Description
Soft, gooey, and bursting with cinnamon sugar goodness — these homemade cinnamon rolls are the ultimate comfort treat for any occasion! Perfectly golden, rich with buttery layers, and finished with creamy glaze.
Ingredients:
4 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup warm milk (110°F / 43°C)
⅓ cup melted butter
⅓ cup granulated sugar
1 tsp salt
2 large eggs
For the filling:
¾ cup brown sugar, packed
2 tbsp ground cinnamon
¼ cup softened butter
For the glaze:
1 ½ cups powdered sugar
2 tbsp melted butter
2–3 tbsp milk
½ tsp vanilla extract
Instructions:
Activate Yeast (10 minutes):
In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit until foamy and activated.
Prepare Dough (15 minutes):
In a large mixing bowl, whisk together sugar, salt, eggs, melted butter, and the yeast mixture. Gradually add flour until a soft dough forms. Knead for about 5–7 minutes until smooth and elastic.
First Rise (1 hour):
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place until doubled in size.
Roll & Fill (10 minutes):
Roll the dough into a large rectangle. Spread softened butter evenly, then sprinkle with brown sugar and cinnamon mixture.
Shape Rolls (5 minutes):
Roll up the dough tightly into a log and slice into 12 equal rolls.
Second Rise (30 minutes):
Arrange rolls in a greased baking dish, cover, and let them rise again until puffy.
Bake (25 minutes):
Bake at 350°F (175°C) for 25 minutes or until golden brown.
Glaze & Serve (5 minutes):
Mix powdered sugar, melted butter, milk, and vanilla until smooth. Drizzle generously over warm rolls.
Prep Time: 20 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 25 minutes | Total Time: 2 hours 15 minutes
Kcal: 320 kcal | Servings: 12 rolls
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Step-by-Step Guide
Follow these detailed instructions for perfect results. After activating the yeast, combine the wet ingredients in your mixer’s bowl. Use the dough hook to incorporate the flour on low speed until a shaggy dough forms. Increase speed to medium and knead for the full 7 minutes; the dough should become very smooth and barely sticky. For the first rise, an oven with the light on creates a perfect warm environment. When rolling, aim for a 16×12 inch rectangle. Spread the softened butter edge-to-edge, then press the cinnamon-sugar mixture firmly into the butter to prevent it from falling out during rolling. Use unflavored dental floss to slice the log for perfectly round, uncrushed rolls.
Serving Suggestions
Enjoy these cinnamon rolls warm from the oven for the ultimate experience. Pair them with a strong cup of black coffee or a cold glass of milk. For a special brunch, serve alongside fresh fruit and crispy bacon to balance the sweetness. Leftover rolls can be individually wrapped and frozen. Reheat in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes to restore their soft, gooey texture.
How-to Summary
In summary: Activate yeast in warm milk. Mix dough ingredients and knead until smooth. Let dough rise until doubled. Roll out, spread with butter, and sprinkle with cinnamon sugar. Roll into a log, slice into 12 pieces, and let rise again in a pan. Bake at 350°F for 25 minutes until golden. Drizzle with vanilla glaze while still warm.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough through the first rise, then punch it down, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling.
My yeast didn’t foam. What now? Your liquid was likely too hot or the yeast was old. Start over with new yeast and liquid at 110°F (feels warm but not hot on your wrist).
How do I store leftover cinnamon rolls? Store in an airtight container at room temperature for 2 days. For longer storage, freeze unglazed rolls for up to 3 months.
Can I use instant yeast instead? Absolutely. Skip the activation step and mix instant yeast directly with the dry flour.
Why are my rolls dense? This is usually due to over-flouring the dough or killing the yeast with too-hot liquid. Measure flour by spooning it into the cup and leveling it off.
Common Mistakes to Avoid
- Using hot milk that kills the yeast. Always use a thermometer.
- Adding too much flour during kneading, which creates dry, tough rolls.
- Not letting the rolls complete their second rise, resulting in small, dense buns.
- Overbaking, which dries them out. Remove them as soon as they’re golden brown.
- Spreading the filling too thickly or not pressing it in, causing it to spill out during baking.
Conclusion
Homemade cinnamon rolls are a rewarding baking project that fills your kitchen with an incredible aroma and delivers unmatched flavor. By following this detailed guide, avoiding common pitfalls, and using quality ingredients, you can consistently create soft, gooey, and perfectly spiced rolls. Whether for a weekend breakfast or a special occasion, these cinnamon rolls are sure to become a cherished recipe. Happy baking!