Cinnamon Rolls
Experience soft, gooey cinnamon rolls filled with a rich cinnamon-sugar swirl and topped with a vanilla icing.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour Measure flour by spooning into the cup and leveling.
- ½ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast Make sure it's not expired.
- 1 teaspoon salt Use unsalted butter to control salt level.
- 1 cup whole milk Warmed to about 100-110°F.
- ½ cup unsalted butter Melted for dough.
- 2 large eggs Use room-temperature eggs.
Filling Ingredients
- 1 tablespoon ground cinnamon
- ½ cup packed brown sugar Dark brown sugar will intensify the flavor.
- ½ cup finely chopped nuts Optional, for extra flavor.
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk Add more for thinner icing.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Mix well.
- Warm the milk until it's warm to the touch (about 100-110°F). Stir in the melted butter and allow to cool slightly.
- Add the warm milk mixture and eggs to the flour mixture. Stir until just combined.
- Gradually add remaining flour while kneading until smooth and elastic, about 5-7 minutes by hand.
- Place dough in a greased bowl, cover, and let rise in a warm place for 30 minutes.
Filling and Rolling
- In a small bowl, mix brown sugar, cinnamon, and nuts (if using).
- Roll out the dough into a rectangle about ¼ inch thick.
- Spread melted butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
- Roll the dough tightly from the long side into a log and slice into 12 equal pieces.
Baking
- Place the rolls cut-side up in a greased baking dish and cover. Let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
- Allow to cool for 10 minutes before icing.
- Whisk together icing ingredients and drizzle over warm rolls.
Notes
Store baked rolls in an airtight container or freeze for later. Reheat before serving.