Copycat Cinnabon Cinnamon Rolls
Copycat Cinnabon Cinnamon Rolls are one of my favorite recipes of all time! I could eat a whole pan (and sometimes do)! We make these every Christmas and every special occasion for breakfast.
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CINNABON CINNAMON ROLLS
I love making these rolls for breakfast because these can be made the night before and then just thrown in the oven in the morning while you open presents.
I always serve these cinnamon rolls with this yummy savory breakfast casserole to balance the sweetness which can also be prepared the night before.
Yes, these rolls taste so much like the original that the first time I made them I was almost giddy that I actually made THE “Cinnabon” rolls! Cinnabon’s cinnamon rolls are heavy on the cinnamon which I love.
I’ve learned over the years that you can even make them the night before and let them rise while you sleep! This is what I woke up to.
The other secret is to frost them with half the frosting right when they come out of the oven and with the other half after they’ve sat a couple of minutes.
That way the frosting kind of oozes down into all of the cracks.
Pictures don’t do these cinnamon rolls justice!
MAKE AHEAD
If you want to make these the night before, shape the rolls and cut then into slices and let them rise on the counter covered overnight. Bake in the morning according to the directions.
CINNAMON LEVEL
Cinnabon is known for their intense cinnamon taste. They use 2 1/2 tablespoons of cinnamon which is a lot. If you’re not sure you can reduce it to 1 tablespoon of cinnamon.
OTHER BREAKFAST RECIPES:
- French Toast recipe
- Cream Cheese Cinnamon Casserole
- Pumpkin Cream Cheese Muffins
- Fluffy Pancakes
- Confetti Bacon Hash Brown Casserole
- Cinnamon Roll Breakfast Bake
- Red Velvet Cake Mix Cinnamon Rolls
- One-Pan Bacon, Egg, Potato Skillet
Copycat Cinnabon Cinnamon Rolls
Ingredients
- 1 cup warm milk
- 1 (1/4 ounce) package active dry yeast (about 2 1/4 teaspoons), (see note for Instant yeast substitution)
- 1/2 cup white sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 eggs, room temperature
- 4 1/2 cups bread flour or regular flour, (bread flour makes for a lighter cinnamon roll)
Filling:
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon, (see Note)
- 1/3 cup unsalted butter, softened
Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 - 3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Microwave milk for 45-60 seconds in the microwave (about 110 degrees F). Dissolve yeast with a pinch of sugar in warm milk in a large bowl and let it bubble and react for about 5 minutes. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour or with a stand mixer for about 5 minutes. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
- In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.
- Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes or until center of the roll is cooked. Add more time if not cooked. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the roll and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.
Notes
Source: my friend Amanda
My first mistake was picking the recipe that said it only needed 40 minutes. Score (i thought) cinnamon rolls in half the time! If I’d read the recipe all the way through, I’d have known that it takes 3+ hours. Fwiw, i used instant yeast and followed the note about reducing the amount. Maybe i shouldn’t have?! My rolls never rose! They were the saddest cinnamon rolls ever!!!
Sorry. If your rolls never rose your yeast was either too hot or cold.
I’ve always made my own cinnamon rolls, and love Cinnabon. The filling is great. I like to throw in a pinch of salt for that sweet, and salty combination. Of course the chef in me always takes over. I usually make this recipe using my danish pastry recipe or in this case my sourdough danish pastry. I also like to pour a little heavy cream over the hot rolls once they come out of the oven. I then frost them with half the frosting, and the other half once cooled. They come out so soft, and fluffy with that ooey goey center. This recipe was the missing link.
Thanks!
Really loved this post.
https://bangalorenyt.in/
I made these and then froze them before the last rise. Took them out of the freezer the night before and let them rise on the counter overnight and will forever make cinnamon rolls this way. So easy.
Smart!
I work at Cinnabon. This is not at all how we make them but I’m sure this recipe is good.
Ooh tell me how you make them?
When you cover them overnight with a dishcloth do you use a wet or dry dish cloth? Also how do you know they are done. Do you insert a toothpick to see if it comes out clean ?
