Description
These Soft Cinnamon Rolls are fluffy, tender, and packed with a sweet cinnamon-sugar filling. Made from scratch with a rich dough and topped with a creamy vanilla glaze, they’re perfect for a comforting breakfast or a delightful treat any time of day.
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, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, signaling that the yeast is active.
- Mix wet ingredients: Add the melted butter, eggs, and vanilla extract to the yeast mixture and mix together until well combined and smooth.
- Add dry ingredients: Gradually add the flour and salt to the wet mixture, mixing continuously until a dough forms.
- Knead dough: Transfer the dough onto a floured surface and knead for 5 to 7 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Prepare filling: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon to make the filling.
- Roll dough: Once risen, roll the dough out on a floured surface into a large 12×18 inch rectangle.
- Spread filling: Evenly spread the cinnamon-sugar butter mixture over the rolled dough, covering the surface completely.
- Form rolls: Starting from a long edge, carefully roll the dough tightly into a log shape.
- Cut rolls: Slice the log into 12 even pieces and place them upright in a greased 9×13 inch baking dish.
- Second rise: Cover the dish with a clean cloth and let the rolls rise again for 30 minutes.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Bake rolls: Bake the cinnamon rolls for 20-25 minutes or until they turn golden brown on top.
- Make glaze: While baking, whisk together powdered sugar, vanilla extract, and 3 to 4 tablespoons milk in a small bowl until smooth and creamy.
- Glaze rolls: Remove rolls from the oven and allow them to cool slightly, then drizzle the glaze evenly over the warm cinnamon rolls.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Use room temperature eggs and butter for better dough texture.
- Kneading well is key for soft, fluffy cinnamon rolls.
- Cover the dough during rising to prevent drying out.
- Adjust milk in the glaze to achieve your preferred consistency.
- For extra flavor, add nuts or raisins to the filling.
