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- 4 cups all-purpose flour - 1 packet active dry yeast - ½ cup granulated sugar - 1 teaspoon salt - 1 cup whole milk - ⅓ cup unsalted butter (melted) - 2 large eggs - ⅓ cup packed brown sugar - 2 tablespoons ground cinnamon - ½ cup unsalted butter (softened) - 1 cup powdered sugar - 2 tablespoons milk - ½ teaspoon vanilla extract The ingredients for these soft cinnamon rolls are simple and easy to find. The main dough needs flour, yeast, sugar, salt, milk, butter, and eggs. The filling combines brown sugar, cinnamon, and more butter for rich flavor. The glaze is just powdered sugar, milk, and vanilla extract. You may ask, why use these specific ingredients? Each one plays a key role. The flour gives structure. The yeast makes the rolls rise and fluff up. Sugar adds sweetness and helps with browning. Milk and butter add moisture and flavor. Eggs add richness and help bind everything together. For the filling, brown sugar brings a deep sweetness. Cinnamon adds that warm, cozy flavor everyone loves. Softened butter helps the sugar stick to the dough and adds to the rolls' softness. Finally, the glaze is all about that sweet finish. It adds a beautiful shine and a creamy texture to the rolls. These ingredients come together to create a treat that’s soft, sweet, and utterly delightful. {{ingredient_image_2}} To start, find a large bowl. In this bowl, mix 1 cup of warm milk with ½ cup of sugar and 2 ¼ teaspoons of active dry yeast. Stir gently. Then, let it sit for about 5 to 10 minutes. You want it to get all frothy and bubbly. This means the yeast is alive and ready to help your rolls rise. Next, add ⅓ cup of melted butter, 2 large eggs, and 1 teaspoon of salt to your yeast mix. Whisk these together until smooth. After this, begin adding 4 cups of all-purpose flour. Do this one cup at a time. Mix well after each cup until the dough starts to come together. When it feels soft, move it to a floured surface. Knead it for about 5 to 7 minutes. You want it to feel smooth and elastic. Now, shape your kneaded dough into a ball. Place it in a greased bowl. Cover this bowl with a damp cloth. Let the dough rise in a warm place for about 1 hour. It should double in size. After it rises, gently punch it down to release the air. Roll the dough into a big rectangle, about 16 by 24 inches. Spread ½ cup of softened butter evenly over it. Then, mix ⅓ cup of packed brown sugar with 2 tablespoons of ground cinnamon. Sprinkle this over the butter. Start from the long edge and roll the dough tightly into a log. Slice it into 12 equal pieces. Place the rolls into a greased baking dish. Cover them with a cloth again and let them rise for another 30 minutes. They should look puffy. Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes. They should be golden brown and cooked through. While the rolls bake, make the vanilla glaze. In a small bowl, mix 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract. Whisk until smooth. If the glaze is too thick, add a bit more milk. You want it to drizzle easily. When the rolls are done baking, take them out and let them cool for a few minutes. Then, drizzle the glaze over the warm rolls. For a nice touch, serve them on a decorative platter. You can add a light dusting of powdered sugar on top for extra flair. Enjoy the delightful smell as you dig in! Kneading the dough is key. Use your palms to push the dough away, then fold it back. Repeat this for about 5-7 minutes. The dough should feel smooth and elastic. It’s ready when it springs back after you poke it. A well-risen dough is puffy and has doubled in size. Look for a soft texture that feels airy. If you poke it and it springs back, you're good to go. To get that golden brown, keep an eye on the rolls. Bake them at 350°F for 20-25 minutes. They should look golden and feel firm but soft. If you overbake them, they may dry out. You can check for doneness by tapping the bottom of a roll. If it sounds hollow, it's done. If not, give it a few more minutes. For the glaze, mix the powdered sugar, milk, and vanilla extract well. You want it smooth and creamy. If it’s too thick, add more milk a little at a time. To boost the flavor, consider adding a pinch of salt or a bit of lemon juice. This can brighten the taste and make it more exciting. Pro Tips Perfect Dough Temperature: Ensure your milk is warmed to around 110°F (43°C) to activate the yeast effectively, resulting in a light and fluffy roll. Knead with Care: Knead the dough until it is smooth and elastic, which usually takes about 5-7 minutes. This helps develop the gluten for a better rise. Avoid Overbaking: Keep an eye on your rolls while baking; they should turn golden brown but not overly dark to maintain a soft texture. Glaze While Warm: Drizzle the vanilla glaze over the rolls while they are still warm for optimal absorption and a delicious finish. {{image_4}} You can change the taste of your cinnamon rolls by adding some fun ingredients. Try mixing in nuts or raisins. Nuts like walnuts or pecans add a nice crunch. Raisins bring a sweet chewiness. You can even use a mix of both for an even more delightful treat. Consider using different spices, too. Instead of just cinnamon, try adding nutmeg or cardamom. Nutmeg gives a warm, earthy flavor. Cardamom adds a hint of sweetness and a floral note. Both spices will elevate your rolls to a new level. If you want a twist on the glaze, try cream cheese frosting. It’s rich and tangy, making it a fantastic pairing with the sweet rolls. To make it, mix cream cheese, powdered sugar, milk, and a bit of vanilla. Spread this on your cooled rolls for a luscious topping. Another option is a lemon glaze. This adds a zesty kick that cuts through the sweetness. To make it, mix powdered sugar with lemon juice and a bit of milk. Drizzle it over the warm rolls for a refreshing finish. You can also make these rolls a bit healthier. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. The rolls may be a bit denser, but they will still taste great. Consider reducing the sugar content, too. You might use less granulated sugar in the dough or the filling. You can also swap some of the brown sugar with a sugar substitute if you prefer. These small changes can help you enjoy your cinnamon rolls a bit more guilt-free. To keep leftover cinnamon rolls fresh, use airtight containers. Place the rolls in one layer. If you stack them, add parchment paper between layers. This stops them from sticking together. Store them at room temperature for up to two days. If you need them for longer, the fridge works too. Just make sure to seal them well. You can freeze cinnamon rolls before or after baking. To freeze before baking, shape the rolls and place them in a pan. Cover them tightly with plastic wrap. Then, freeze for up to three months. To bake, let them thaw overnight in the fridge. Then, let them rise before baking. If you already baked the rolls, let them cool completely first. Wrap them in plastic wrap and then in foil. Freeze for up to three months. To reheat, unwrap and place them in a warm oven for about 10 minutes. Cinnamon rolls stay fresh in the fridge for up to a week. Keep them in an airtight container. Always check for mold or an off smell. If you see either, it's time to toss them. A good roll should smell sweet and have a soft texture. If they feel hard or dry, they are no longer good. You can use instant yeast or fresh yeast. Instant yeast does not need to be activated. Just mix it into the dry ingredients. Fresh yeast is another option. Use about 0.6 ounces for each packet of active dry yeast. Yes, you can prepare these cinnamon rolls overnight. After you shape the rolls, place them in the baking dish. Cover them tightly with plastic wrap and refrigerate. In the morning, let them rise at room temperature for about 30 minutes before baking. To keep your rolls soft, store them in an airtight container. You can also place a slice of bread in the container. This slice helps keep the rolls moist. Avoid leaving them out in the open air, as they will dry out quickly. Yes, you can make the dough by hand. Mix the wet ingredients in a bowl. Gradually add the flour, mixing with a wooden spoon. Knead the dough for about 8-10 minutes on a floured surface until it is smooth. To reheat rolls, use your microwave. Place a roll on a microwave-safe plate and cover it with a damp paper towel. Heat for about 15-20 seconds. You can also reheat in the oven at 350°F. Wrap them in foil to avoid drying out. To make these rolls vegan, replace the eggs with flax eggs. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use plant-based milk instead of whole milk. You can also replace butter with coconut oil or vegan butter. You now have all the elements to create amazing cinnamon rolls. We covered the key ingredients, step-by-step instructions, and expert tips. Remember to master your dough and glaze for the best results. You can try different flavors or healthier options to suit your taste. Storing leftovers and reheating them correctly ensures you enjoy these treats longer. With these insights, you're ready to bake cinnamon rolls that impress. Enjoy the process and the delicious rewards!

