sprinkle the glaze over the bread. Please enjoy now!
6.Giant Fluffy Cinnamon Recipe
Ingredients:
-2½ cups all purpose flour
-¼ cup sugar
-2¼ teaspoons instant yeast
-½ teaspoon salt
-½ cup whole milk
-3 tablespoons butter
-2 tablespoons vegetable oil
-1 teaspoon vanilla
-1 egg
-¼ cup water
FILLING
-¼ cup butter soft
-⅓ cup brown sugar
-1 tablespoon cinnamon
-pinch salt
CREAM CHEESE GLAZE
-4 ounces cream cheese room temperature
-2 tablespoons butter room temperature
-¾ - 1 cup confectioner's sugar
-½ teaspoon vanilla
INSTRUCTIONS
1.For the dough, combine in a large bowl the flour, sugar, instant yeast and salt. Heat milk in a small pot over the stove or in the microwave until quite warm. Add butter and stir until melted. Add vegetable oil and vanilla.
2.Cool milk mixture to lukewarm if necessary. You should barely be able to feel it when you stick your finger in it. Make a well in the dry ingredients and add milk mixture. Add egg and water. Mix by hand or using stand mixer until the mixture forms a very soft, sticky dough.
3.Knead 6-8 minutes using the dough hook attachment or by hand. Add 2-3 tablespoons of flour if the dough looks too much like a thick batter, but it should still be very sticky.
4.If the dough is very dry and easy to handle, add more water to make it sticky. Knead until it feels very smooth. Cover well with plastic wrap and proof for 1½ - 2 hours or until doubled in bulk.
5.While dough is rising, combine the brown sugar and cinnamon in a small bowl for the filling. Once the dough has proofed, roll out into a rectangle that measures 15x10 inches.
6.Use a small amount of flour on your work surface to prevent sticking. Spread the soft butter over entire surface of the dough, then sprinkle on the brown sugar and cinnamon mixture.
7.Starting from long edge closest to you, roll dough as tightly as you can. When you reach the end, pinch the seam very well to seal.
8.Using a sharp knife or a piece of string, cut the roll into 8-12 buns. Arrange evenly in a buttered parchment lined 14 x 8 inch pan and cover with plastic. Allow to rise in a warm place for another 45-60 minutes or until doubled in size.
9.Preheat oven to 375F/190C. Bake rolls for 18-22 minutes or until golden brown and fully cooked in the middles. Set aside to cool while making the frosting.
10.For frosting, cream together cream cheese and butter until smooth. You can do this by hand or with an electric mixer. Slowly add the powdered sugar, a couple of tablespoons at a time, creaming well after each addition. Add vanilla and beat until smooth.
11.Frost cinnamon rolls while they are still slightly warm but not too hot. The frosting should not melt. Serve immediately or keep well wrapped in the refrigerator for up to 5 days.
