Cinnamon Rolls

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Cinnamon Rolls

Few baked goods evoke the same sense of warmth, comfort, and indulgence as a batch of fresh cinnamon rolls. With their soft, pillowy dough, aromatic cinnamon-sugar swirl, and luscious buttery flavor, these rolls have earned their place as a breakfast, brunch, and dessert favorite across the globe.

Whether enjoyed in the quiet stillness of a Sunday morning with a cup of coffee, served as the star attraction at a holiday breakfast table, or baked as a thoughtful gift for friends and family, cinnamon rolls are universally loved.

In this recipe, you’ll learn exactly how to create bakery-quality cinnamon rolls at home. We’ll cover every step — from mixing the dough to achieving the perfect rise, to baking golden-brown rolls that are soft on the inside with a delightful swirl of sweet cinnamon filling. You’ll also find tips for making them ahead, customizing the flavor, and serving them in creative ways.

Ingredients

For the dough:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ cup sugar
  • 1 large egg
  • 1 cup warm milk
  • ⅓ stick butter (about 2½ tablespoons)
  • 2 tablespoons instant dry yeast

For the filling:

  • ¼ cup melted butter
  • 3 tablespoons brown sugar
  • 3 tablespoons ground cinnamon

Optional glaze (for extra indulgence):

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preparing the Dough

  1. Activate the yeast (optional with instant yeast, but helps boost rise):
    • In a small bowl, combine the warm milk (not hot, around 110°F / 43°C) with 1 tablespoon of the sugar and the yeast. Stir lightly and let it sit for about 5 minutes, until it becomes foamy.
  2. Mix the dry ingredients:
    • In a large mixing bowl, whisk together the flour, remaining sugar, and salt. This ensures that the dry ingredients are evenly distributed before the wet ingredients are added.
  3. Combine wet and dry ingredients:
    • Add the egg, softened butter, and the foamy yeast mixture to the flour mixture.
    • Mix until a soft dough forms. You can use a stand mixer fitted with a dough hook or knead by hand.
  4. Knead the dough:
    • Knead for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If too dry, add a splash of warm milk.
  5. First rise:
    • Shape the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area until doubled in size — about 1 hour.

Step 2: Rolling and Filling

  1. Prepare the filling:
    • In a small bowl, mix the brown sugar and ground cinnamon.
    • Keep the melted butter separate for brushing.
  2. Roll out the dough:
    • Once the dough has risen, punch it down gently to release the air.
    • Transfer it to a lightly floured surface and roll into a large rectangle, about 12×18 inches.
  3. Add the filling:
    • Brush the rolled dough with melted butter.
    • Sprinkle the cinnamon-sugar mixture evenly over the surface.
    • Lightly press the filling into the dough with your hands so it sticks.
  4. Shape the rolls:
    • Starting from the long side of the rectangle, tightly roll the dough into a log.
    • Cut into 12 even slices using a sharp knife or unflavored dental floss for a clean cut.

Step 3: Second Rise & Baking

  1. Arrange the rolls:
    • Place the slices in a greased 9×13-inch baking dish, leaving a little space between each roll for expansion.
  2. Second rise:
    • Cover and let the rolls rise for about 30 minutes until puffy.
  3. Preheat the oven:
    • Set your oven to 350°F (175°C) during the second rise so it’s ready.
  4. Bake:
    • Bake for 20–25 minutes, or until the rolls are golden brown and baked through.

Step 4: Optional Glaze

  1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over the warm rolls for a glossy, sweet finish.

Tips for Perfect Cinnamon Rolls

  • Use warm milk, not hot: Too hot will kill the yeast, while too cold will slow the rise.
  • Don’t overfill: Too much filling can cause the rolls to burst apart during baking.
  • Dental floss trick: Slide floss under the dough log, cross the ends over, and pull to slice — no squished rolls!
  • Make ahead: Prepare the rolls the night before, cover tightly, and refrigerate. In the morning, let them come to room temperature and rise before baking.
  • Extra soft rolls: Add an extra tablespoon of butter to the dough for richer flavor.

Variations

  • Cream cheese frosting: Instead of glaze, top with a rich cream cheese frosting.
  • Nutty cinnamon rolls: Add chopped pecans or walnuts to the filling.
  • Apple cinnamon rolls: Scatter finely diced apples over the filling before rolling.
  • Chocolate swirl rolls: Replace cinnamon-sugar with cocoa powder and sugar for a chocolatey twist.

Serving Ideas

  • Serve warm with coffee, tea, or hot chocolate.
  • Pair with fresh fruit and yogurt for a breakfast spread.
  • Enjoy with a scoop of vanilla ice cream for dessert.
  • Wrap individually in parchment paper as a thoughtful homemade gift.

Storing & Reheating

  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Reheat in the microwave for 15–20 seconds or in the oven at 300°F (150°C) for 10 minutes.

Final Thoughts

Homemade cinnamon rolls are more than just a treat — they’re a comforting ritual, a way to bring people together, and a reminder of the joy found in simple, homemade baking.

With this recipe, you can create rolls that rival your favorite bakery’s, filling your home with the irresistible aroma of cinnamon and freshly baked bread. Whether for breakfast, brunch, dessert, or a special holiday, cinnamon rolls never fail to impress.

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