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Cinnamon Rolls Recipe

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4.7 from 15 reviews

Classic soft and fluffy cinnamon rolls made from scratch with a sweet cinnamon filling and a creamy vanilla glaze. Perfect for a comforting breakfast or dessert treat.

Ingredients

For the Dough

  • ¾ cup warm milk (110°F/43°C)
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour (plus more as needed)
  • ½ tsp salt

For the Filling

  • ½ cup light brown sugar, packed
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter, softened

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk or cream
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate Yeast: In a large bowl or stand mixer, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 to 10 minutes until foamy and activated.
  2. Mix Dough Ingredients: Add remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture. Mix well to combine all ingredients thoroughly.
  3. Add Dry Ingredients and Knead: Incorporate flour and salt into the wet ingredients. Mix until a soft dough forms. Knead the dough by hand or with a dough hook for 8 to 10 minutes until smooth and elastic but slightly tacky, not sticky.
  4. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare Filling: In a small bowl, combine the packed brown sugar and ground cinnamon, mixing thoroughly for the filling.
  6. Roll Out Dough: Once risen, punch down the dough and place it on a lightly floured surface. Roll the dough out into a 14 by 10-inch rectangle.
  7. Apply Filling: Spread the softened butter evenly across the dough surface. Sprinkle the cinnamon-sugar mixture evenly on top of the buttered dough.
  8. Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice the log into 9 equal rolls.
  9. Second Rise: Arrange the sliced rolls in a greased or parchment-lined 9-inch square baking dish. Cover loosely and let the rolls rise again for 30 to 45 minutes until puffy.
  10. Preheat Oven: Set the oven temperature to 350°F (175°C) and allow it to fully preheat.
  11. Bake Rolls: Place the risen rolls in the preheated oven and bake for 25 minutes, or until the tops turn golden brown and the rolls are baked through but still soft and tender.
  12. Prepare Glaze: While the rolls bake, whisk together powdered sugar, 3 tablespoons milk or cream, vanilla extract, and a pinch of salt until smooth and pourable.
  13. Glaze and Serve: Remove the cinnamon rolls from the oven, drizzle the prepared glaze over the warm rolls, and serve immediately for best flavor and texture.

Notes

  • Ensure milk is warm but not too hot (110°F) to avoid killing the yeast.
  • If the dough is too sticky, add additional flour 1 tablespoon at a time during kneading.
  • For extra soft rolls, cover the baking dish tightly with plastic wrap for the second rise to retain moisture.
  • Use a sharp knife or dental floss to slice the rolls cleanly without squishing them.
  • Glaze can be adjusted in thickness by adding more or less milk or cream as desired.
  • The rolls are best enjoyed fresh but can be reheated gently the next day.
  • You can substitute half the all-purpose flour with whole wheat flour for a healthier twist but expect denser rolls.

Find it online: https://sweetworldcooks.com/cinnamon-rolls-recipe/