Amazing Homemade Cinnamon Rolls Recipe

I love preparing my easy cinnamon rolls recipe using 4 cups all-purpose flour, granulated sugar, and active dry yeast blended with heated whole milk and water. The enticing filling of softened unsalted butter, brown sugar, and cinnamon creates a delightful aroma that always leaves me excited for the very first bite.

I’ve been perfecting my Amazing Homemade Cinnamon Rolls for years and today I wanna share the secret behind them. The process always starts with mixing 4 cups all-purpose flour, 1/3 cup granulated sugar, and 1 tsp salt with 2 1/4 tsp active dry yeast.

I then combine half a cup of warmed whole milk and half a cup of water along with 1/4 cup melted unsalted butter and 2 large eggs for a tender dough that’s just right. The filling is where the magic happens – I blend 1/2 cup softened unsalted butter, 1 cup packed brown sugar and 2 tbsp ground cinnamon until it’s irresistible.

And, of course, you cant forget the glaze made from 1 cup powdered sugar, 2 tbsp milk and 1/2 tsp vanilla extract to top it off. Whether you are into easy cinnamon roll recipes or are a fan of fluffy versions, every bite of these heavenly rolls reminds me why theyre perfect, especially around the Holidays.

Enjoy experimentin and making them your own!

Why I Like this Recipe

I like this recipe because it’s really simple to follow and the dough always turns out soft and fluffy. I love how the cinnamon sugar butter filling makes the whole kitchen smell amazing; it reminds me of my childhood and some of the best holidays with my family. I also appreciate that the glaze adds just the right amount of sweetness and ties every bite together perfectly. Lastly, making these rolls feels like a special treat that I can share with friends and family making any day feel a bit more festive.

Ingredients

• All-purpose Flour: Provides essential carbs and structure, forming the base of our soft, rising dough.
• Granulated Sugar: Sweetens and tenderizes the mix, perfectly offering a light, balanced sugary note.
• Active Dry Yeast: Fuels the dough’s rise by releasing carbon dioxide, crucial for creating airy, fluffy rolls.
• Whole Milk: Adds moisture and subtle richness, enhancing both texture and overall flavor with every bite.
• Unsalted Butter: Infuses a creamy, rich taste and softness, perfectly elevating our roll’s texture.
• Ground Cinnamon: Imparts warm, spicy aroma and natural antioxidants that really make the cinnamon flavor pop.
• Brown Sugar: Delivers deep, moist sweetness that perfectly blends with cinnamon for a rich, indulgent filling.
• Glaze: Combines powdered sugar, milk, and vanilla extract for a smooth, sweet finishing drizzle.

Ingredient Quantities

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup whole milk (warmed to about 110°F)
• 1/2 cup water (warmed to about 110°F)
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• For the filling: 1/2 cup unsalted butter (softened)
• 1 cup packed brown sugar
• 2 tbsp ground cinnamon
• For the glaze: 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

How to Make this

1. In a small bowl, mix the warm whole milk and water (both about 110°F) with the active dry yeast; let it sit for 5 to 10 minutes till it gets foamy.

2. In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Then add the melted unsalted butter and eggs.

3. Pour in the milk/yeast mixture into the flour mixture and knead all the ingredients together until the dough is smooth and elastic.

4. Cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 hour or until doubled in size.

5. While waiting, prepare the filling by mixing the softened unsalted butter, packed brown sugar, and ground cinnamon in a small bowl.

6. When the dough has risen, roll it out on a lightly floured surface into a roughly 16×12 inch rectangle.

7. Spread the cinnamon-sugar butter evenly over the dough, making sure not to miss any corners.

8. Starting from the long side of the rectangle, roll the dough tightly into a log, then cut it into about 12 slices.

9. Arrange the rolls on a greased baking pan, cover them lightly, and let them rest for another 30 minutes until they puff up a bit.

10. Preheat your oven to 375°F and bake the rolls for 20-25 minutes until they are lightly golden. Mix the powdered sugar, milk, and vanilla extract for the glaze and drizzle over the warm rolls before serving. Enjoy!

Equipment Needed

1. Small bowl – For mixing the warm milk with water and yeast to get it foamy.
2. Large bowl – To combine the flour, sugar, salt, melted butter, eggs and later mix in the yeast mixture.
3. Measuring cups and spoons – For accurately adding ingredients like the milk, water, and spices.
4. Whisk or fork – To beat the eggs and help blend the melted butter into the mixture.
5. Rolling pin – To roll out the dough into the required roughly 16×12 inch rectangle.
6. Knife – To cut the rolled dough into about 12 slices.
7. Baking pan – Greased, where you place the rolls before baking.
8. Clean towel – To cover the dough as it rises.
9. Oven – Preheated to 375°F, necessary for baking the rolls.
10. Spatula or pastry brush – For evenly spreading the cinnamon-sugar butter and later drizzling the glaze over the warm rolls.

FAQ

Amazing Homemade Cinnamon Rolls Recipe Substitutions and Variations

• If you dont have all-purpose flour, try using bread flour instead for a chewier texture or mix half whole wheat with half all-purpose for a slightly healthier roll.
• If you’re out of whole milk, you can use almond or soy milk instead, just be sure to warm it to about the same temperature as the recipe calls for.
• If unsalted butter is hard to come by, its ok to use salted butter; just lower the salt in the rest of your recipe a bit so it doesn’t end up too salty.
• Instead of using packed brown sugar, you can mix regular white sugar with a small splash of molasses to mimic that deep, rich flavor.
• If you dont have vanilla extract for the glaze, a few drops of almond extract can add a fun twist to your rolls.

Pro Tips

1. Make sure your milk and water are warmed only around 110°F. If they’re too hot, they might kill the yeast and that can ruin the whole rising process.
2. When kneading the dough, work it until it’s smooth and elastic but dont overdo it because over-kneading can make the final texture tough or heavy.
3. Let the dough rest until it’s about doubled in size. If it isn’t quite there, give it a little extra time in a warm spot, so the yeast can work its magic.
4. Roll the dough out evenly so all the rolls bake at the same rate – thick spots might not bake as well as the thinner parts, and that can mess up the texture.