Heavenly Soft Cinnamon Rolls with Vanilla Glaze

Deliciously soft cinnamon rolls topped with a creamy vanilla glaze.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 0.5 cups granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk, warmed to approximately 110°F (43°C)
  • 0.33 cups unsalted butter, melted
  • 2 large eggs
  • 0.33 cups brown sugar, packed tightly
  • 2 tablespoons ground cinnamon
  • 0.5 cups unsalted butter, softened (for filling)
  • 1 cup powdered sugar
  • 2 tablespoons milk (for glaze)
  • 0.5 teaspoon vanilla extract

Instructions
 

  • In a large mixing bowl, combine the warmed milk, granulated sugar, and active dry yeast. Stir gently to mix, then let it sit undisturbed for about 5-10 minutes until the mixture becomes frothy and bubbly.
  • Add the melted butter, eggs, and salt to the yeast mixture. Use a whisk to combine these ingredients thoroughly until smooth.
  • Gradually add the all-purpose flour to the mixture, one cup at a time, mixing well after each addition until a soft dough begins to form. Transfer the dough to a floured surface and knead it for approximately 5-7 minutes until it is smooth and elastic.
  • Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and set it in a warm, draft-free area to rise for about 1 hour, or until it has doubled in size.
  • After the dough has risen, punch it down gently to release the air. Roll the dough out on a lightly floured surface into a rectangle measuring about 16x24 inches.
  • Evenly spread the softened butter over the surface of the dough. In a small bowl, combine the brown sugar and cinnamon, then sprinkle this mixture generously over the buttered dough.
  • Starting from the long edge, carefully roll the dough into a tight log shape. Once rolled, slice the log into 12 equal pieces using a sharp knife or a piece of dental floss for clean cuts.
  • Place the cinnamon rolls into a greased baking dish. Cover the dish with a cloth and allow the rolls to rise for an additional 30 minutes, ensuring they become puffy.
  • Preheat your oven to 350°F (175°C). Bake the cinnamon rolls in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
  • While the rolls are baking, prepare the vanilla glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until you have a smooth consistency. If the glaze is too thick, add a bit more milk until it reaches your desired texture.
  • Once the rolls are finished baking, remove them from the oven and allow them to cool for a few minutes. Drizzle the creamy vanilla glaze generously over the warm rolls.

Notes

Serve warm and consider garnishing with powdered sugar.
Keyword baking, cinnamon rolls, dessert