I go by if they are slightly brown and I kind of poke the center to make sure it’s not doughy. I use a dry cloth to cover them
I’ve made these 4-5 times now, and they’ve never failed me! One thing I will say, is that my yeast (always a new bottle of Fleischmann active dry yeast), never “bubbles and foams” in my milk. I’m not sure how dramatic it’s supposed to be, but I’ve never had an issue with the dough rising anyway. I do find I have to bake slightly longer if I don’t want raw centres, too.
That’s because yeast needs sugar to make that happen. I’ve never understood why that hasn’t been mentioned in the recipe.
Agree. The recipe fails to mention that you need sugar in with the yeast. I take 1 teaspoon out of the sugar in the recipe and put that in with the milk and yeast.
Can I ask maybe a stupid question. Can I make and rise the dough 1 day, refrigerate it and then the next day roll it out to make the rolls and then bake the following day. So can I make this a 3 day process?
I have done it over two days but not three. I think it would work though
Amazing, but how can I reheat these?
https://sauditourguide.com
Thanks for sharing!! So delicious!
https://morjanah.com
Since I am about to embark on what’s got to be my 76th time making these, I figured I should finally review. These are perfect: fluffy, sweet bread with gooey frosting and breakthrough cinnamon flavor in every bite. Everyone always loves them and requests the recipe. Now that I’m here to double check the baking time, I see you have a book out that I do not have yet, so double win for me. Thank you for always having dependable recipes!
https://al-jazirah.org
Love Cinnabon cinnamon rolls but the icing is interesting and have always wondered about it. It’s so light so I have wondered if they whip it alot to get the light texture?? Have you tried just out if curiosity? I haven’t made them in awhile but I’ve thought of doing that.
I always whip the frosting pretty well
Filling and frosting good. Dough was disappointing . It was crumbly and hard to roll. When baked it was not soft and gooey as expected but dry and hard.
Sorry it sounds like something went wrong. I have never had crumbly dough when making this. It sounds like you didn’t add the liquid?
Mine were PERFECT! I even went online and bought the type of cinnamon Cinnabon uses (Makara cinnamon) to make sure they’d be extra yummy, and they were! Thank you!
Yum!
Amazing, but how can I reheat these?
We just reheat in the microwave or if you’re doing a whole pan 350 for 5-10 minutes.
Today was a snow day and my daughter and I made these. They had a great flavor but I was disappointed that they didn’t rise well. I tried 2 different times with the yeast and milk but it didn’t seem to activate properly. We might try to make them again or try a different recipe.
Charlotte,
I’m sorry they didn’t rise well. Did you proof your yeast? Making sure it was foamy and bubbly? Did you let it rise in a warm area? A cold house will make it hard for them to rise/
Thanks for sharing!! So delicious!
Made for a great Christmas morning breakfast!
Yay!
These rolls are perfect! My family flips out every time I make them! The suggestion of putting the icing on right after they come out and then again a few minutes later, is a game changer!!
Ha so happy to hear this
I’ve been searching for my favorite cinnamon roll recipe for years. I found it. Yum! Did the recipe to the letter, didn’t leave it overnight. So good.
Yay! Glad you liked it!
Since I am about to embark on what’s got to be my 76th time making these, I figured I should finally review. These are perfect: fluffy, sweet bread with gooey frosting and breakthrough cinnamon flavor in every bite. Everyone always loves them and requests the recipe. Now that I’m here to double check the baking time, I see you have a book out that I do not have yet, so double win for me. Thank you for always having dependable recipes!
AW thank you! That means so much to me.
Any tips on how to keep if I want to make them ahead of time to gift out? Should I make and refrigerate, maybe gift with icing on the side? I’ve made these many times and absolutely love this recipe and want to share this holiday. I appreciate any tips, just want them to be as fresh as possible when gifting! Thanks!
I would make and give out that day or refrigerate with the icing on with instructions to reheat. My friend had a cinnamon roll business and she would leave the icing off, give instructions to reheat in the oven and then a separate container with the icing.
I found this recipe soon after it was posted – and have been making these for every Christmas, Easter, birthday breakfast since!! They’re amazing!!! The dough is so nice and easy to work with and the finished product will be gobbled down by everyone you serve it to! The recipe doubles easily for a crowd, too – just cut the dough in half after the first rise and roll the dough out twice.
