If you have a soft spot for warm, gooey treats that fill your kitchen with irresistible aroma, then you’re going to adore this Homemade Cinnamon Rolls with Vanilla Icing Recipe. These rolls have the perfect balance of fluffy dough, sweet cinnamon filling, and a luscious vanilla icing that melts lovingly over each bite. Whether you’re making them for a cozy weekend brunch or a special occasion, this recipe brings comfort and joy in every swirl!
Ingredients You’ll Need
Simple, classic ingredients are the heart of these homemade cinnamon rolls, each playing a crucial role in achieving that tender texture and irresistible flavor. From the warm cinnamon sugar filling to the creamy vanilla icing, every component enhances the rolls in its own delicious way.
- Dry yeast (2 ½ tsp): Activates the dough and helps it rise beautifully for a soft, airy texture.
- Water (4 oz, warmed): Here to wake up the yeast and start the magic of fermentation.
- Sugar (⅓ cup plus ½ tsp): Adds just the right sweetness and feeds the yeast for a perfect rise.
- Milk or buttermilk (4 oz, warmed): Gives richness and tenderness to the dough, elevating softness.
- Melted butter (⅓ cup for dough, 2 oz for filling and icing): Infuses richness and moistness throughout every bite.
- Salt (1 tsp): Balances sweetness and enhances all the flavors beautifully.
- Egg (1, slightly beaten): Adds structure and strength to the dough for a perfect chew.
- All-purpose flour (about 4 cups): Provides the sturdy base to create a soft, slightly sticky dough.
- Brown sugar (½ cup): Brings caramel notes that marry wonderfully with cinnamon in the filling.
- Granulated sugar (2 Tbsp): Blends with brown sugar for just the right kick of sweetness.
- Cinnamon (2 ½ tsp): The star spice that makes these rolls unforgettable.
- Powdered sugar (1 ½ cups): Whisked into the icing for a smooth, creamy finish.
- Vanilla extract (½ tsp): Adds aromatic, sweet warmth to the icing’s flavor.
- Water or milk (1 Tbsp): Adjusts icing consistency to be spread-perfect on warm rolls.
How to Make Homemade Cinnamon Rolls with Vanilla Icing Recipe
Step 1: Prepare the Dough
Start by activating your yeast with warm water and a pinch of sugar, letting it sit until it gets bubbly and alive. Then, mix warmed milk, sugar, melted butter, salt, and egg into this mixture. Gradually add flour while stirring or using a dough hook on your stand mixer, until you achieve a firm yet slightly sticky dough. Cover and let it rise in a warm spot until it doubles in size—this step is where all the magic begins for soft, fluffy rolls.
Step 2: Roll Out and Fill
After the dough has risen, gently punch it down and let it rest briefly so it’s easier to handle. Roll the dough into a roughly 7 by 10-inch rectangle. Spread melted butter generously across the surface, then sprinkle the cinnamon, brown sugar, and granulated sugar mixture evenly on top. This layer will bake into sweet, gooey pockets of cinnamon delight in every bite.
Step 3: Shape and Cut
Next, roll the dough tightly from the longest edge, sealing the edges to keep the filling in place. Use clean dental floss or a sharp knife to cut the roll into twelve equal pieces by quartering the log, then cutting each quarter into three. Arrange these spirals snugly into your prepared baking pans—you’ll want them close so they can puff up and bake into soft, pull-apart rolls.
Step 4: Proof and Bake
Place the pans in a warm, unheated oven to undergo a second rise for about 30 minutes, until the rolls double in size again. Then heat the oven to 350ºF and bake the rolls for 20 to 25 minutes or until they turn a beautiful golden brown on top. This baking process seals in all the flavors and sets that wonderful texture we crave in cinnamon rolls.
Step 5: Make the Vanilla Icing and Serve
While the rolls bake, whisk together softened butter, powdered sugar, vanilla extract, and a bit of water to create a smooth, creamy vanilla icing. Spread this luscious topping over the warm rolls as soon as they come out of the oven—it melts into every swirl and takes your cinnamon rolls to the next level of indulgence.
How to Serve Homemade Cinnamon Rolls with Vanilla Icing Recipe
Garnishes
For an extra touch of charm and texture, sprinkle chopped toasted pecans or walnuts over the vanilla icing. A light dusting of cinnamon or edible flower petals can elevate the presentation if you’re serving guests. Fresh berries on the side add pops of color and a juicy contrast that pairs beautifully with the sweetness.
Side Dishes
Cinnamon rolls are delightful on their own, but pairing them with steaming cups of coffee, chai tea, or a creamy latte makes for the ultimate morning treat. For brunch, fresh fruit salad or a light yogurt parfait complements the richness of the rolls without weighing you down.
Creative Ways to Present
Turn your homemade cinnamon rolls into mini treats by cutting the rolled dough into bite-sized pinwheels before baking. Alternatively, assemble a cinnamon roll bread pudding by cubing extra rolls, layering them with custard, and baking for a warm, comforting dessert twist. Serving warm rolls on a rustic wooden board with small bowls of extra vanilla icing or honey invites everyone to dig in and customize.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cinnamon rolls in an airtight container at room temperature for up to two days. This keeps them soft and scrumptiously fresh. For longer storage, refrigeration is okay but it will firm up the dough a bit, so gently reheat before serving.
Freezing
These cinnamon rolls freeze beautifully! Wrap individual rolls tightly in plastic wrap and place them in a freezer-safe container or bag for up to three months. You can also freeze the unbaked rolls after shaping and cutting—just thaw, let rise, and bake when ready for fresh-from-the-oven goodness anytime.
