Homemade Cinnamon Rolls
Homemade Cinnamon Rolls are fluffy, tender rolls filled with a buttery cinnamon mixture and topped with a creamy icing, evoking feelings of comfort and warmth. These rolls are easy to make and perfect for special occasions or weekend breakfasts.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon salt
- 2 tablespoons cinnamo
- 1/2 cup brown sugar
- 1 1/2 cups powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Activate the yeast: Warm the milk to about 110°F, sprinkle the yeast and a teaspoon of sugar, and let it sit for 5-10 minutes.
- Mix the wet ingredients: In a large bowl, whisk together melted butter, sugar, and eggs, then add the yeast mixture.
- Add the dry ingredients: Gradually mix in flour and salt until a dough forms.
- Knead the dough: Flour a surface and knead the dough for 8-10 minutes until smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour.
- Prepare the filling: In a bowl, mix brown sugar and cinnamon.
- Roll out the dough: Roll the dough into a rectangle, spread softened butter, and sprinkle the cinnamon-sugar mixture.
- Roll and slice: Roll the dough tightly from one long side, pinch the seam, and cut into 12 equal slices.
- Second rise: Place the slices in a greased baking dish, cover, and let rise for 30-45 minutes.
- Bake: Preheat the oven to 375°F and bake the rolls for 20-25 minutes until golden brown.
- Prepare the icing: Whisk powdered sugar, vanilla, and milk until smooth.
- Glaze and enjoy: Drizzle icing over the rolls while warm and serve immediately.
Notes
Prepare the dough ahead of time and refrigerate overnight for easier morning baking. Store leftover rolls tightly wrapped for up to one week.