There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your kitchen. Soft, fluffy, and filled with a sweet cinnamon-sugar filling, these homemade cinnamon rolls are the ultimate treat for breakfast, brunch, or dessert. Topped with a creamy glaze, they’re irresistible and worth every minute of effort.
This recipe makes 12 large cinnamon rolls and takes about 3 hours from start to finish, including rising and baking time. While it requires some patience, the result is a batch of warm, gooey, and perfectly spiced cinnamon rolls that will impress everyone.
Ingredients
For the Dough:
4 cups (500 grams) all-purpose flour – Plus extra for dusting.
1/4 cup (50 grams) granulated sugar – For a touch of sweetness in the dough.
1 packet (2 1/4 teaspoons) active dry yeast – Ensure it’s fresh for the best rise.
1 cup (240 ml) whole milk – Warm to about 110°F (43°C).
1/4 cup (56 grams) unsalted butter – Melted.
1 large egg – Room temperature.
1/2 teaspoon salt – Enhances the flavor.
For the Filling:
1/2 cup (113 grams) unsalted butter – Softened to room temperature.
3/4 cup (150 grams) packed brown sugar – Light or dark, depending on your preference.
2 tablespoons ground cinnamon – Adjust to taste.
1/4 teaspoon nutmeg (optional) – Adds a warm, spiced flavor.
For the Glaze:
1 cup (120 grams) powdered sugar – Sifted for a smooth glaze.
2-3 tablespoons milk or heavy cream – Adjust for desired consistency.
1/2 teaspoon vanilla extract – For flavor.
Equipment
Stand mixer or large mixing bowl
Rolling pin
9×13-inch baking dish
Parchment paper or non-stick spray
Measuring cups and spoons
Pastry brush (optional)
Whisk
Preparation
Step 1: Making the Dough
Activate the Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy.
Mix the Dough: Add the melted butter, egg, and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing on low speed (or by hand) until a soft dough forms.
Knead the Dough: If using a stand mixer, switch to the dough hook and knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes.
First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 2: Preparing the Filling
Mix the Filling: In a small bowl, combine the brown sugar, cinnamon, and nutmeg (if using). Set aside.
Roll Out the Dough: Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it into a 16×12-inch rectangle.
Assembly and Baking
Step 3: Assembling the Rolls
Spread the Butter: Spread the softened butter evenly over the rolled-out dough, leaving a small border around the edges.
Add the Filling: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
Roll the Dough: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal.
Cut the Rolls: Using a sharp knife or dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
Step 4: Second Rise and Baking
Arrange the Rolls: Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll to allow for rising. Cover with a kitchen towel and let them rise for 30-45 minutes, or until puffy.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Bake: Bake the rolls for 20-25 minutes, or until golden brown and cooked through. The internal temperature should be around 190°F (88°C).
Making the Glaze
Step 5: Preparing the Glaze
Mix the Glaze: While the rolls are baking, whisk together the powdered sugar, milk (or heavy cream), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more milk or sugar as needed.
Glaze the Rolls: Once the rolls are out of the oven, let them cool for 5-10 minutes. Drizzle the glaze over the warm rolls.
Notes and Tips
Yeast Activation: Ensure the milk is warm but not too hot, as high temperatures can kill the yeast. The ideal temperature is around 110°F (43°C).
Kneading the Dough: Proper kneading is essential for developing gluten, which gives the rolls their soft and fluffy texture.
Rising Time: If your kitchen is cool, place the dough in a slightly warm oven (turned off) to help it rise faster.
Customizing the Filling: Add chopped nuts, raisins, or even a drizzle of caramel sauce to the filling for extra flavor and texture.
Make Ahead: You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. Let them come to room temperature before baking.
Storage and Reheating: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. Reheat in the microwave or oven before serving.
Conclusion
These homemade cinnamon rolls are a labor of love, but the result is absolutely worth it. Soft, fluffy, and filled with a sweet cinnamon-sugar filling, they’re the perfect treat for any occasion. Whether you’re serving them for breakfast, brunch, or dessert, these rolls are sure to be a hit. Enjoy
