Cinnamon Rolls

Name: Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 1/2 cup warm water, about 110°F for the yeast; 2 1/4 tsp active dry or instant yeast for the yeast; 1 tsp granulated sugar for the yeast; 1/3 cup melted butter for the dough; 1/2 cup room-temperature milk for the dough; 1/3 cup granulated sugar for the dough; 1 tsp sea salt for the dough; 2 3/4 cups all-purpose flour for the dough; 2 tbsp melted butter for the filling; 1/2 cup dark brown sugar for the filling; 1 1/2 tbsp cinnamon for the filling; 1 1/2 cups powdered sugar for the glaze; 3-4 tbsp milk for the glaze; 1/2 tsp vanilla extract for the glaze

Soft, sticky cinnamon rolls with brown sugar filling and vanilla glaze — an occasional breakfast that fills the whole kitchen with the smell of it.

DifficultyMediumTotal time60 minServes12

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Overview

Prep30 min

Cook30 min

Total60 min

Servings12

DifficultyMedium

Equipment

Large bowl
Greased baking dish
Rolling pin
Whisk

Method

Bloom the yeast

Combine warm water, yeast, and 1 teaspoon sugar. Let stand for 5 minutes until foamy.

Mix the wet ingredients

Mix melted butter, milk, sugar, salt, and the yeast mixture.

Knead

Add to the flour and knead for 3-4 minutes, until smooth.

First rise

Place in a greased bowl, cover, and rise for about 1 hour, until doubled.

Roll out

Roll into a roughly 20x14-inch rectangle.

Add the filling

Brush with melted butter and cover with brown sugar and cinnamon.

Roll into a log

Roll tightly from a short end into a log.

Cut the rolls

Cut into 12 rolls.

Second rise

Arrange in a greased baking dish, cover, and rise for another 1 hour.

Preheat the oven

Preheat the oven to 350°F.

Bake

Bake for 25-30 minutes, until lightly golden.

Make the glaze

Whisk the glaze ingredients together.

Glaze

Cool the rolls for about 10 minutes, then drizzle with glaze.

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Tips

NoteIf the yeast doesn't foam at the beginning, start over. It's much nicer to discover dead yeast after five minutes than after three hours.

NoteFor an easier holiday morning, assemble the rolls the night before and refrigerate them before their second rise.

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Nutrition

AllergensGluten, Dairy

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Storage

Room temperatureAirtight up to 2 days; re-warm individual rolls for a few seconds before eating.

Frequently asked

Can I make them the night before?+

Yes — assemble and refrigerate before the second rise, then let them come to room temperature and rise before baking.

Can I make them vegan?+

Yes — use plant butter and plant milk in the dough and glaze.

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