Soft and Fluffy Cinnamon Rolls
Sweet, gooey cinnamon-sugar filled rolls topped with creamy vanilla glaze. Perfectly tender, melt-in-your-mouth indulgence.
Ingredients
Dough:
- 1 cup warm milk 110°F / 45°C
- 2¼ teaspoons active dry yeast 1 packet
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter melted
- 3¾ cups all-purpose flour
- ¾ teaspoon salt
Filling:
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- 1 tablespoon ground cinnamon
- Optional: ¼ teaspoon ground nutmeg
Glaze:
- 1½ cups powdered sugar
- 2 –3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional: 2 tablespoons cream cheese or unsalted butter
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit until foamy (5–10 minutes).
- Add melted butter and eggs. Mix well. Stir in flour and salt until a soft dough forms.
- Knead on a floured surface for 8 minutes or in a mixer with a dough hook for 5 minutes.
- Place dough in a greased bowl, cover, and let rise until doubled (about 1 to 1½ hours).
- Roll dough into a 14×18-inch rectangle. Spread softened butter over dough.
- Mix brown sugar and cinnamon, then sprinkle over buttered dough.
- Roll up tightly and slice into 12 even rolls. Place in a parchment-lined 9×13-inch pan.
- Cover and let rise 30–45 minutes until puffy.
- Bake at 350°F (175°C) for 22–28 minutes, until golden brown.
- Mix glaze ingredients. Spread over warm rolls and serve.
Notes
- Rolls can be assembled the night before, refrigerated, and baked fresh the next morning.
- Add orange zest or maple extract to the glaze for extra flavor.
- Store leftovers in an airtight container and reheat briefly before serving.