Description
These homemade Cinnamon Rolls are soft, fluffy, and filled with a rich cinnamon-sugar blend, topped with a sweet vanilla glaze or creamy frosting. Perfect for breakfast or a decadent treat, this recipe guides you through making the yeast dough from scratch, preparing the filling, and baking golden rolls in just a few hours.
Ingredients
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For the Yeast
- 1/2 cup warm water, 110°F
- 1 (1/4-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- 1/3 cup melted butter or coconut oil, plus more for brushing
- 1/2 cup milk, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon sea salt
- 2 3/4 cups all-purpose flour, plus more for kneading
Filling
- 1/2 cup dark brown sugar
- 1 1/2 tablespoons cinnamon
Glaze
- 1 1/2 cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Other Frosting Options (instead of the glaze)
- 1 recipe Cream Cheese Frosting
Instructions
- Prepare the baking dish: Grease an 8×11 or 9×13-inch baking dish thoroughly to prevent sticking.
- Activate the yeast: In a small bowl, stir together the warm water, yeast, and sugar. Let it sit for 5 minutes until the yeast becomes foamy, indicating it is active.
- Make the dough: In a medium bowl, combine melted butter, room temperature milk, sugar, and salt. Stir in the activated yeast mixture. In a large bowl, place the flour, then add the wet ingredients and stir until combined. The dough will be sticky. Use your hands to roughly knead it, then turn onto a floured surface and knead for 3 to 4 minutes until smooth, adding flour if needed. Form into a ball.
- First rise: Butter a large bowl and place the dough inside. Cover tightly with plastic wrap and set in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling: Mix the dark brown sugar and cinnamon together in a small bowl until well combined.
- Shape the rolls: Punch down the risen dough and roll it out on a floured surface into a 20×14-inch rectangle. Brush the dough with 2 tablespoons of melted butter. Sprinkle the cinnamon sugar mixture evenly over the dough, leaving ½ inch clear near the edges.
- Form rolls: Starting at one of the 14-inch short sides, roll the dough tightly into a log. Using a sharp knife, slice the log into 12 equal rolls. Place them cut-side up into the prepared baking dish.
- Second rise: Cover the rolls and let them rise again in a warm spot for 1 hour until puffed.
- Preheat oven: Set the oven to 350°F (175°C) to preheat.
- Make the glaze: In a medium bowl, whisk powdered sugar with 3 tablespoons milk and vanilla extract until smooth. Add more milk if needed to reach a drizzling consistency. Alternatively, prepare cream cheese frosting to use instead.
- Bake the rolls: Uncover the risen rolls and bake for 25 to 30 minutes until the tops are lightly golden brown.
- Cool and glaze: Remove rolls from the oven and let cool in the pan for 10 minutes. Drizzle the prepared glaze or spread cream cheese frosting over the warm rolls before serving.
Notes
- Ensure the water temperature for yeast activation is around 110°F to avoid killing the yeast.
- Kneading the dough until smooth is crucial for a soft texture.
- Let the rolls rise in a warm environment to encourage proper fermentation.
- Use cream cheese frosting as a delicious alternative to the vanilla glaze for richer flavor.
- Store leftover cinnamon rolls in an airtight container; they can be reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
