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The Best Cinnamon Rolls

Introduction:

The Best Cinnamon Rolls are a classic and irresistible treat that’s perfect for breakfast or brunch. This homemade version of the beloved bakery treat features soft, fluffy rolls filled with a sweet cinnamon sugar mixture and topped with a creamy glaze.

Why we love this recipe:

  • These cinnamon rolls are soft, fluffy, and perfectly sweet.
  • The cinnamon sugar filling adds a delicious burst of flavor.
  • The creamy glaze adds the perfect finishing touch.

Ingredients:

  • 1 cup warm milk (110°F/45°C)
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour

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  • 1 cup packed brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Notes:

  • You can make the dough ahead of time and refrigerate it overnight. Let the dough come to room temperature before rolling and filling.
  • Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 3 days.

Instructions:

  1. In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5 minutes, or until foamy.
  2. Add the sugar, melted butter, eggs, and salt to the yeast mixture. Mix until well combined.
  3. Gradually add the flour, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
  6. In a small bowl, mix together the brown sugar and cinnamon for the filling.
  7. On a lightly floured surface, roll the dough into a 12×18-inch rectangle.
  8. Spread the softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the butter.
  9. Starting from one long edge, roll the dough into a log. Cut the log into 12 equal pieces.
  10. Place the rolls in a greased 9×13-inch baking dish. Cover with a clean towel and let them rise in a warm place for 30 minutes.
  11. Preheat your oven to 375°F (190°C).
  12. Bake the cinnamon rolls for 20-25 minutes, or until golden brown.
  13. While the rolls are baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl.
  14. Remove the rolls from the oven and let them cool for a few minutes before drizzling with the glaze.

FAQs:

Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can use instant yeast. However, you may need to reduce the rise time.

Q: Can I freeze the cinnamon rolls? A: Yes, you can freeze the unbaked rolls. Let them rise in the baking dish, then cover with plastic wrap and freeze. When ready to bake, let them thaw and rise in a warm place before baking.

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