Homemade Cinnamon Rolls
Yield: 12 rolls
Calories: 276kcal
These amazing cinnamon rolls are a special breakfast treat swirled together with a brown sugar filling and drizzled with a luscious vanilla bean glaze.
Ingredients
Dough
- 2 ¾ cups (391 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) instant yeast, or rapid-rise yeast
- 1 teaspoon (6 g) kosher salt
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (30 g) unsalted butter
- ½ cup (120 ml) water
- ¼ cup (60 ml) whole milk
- 1 large egg
Filling
- ⅓ cup (66 g) dark brown sugar
- ⅓ cup (66 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 tablespoon (7 g) ground cinnamon
- 6 tablespoons (90 g) unsalted butter, softened to 67 to 70ºF (19 to 21ºC)
Glaze
- 2 cups (227 g) powdered sugar
- ¼ cup (60 ml) whole milk, warmed to 80 to 100ºF (27 to 38ºC)
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) lemon juice
Instructions
- Mix Dry Dough Ingredients - In the bowl of a stand mixer or large bowl, whisk together the flour, yeast, and salt. Set aside.
- Warm Butter & Milk - In a medium microwave-safe bowl, combine the sugar, butter, water, and milk. Microwave on high power in 20-second intervals until it reaches 120 to 130°F (49 to 54°C), about 40 to 60 seconds. Let it cool if it gets too hot. Stir to combine.
- Knead & Rest Dough - Add 1 large egg to the flour mixture. Use a spatula to gradually stir in the warm liquid mixture until a soft, sticky dough forms.Using the dough hook attachment of a stand mixer, mix on low speed (setting 2) until the dough becomes smooth and elastic, about 4 minutes. If not using a mixer, knead by hand on a lightly floured surface for about 5 minutes. Cover the dough with plastic wrap and rest on the counter for 10 minutes. Meanwhile, make the filling.
- Make the Filling - In a medium bowl, stir together the brown sugar, granulated sugar, flour, and cinnamon. Add 6 tablespoons of softened butter and mix until smooth and spreadable.
- Roll Out Dough - On a lightly floured surface, roll out the dough into a 16 x 9-inch rectangle.
- Spread on Filling - Evenly spread the filling over the dough, leaving a 1⁄4-inch border on all sides. Tightly roll the dough into a 16-inch long log. Trim off a small piece of dough from each end. Cut the log into 12 even-sized pieces.
- Let Rolls Rise - Place the rolls in a lightly greased 9 x 13-inch baking dish, spaced out about 1⁄2-inch apart, 3 rolls per row. Leave about 1⁄2-inch of space along the edges of the pan. Cover with plastic wrap and allow to rise in a warm draft-free area or proofing box (see notes) until doubled in size, about 30 minutes.
- Bake - Adjust the oven rack to the lower-middle position. Heat to 375°F (191°C). Uncover and bake the rolls until lightly golden brown in color, about 15 to 17 minutes. Slightly cool the rolls for 10 minutes. Meanwhile, make the glaze.
- Make the Glaze - In a medium bowl, whisk the powdered sugar, warm milk, vanilla extract, and lemon juice until smooth. Drizzle glaze over the warm cinnamon rolls. Serve immediately.
Notes
- Using Active Dry Yeast: Hydrate active dry yeast in ½ cup (120 ml) of 100–110°F water until foamy, then mix it into the lukewarm milk, sugar, and butter. Let the dough rise until doubled (about 1 hour), then let it proof again after shaping for 30–60 minutes, until puffy.
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob's Red Mill 1:1 Gluten-Free Baking Flour.
- Make it Dairy-Free: For the butter, substitute coconut oil, margarine, or shortening. For the milk, use water, coconut milk, almond milk, or cashew milk.
- Softer Rolls: Pour ½ cup heavy cream over the rolls before baking to add moisture and fat, creating a softer texture and richer, golden-brown finish.
- Microwave Proofing Box: Heat 1 cup of water on high power for 2 minutes. Leave the cup inside and immediately add the covered tray of cinnamon rolls. Close the door until the rolls double in size. Alternatively, make an oven-proofing box.
- Make-Ahead Tips: Shape the dough into a log, wrap tightly in plastic and foil, then refrigerate. When ready to bake, slice, add to the pan, then allow to rise in a warm, draft-free spot until doubled, about 1 to 1½ hours.
- Storing: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 7 days, or in a resealable plastic bag in the freezer for up to 4 months.
- Reheating: Cover with foil and heat in the oven at 350ºF (177ºC) for about 10 to 15 minutes until warm. Alternatively, microwave individual rolls in 5 to 10-second increments until warm.
Nutrition
Calories: 276kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 207mg | Potassium: 72mg | Fiber: 1g | Sugar: 21g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1.6mg
Recipe Link
Recipe Video