Soft Fluffy Cinnamon Rolls (Printable Version)

Delicate spiraled buns layered with cinnamon sugar and a luscious vanilla glaze.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (2¼ tsp)
03 - 1 cup whole milk, lukewarm
04 - ⅓ cup granulated sugar
05 - ¼ cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - ½ teaspoon salt

→ Filling

08 - ½ cup packed brown sugar
09 - 2 tablespoons ground cinnamon
10 - ¼ cup unsalted butter, softened

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - ½ teaspoon pure vanilla extract

# Directions:

01 - Combine lukewarm milk and yeast in a small bowl; let stand 5 minutes until frothy.
02 - In a large bowl, stir together flour, sugar, and salt. Add melted butter, egg, and yeast mixture. Mix until dough forms.
03 - Knead dough on floured surface for 8 to 10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm place for 1 hour or until doubled in size.
04 - Punch down dough and roll into a 16 by 12 inch rectangle.
05 - Spread softened butter evenly over dough. Mix brown sugar with cinnamon and sprinkle over buttered dough.
06 - Roll dough tightly from the long side into a log. Slice into 12 equal pieces.
07 - Arrange slices in greased 9 by 13 inch baking dish. Cover and let rise 30 to 45 minutes until puffy.
08 - Heat the oven to 350°F (175°C).
09 - Bake rolls for 22 to 25 minutes until golden brown.
10 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm rolls before serving.

# Expert Advice:

01 -
  • They're soft enough to practically melt in your mouth, but sturdy enough that the filling doesn't ooze out everywhere.
  • The vanilla glaze hits that perfect sweet spot—not overly sugary, just enough to make you close your eyes with each bite.
  • You can make them ahead and bake fresh whenever the craving hits, which has saved me more than once on chaotic mornings.
02 -
  • Don't skip the initial 5-minute rest for your yeast—if it doesn't get foamy, it's dead and your rolls won't rise no matter what you do.
  • The rising times are guidelines, not rules: on a cold day it might take longer, but on a warm one the dough could be ready in 45 minutes instead of an hour, so watch the dough, not the clock.
  • Slicing the rolls before the second rise is the secret to getting those beautiful, even spirals that look bakery-worthy.
03 -
  • Use a kitchen scale for your flour—500 g is way more accurate than 4 cups, and it's the difference between dense rolls and fluffy ones.
  • If you want richer, more indulgent rolls, swap half the milk in the dough for heavy cream, and they'll be noticeably more luxurious.
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