Love these cinnamon rolls and makes them for our neighborhood as Christmas gifts. Have done it the last two years and they love them! Now that it is Fall, I wanted to try adding pumpkin purée to the dough with some pumpkin pie spices. Any thoughts on how much to add and what i should Reduce?
I know pumpkin itself doesn’t give a huge flavor without some pumpkin pie spice. I might try using this recipe for amounts.
https://www.the-girl-who-ate-everything.com/pumpkin-cinnamon-rolls-with-caramel/
This is my first time making this recipe, my old roommate used to make it all the time and it was delicious. When I tried to make it, I followed it completely but I had a lot of trouble with the dough, it was sooo sticky. I added more flour until it wasn’t sticky anymore and then proceeded with the recipe. When they came out of the over they were extremely dense and didn’t fluff up at all. What did I do wrong? Why was my dough so sticky when I used the correct amount of flour? And why did they come out so dense?
Did you use butter or an alternative? Some butter alternatives have a higher moisture content and can throw off the balance of baking recipes.
My dough is not rising for some reason I used instant yeast and it’s been an hour and 20 minutes 🙁 I don’t know what I did wrong!
Your yeast could be dead? Did it foam up? If your water is too cold or too hot it can kill the yeast.
Ok If you really want to get amazing Cinnabom Like buns, they left out the main SECRET and that’s Vietnamese Cinnamon, This is very important because this cinnamon is so much better than the kind you can get in the grocery store, if you compare the grocery store to the Vietnamese the store bought smells like soap. here’s the link, I like the sticks because it lasts longer, but the ground works too 🙂
https://www.amazon.com/s?k=vietnamese+cinnamon&crid=XP8UR1SGEBHQ&sprefix=viet%2Caps%2C173&ref=nb_sb_ss_ts-doa-p_5_4
My dough was too dry, I used instant yeast. Where did I go wrong?
Too much flour? It should not be dry.
Did you accidentally forget something? One time I forgot the eggs at first and started mixing and couldn’t figure out why it was so dry. Then I saw my eggs sitting on the counter. Don’t be afraid to try again because I’ve made this recipe many times and it always turns out amazing.
Thank you Molly for your feedback.
These are amaze-balls. I halved the filling and should have halved the frosting. Great texture and easy to work with dough.
Good to hear!
Kept them in for 30 mins. They turned out AMAZING!!!
Yummmmm!
Tried mixing the yeast and milk together twice but my yeast never activated either time causing me to waste the milk. I was informed from a baker friend that most times you will need sugar to activate the yeast.. just a forwarning to other who may come across the same issue. I was disappointed and not willing to waste any more milk trying this recipe
Love these cinnamon rolls, but I should’ve cut the sugar down on the filling. 1 cup is just wayyy too much. Also, I only used half the icing, and the whole thing was overly sweet.
I recommend cutting the icing recipe in half as well!
Have you had a Cinnabon? It’s very sweet inside as well.
I’ve made this recipe many times and it really is about preference. Its a great base recipe to tweak. Now you know to use less sugar. I keep the inside sugar the same but I’ve tweaked the frosting to have more cream cheese and less sugar. I love the cream cheese flavor and I love having a lot of frosting. So I do 8 oz of cream cheese and 1 1/4 cup of sugar. I would be game to try less sugar inside. Might try it next time, maybe 2/3 cup.
First time playing with yeast! I have a cold house so I turned the oven on to 100degrees then turned it off and let the dough rise in it. Worked great. Took a little longer than the recipe stated. The house smells amazing- the rolls look amazing- and I’m anxiously waiting for them to cool so I can taste them… yum! Amazing!
Hope you loved them!
My yeast did not bubble when left for 5 minutes what did I do wrong!
The water might have been too hot.
Sounds like your water was either too hot and killed it or too cold and didn’t activate it. Or it is expired.
I had the same issue.. twice! I was informed by a baker friend that the lack of sugar was most likely the culprit. I tested and my yeast was not expired.
I have made these a million times and you do not need the sugar but you can add it if you feel like it will help.
