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Cinnamon Rolls

Cinnamon Rolls
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Delight in soft, gooey homemade Cinnamon Rolls with a fluffy dough, rich cinnamon-sugar filling, and creamy vanilla icing. This easy-to-make recipe uses simple pantry staples and provides customizable options, perfect for cozy breakfasts, brunch, or a comforting dessert treat. Enjoy warm cinnamon rolls fresh from your oven, filling your kitchen with an irresistible aroma and soft layers in every bite.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour (reserve ¼ cup for kneading)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 cup milk, warmed to lukewarm
  • ⅓ cup sugar
  • ⅓ cup unsalted butter, softened (plus extra for filling)
  • 1 large egg
  • ½ tsp salt

Filling Ingredients

  • ⅓ cup unsalted butter, softened
  • ⅔ cup brown sugar
  • 2 tbsp ground cinnamon

Icing Ingredients

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk (adjust for desired consistency)

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm. In a large mixing bowl, combine the warmed milk, active dry yeast, sugar, and softened butter. Let sit for about 5 minutes until the mixture is frothy, indicating the yeast is active.
  2. Mix and Knead: Add the egg, salt, and most of the flour to the yeast mixture, reserving a small amount of flour for kneading. Stir to combine into a sticky dough. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  3. First Rise: Place the dough into a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size, creating a light and fluffy texture.
  4. Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon to create the rich cinnamon filling.
  5. Roll Out and Fill: Once risen, roll the dough on a floured surface into a large rectangle about ¼ inch thick. Spread the cinnamon-sugar butter mixture evenly over the surface to cover every bite with flavor.
  6. Roll and Slice: Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 evenly sized rolls. Place the slices spaced apart in a greased baking dish to allow room for expansion.
  7. Second Rise and Bake: Cover the baking dish and let the rolls rise again for 30-45 minutes until puffy. Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes, or until they are golden brown and fully cooked.
  8. Add Icing: While the rolls bake, mix powdered sugar, vanilla extract, and milk until smooth to create the icing. Drizzle generously over the warm rolls so the icing melts into every crevice, enhancing the gooey texture.

Notes

  • Use lukewarm milk and softened butter to ensure proper yeast activation.
  • Knead the dough well to develop gluten for elasticity and softness.
  • Do not skip either rise to achieve light, fluffy layers.
  • Roll the dough tightly to hold filling but avoid squeezing too firmly.
  • Bake on the middle rack and rotate halfway for even cooking.
  • Apply icing immediately after baking while rolls are still warm for best melting.

Nutrition

Keywords: cinnamon rolls, homemade cinnamon rolls, breakfast pastry, sweet rolls, cinnamon sugar, soft rolls, gooey cinnamon rolls

Find it online: https://marybaking.com/cinnamon-rolls/