Go Back
Print
ULTIMATE CINNAMON ROLLS

Cinnamon Rolls

Freshly baked cinnamon rolls made from scratch. The perfect balance between a delicate, fluffy dough and a sweet cinnamon filling, these tasty rolls will fill your house with a delightful smell as they bake.

Ingredients

For the rolls:

  • ½ cup water
  • ½ cup whole milk
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (55g) unsalted butter, melted
  • 1 large egg
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 3 ¼ cups (450g) all-purpose flour

For the filling:

  • ½ cup (115g) unsalted butter, melted or at room temperature
  • ¾ cup (150g) light brown sugar (or granulated sugar)
  • 1 tablespoon ground cinnamon

For the glaze:

  • ½ cup (60g) powdered sugar
  • ¼ teaspoon pure vanilla extract
  • 1-2 tablespoons heavy cream (or whole milk)

Instructions

  1. In a small saucepan, heat water and milk until lukewarm (110°F-115°F). Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes.

  2. In a bowl of a standing mixer fitted with a dough hook, add the butter, egg, sugar and salt and mix. Add the milk mixture and mix until combined. Add flour and mix on low speed until the dough comes together and pulls away from the sides of the bowl. The dough should be soft, smooth, elastic and just slightly sticky. Once it has reached this consistency, keep kneading on low speed in the mixer for 5 minutes. Cover the dough with plastic wrap and let rest in a warm place for about one hour until doubles in size.

  3. Meanwhile, make the filling. In a small bowl, mix together sugar and cinnamon. Set aside.

  4. When the dough has doubled in size, gently punch it to remove air. Then, roll it into a 14x10 inch rectangle. Leaving small border around the edges, spread the dough with butter, then with sugar mixture and press gently. Roll up dough to form a log, starting with the longer edge, and pinch to seam seal. Cut into 12 equal size rolls and place cut side up in a greased 9-inch round pan or 9*13-inch pan. Cover and let rest to rise for about 30-45 minutes or until it doubles in size.

  5. Preheat oven to 375°F/190°C. Bake cinnamon rolls in the preheated oven for 25-30 minutes, until the tops have browned and a skewer inserted into the rolls comes out clean. If the rolls brown too fast, cover them loosely with aluminum foil. Allow to cool on a wire rack before glazing.

  6. To make the glaze, mix all ingredients together, adding little cream at a time until the desired consistency. Drizzle over the rolls. Serve rolls warm or reheat before serving.