Cinnamon Rolls/肉桂包



20 servings $0.35 per serving

Here is the original recipe:


  • 1 cup (240 mL) whole milk
  • 4 tablespoons unsalted butter, 1/2 stick
  • 0.75 oz (20 g) instant yeast, 1 packet
  • ⅓ cup (65 g) granulated sugar
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • 4 ½ cups (560 g) all-purpose flour, divided
  • 2 tablespoons oil


  • 5 tablespoons unsalted butter, melted
  • 1.5 tablespoon cinnamon

Caramel Sauce

  • ½ cup (115 g) unsalted butter, 1 stick
  • 1 cup (220 g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup (85 g) honey
  • 1 cup (100 g) walnuts, chopped


  1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
  2. Add the granulated sugar, salt, mashed bananas and stir.
  3. Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
  4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
  5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
  6. Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18×12 inches (20×30 cm).
  7. Make the filling by mixing the melted butter and cinnamon together in a small bowl.
  8. Spread the filling evenly over the dough. Roll up the dough and slice into 20 even pieces。
  9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
  10. Pour the caramel sauce into a 9×12-inch (23×30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 4 rows of 5 rolls.
  11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
  12. Preheat the oven to 350˚F (180˚C).
  13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until lightly golden brown.
  14. Let cool for 20 minutes, then invert the rolls onto a serving platter.





1杯 (240 毫升) 全脂牛奶

4汤匙盐黄油, 1/2 条

0.75 盎司 (20 克) 快速发酵酵母, 1 包

⅓杯 (65 克) 砂糖


3条熟香蕉, 压成泥

4½杯 (560 克) 面粉



5汤匙无盐黄油, 融化

1.5 汤匙肉桂粉


½杯 (115 克) 无盐黄油, 1 条

1杯 (220 克) 红糖



¼杯 (85 克) 蜂蜜

1杯 (100 克) 核桃, 切碎


  1. 在一个大的碗里放入牛奶和融化的黄油。微波40秒, 直到牛奶混合物达到 110˚F (45˚C)。加酵母, 然后静置10分钟。
  2. 加入砂糖, 盐, 香蕉泥和搅拌。
  3. 加3½杯 (435 克) 面粉,一次 ½杯 (60 克) , 一边搅拌一边添加。
  4. 把面团转移到桌面上 揉3分钟, 一边再每次¼杯 (30 克) 加入更多的面粉。把面团揉成一个球。
  5. 加油在一个大碗内, 把面团放在碗里。用厨房毛巾盖住, 在冰箱里放3小时, 或隔夜直到大小加倍。
  6. 面团擀成¼英寸厚 (6 毫米)的矩形18×12 英寸 (20×30 厘米)。
  7. 将融化的黄油和肉桂粉混合在一个小碗里, 用于做馅料。
  8. 将馅料均匀地涂在面团上。卷起面团, 切成 20份。
  9. 做焦糖酱: 小锅中加热, 将黄油、红糖、盐、香草和蜂蜜结合在一起。保持搅拌, 防止糖粘到锅里。小开的时候就离火。
  10. 将焦糖酱倒入9×12 英寸 (23×30) 的烤盘中, 将核桃撒在酱汁上。在盘子里放上肉桂卷, 这样有4排,每排5个卷。
  11. 盖上塑料保鲜膜, 在一个温暖的地方二次发酵15分钟。
  12. 将烤箱预热至 350˚F (180˚C)。
  13. 取下塑料膜, 烘烤肉桂卷40分钟, 或直到淡褐色。
  14. 冷却20分钟, 然后倒扣在一个大碗里。

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