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Cinnamon Rolls Recipe

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4.5 from 29 reviews

This classic cinnamon rolls recipe yields soft, tender, and fluffy rolls with a sweet cinnamon-sugar filling and a smooth vanilla glaze. Perfect for a cozy breakfast or dessert, these rolls are made from scratch with simple ingredients and baked to golden perfection.

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 10 minutes until foamy to activate the yeast and ensure proper rising.
  2. Mix wet ingredients: Add the remaining sugar, melted butter, egg, and vanilla extract to the yeast mixture. Mix to combine thoroughly.
  3. Form dough: Add the flour and salt to the mixture. Stir and mix until a soft dough forms. Knead by hand or with a dough hook for 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
  4. First rise: Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for 1 hour and 30 minutes or until doubled in size.
  5. Prepare filling: In a small bowl, combine the light brown sugar and ground cinnamon.
  6. Roll out dough: Once doubled, punch down the dough and roll it on a lightly floured surface into a 14x10-inch rectangle.
  7. Add filling: Spread the softened butter evenly over the rolled dough, then sprinkle the cinnamon-sugar mixture on top.
  8. Roll and slice: Starting from the long edge, tightly roll the dough into a log. Slice into 9 equal rolls.
  9. Second rise: Place the rolls in a greased or parchment-lined 9-inch square baking dish. Cover loosely and let rise again for 45 minutes until puffy.
  10. Preheat oven: Preheat your oven to 350°F (175°C).
  11. Bake: Bake the rolls for 25 minutes, or until golden on top and cooked through. Avoid overbaking to keep them soft.
  12. Prepare glaze: Whisk together powdered sugar, 3 tablespoons of milk or cream, vanilla extract, and a pinch of salt until smooth.
  13. Glaze and serve: Drizzle the glaze over the warm cinnamon rolls and serve immediately for the best flavor and texture.

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast.
  • Knead the dough well to develop gluten for a soft, chewy texture.
  • If the dough is too sticky, add a little more flour, one tablespoon at a time.
  • Letting the rolls rise fully twice is key for fluffy, tender rolls.
  • Use room temperature butter for easier spreading in the filling.
  • You can substitute heavy cream for milk in the glaze for a richer finish.
  • Store leftover rolls in an airtight container and reheat gently before serving.

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