My family love these! I live in a cold, dry climate so have found adding an extra 1/4 c milk allows me to add all of the flour and get that nice soft but not sticky dough that I’m looking for. I’ve found that there is a distinct difference between using AP flour vs bread flour and would recommend bread flour. I bake all my own bread so always have bread flour in the house but even if you don’t, it’s worth investing in even if only to use in this recipe. Also I add a teaspoon of sugar to the yeast/milk mixture to aid the proofing process. I’ve tried other copy cat recipes but this it the best one that I’ve found. Thanks for sharing!
Interesting! Thanks for the tips.
They came out perfectly! I ran out of unsalted butter for the glaze so I omitted the salt and used regular butter. Great copy cat it smelled and tasted like Cinnabon !
Thank you!
Wow these are yummy! The kids loved them too and it seemed like just the right seamount of cinnamon. However it seemed like twice as much icing as needed! Maybe we don’t like them dripping with icing but otherwise they were super good and will make again.
Made this recipe for my family and they demolished it within an hour and now I’m starting a new Christmas tradition. Recipe is really less of a workout if you prep dough the night before, but all in all it was worth it. Didn’t have confectioners sugar for glaze and used maple syrup instead. Made for a gorgeous color and gave more depth in terms of taste with all of the cream cheese.
Thank you!
OMG, these cinnamon rolls are delicious! Kids loved them and looking for ways to freeze them to bake at a later date.
Thank you!
If the rolls are to rise 30-60 minutes before baking won’t they rise too much by leaving them on the counter overnight?
I’ve done it many times and they are fine. That’s the minimum rise.
So I am a little confused. When do you use the 1/3 cop of butter in the dough section of the receipe? There is also 1/3 cup in the filling.
The directions tell you to put the melted butter in with the sugar, flour etc. and the softened butter is spread on the dough before sprinkling the cinnamon filling.
Cinnamon rolls have a lot of butter in them which makes them good.
I’ve made these several times and I drop them off to my family Christmas Eve. I want to make them for my co-workers, but I don’t have much time. Can I freeze them? If so, do I need to let them rise both rounds first? Or do you recommend I cook them first, then freeze?
I personally would cook them first then freeze but you could do the first rise, shape the rolls, then freeze. To bake, you thaw and allow them to do the second rise, then bake
These are honestly just perfect! Believe every good thing you hear about this recipe!!!
So happy you liked them!
Can you put these in the fridge o we night? I Leary of the uncooked ingredients sitting out.
Also, some Maverick gas stations (west coast?) sell the actual Cinnabon cinnamon which would put these over the top!
Yes! Put these in the fridge but then give them a couple of hours to rise.
I made these tonight, and they turned out great! I haven’t had a real Cinnabon cinnamon roll in years, but these really tasted the way I remember them. I used about 2 T cinnamon, so not quite as much as the recipe called for. Otherwise, I followed it exactly. My only issue is I felt like it was too much icing for 12 cinnamon rolls, which isn’t really a bad thing.
Made these and they were great! I just want to know how to freeze them! My family can’t eat all of them so, I might freeze the rest of them in Tupperware or something for later and heat them up that way. I made waay too many but they were still a hit! I also should have cut the dough in half for smaller rolls but I’ll definitely do that next time.
Yes, you can totally freeze them. I would wrap them in plastic wrap.
Are these the same size as Cinnabon rolls?
Yes. You can make them any size you want really?
These are amazing cinnamon rolls! If you’ve been looking for a recipe to try, try this one. The dough is super easy to work with. We like cinnamon so I used the full 2.5 tbsps. I cooked mine for 19 minutes and they turned out perfect. I used half the amount of cream cheese, half the amount of icing sugar and added a tsp of lemon juice to the frosting and there was plenty for 12 rolls. Thanks for sharing!
You’re welcome!
Hi! Dying to make these! Was wondering how they heat up? Wanted to make and bring to work!
They heat up great!
Thank you so much!! And in terms of storage what do you recommend? Sorry for all the questions but I’m not a very experienced baker 😂
I usually store in a tupperware on the counter.
5 star recipe! These made the whole house smell awesome and the taste didn’t disappoint either. Loved them! Did a YouTube video comparing these to Cinnabon, and these were better, great job!
