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Cinnamon Rolls

Cinnamon Rolls

Abby Marlow
I share a tried-and-tested Cinnamon Rolls recipe featuring soft, enriched dough, gooey cinnamon-sugar layers, and sweet vanilla glaze, with notes on perfect proofing and handling.
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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 3 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

Dough

  • 2.25 teaspoons active dry yeast
  • 0.5 cup warm water
  • 0.75 cup warm milk
  • 0.25 cup granulated sugar
  • 0.25 cup melted butter
  • 1 teaspoon salt
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • 0.5 cup softened butter
  • 0.6667 cup packed brown sugar
  • 2 tablespoons ground cinnamon

Frosting

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions
 

Dough

  • In a small bowl, dissolve 2¼ teaspoons active dry yeast in ½ cup warm water; let stand until foamy, about 5 minutes.
    2.25 teaspoons active dry yeast, 0.5 cup warm water
  • In a large bowl, whisk ¾ cup warm milk, ¼ cup granulated sugar, ¼ cup melted butter, 1 teaspoon salt, and 1 egg until combined.
    0.75 cup warm milk, 0.25 cup granulated sugar, 0.25 cup melted butter, 1 teaspoon salt, 1 large egg
  • Stir in yeast mixture, then add 3 cups all-purpose flour; mix until a shaggy dough forms.
    2.25 teaspoons active dry yeast, 3 cups all-purpose flour
  • Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.

Filling

  • On a lightly floured surface, roll dough into a 12×18″ rectangle.
  • Spread ½ cup softened butter evenly over the dough.
  • In a small bowl, combine ⅔ cup packed brown sugar and 2 tablespoons ground cinnamon; sprinkle over butter.
    0.5 cup softened butter, 0.6667 cup packed brown sugar
  • Tightly roll dough from the long edge; pinch seam to seal.
  • Cut into 12 even slices and arrange in a greased 9×13″ pan.
  • Cover and let rise until puffy, about 30 minutes.
  • Preheat oven to 350°F.
  • Bake rolls for 18–20 minutes until golden brown and set.

Frosting

  • Whisk 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
    2 tablespoons ground cinnamon, 1 cup powdered sugar
  • Drizzle glaze over warm rolls and serve.

Notes

Test note: Brushing dough edges with melted butter ensured tighter swirls.
Test note: Extending the second rise by 10 minutes gave loftier rolls.
Test note: Tightly wrapped buns stayed moist after three-day fridge storage.
Keyword breakfast pastry, Cinnamon Rolls, homemade buns, sweet buns, yeast rolls