Description
Delight in these soft and fluffy cinnamon rolls, filled with a rich cinnamon-sugar butter mixture and topped with a smooth vanilla glaze. Perfect for a cozy breakfast or indulgent snack, these homemade rolls combine the comforting flavors of warm cinnamon and sweet glaze, all baked to golden perfection.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 package (about 2 1/4 teaspoons) instant yeast
- 3/4 cup warm milk (about 110°F or 45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
Glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 – 4 tablespoons milk
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Combine wet ingredients: Add the melted butter, eggs, and vanilla extract to the yeast mixture. Mix until all ingredients are well incorporated.
- Form the dough: Gradually add the flour and salt to the mixture, stirring until a dough begins to form.
- Knead the dough: Transfer the dough onto a floured surface and knead for 5 to 7 minutes, until the dough is smooth, elastic, and no longer sticky.
- First rise: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 to 1.5 hours, or until the dough doubles in size.
- Prepare the filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined and smooth.
- Roll out dough: Once risen, roll the dough out on a floured surface into a 12×18 inch rectangle.
- Spread filling: Evenly spread the cinnamon-sugar butter mixture over the entire surface of the rolled dough.
- Shape rolls: Starting from one of the long edges, carefully roll the dough tightly into a log shape.
- Cut rolls: Slice the rolled dough log into 12 equal pieces to form individual rolls.
- Second rise: Place the rolls into a greased 9×13 inch baking dish, cover with a clean cloth, and allow to rise again for 30 minutes.
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake: Bake the cinnamon rolls for 20-25 minutes, or until they turn a golden brown color.
- Prepare glaze: While baking, whisk together powdered sugar, vanilla extract, and milk in a bowl until smooth and pourable.
- Glaze and serve: Remove the rolls from the oven and let them cool slightly. Drizzle the prepared glaze evenly over the warm cinnamon rolls before serving.
Notes
- For best results, ensure the milk used to activate the yeast is warm but not hot to prevent killing the yeast.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Adjust the glaze thickness by adding more or less milk until desired consistency is reached.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheat rolls slightly in the microwave before serving to restore softness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