Oh my gosh! Awesome!
Best recipe! Fluffy an delicious rolls! My family loved rhem!!!
Thank you!
Just as good as Cinnabon! This recipe is great. My kids were astonished that I actually had made them myself! Thanks so much for this recipe.
Thank you!
Tastes just like Cinnabon! but could you specify if it is light or dark brown sugar? Thanks
I usually use light brown sugar. Either would be fine.
These are delicious but one could really half the frosting recipe. It was way too much for me.
I guess we like a lot of frosting over here.
I tried it today for Sunday brunch and they were delicious! This was my 1st attempt at making cinnamon rolls. I have a new oven and I’m learning it so I could have baked about 5 minutes less but they were still delicious!
Love hearing that!
thank you so much for publishing this, i just made them and they turned out amazing. im usually terrible at baking so my family was really surprised when i gave them some
Awesome!
I just made these… I messed up and only out the 2 cups of flour the recipe calls for instead of the 4.5 cups the ingredients says hahaha second time I’ve done that hahaha please READ the instructions… P.s. I’m a mechanic not a cook lol
Haha!
Mine didn’t bubble, I waited the full 5 minutes. Help
Must be Very careful with temp of liquid when proofing yeast. If it is too warm it will kill the yeast. Must be under 110 degrees F! 😣
Either your yeast is dead or your water was too hot or too cold.
I am not a baker and this recipe turned out amazingly! Thanks for making my skills look so professional with its lovely finish and excellent taste. Will definitely make again.
Awesome!
I’ve made these 4 times during this Covid 19 ordeal and my family LOVES them! I make them the night before and love waking up to them!! Thanks for sharing!!!!
You are welcome!
These are the best and so easy to make! I wondered how the dough would “roll” out and it rolled to the correct size perfectly! (I’m wondering if the eggs, not a usual ingredient in a bread dough, act as a binder and help with the stability of the dough?) I let them rise overnight on the counter and what a glorious sight to wake up to in the morning! My DIL loves Cinnabon and gave these copy-cats two thumbs up! If you have leftovers, slice them like bread and toast in a toaster oven. OMGosh, the most incredible cinnamon toast! Questions … When making the 18 count, smaller size, do you roll the dough into the log tighter? Cut them thinner? Put all 18 in a 9” x 13” pan? Thanks!
Your Cinabon cinnamon roll recipe is super delicious, super soft, amazing… But I need to make less sugar, is too sweet. All my family loves it. Thank you for sharing Ur the best recipe.
Just cut them thinner.
My 14 year old loves making these and we love eating them. Absolutely delicious! Thanks for posting.
The first two times she made them they were perfect the third time the dough was sticky. I figured it must depend on the flour and the yeast. We added more flour and they still turned out perfect.
Thank you!
I made these and they taste great. Only issue is that I cooked them at 350 for 25 minutes. Took them out and iced like instructed. When I started pulling them out of the pan there was still some raw dough towards the middle of the pan. How do I know they are done? And can I stick them back in the oven after I have iced them and let them cool? Don’t want to give up since it’s quite a process to make them.
It depends on how much frosting was on them, but the alternative is eating them raw, or throwing them out.
The frosting may simply soak into the bread, or it may separate, leaving oils at the bottom of the pan. The sugar may caramelize, which would be nice, but its a short trip from caramelized to burnt.
If you notice that the outer cinnamon rolls are cooking quicker than the inside, reduce the temperature to 325 or even 310, and continue baking until you can stick a toothpick into the *bread only*, not the filling parts, and it comes out clean or with a few crumbs sticking to it. 🙂
I’m having a terrible time with these. Is the dough “sticky” ? I’ve made bread and other cinnamon rolls before , after kneading it’s elasticity. I did this in my kitchen aid and it did not “come together “, help? Thanks
If you need to add more flour to get it to knead you can. I use the stand mixer so it’s not necessary.
I had EXACTLY the same problem. Next time I’m pulling out my cookbook where recipes are tried and proven in a test kitchen.
wow thank you for this recipe!!! i really enjoyed ‘em!!!
and i think in this very pandemic situation im going to sell ‘em 😂 but can i use your cinnamon rolls pic! bc it looks amazing! and ofc if u dont let me i will not! looking forward for your reply! once again thanks for the recipe!!