7.Easy Cinnamon Rolls Recipe in urdu
اجزاء:
براؤن شوگر آدھا کپ
دار چینی پاؤڈر 2-3 چمچ
کریم پنیر فراسٹنگ:
کریم پنیر ¾ کپ (کمرے کا درجہ حرارت)
مکھن نمکین ¼ کپ (کمرے کا درجہ حرارت)
چینی پاؤڈر 1 اور ¼ کپ
ونیلا ایسنس آدھا چائے کا چمچ
دودھ 1 چمچ
آٹا تیار کریں:
نیم گرم پانی آدھا کپ
چینی 3 چمچ
فوری خمیر 2 اور ½ چائے کا چمچ
انڈا پھیسا ہوا 1 (کمرے کا درجہ حرارت)
مکھن پگھلا ہوا 4 چمچ
نمک آدھا چائے کا چمچ
دودھ گرم 3 چمچ
تمام مقصد کے آٹے کو 3 کپ چھان لیا۔
تمام مقصدی آٹا چھان کر ½ کپ
کوکنگ آئل آدھا چمچ
مکھن نمکین ½ کپ (کمرے کا درجہ حرارت)
چاکلیٹ کا شربت
ہدایات:
1. گرائنڈر میں براؤن شوگر ڈال کر اچھی طرح پیس لیں۔
2. پیالے میں، گرائنڈ براؤن شوگر، دار چینی کا پاؤڈر شامل کریں، اچھی طرح مکس کریں اور ایک طرف رکھ دیں۔
کریم پنیر فراسٹنگ:
3. پیالے میں کریم پنیر، مکھن، چینی (آدھی مقدار)، ونیلا ایسنس ڈال کر اچھی طرح مکس کریں۔
4. باقی چینی شامل کریں اور اچھی طرح سے مل جانے تک مکس کریں۔
5. دودھ شامل کریں اور ہموار ہونے تک ہلائیں اور استعمال ہونے تک فریج میں رکھیں۔
آٹا تیار کریں:
6. نیم گرم پانی میں چینی، فوری خمیر شامل کریں اور اچھی طرح مکس کریں، ڈھک کر 10-15 منٹ تک آرام کرنے دیں۔
7. پیالے میں انڈا، مکھن، نمک، دودھ ڈال کر مکس کریں۔
8. تحلیل شدہ خمیری مکسچر شامل کریں اور اچھی طرح مکس کریں۔
9. تمام مقصدی آٹا شامل کریں اور اچھی طرح مکس کریں۔
10. تمام مقصدی آٹا شامل کریں اور آٹا بننے تک گوندھیں۔
11. آٹے کو کوکنگ آئل سے چکنائیں، ڈھک کر گرم جگہ پر 1 گھنٹہ یا دوگنا ہونے تک آرام کرنے دیں۔
12. ہاتھ کو تیل سے چکنائیں اور آٹا دوبارہ گوندھیں۔
13. تمام مقاصد کے لیے آٹا چھڑکیں اور ہموار ہونے تک آٹا دوبارہ گوندھیں اور رولنگ پن کی مدد سے مستطیل شکل (12 x 18”) میں رول آؤٹ کریں۔
14. آٹے پر مکھن پھیلائیں اور دل کھول کر براؤن شوگر + سن ماوم پاؤڈر مکسچر چھڑکیں۔
15. چینی + دار چینی کے مکسچر کو مکھن میں آہستہ سے رگڑیں۔ ایک لمبے حصے سے شروع کرتے ہوئے، آٹے کو جیلی رول کی طرح مضبوطی سے رول کریں پھر سیون کو آہستہ سے چٹکی بھر کر سیل کریں اور آٹے کو ٹکڑوں (1 اور ½ انچ) میں کاٹ دیں۔
16. بیکنگ ٹرے (9x13”) پر، بٹر پیپر کے ساتھ لائن میں رکھیں اور دار چینی کے رولز کو ڈھانپیں اور مزید 30-40 منٹ تک یا سائز میں دگنا ہونے تک اٹھنے دیں۔
آپشن نمبر 1: اوون کے ساتھ بیکنگ
17. پہلے سے گرم اوون میں 180C پر 12-15 منٹ تک بیک کریں۔
آپشن نمبر 2: تندور کے بغیر بیکنگ:
18. بیکنگ ٹرے پر، بٹر پیپر کے ساتھ لائن میں، دار چینی کے رولز کو ڈھانپیں اور مزید 30 منٹ تک یا سائز میں دگنا ہونے تک اٹھنے دیں۔
19. برتن میں، 1 پیکٹ نمک ڈالیں، سٹیم ریک (کم سے کم 2"ہائی) رکھیں اور تیز آگ پر 15 منٹ کے لیے پہلے سے گرم کریں۔
20. بیکنگ ٹرے رکھیں اور درمیانی آنچ پر 12 سے 15 منٹ تک بیک کریں۔
21. دار چینی کے رولز پر کریم پنیر کی فراسٹنگ پھیلائیں اور سرو کریں۔
22. بوندا باندی چاکلیٹ سیرپ اور سرو کریں!
مزیدار دار چینی کے رولز تیار ہیں۔
