Description
These soft cinnamon rolls feature a tender, fluffy dough filled with a sweet cinnamon-sugar mixture and topped with a smooth vanilla glaze. Perfect for breakfast or dessert, they offer a comforting homemade treat that melts in your mouth.
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 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 frothy, indicating the yeast is active.
- Combine Wet Ingredients: Add the melted butter, eggs, and vanilla extract to the yeast mixture. Mix until well combined to form the wet base for the dough.
- Add Dry Ingredients: Gradually incorporate the flour and salt into the wet ingredients, mixing continuously until a dough begins to form.
- Knead Dough: Transfer the dough to a floured surface and knead for about 5 to 7 minutes until it becomes smooth and elastic, which helps develop gluten for softness.
- First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Prepare Filling: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon thoroughly until well combined.
- Roll Dough: After the dough has risen, roll it out on a floured surface into a 12×18-inch rectangle, creating an even shape for spreading the filling.
- Spread Filling: Evenly spread the cinnamon sugar mixture over the entire surface of the rolled-out dough to ensure every bite is flavorful.
- Form Log: Starting from one of the long edges, carefully roll the dough into a tight log, which will create the individual rolls when cut.
- Cut Rolls: Slice the log into 12 evenly sized rolls and place them into a greased 9×13-inch baking dish to prepare for the second rise and baking.
- Second Rise: Cover the baking dish with a clean cloth and let the rolls rise for another 30 minutes to become fluffy before baking.
- Preheat Oven: Set the oven temperature to 350°F (175°C) so it is ready for baking once the rolls have risen.
- Bake Rolls: Bake the cinnamon rolls for 20 to 25 minutes or until they turn a golden brown color, indicating they are fully cooked.
- Make Glaze: While the rolls bake, whisk together the powdered sugar, vanilla extract, and 3 to 4 tablespoons of milk in a small bowl until the glaze is smooth and pourable.
- Glaze and Serve: Remove the rolls from the oven and let them cool slightly before drizzling the prepared glaze over the top for a sweet finishing touch.
Notes
- For best results, ensure the milk is warm but not hot to avoid killing the yeast.
- You can substitute brown sugar in the filling with coconut sugar for a slightly different flavor profile.
- If you prefer a vegan version, use a plant-based milk and butter alternative, and substitute eggs with flax eggs.
- Ensure the dough is fully risen before baking to achieve soft and fluffy cinnamon rolls.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