Reheating
To bring your leftovers back to that warm, just-baked softness, microwave individual rolls for about 20 to 30 seconds or warm them in the oven at 300ºF for 10 minutes wrapped in foil. Add a little extra icing or butter after reheating for that freshly made feel that melts in your mouth.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! Regular warm milk works just fine and will still create tender rolls. Buttermilk adds a subtle tang and extra softness, so if you have it, it’s a lovely choice, but not necessary.
What can I substitute for dental floss when cutting the rolls?
A sharp knife works perfectly if you don’t have dental floss. The key is to make clean cuts without squishing the dough. A serrated knife helps glide through the rolls smoothly.
Can I make these cinnamon rolls vegan?
You can adapt the recipe by using plant-based milk, dairy-free butter alternatives, and an egg substitute like flaxseed meal mixed with water. The taste and texture will vary slightly, but you’ll still get delicious results!
How do I know when the rolls are fully baked?
The tops should be golden brown and the rolls firm to the touch. If you insert a toothpick into the center, it should come out clean or with only a few moist crumbs—not wet dough. Baking times can vary slightly with oven differences.
Can I prepare the dough the night before?
Yes! After your first rise, punch down the dough, cover it tightly, and refrigerate overnight. Bring it back to room temperature and let it rise again before rolling, filling, and baking. This slow fermentation can enhance flavor even more.
Final Thoughts
If you’re dreaming of a cozy bake that fills your home with warmth and sweet joy, this Homemade Cinnamon Rolls with Vanilla Icing Recipe is your go-to. With just a handful of humble ingredients and a little patience, you create something truly special that tastes like a warm hug on a plate. I can’t wait for you to try it and watch your family or friends light up with every bite!
PrintHomemade Cinnamon Rolls with Vanilla Icing Recipe
These homemade cinnamon rolls are irresistibly soft, sweet, and filled with a buttery cinnamon-sugar mixture, finished with a luscious vanilla icing. Perfectly tender dough combines with a rich cinnamon filling and a smooth glaze for a classic breakfast treat that’s as swoon-worthy as they come.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough:
- 2 ½ tsp dry yeast
- 4 oz water (warmed to 105-115ºF)
- ⅓ cup sugar (plus ½ tsp)
- 4 oz milk (warmed, preferably buttermilk)
- ⅓ cup butter (melted)
- 1 tsp salt
- 1 egg (slightly beaten)
- 4 cup all-purpose flour (more or less as needed)
Filling:
- 2 oz butter (melted)
- ½ cup brown sugar
- 2 Tbsp sugar
- 2 ½ tsp cinnamon
Icing:
- 2 oz butter (good quality, like Lewis Road Creamery)
- 1 ½ cups powdered sugar (confectioner’s sugar)
- ½ tsp vanilla extract
- 1 Tbsp water (or milk)
Instructions
- Prepare the pans: Brush the inside of two 8″ or 9″ round pans or a 9″ x 13″ baking tray with melted butter to prevent sticking.
- Activate yeast: In a large mixing bowl, combine the warm water, dry yeast, and ½ teaspoon sugar. Set aside for a few minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix wet ingredients: In another bowl or jug, combine the warm milk, ⅓ cup sugar, melted butter, salt, and beaten egg. Stir well to combine fully.
- Combine mixtures and add flour: Pour the milk mixture into the yeast mixture. Add half of the flour and beat using a dough hook attachment or by hand until smooth. Gradually add the remaining flour until the dough is firm yet slightly sticky.
- First rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until doubled in size, about 30 minutes to 1 hour.
- Punch and rest: Once risen, punch down the dough to release air and let it rest for 5 minutes to relax the gluten.
- Prepare the filling: In a small bowl, mix the brown sugar, white sugar, and cinnamon until well combined.
- Roll out dough: Roll the dough on a floured surface into a 7″ x 10″ rectangle. Spread the melted butter evenly over the dough.
- Add filling: Sprinkle the cinnamon sugar mixture over the buttered dough, covering almost to the edges evenly.
- Roll and seal: Starting from the longest edge, roll the dough tightly into a log shape. Pinch the edges to seal to prevent filling from spilling out.
- Cut rolls: Use plain dental floss to cut the log into quarters, then cut each quarter into 3 equal pieces, creating 12 rolls total.
- Arrange and second rise: Place the rolls into the prepared pans or tray spaced closely but not touching. Place them in a turned-off oven for about 30 minutes or until they double in size.
- Preheat oven: Once risen, remove the rolls and preheat the oven to 350ºF (175ºC).
- Bake: Bake the rolls in the center of the oven for 20 to 25 minutes, or until golden brown on top and cooked through.
- Make icing: While the rolls bake, mix together the butter, powdered sugar, vanilla, and water or milk until smooth with a spreadable consistency.
- Glaze and serve: Spread the icing over the warm rolls right after removing them from the oven for a silky finish. Serve warm for best flavor and texture.
Notes
- If using a stand mixer, the dough hook attachment facilitates mixing and kneading efficiently.
- If using a bread machine, place wet ingredients first, then flour with yeast in a well on top, and run the dough cycle.
- Cutting rolls with dental floss ensures clean cuts without squashing the dough.
- Ensuring the water and milk temperatures are between 105-115ºF activates yeast without killing it.
- Use good-quality butter for both the dough and icing for enhanced flavor and texture.