Yay!! Thank you!
LOVE this recipe!! Making them again for tomorrow! I only have instant yeast, can I still make them the night before and let them rise over night?
Thanks!!
Yes! That should work great.
for me it took about 30min to cook. but it was still great
Glad you liked them.
I only have cinnamon sugar. Can I use that instead?
Yes, basically that’s what you’re making so you could use that but it won’t have that brown sugar goodness.
Amazing cinnamon rolls!! Super easy to make and tastes just like the ones from Cinnabon.
Thank you!
Ive never made cinnamon rolls before (or baked anything from scratch for that matter) and then I tried this recipe (I screwed up too, and didn’t use enough butter in the dough) even then my kids LOVED them. Thanks a bunch. Can’t wait to do them right next time.
Awesome to hear that!
hi! is the butter in this recipe unsalted or salted?
Thank you!
Always unsalted unless specified. Sorry. I will clarify.
we loved loved loved the perfect rolls – and the cream cheese frosting flavor was amazing – BUT, i think next time we will try 2 cups of confectioners sugar as the frosting was much too sweet after the 3rd bite everone was done with their roll. But again – awesome rolls and flavor!! we will make again, just less sweet.
Sorry you felt that way.
I bought active wet yeast it like a block how much of it should I use!! Someone please help
Wondering if I can use unsweetened almond milk instead of regular. Will the yeast still bubble/activate?
Yes, that should work great!
One more thing I substituted mascarpone cheese simply because I did not have cream cheese in the house and can’t run to grocer for every thing needed during pandemic…. mascapone worked wonderful !!!
I love mascarpone cheese! Great substitution.
These are by far THE BEST cinnamon rolls I’ve ever made. I’ve tried many recipes trying to get this flavor, texture and look of this recipe. I’m hooked!!! Will not try any other recipe. My PICKY husband who always finds one thing to add or change on every recipe I make, could not change a single thing. He didn’t want to share any with kids for fear of never having me make them again!!! LOL
THANK YOU FOR THIS TRIED TRUE AWESOME RECIPE!!!!!!!
Oh that is the best compliment ever!
These cinnamon rolls were soft and delicious! My kids loved them too and now I’ll be adding them to my “favorites” in my recipe book.
Aw thanks!
The recipe is amazing! The only small critique I might give is the time listed on the recipe card… it is in no way a 40 minute recipe… when working with yeast you MUST include the WAITING time!
It’s my fault completely for waiting until after dinner to start cinnamon rolls for the same evening…they will be ready about 3 hours after everyone goes to bed!
Oh shoot!
Hi Christy!
Do you refrigerate the left-overs or just leave them covered on the counter?
Just leave them on the counter!
Hi Christy,
My family and I are not fans of cream cheese icing. Do you know of a good alternative icing recipe? Thanks so much!
You could use just a buttercream. You could use this recipe minus the almond extract. https://www.the-girl-who-ate-everything.com/finally-got-it-rightsugar-cookies-for/#wprm-recipe-container-17104
Do I need to let the active yeast mixed with warm milk sit for 5 or so minutes before moving to the next step? It doesn’t say. And when you use active dry yeast you normally need to let it sit for 5-10 minutes before moving on.
Also, do you kneed by hand or use a stand mixer? And for how long do you knees?
Thanks!
Yes, it says to dissolve the yeast which means let it proof. I use a stand mixer and knead by hand for about 5 minutes.
I will be making these by hand because I don’t have a mixer. How long do I have to need the dough for?
*knead*
I would knead for about 5 minutes. Good luck!
So I plan on making these but just want to verify, is it 1 pkg of yeast. I see it say a 1/4 of ounce?? So I don’t want to mess this up bc it sounds fabulous? When adding the yeast is there a set amount of time I need to wait?? I’ve never used it before. Newbie here, thanks!!
Yes, so 1/4 ounce package is one packet which is also 2 1/4 teaspoons. You should wait until the yeast starts bubbling about 5 minutes.