These cinnamon rolls are the epitome of comfort baking—pillowy dough enriched with butter and eggs, rolled up with a generous layer of cinnamon-sugar filling, and baked until golden and gooey. The final touch? A luscious vanilla glaze that melts into every crevice. The dough is soft and tender thanks to a warm milk base and a single rise, making this recipe approachable even for beginners. Whether served warm from the oven or reheated the next day, these rolls are pure joy in every bite.
Ingredients:
For the dough:
- ¾ cup (180ml) warm whole milk (about 110°F/43°C)
- 2¼ teaspoons (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- ¼ cup (60g) unsalted butter, melted
- 3 cups (375g) all-purpose flour
- ¾ teaspoon salt
For the cinnamon filling:
- ⅔ cup (135g) packed brown sugar
- 1½ tablespoons ground cinnamon
- ¼ cup (60g) unsalted butter, softened
For the vanilla glaze:
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¾ cup (90g) powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust consistency)
Instructions:
1. Activate the yeast:
In a large mixing bowl, whisk the warm milk and sugar together. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work its magic.
2. Make the dough:
Add the egg, egg yolk, and melted butter to the yeast mixture and whisk until combined. Gradually stir in the flour and salt using a wooden spoon or dough hook. Knead the dough for 8–10 minutes by hand or 5–6 minutes in a stand mixer until smooth and elastic. The dough should be slightly tacky but not sticky.
Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1–1½ hours, or until doubled in size.
3. Prepare the filling:
While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside the softened butter for spreading.
4. Roll and fill:
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 14×9-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, pressing it gently into the butter.
Starting from the long edge, roll the dough tightly into a log. Slice into 9–12 even rolls using a sharp knife or unflavored dental floss for clean cuts.
5. Second rise:
Place the rolls in a greased 9×13-inch baking dish or round cake pan. Cover and let them rise for 30–45 minutes, until puffy and touching.
6. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 22–27 minutes, or until golden brown on top and cooked through. If they brown too quickly, tent with foil halfway through.
7. Make the glaze:
While the rolls bake, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to reach your desired consistency—thick for spreading or thinner for drizzling.
8. Glaze and serve:
Spread or drizzle the glaze over the warm rolls so it melts into the swirls. Serve immediately for maximum gooey goodness.
Tips & Variations:
- Overnight option: After shaping, cover and refrigerate the rolls overnight. Let them come to room temperature and rise before baking.
- Add-ins: Sprinkle chopped pecans, raisins, or mini chocolate chips over the filling for extra flair.
- Make it maple: Swap vanilla in the glaze for maple extract and add a pinch of cinnamon for a cozy twist.
These cinnamon rolls are more than just a treat—they’re a ritual, a memory in the making, and a reason to linger at the breakfast table. Want to try a tropical version next with coconut and pineapple? Or maybe a savory twist with garlic and cheese? I’ve got ideas rising already. 🍥✨
Let’s keep baking magic together!
You can also explore this classic recipe for another take.