Classic Cinnamon Rolls – Soft, Fluffy & Sweet Perfection!
Moist, sweet cinnamon rolls with a buttery cinnamon sugar filling, topped with a simple powdered sugar icing. Perfect for breakfast or a decadent dessert snack.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup granulated sugar
- 1 cup whole milk, warmed
- ⅓ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ⅓ cup brown sugar, packed
- ¼ cup unsalted butter, softened (for filling)
- 1 cup powdered sugar (for icing)
- 2-3 tablespoons milk (for icing)
Instructions
- In a small bowl, combine warm milk and a tablespoon of sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
- In a large bowl, mix together the remaining sugar, flour, and salt. Make a well in the center and add the frothy yeast mixture, melted butter, eggs, and vanilla extract.
- Mix the ingredients until a rough dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Once risen, punch down the dough and roll it out on a floured surface into a rectangle, roughly 16x12 inches.
- Spread softened butter over the dough; then, combine the brown sugar and cinnamon, and sprinkle it evenly on top.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal and cut the roll into 12 equal pieces.
- Place the cinnamon rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown.
- While baking, prepare the icing by whisking together powdered sugar and milk until smooth. Adjust with more milk for a thinner consistency if desired.
- Once the rolls are baked, drizzle the icing over warm rolls and serve immediately.
Notes
Ensure your milk is warm, not hot, to activate the yeast without killing it.
For fluffier rolls, do not skip the second rise after cutting into portions.
You can make the rolls ahead of time and refrigerate overnight for a slow, even rise.
For fluffier rolls, do not skip the second rise after cutting into portions.
You can make the rolls ahead of time and refrigerate overnight for a slow, even rise.