Description

Nothing compares to the comforting aroma of freshly baked cinnamon rolls wafting through your home on a quiet morning. Soft, fluffy, and perfectly spiced, these cinnamon rolls are a true indulgence, ideal for weekend brunches, festive holidays, or any cozy morning at home. Inspired by countless mornings spent baking with family, this recipe combines a tender dough, rich cinnamon filling, and a sweet vanilla glaze for an irresistible treat.

Ingredients

Scale

For the Dough:

1 cup warm milk (110°F / 43°C)
2 ¼ tsp active dry yeast (1 packet)
½ cup granulated sugar
⅓ cup unsalted butter, melted
2 large eggs
1 tsp salt
4 cups all-purpose flour

For the Cinnamon Filling:

1 cup brown sugar, packed
3 tbsp ground cinnamon
⅓ cup unsalted butter, softened

For the Vanilla Glaze:

1 ½ cups powdered sugar
2 tbsp unsalted butter, melted
2–3 tbsp whole milk
1 tsp pure vanilla extract

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Instructions

In a small bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until frothy.
In a large bowl, mix sugar, melted butter, eggs, and salt. Gradually add the yeast mixture, then flour until a soft dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled in size.
Mix brown sugar and cinnamon for the filling. Ensure butter is softened.
Roll dough into a 16×12-inch rectangle. Spread butter over dough, then sprinkle filling evenly.
Roll the dough tightly into a log and cut into 12 equal pieces.
Place rolls in a greased 9×13-inch dish, cover, and let rise 30–45 minutes.
Preheat oven to 350°F (175°C) and bake rolls 25–30 minutes until golden brown.
Mix powdered sugar, melted butter, milk, and vanilla for glaze. Adjust milk for consistency.
Cool rolls 5–10 minutes, then drizzle with glaze and serve warm.

Notes

Use fresh yeast and high-quality vanilla extract for best results. Glaze sweetness can be adjusted to taste. Rolls are best served warm but can be stored and reheated.

Prep Time: 20 minutes
Cook Time: 25–30 minutes