Here’s a classic Cinnamon Roll recipe—soft, fluffy, and full of sweet cinnamon goodness 🍩✨
Cinnamon Rolls
Ingredients
For the dough:
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (110°F / 43°C)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
For the filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2–3 tbsp ground cinnamon
For the glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make the dough
- In a small bowl, dissolve yeast in warm milk. Let sit 5–10 minutes until foamy.
- In a large bowl, mix sugar, melted butter, salt, eggs, and flour.
- Add yeast mixture and knead until smooth and elastic (~5–7 minutes by hand or 3–4 minutes with a stand mixer).
- Let the dough rise
- Place dough in a greased bowl, cover, and let rise 1–2 hours or until doubled in size.
- Prepare the filling
- Mix brown sugar and cinnamon.
- Spread softened butter over rolled-out dough, then sprinkle sugar-cinnamon mixture evenly.
- Shape the rolls
- Roll dough into a rectangle (~16×12 inches).
- Spread filling, then roll tightly from long side.
- Cut into 12 equal rolls.
- Second rise
- Place rolls in a greased baking dish. Cover and let rise 30–45 minutes.
- Bake
- Preheat oven to 375°F (190°C).
- Bake 20–25 minutes until golden brown.
- Glaze
- Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls.
Tips & Variations
- Extra gooey: Add cream cheese frosting instead of simple glaze.
- Flavor boost: Add nutmeg, cardamom, or orange zest to the filling.
- Nuts & raisins: Sprinkle chopped pecans, walnuts, or raisins inside.
- Make-ahead: Freeze unbaked rolls and bake fresh later.
If you want, I can give a quick 30-minute “no-yeast” cinnamon roll version that’s soft and delicious without waiting for the dough to rise.
Do you want me to do that?
