A cinnamon roll is a sweet, soft pastry made from yeast-leavened dough, filled with a mixture of cinnamon, sugar, and butter, and often topped with a glaze or cream cheese frosting. They’re popular for breakfast, brunch, or dessert and are known for their soft, swirled layers and warm, comforting flavor.
Classic Cinnamon Roll Recipe (makes 12 rolls)
Ingredients:
For the dough:
- 1 cup warm milk (110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/3 cup butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For the filling:
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions:
- Make the dough:
- In a bowl, combine warm milk and yeast. Let sit 5–10 minutes until frothy.
- Add sugar, melted butter, salt, eggs, and flour. Mix until a soft dough forms.
- Knead for 5–7 minutes until smooth and elastic. Let rise in a greased bowl for 1–2 hours, until doubled.
- Prepare the filling:
- Mix softened butter, brown sugar, and cinnamon.
- Roll and fill:
- Roll dough into a rectangle about 16×12 inches. Spread filling evenly.
- Roll the dough tightly from the long side into a log. Cut into 12 equal pieces.
- Second rise:
- Place rolls in a greased baking pan. Cover and let rise 30–45 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown.
- Glaze:
- Mix powdered sugar, milk, and vanilla. Drizzle over warm rolls before serving.
💡 Tips:
- For extra gooey rolls, add cream cheese frosting instead of a simple glaze.
- You can add nuts or raisins to the filling for extra texture.
- Serve warm—freshly baked cinnamon rolls are best enjoyed the same day.
If you want, I can give a quick 1-hour “no-yeast” cinnamon roll version that’s fast but still soft and delicious.
