Ah, Cinnamon Rolls—soft, fluffy, and drizzled with sweet icing! 🌀🍯 Here’s a classic homemade recipe:
Homemade Cinnamon Rolls
Ingredients (makes 8–12 rolls):
For the dough:
- 1 cup (240 ml) warm milk
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups (500 g) all-purpose flour
For the filling:
- 1/2 cup (100 g) brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup (60 g) unsalted butter, softened
For the icing:
- 1 cup (120 g) powdered sugar
- 2–3 tsp milk
- 1/2 tsp vanilla extract
Instructions
- Make the dough:
- Warm the milk to about 110°F / 43°C.
- Dissolve yeast in warm milk and let sit 5–10 minutes until foamy.
- In a large bowl, mix sugar, melted butter, salt, eggs, and flour.
- Add the yeast mixture and knead 5–7 minutes until smooth and elastic.
- Cover and let rise 1–2 hours, until doubled in size.
- Prepare the filling:
- Mix brown sugar and cinnamon in a small bowl.
- Roll out dough on a floured surface into a rectangle (~16×12 inches).
- Spread softened butter over dough, then sprinkle cinnamon-sugar evenly.
- Roll and cut:
- Roll dough tightly from the long side into a log.
- Cut into 8–12 equal slices and place in a greased baking dish.
- Second rise:
- Cover and let rolls rise 30–45 minutes until puffed.
- Bake:
- Preheat oven to 350°F / 175°C.
- Bake 20–25 minutes until golden brown.
- Ice the rolls:
- Mix powdered sugar, milk, and vanilla to make icing.
- Drizzle over warm rolls and serve.
Pro tips:
- For extra richness, brush rolls with butter immediately after baking.
- Add chopped nuts or raisins to the filling for more texture.
- Cinnamon rolls freeze well—freeze baked or unbaked and thaw before serving.
I can also give a quick 30-minute cinnamon roll recipe that doesn’t require long yeast rising, perfect for busy mornings. Do you want that version?
