The Cinnamon Roll is a cinnamon roll.
I know, that’s weird.
I can’t even.
The recipe is just as good on Amazon.
It’s not a recipe for cinnamon roll but it does have the ingredients.
And the ingredients are in such high demand it’s actually worth buying a box.
But it does make a delicious treat for those who love cinnamon rolls and want to eat them for free.
In this post, I will share how to make a basic cinnamon roll recipe that tastes great on its own.
The recipe is also simple to follow, making it a perfect option for those new to baking.
This recipe is made using my simple homemade cinnamon roll dough and is the perfect example of how to use this dough in your own baking.
I have included the dough ingredients and recipe below so you can make a batch of this dough and see what works for you.
You can find the ingredients below.
You can also use the recipe to make other cinnamon rolls by following the instructions below.
I also make a variety of cinnamon rolls that include cinnamon butter and cinnamon sugar.
These are not only delicious but they also taste amazing!
This is my most recent cinnamon roll creation, which is the second recipe I have made for this recipe.
It has been so good that I wanted to share it with you all.
Cinnamon Roll Ingredients for a Simple Cinnamon Roll Recipe 1/2 cup white whole wheat flour (or your favorite flour) 1/4 cup unsweetened almond milk 1/8 teaspoon baking soda 1/3 cup warm water 1/1 teaspoon salt 2 eggs 2 teaspoons cinnamon powder 2 tablespoons butter 1/6 teaspoon vanilla extract 1/10 teaspoon baking powder 3/4 cups confectioners’ sugar 1 cup powdered sugar 1/16 teaspoon cinnamon powder 1/24 teaspoon ground cloves 1/12 teaspoon ground ginger 1/9 teaspoon ground nutmeg 3/8 cup warm cinnamon roll sugar Directions In a medium bowl, whisk together the flour, almond milk, baking soda, and salt.
In a large bowl, mix together the eggs, cinnamon powder, and butter.
Add the dry ingredients to the wet ingredients and mix until combined.
Form the dough into a ball and shape into a rectangle about 1/15 inch thick.
Cut the dough in half and form into four equal portions.
Place each piece of dough into an 8×8 inch cake pan and bake for 20 minutes.
Remove from the oven and let cool for 10 minutes.
When cooled, cut each piece into four pieces.
Place one piece on each of four pieces of dough and place the other two pieces on each piece.
Place the four pieces into the fridge until they are completely set.
Preheat the oven to 350 degrees F (177 degrees C).
Remove the cinnamon roll from the fridge and place it on a baking sheet lined with parchment paper.
Bake the cinnamon rolls for 20-25 minutes or until they start to turn golden brown.
If you like a little crunch, place the cinnamon pieces on a rack to cool completely.
Remove from the cooling rack and cut into small pieces.
You could also make the cinnamon cake by following this recipe but this time using a large mixing bowl.
Heat a large saucepan over medium heat and bring the water to a boil.
Remove the cinnamon from the water and set aside.
Using a fork, gently stir in the cinnamon powder.
Mix the cinnamon into the water until it is completely incorporated.
Once the cinnamon is fully incorporated, remove the cinnamon bowl from the heat and add the sugar and vanilla.
Transfer the mixture to a bowl and let sit for 5 minutes.
Once the cinnamon mixture is completely cool, add the butter and the vanilla.
Stir until combined and the butter is melted.
Bring the mixture back to a gentle simmer and cook for about 2 minutes.
Transfer the mixture into a bowl to cool.
Now, use a pastry bag to place the cooled cinnamon roll on a cake pan.
Sprinkle a little of the melted butter over the top of the cinnamon and spread it out to cover the edges of the cake pan about 1-1/2 inches apart.
Fill the remaining cinnamon roll with the melted chocolate.
Slice the top half of the chocolate into quarters and top with the cinnamon.
Bake for 30-35 minutes, until the edges are golden brown and the center is lightly browned.
Allow the cinnamon to cool for 15 minutes and then remove from the baking sheet.
Dissolve the cinnamon sugar in the hot sauce and mix well.
Repeat with the remaining ingredients and then refrigerate for at least 2 hours.
While the cinnamon was chilling, I took the dough and cut it into 8 pieces.
I then cut each into four portions and put the four sections in the freezer for about an hour before cutting them.
After cutting, transfer the pieces to a cooling rack, leaving a 1/5 inch margin around each piece