Cinnamon Sugar Rolls
Soft, fluffy, and swirled with sweet cinnamon sugar, these rolls are the kind of weekend brunch treat that makes everyone linger a little longer at the table. They bake up golden, smell incredible, and are finished with a simple glaze that melts into every warm layer.
Equipment
- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Baking Dish
- 1 Sharp Knife or Unflavored Dental Floss for cutting the rolls
Ingredients
- 4 cups all-purpose flour plus more for dusting
- 1 cup warm milk
- 1 /4 cup granulated sugar divided
- 2 2 1/4 teaspoons instant yeast 1 packet
- 1 teaspoon salt
- 2 eggs large
- 1 /2 cup unsalted butter softened, divided
- 2 tablespoons ground cinnamon
- 1 cup brown sugar packed
- 1 teaspoon alcohol-free vanilla for the glaze
- 1 cup powdered sugar
- 2 tablespoons milk or cream as needed for the glaze
Instructions
- Warm the milk until it feels just comfortably warm, not hot. Mix it with the sugar and yeast, then add the eggs, softened butter, salt, and flour. Knead until the dough is smooth, elastic, and slightly tacky.
- Place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size, about 1 to 2 hours.
- Roll the dough into a rectangle on a lightly floured surface. Spread softened butter over the top, then sprinkle on the brown sugar and cinnamon in an even layer.
- Tightly roll the dough into a log, then cut it into even pieces with a sharp knife or unflavored dental floss. Place the rolls in a buttered baking dish with a little space between each one.
- Cover the pan and let the rolls rise again until puffy.
- Bake until the rolls are golden on top and cooked through. While they cool slightly, whisk together powdered sugar, alcohol-free vanilla, and enough milk or cream to make a smooth glaze. Drizzle it over the warm rolls and serve.
Notes
Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual rolls in the microwave for 15 to 20 seconds, or cover the pan with foil and heat in a low oven until soft again. Make ahead: Shape the rolls and refrigerate the pan overnight. In the morning, let them come to room temperature and finish rising before baking.