The Best Cinnamon Rolls
Fluffy, gooey, and filled with the perfect balance of cinnamon and sweetness, these cinnamon rolls are easy to make and impossible to resist.
Ingredients
Dough
- 3¼ cups (400g) all-purpose flour
- 2¼ tsp (1 packet) instant yeast
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- ¾ cup (180ml) warm milk (about 110°F/43°C)
- ¼ cup (60g) unsalted butter, melted
- 1 large egg
Filling
- ⅓ cup (70g) brown sugar
- 2 tbsp (25g) granulated sugar
- 2 tbsp (15g) cinnamon
- ¼ cup (60g) unsalted butter, softened
Glaze
- 1 cup (120g) powdered sugar
- 3 tbsp tbsp (30–45ml) milk
- 1 tsp vanilla extract
Instructions
- Prepare the Dough:In a large bowl, combine warm milk, melted butter, sugar, and yeast. Let sit for 5 minutes.Add the egg, salt, and 2 ½ cups of flour. Mix until a sticky dough forms. Gradually add the remaining flour until the dough is soft but not overly sticky.
- Knead and Rise:Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Prepare the Filling:Mix brown sugar, granulated sugar, and cinnamon in a bowl.
- Roll and Fill:Roll the dough into a 12x18-inch rectangle. Spread softened butter evenly over the surface. Sprinkle the cinnamon-sugar mixture generously over the butter
- Shape the Rolls:Roll the dough tightly into a log. Cut into 12 even slices and place in a greased 9x13-inch baking dish. Cover and let rise for 30 minutes.
- Bake:Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
- Make the Glaze:Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.
Notes
- For extra soft rolls, don’t overbake.
- If your kitchen is cold, let the dough rise in an oven preheated to 200°F (93°C), then turned off.