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Description
Easy and quick cinnamon rolls from scratch, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
- Stir in granulated sugar, softened butter, eggs, and salt. Gradually add flour until a soft dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down dough and roll into a 12×18 inch rectangle on a floured surface.
- In a small bowl, mix brown sugar and cinnamon. Sprinkle evenly over the dough, leaving a 1-inch border.
- Drizzle melted butter over the sugar mixture.
- Roll up the dough tightly, starting from the long side. Pinch the seam to seal.
- Cut the roll into 12 equal slices.
- Place slices in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- While rolls are baking, whisk together powdered sugar, milk, and vanilla extract for the glaze.
- Drizzle glaze over warm cinnamon rolls.
Notes
- For ooey gooey rolls, add an extra tablespoon of butter to the filling.
- You can make the dough the night before and refrigerate it. Let it come to room temperature before proceeding with the recipe.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg