Description
This classic Cinnamon Rolls recipe features soft, fluffy rolls filled with a spiced brown sugar cinnamon mixture and topped with a luscious vanilla glaze or cream cheese frosting. Perfect for breakfast or a sweet treat, these homemade rolls are made from scratch with a simple yeast dough, filled generously, and baked to golden perfection.
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
- 1 recipe Cream Cheese Frosting (optional, instead of glaze)
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, combine the warm water, yeast, and granulated sugar. Stir and let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the Dough: In a medium bowl, mix the melted butter, milk at room temperature, sugar, and salt together. Add the yeast mixture and stir to combine. In a large bowl, place the all-purpose flour and then pour in the wet ingredients. Stir until combined forming a sticky dough.
- Knead the Dough: Using your hands, roughly knead the dough, then turn it out onto a floured surface. Knead for 3 to 4 minutes until the dough becomes smooth and elastic. Sprinkle flour as needed to prevent sticking, then shape the dough into a ball.
- First Rise: Brush a large bowl with butter and place the dough ball inside. Cover with plastic wrap and set it in a warm spot for about 1 hour until it doubles in size.
- Prepare the Filling: In a small bowl, mix together the dark brown sugar and cinnamon until evenly combined.
- Roll Out the Dough: After the dough has risen, punch it down to release air. On a floured surface, roll the dough into a 20×14-inch rectangle.
- Add Filling: Brush the rolled dough with 2 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture, leaving about ½ inch border around the edges.
- Form the Rolls: Starting at one of the short ends, roll the dough tightly into a log shape. Use a sharp knife to slice the log into 12 equal rolls.
- Second Rise: Place the rolls cut-side up into the greased baking dish. Cover them and let rise again in a warm place for 1 hour until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the rolls finish rising.
- Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Adjust thickness by adding more milk if necessary. Alternatively, prepare cream cheese frosting if preferred.
- Bake the Rolls: Remove the cover and bake the rolls in the preheated oven for 25 to 30 minutes until they turn lightly golden on top.
- Cool and Glaze: Take the rolls out and allow to cool for 10 minutes. Drizzle the prepared glaze or spread cream cheese frosting over the warm rolls before serving.
Notes
- Ensure water for yeast is not too hot to avoid killing the yeast; 110°F is ideal.
- Kneading the dough properly is key to soft, fluffy rolls.
- The second rise is crucial for light and airy cinnamon rolls.
- Feel free to substitute melted butter with coconut oil for a slightly different flavor.
- For a richer taste, use cream cheese frosting instead of glaze.
- Store any leftovers in an airtight container; reheat gently before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
