Description
Soft, gooey cinnamon rolls made from scratch with a tender, fluffy dough wrapped around a sweet and warm cinnamon-brown sugar filling, topped with a creamy vanilla glaze. Perfectly indulgent for breakfast or any time you want a classic comfort treat.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
Glaze Ingredients
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for consistency)
Instructions
- Prepare the Dough: Warm the milk to about 110°F, then whisk in the active dry yeast and a pinch of sugar. Let sit 5-10 minutes until foamy. In a large bowl, combine flour, granulated sugar, and salt. Add softened butter, egg, vanilla extract, and the yeast mixture. Knead until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.
- Roll and Fill the Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18 inch rectangle. Spread softened butter evenly over the surface. Sprinkle evenly with cinnamon and brown sugar mixture.
- Shape and Cut Rolls: Starting from one long edge, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces using a sharp knife or dental floss. Place rolls cut-side up in a greased baking dish, spaced slightly apart.
- Let the Rolls Rise Again: Cover the pan loosely and let the rolls rise for 30-45 minutes until puffy and nearly doubled in size.
- Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown on top and cooked through. Avoid overbaking to keep them soft and gooey.
- Prepare and Add the Glaze: While baking, mix powdered sugar, vanilla extract, and milk to a smooth glaze consistency. Drizzle generously over warm rolls right out of the oven for the perfect finishing touch.
Notes
- Use fresh yeast for best rising performance and airy texture.
- Allow the dough to fully rise during both rising phases to develop flavor and tenderness.
- Roll the dough evenly to ensure uniform baking and prevent thin edges from burning.
- Slightly warm milk and butter help activate yeast and mix ingredients better.
- Add just enough flour to avoid stickiness without drying out the dough.
- Brush rolls with melted butter before baking for extra richness and a glossy crust.
- Store cinnamon rolls in an airtight container or wrap tightly to maintain softness.
- Freeze unbaked rolls individually wrapped for up to 3 months; thaw and rise before baking.
- Reheat gently in microwave or oven to preserve moisture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg