Soft Cinnamon Rolls with Vanilla Glaze

My apartment smelled like a bakery on a rainy Sunday morning when I first attempted cinnamon rolls from scratch. I'd been intimidated by yeast doughs for years, convinced they required some mystical baking touch I didn't possess. Standing there in my pyjamas, watching the dough actually double in size, felt like a small victory against my own self-doubt. The kitchen window fogged up from the warmth of the oven, and somewhere between mixing the filling and waiting for them to bake, I realized this was about to become a weekend tradition.

Last Christmas, I made three batches of these rolls in one day. My sister had come over early to help with the holiday prep, and we turned the kitchen into a chaotic assembly line. There was flour everywhere, cinnamon coating the counters, and we kept eating the trimmings from the rolled dough. When my parents arrived that evening, the entire house smelled like warm sugar and comfort. My dad took one bite, closed his eyes, and said these were better than any bakery version he'd ever had. That's when I knew this recipe was something special.

Ingredients

• 4 cups all-purpose flour: This foundation creates the perfect structure, soft enough to pull apart but sturdy enough to hold that beautiful cinnamon swirl
• Active dry yeast: One packet is all you need to make the dough rise into pillowy clouds, just make sure your milk is warm but not hot
• Whole milk: Lukewarm milk activates the yeast and adds richness, though I've accidentally used cold milk and the dough still turned out fine
• Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself
• Unsalted butter, melted: Work this into the dough for tenderness, plus more softened butter for that irresistible cinnamon sugar filling
• Large egg: Adds structure and helps the dough stay soft even after cooling
• Brown sugar: The molasses in brown sugar creates a caramel-like filling that's way better than plain white sugar
• Ground cinnamon: Two tablespoons might seem like a lot, but trust me, you want that warm spice to come through
• Powdered sugar: Whisk this with milk and vanilla for the glaze that makes these rolls utterly irresistible

Instructions

Wake up the yeast:

Combine lukewarm milk and yeast in a small bowl and wait five minutes until it gets foamy on top

Mix the dough:

Stir together flour, sugar, and salt in a large bowl, then add melted butter, egg, and that frothy yeast mixture

Knead until smooth:

Work the dough on a floured surface for eight to ten minutes until it feels elastic and springs back when you poke it

Let it rise:

Place dough in a greased bowl, cover it, and leave it somewhere warm for an hour until it's doubled in size

Roll it out:

Punch down the risen dough and roll it into a rectangle about sixteen by twelve inches

Spread the filling:

Brush softened butter all over the dough, then sprinkle that magical brown sugar and cinnamon mixture everywhere

Roll and slice:

Tightly roll the dough from the long side into a log and cut it into twelve equal pieces

Second rise:

Arrange rolls in a greased baking dish, cover, and let them puff up for thirty to forty-five minutes

Bake until golden:

Bake at 350 degrees for twenty-two to twenty-five minutes until they're beautifully browned

Glaze and serve:

Whisk powdered sugar with milk and vanilla, then drizzle generously over the warm rolls

Save

These cinnamon rolls have become my go-to comfort food, the thing I make when someone needs cheering up or when I just want to fill the house with something that smells like home. There's something almost meditative about the process, about watching simple ingredients transform into something that brings so much joy to everyone who bites into one.

Making Them Ahead

You can prepare these rolls the night before and refrigerate them after the second rise, covered tightly with plastic wrap. Let them sit at room temperature for about thirty minutes while the oven preheats, then bake as usual. The cold actually helps them hold their shape better in the oven.

Getting The Perfect Swirl

Roll the dough tightly enough to create distinct spirals but not so tight that the filling squeezes out. If the dough starts shrinking back while you're rolling it, let it rest for five minutes and try again. This relaxes the gluten and makes it more cooperative.

Storage And Reheating

These rolls are best enjoyed fresh, but they'll keep in an airtight container for two days. When reheating, cover them with foil so they warm through without drying out, then remove the foil for the last minute to crisp the tops if you like.

• Freeze unbaked rolls after slicing and before the second rise, thaw overnight then let rise before baking
• Individual rolls microwave beautifully for about twenty seconds if you're in a hurry
• The glaze can be made ahead and stored in the fridge, just give it a quick whisk before using

Save

There's nothing quite like pulling these warm, sticky rolls apart on a slow morning, the vanilla glaze dripping down your fingers. Pure happiness on a plate.

Recipe FAQs

→ How long does the dough need to rise?

The dough requires two rising periods. The first rise takes approximately 1 hour in a warm place until doubled in size. The second rise, after slicing and arranging in the baking dish, takes 30-45 minutes until the rolls are puffy before baking.

→ Can I make these ahead of time?

Yes, you can prepare the rolls the night before. After slicing and placing them in the baking dish, cover tightly with plastic wrap and refrigerate overnight. Let them come to room temperature and rise for 45-60 minutes before baking the next morning.

→ What's the best way to slice the rolls evenly?

Use unflavored dental floss or a serrated knife for clean, even slices. Slide the floss or knife under the dough log, bring it up and cross the ends over each other, then pull apart to slice through the dough without compressing it.

→ How do I store leftover cinnamon rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 3 months. Reheat gently in the microwave or oven before serving.

→ Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used directly in the dry ingredients without proofing in milk first. Use the same amount (7 g/2¼ tsp) and proceed with mixing. The rising time may be slightly faster, so check the dough after 45 minutes.