Here’s a classic recipe and method for making cinnamon rolls from scratch, soft and delicious with a sweet cinnamon swirl and optional glaze:
🌀 Cinnamon Rolls
Ingredients:
For the Dough:
-
1 cup warm milk (110°F / 43°C)
-
2 1/4 tsp active dry yeast (1 packet)
-
1/2 cup granulated sugar
-
1/3 cup unsalted butter, melted
-
1 tsp salt
-
2 large eggs
-
4 cups all-purpose flour (plus more for kneading)
For the Filling:
-
1/2 cup unsalted butter, softened
-
1 cup brown sugar, packed
-
2–3 tbsp ground cinnamon
For the Glaze (optional):
-
1 cup powdered sugar
-
2–3 tbsp milk
-
1/2 tsp vanilla extract
Instructions:
-
Make the Dough:
-
In a bowl, mix warm milk and yeast. Let sit 5–10 minutes until frothy.
-
Stir in sugar, melted butter, salt, and eggs.
-
Gradually add flour, mixing until dough comes together.
-
Knead 5–7 minutes on a floured surface until smooth and elastic.
-
-
First Rise:
-
Place dough in a greased bowl, cover, and let rise 1–2 hours or until doubled in size.
-
-
Prepare the Filling:
-
Mix brown sugar and cinnamon in a bowl.
-
Spread softened butter over the rolled-out dough, then sprinkle sugar-cinnamon mixture evenly.
-
-
Roll and Cut:
-
Roll dough into a rectangle (~16×12 inches).
-
Spread butter, then sugar-cinnamon mixture.
-
Starting from the long side, roll tightly into a log.
-
Cut into 12–15 slices.
-
-
Second Rise:
-
Place rolls in a greased 9×13 inch pan.
-
Cover and let rise 30–45 minutes until puffy.
-
-
Bake:
-
Preheat oven to 350°F (175°C).
-
Bake 25–30 minutes until golden brown.
-
-
Glaze:
-
Mix powdered sugar, milk, and vanilla.
-
Drizzle over warm rolls before serving.
-
Tips:
-
Extra fluffy: Don’t skip the first and second rises.
-
Add-ins: Raisins, nuts, or chocolate chips can be sprinkled in the filling.
-
Make-ahead: Dough can be refrigerated overnight; bake the next morning.
I can also give a quick no-yeast version for cinnamon rolls that’s faster and still soft and sweet if you want. Do you want me to do that?
