Soft Cinnamon Rolls with Vanilla Glaze

My apartment building had paper thin walls, but the morning I first attempted cinnamon rolls, nobody complained. The scent of warm yeast and cinnamon drifted through the hallway and somehow brought three neighbors to my door, not with complaints, but with coffee mugs in hand. We ended up having an impromptu breakfast party around my tiny kitchen table. Those rolls turned out slightly lopsided and overproofed, but something about breaking bread with strangers made them taste perfect.

Last winter my sister came over during a snowstorm and we made these while watching old movies. I showed her the trick of using dental floss to slice the dough she looked at me like I was crazy until she saw those perfect clean cuts. Now she texts me every Sunday morning with pictures of her cinnamon roll adventures, sometimes with her own creative twists.

Ingredients

• All-purpose flour: This creates the structure for your rolls. I keep an extra cup nearby for kneading.
• Active dry yeast: The heart of your dough. Watch it bloom in the warm milk, it is alive and working.
• Whole milk: Lukewarm, not hot. Think bathwater temperature or you will kill the yeast.
• Granulated sugar: Feeds the yeast and adds a touch of sweetness to the dough itself.
• Unsalted butter: Melted for the dough, softened for the filling. Control your seasoning this way.
• Large egg: Bring it to room temperature first. Cold eggs can shock the dough.
• Salt: Just a half teaspoon, but it balances all that sweetness beautifully.
• Brown sugar: Packed tight. The molasses creates that gooey caramel we are chasing.
• Ground cinnamon: Do not skimp here. Two tablespoons gives you that signature swirl.
• Powdered sugar: Sift it if you can, lumps make for lumpy glaze.
• Versatile milk: For the glaze, add it one tablespoon at a time until you reach your perfect consistency.
• Pure vanilla extract: The finish line. Real extract makes all the difference.

Instructions

Wake up the yeast:

Combine the lukewarm milk and yeast in a small bowl. Wait five minutes and watch for frothy bubbles. This tells you the yeast is alive and ready to work.

Build your dough:

Mix flour, sugar, and salt in a large bowl. Add melted butter, the egg, and that bubbly yeast mixture. Stir until everything comes together into a shaggy dough.

Knead with patience:

Turn onto a floured surface and knead for eight to ten minutes. The dough should transform from sticky to smooth and springy. Trust the process, your arms will thank you later.

Let it rise:

Place dough in a greased bowl, cover, and find the warmest spot in your kitchen. Wait one hour until it has doubled in size. This is when the magic happens.

Roll it out:

Punch down gently and roll into a sixteen by twelve inch rectangle. Take your time and work from the center outward.

Layer the filling:

Spread softened butter everywhere, edge to edge. Mix brown sugar and cinnamon, then shower it over the butter like you are tucking it in for a nap.

Create the spiral:

Roll from the long side, keeping it tight. Slice into twelve equal pieces. A serrated knife works, but dental floss gives you the cleanest cut.

Second rise:

Arrange in a greased baking dish. Cover and rest thirty to forty five minutes until puffy and doubled.

Bake to golden:

Preheat oven to 350 degrees. Bake twenty two to twenty five minutes until golden brown and the kitchen smells like heaven.

The grand finale:

Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls and try to wait at least five minutes before diving in.

Save

My grandmother never measured anything for her cinnamon rolls, she just knew by feel and touch. The day she finally let me help her, I learned more in that hour than years of reading recipes could teach. Now every time I smell cinnamon and sugar melding together, I am back in her sunny kitchen, dust motes dancing in the light while she laughs at my messy rolling technique.

Make Ahead Magic

You can assemble these rolls the night before and refrigerate them before the second rise. Wake up, let them come to room temperature while the oven heats, and bake fresh. There is something luxurious about having homemade rolls ready for a slow morning without the early prep work.

Getting That Perfect Swirl

The secret to tight spirals that do not unravel is rolling from the long side and keeping even tension as you go. Some people use a ruler to measure, I just go by feel. If your dough keeps springing back, let it rest for five minutes then try again. Work with the dough, not against it.

Storage And Serving Ideas

These are best the day they are made, but life happens and sometimes you need to save a few. Store in an airtight container and reheat gently in the microwave with a damp paper towel. They will not be exactly the same, but they still beat anything from a store.

• Serve with extra glaze on the side for those who really love sweetness
• A cup of strong coffee cuts through the richness perfectly
• Reheat at 350 for 10 minutes if you prefer the oven method

Save

There is nothing quite like pulling apart a warm cinnamon roll while steam curls into the air. Make them for someone you love, or just for yourself on a quiet Sunday morning. You deserve this kind of comfort.

Recipe FAQs

→ How long do cinnamon rolls need to rise?

Allow the dough to rise for approximately 1 hour until doubled in size. After shaping, let the rolls proof for an additional 30-45 minutes until puffy before baking.

→ Can I make cinnamon rolls ahead of time?

Yes, prepare the rolls the night before and refrigerate after shaping. Let them come to room temperature and rise for about 45 minutes before baking in the morning.

→ What's the best way to slice cinnamon rolls evenly?

Use unflavored dental floss or a serrated knife. Slide floss under the rolled log, cross ends above, and pull through cleanly for perfect slices.

→ Why didn't my cinnamon rolls rise properly?

Ensure milk is lukewarm (not hot) when activating yeast. Verify yeast is fresh and not expired. Place dough in a warm, draft-free area for optimal rising conditions.

→ How should I store leftover cinnamon rolls?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze tightly wrapped for up to 3 months.

→ Can I use instant yeast instead of active dry yeast?

Yes, use the same amount. Instant yeast can be mixed directly with flour without proofing in milk first, though the rising time may be slightly faster.