Description
These Classic Cinnamon Rolls are everything you want in a sweet breakfast treat — soft, fluffy dough spiraled with cinnamon-sugar and finished with a creamy vanilla glaze. Perfect for holiday mornings, brunch spreads, or a cozy weekend bake, they’re an irresistible crowd-pleaser!
Ingredients
Dough:
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1 cup warm milk (110°F / 45°C)
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2¼ tsp active dry yeast (1 packet)
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½ cup granulated sugar
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2 large eggs
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⅓ cup unsalted butter, melted
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1 tsp salt
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4 to 4½ cups all-purpose flour
Filling:
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¾ cup brown sugar, packed
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2 tbsp ground cinnamon
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¼ cup unsalted butter, softened
Glaze:
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1 cup powdered sugar
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2 tbsp milk (or heavy cream for richness)
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½ tsp vanilla extract
Instructions
1. Make the Dough:
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In a large bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
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Add sugar, eggs, melted butter, and salt. Stir well.
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Gradually add flour until a soft dough forms.
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Knead by hand for 5–7 minutes (or in a stand mixer with dough hook) until smooth.
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Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
2. Fill and Shape:
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Roll dough into a 16×12-inch rectangle on a lightly floured surface.
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Spread softened butter over the dough.
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Combine brown sugar and cinnamon, then sprinkle evenly over the butter.
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Starting from the long side, roll the dough tightly into a log.
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Slice into 12 equal pieces and place in a greased 9×13-inch baking dish.
3. Rise Again:
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Cover and let rolls rise for another 30–45 minutes, until puffy.
4. Bake:
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Preheat oven to 350°F (175°C).
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Bake cinnamon rolls for 20–25 minutes, until golden brown.
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Let cool slightly before glazing.
5. Glaze:
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Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and enjoy!
Notes
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Overnight Option: After shaping the rolls, cover and refrigerate overnight. Let come to room temp before baking.
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Creamier Rolls: Pour ½ cup of warm heavy cream over the rolls just before baking for extra softness.
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Add-ons: Try chopped pecans, raisins, or orange zest in the filling.
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Storage: Store covered at room temperature for up to 3 days or freeze (unglazed) for up to 2 months.
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Reheat Tip: Microwave a roll for 15–20 seconds to bring back that just-baked softness.