Using Fleischmann’s Yeast For Cinnamon Rolls….

Fleischmann’s Cinnamon Rolls are always made with love. I use Fleischmann’s for actually all of my baking needs from rolls, to pizza, and these very luscious cinnamon rolls. This is the first time in the making for me, I have always been intimidated by using yeast. I finally decided to conquer my fear and bake my little heart away. Fleischmann’s yeast is such a given for freshness, goodness, and easy-to-use yeast.

These cinnamon rolls are warm, gooey, and ready in under two hours I promise. They are really easy to accomplish. These cinnamon rolls are made completely by hand, with simple ingredients, and they turn out so ooey, gooey, warm, and yummy!

What Makes The Best Cinnamon Rolls??

Since this is such a special treat for my guys this is such a special treat for my family! They are really true breakfast eaters, but these can be made at any time of the day or even eaten warmed for a bedtime snack too. We wanted fast, warm, ooey, gooey cinnamon rolls that aren’t hard to make, and this recipe gives you that.

These cinnamon rolls puff up nice, and tall. They are nice and fluffy all the way through each bite, and you will devour these cinnamon rolls in minutes.

On top of these cinnamon rolls is a very velvety cream cheese icing that literally melts in your mouth. This velvety cream cheese icing melts right into the folds of these cinnamon rolls. The Fleischman’s yeast allows these rolls to be proof in a couple of hours. This recipe will more than likely requires double proof.

Last but not least you do not need an electric mixer of any kind for this recipe. I created these delicious Fleischman’s yeast cinnamon rolls using my hand only. You don’t have to have a stand mixer to make these delicious cinnamon rolls. This makes your cleanup a dream so that you can get back to the time with your family!

Key Steps To Follow When Beginning To Make The Cinnamon Rolls…..

• The Yeast: Make sure that you grab quality yeast to make these soft, fluffy cinnamon rolls. I decided to use the regular Fleischman’s Yeast, I find that the regular works great, and also the rapid rise yeast too! These both render a very fluffy cinnamon roll.

• Wet Ingredients: These are so key when you are prepping your dough for greatness. Please don’t forget to warm your butter with the water before you pour it into the mixture. The key is to make sure that the water is not too hot, or you will kill the yeast. On the other hand that the water is not too cold, or the yeast will never activate.

Continue Of Ingredients:

• Mixing and Kneading: In order to create these soft, fluffy, cinnamon rolls by hand we add in the flour by hand in 3 phases total. This allows the dough to come together slowly, and be hydrated slowly. It is harder to break this dough down by hand if you throw all the flour in by hand all at once. The dough will appear shaggy at first, but once you get the stickiness out, you may start kneading until you form a nice souft dough ball.

• The Stick Test: If you are kneading the dough, and you think it is ready. Go wash your hands then dry them. Go back to your dough, and stick your finger in the center of the dough ball. If your finger comes out clean, then your dough is ready. If it comes out still sticky with dough, keep kneading the dough until it comes out clean. You will have to keep checking the dough.

Once the dough is finished being kneaded, let it rise for at least 15 minutes, or rest for 15 minutes. It will be fluffier and bigger, but not doubled in size. If you need more dough tips, and just more steps head here to troubleshoot your baking needs.

Quick Cinnamon Roll Filling:

Before you start slathering the butter onto the dough once it has been rolled out. Please make sure that your butter is room temperature to knife it all over the dough. If your butter is too cold, it will tear the dough once you start trying to spread it, or leave holes in your dough. If the butter is too warm, it may ooze out onto the sides when you go to cut it with the floss.

Spread a few tablespoons of the butter onto the dough after you have rolled it out. Spread it all over leaving a 1/2 inch border on all 4 sides. This will ensure that when you go to cut it with floss, it doesn’t ooze out on the sides for you.

Sprinkle an even layer of light brown sugar or dark brown sugar. I find that either one of these works wonderfully. Also, when done spreading brown sugar, sprinkle an even layer of cinnamon all over the brown sugar.

Now roll the dough from the longest side to create a giant log. Let it rest on top of the seam so that when you go to cut with floss all of your rolling doesn’t come undone.

The Best Way To Cut Cinnamon Rolls:

Ditch the knife, let us use this dental floss. At first, I was taken back by the dental floss, but it does a much better job of cutting the cinnamon rolls than a knife. The knife will squish the roll down when you are dragging it to cut it. The floss just gives it a clean-cut and doesn’t put pressure on the cinnamon rolls while you are cutting them.

Make sure that you cut a piece of floss that is about 10 inches long, and start at one end of the log.

Also, if you don’t have dental floss available then a serrated knife works well too. Using a piece of sewing string in order to get this part of the job done to cut the cinnamon rolls. Run the floss under the edge of the log, and cross them over each hand to start the cutting process. Keep crossing over until you have about 12-15 rolls for your pan.

Overnight Cinnamon Rolls:

I actually was going to make these cinnamon rolls overnight. They can be had the next day, and it will still turn out super delicious. Once you are done rolling and cutting out your cinnamon rolls, cover them with plastic wrap, and place them in the fridge.

When you are ready to serve them the next day. Take the cinnamon rolls out of the fridge, and let them rest on the counter for about 45 minutes (still covered). I find that dough loves being covered when it is trying to rise.

Once you let them rest, put them into a 325-degree oven to take them slowly. It can be cooked at 350, but I don’t want them cooking faster on top than throughout.

Ultimately, you can freeze this cinnamon roll dough, and enjoy it a couple of weeks later.

When To Ice The Cinnamon Rolls:

Make sure that you don’t ice them when they are piping hot, it will just melt your icing away.

It is a great idea to ice your cinnamon rolls when they are warm because the icing will drip all throughout the holes, crevices, and cracks to make them even better.

This will give you a more gooey cinnamon roll.

How To Store Your Cinnamon Rolls:

What I have learned about these rolls. I have learned that they are best same day when served warm, but if you want to eat them later make sure to wrap them tight in plastic wrap. You may even want to put a few pieces to bread on top to keep them moist. They will last 2-3 days on the counter like this, and till be very delicious.

Also, if you want to store them in the fridge, they can be stored for 4-5 days. They will dry out a bit, but put a little butter on sides, heat in microwave for 30 seconds. They are still tasty and enjoyable.

Watch How To Make These Cinnamon Rolls:

These are very enjoyable, make sure to check out my Better than Boxed Cake Mix Strawberry Cake here. I loved even having this cinnamon roll with a great cup of coffee.