Easy Homemade Cinnamon Rolls
These homemade cinnamon rolls are tender, gooey, and topped with a delicious glaze, perfect for a cozy morning.
Ingredients
For the dough
- 4 cups All-purpose flour Aim for a dough that’s slightly tacky, not sticky.
- 1 cup Milk Warm, not hot; whole milk for the softest crumb.
- 2 teaspoons Active dry yeast or instant yeast If using active dry, bloom in warm milk with a pinch of sugar.
- 2 large Eggs Room temperature for a smoother dough.
- 1/2 cup Butter Softened, not melted.
- 1/4 cup Sugar A bit in the dough for flavor and to feed the yeast.
- 1 teaspoon Salt Necessary for flavor and to balance sweetness.
For the filling
- 1/2 cup Softened butter Used for spreading on the rolled dough.
- 1/2 cup Brown sugar Sprinkle on top of butter.
- 2 tablespoons Ground cinnamon For the flavorful filling.
For the glaze
- 1 cup Powdered sugar Base for the vanilla glaze.
- 2 tablespoons Milk For consistency.
- 1/2 teaspoon Vanilla extract Enhances flavor.
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Instructions
Preparing the Dough
- Warm the milk, whisk in the sugar, then add the yeast.
- Add eggs and softened butter, then mix in the flour and salt until a shaggy dough forms.
- Knead until smooth and stretchy, about 8 to 10 minutes by hand or 5 to 6 minutes with a mixer.
- Let the dough rise in a warm, draft-free spot until doubled in size.
Rolling and Shaping
- Roll the dough into a rectangle about the thickness of a coin.
- Spread a layer of softened butter, then sprinkle brown sugar and cinnamon.
- Roll the dough tightly from the long side, sealing the seam.
- Cut the dough using unflavored dental floss for even slices.
- Arrange in a buttered pan and let rise until puffy.
Baking
- Bake until lightly golden and the centers look set, about 25 minutes.
- Let cool briefly, then glaze while warm.
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Note
For best results, use room temperature ingredients. If the dough feels tight, let it rest before rolling. Store in an airtight container at room temperature for up to two days.