Making homemade cinnamon rolls used to frighten me, almost in the same way that singing karaoke and being around children does. I wished I could be some pro, but really, the idea of it gave me the heebie jeebies.
But then one day I realized I couldn’t let fear overcome my life. I longed for a life where I could wake up on a sunny Saturday morning, sneak into the kitchen and make homemade cinnamon rolls for my family without having a brain aneurysm over the idea of using yeast.
Then I found this recipe and the rest was history, folks. These are hands-down the best cinnamon rolls you’ll ever eat, especially since they’re made from start to finish in one hour. Seriously, you can’t beat that timing!
Best of all, these scratch-made cinnamon rolls have an impeccable dough that’s not too sweet, tender and soft with the perfect amount of chewiness. It encircles that decadent, brown sugar & cinnamon filling that oozes out of the rolls and creates a nice, sticky glaze on the bottom of the pan. Just typing this is making my mouth water! And to top it off, the sweet vanilla butter glaze. Simple, quick, and oh-so satisfying.
And hey, guess what? You have twenty-four hours in your day, so spend one making these cinnamon rolls! You won’t regret it!
*recipe from Ali
- ¼ cup butter
- 1 cup milk (I used 1%)
- 1 pkt yeast
- 3 & ½ cups all-purpose flour, divided
- ¼ cup white sugar
- ½ tsp salt
- 1 egg
- FOR CINNAMON SUGAR FILLING:
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 2 Tbsp cinnamon
- 4 Tbsp butter, softened
- FOR VANILLA BUTTER GLAZE:
- ¼ cup butter, melted
- 1 tsp vanilla
- 1 Tbsp milk
- 1 & ½ cups powdered sugar
- Preheat oven to 350 degrees F. In a microwave-safe bowl, combine the butter and the milk. Heat on HIGH for one minute, then remove and stir. Continue microwaving in 20 second intervals, stirring after each, until butter has melted and milk is warm to the touch but not hot. Meanwhile, in a separate bowl, whisk together 3 cups of the flour, the sugar and the salt until combined.
- In the bowl of a stand mixer, combine the yeast and the milk mixture and whisk together by hand. Add the flour mixture and egg all at once, and using the paddle attachment, beat on medium-low speed until combined. The dough will likely stick to the sides of the bowl, so sprinkle in the remaining ½ cup of flour to help the dough come together in a ball. Once the dough has pulled away from the sides and forms a ball, continue to beat the dough for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp cloth for 10 minutes to rest.
- While the dough rests, prepare your filling ingredients by mixing them together in a bowl until combined. Also dust a flat work surface with flour.
- Turn the dough out onto the floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 14x9 inches in size. I did NOT measure my dough out; I only rolled it out and it turned out fine. Honestly, just roll into a decently-sized rectangular shape to your desired thickness. Spread the softened butter over the surface of the dough and evenly spread on the filling mixture.
- Beginning at the longest edge furthest from you, begin rolling up the dough as tightly as possible. Pinch the final seam gently to help seal it up. Using a sharp knife, cut both ends of the dough (the doughiest parts you'll likely discard), and then begin evenly cutting the dough into about 12 equal pieces. You can also use unflavored dental floss to cut the dough, but I used a knife.
- Place the rolls into two greased 9" cake pans. Cover the pans with damp towels and place the pans on top of your oven range for 25 minutes (or another warm place for them to rise). After the rolls have risen, uncover the dish and bake for approx. 15-20 minutes or until the rolls are golden, cooked through and bubbling.
- Remove from the oven and allow the rolls to briefly cool for about 5 minutes. During this time, prepare your icing: in a medium bowl, whisk together the melted butter, vanilla, milk and powdered sugar until combined. Drizzle evenly over the rolls, and serve.
I made this initially for the blog…and promptly ate HALF of the batch while photographing it (a downside to this job). Within a day, I’d already made TWO more batches. It’s seriously SUCH a foolproof recipe! The dough is always so soft and tender, with that great chewy texture we love in cinnamon rolls. And I love the sticky underside of the rolls from the seeped out butter and brown sugar filling. It creates that delectable, tacky glaze on the bottom of each roll that is so sweet and decadent. Finally, the drizzling of the sugary vanilla butter glaze finishes these rolls off and is the perfect icing on the..er, roll. I know you’ll love these as much as I did!
Have a fantastical day!!