Cinnamon Rolls Recipe
Wake up to the irresistible aroma of a warm, homemade Cinnamon Rolls Recipe—fluffy yeast dough swirled with sweet cinnamon, drizzled in silky glaze, and ready to steal the show at breakfast or dessert.
Ingredients
- 2½ cups all-purpose flour substitute 2 cups white + ½ cup whole wheat for a nuttier note
- ¾ cup whole milk warmed to 105–115°F (or almond milk for dairy-free)
- 2¼ tsp active dry yeast 1 packet
- 3 tbsp granulated sugar plus 1 tsp for proofing
- ⅓ cup unsalted butter melted, cooled slightly
- 1 large egg room temperature
- 1 tsp kosher salt
- ½ cup packed brown sugar Filling
- 2 tbsp ground cinnamon Filling
- 1 cup powdered sugar Glaze
- 2-3 tbsp milk Glaze
- ½ tsp pure vanilla extract Glaze
Instructions
- In a small bowl, stir warm milk, 1 tsp sugar, and yeast; let sit 5–7 minutes until foamy (you’ll see a creamy cap).
- In your mixer’s bowl, whisk flour, remaining sugar, and salt. Add yeast mixture, egg, and melted butter. Mix with dough hook on low for 2 minutes, then medium for 4–5 minutes. Dough should be soft, slightly tacky, and stretchy.
- Lightly oil a bowl, place dough inside, cover with plastic wrap, and let rise in a warm spot until doubled—about 45 minutes.
- Gently deflate the dough, turn onto a floured surface, and roll into a 12×16-inch rectangle—aim for even thickness.
- Spread softened butter evenly, then sprinkle brown sugar–cinnamon mix. Press lightly so it sticks.
- Starting at the long edge, roll tightly into a log. Pinch seam to seal. Slice into twelve 1¼-inch pieces using unflavored dental floss or a sharp knife—this prevents squished sides.
- Arrange rolls snugly in a greased 9×13-inch pan. Cover loosely with plastic wrap; let rise 30 minutes until puffy. Preheat oven to 350°F during the last 10 minutes.
- Slide pan into the center rack; bake 22–25 minutes until tops are golden brown—but not too dark (they’ll firm up as they cool).
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls; let it melt into every crevice. Enjoy fresh!
Notes
Kneading by hand? Aim for a windowpane test—stretch a small dough piece; if it’s thin enough to see light through, it’s ready. For ultra-fluffiness, try 1 tbsp of powdered milk in the dry mix (it boosts tenderness).
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