Description
Enjoy the irresistible taste of homemade cinnamon rolls, featuring a soft, fluffy dough filled with a rich cinnamon-sugar mixture and topped with a sweet icing. Perfect for breakfast or a delightful snack, these rolls are sure to be a hit with family and friends.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, yeast, and salt. Whisk until well mixed.
- In a small saucepan, heat the whole milk over medium heat until warm (about 110°F or 43°C). Remove from heat and stir in melted butter. Allow to cool slightly.
- Add the milk mixture and eggs to the dry ingredients. Mix with a wooden spoon or dough hook until combined.
- Gradually add the remaining 2 cups of flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if too sticky.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.
- In a small bowl, mix together brown sugar and ground cinnamon.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll into a rectangle about 1/4 inch thick (approximately 16×24 inches).
- Spread softened butter over the dough, leaving a small border. Sprinkle the cinnamon and brown sugar mixture evenly over the buttered dough.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Cut the log into 12 equal pieces (or 8 for larger rolls) using a sharp knife or dental floss.
- Place the rolls in a greased 9×13 inch baking dish or two round cake pans, leaving space between each roll. Cover and let rise for 30-45 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
- While baking, prepare the icing by whisking together powdered sugar, milk, and vanilla extract until smooth.
- Once baked, let the rolls cool in the pan for about 10 minutes. Drizzle the icing generously over the warm rolls.
Notes
- For a richer flavor, consider adding a pinch of nutmeg to the filling.
- These cinnamon rolls can be made ahead of time and stored in the refrigerator overnight before baking.
- Leftover rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 75 minutes
- Cook Time: 30 minutes