Description

This classic Cinnamon Rolls recipe yields soft, fluffy, and sweet rolls loaded with a perfect cinnamon and brown sugar filling. Baked until golden and topped with a smooth vanilla glaze or cream cheese frosting, these rolls are an ideal treat for breakfast or a cozy dessert. The dough is made with yeast for that wonderful airy texture, and the cinnamon-sugar filling creates a warm, comforting flavor.

Ingredients

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Yeast

1/2 cup warm water, 110°F
1 (1/4-ounce) package active dry yeast or instant yeast
1 teaspoon granulated sugar

Dough

1/3 cup melted butter or coconut oil, plus more for brushing
1/2 cup milk, at room temperature
1/3 cup granulated sugar
1 teaspoon sea salt
2 3/4 cups all-purpose flour, plus more for kneading

Filling

1/2 cup dark brown sugar
1 1/2 tablespoons cinnamon

Glaze

1 1/2 cups powdered sugar, sifted
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract

Other Frosting Options

1 recipe Cream Cheese Frosting (optional, instead of glaze)

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Instructions

Prepare the baking dish: Grease an 8×11 or 9×13-inch baking dish thoroughly to prevent sticking and for easy removal of rolls after baking.
Activate the yeast: In a small bowl, combine warm water (110°F), yeast, and sugar. Stir gently and let sit for about 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
Make the dough: In a medium bowl, whisk together the melted butter, room temperature milk, sugar, and salt. Add the foamy yeast mixture. Place the flour in a large bowl, then pour the wet ingredients over it. Stir to combine; the dough will be sticky. Transfer dough to a floured surface and knead for 3 to 4 minutes until smooth, adding flour as necessary. Shape the dough into a ball.
First rise: Lightly butter a large bowl and place the dough inside, turning once to coat. Cover the bowl tightly with plastic wrap and set in a warm spot for approximately 1 hour, or until the dough doubles in size.
Prepare filling: In a small bowl, mix together dark brown sugar and cinnamon until evenly combined.
Shape rolls: Punch down the risen dough and roll out on a lightly floured surface into a 20×14-inch rectangle. Brush the surface with 2 tablespoons melted butter, then evenly sprinkle the cinnamon sugar mixture over the dough, leaving about ½ inch margin at the edges.
Form rolls: Starting from one of the short ends, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices. Arrange the rolls cut-side up in the prepared baking dish, cover, and let them rise again for 1 hour.
Preheat oven: Set the oven temperature to 350°F (175°C) to prepare for baking.
Make glaze: In a medium bowl, whisk together powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk if needed for desired consistency. Alternatively, prepare cream cheese frosting to use instead of glaze.
Bake: Remove the cover from the rolls and bake for 25 to 30 minutes until the tops are lightly golden and cooked through.
Cool and finish: Let the cinnamon rolls cool for 10 minutes after baking. Drizzle the prepared glaze or spread cream cheese frosting over the warm rolls before serving for a delicious finish.

Notes

Warm the water to exactly 110°F to properly activate the yeast without killing it.
Kneading adds gluten for structure; avoid adding too much flour which makes rolls dense.
Make sure the dough doubles in size during rises for light texture.
Use a sharp knife or dental floss to slice rolls for clean edges.
The glaze consistency can be adjusted by adding milk gradually.
For richer flavor, substitute butter in dough with coconut oil or use half and half milk or cream.
Roll size can be adjusted but bake time may vary accordingly.
If not serving immediately, store rolls in an airtight container and reheat before serving.

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 20g
Sodium: 240mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg