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Homemade Cinnamon Rolls with Vanilla Icing Recipe

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4.4 from 13 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Punch and rest: Once risen, punch down the dough to release air and let it rest for 5 minutes to relax the gluten.
  7. Prepare the filling: In a small bowl, mix the brown sugar, white sugar, and cinnamon until well combined.
  8. Roll out dough: Roll the dough on a floured surface into a 7″ x 10″ rectangle. Spread the melted butter evenly over the dough.
  9. Add filling: Sprinkle the cinnamon sugar mixture over the buttered dough, covering almost to the edges evenly.
  10. 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.
  11. Cut rolls: Use plain dental floss to cut the log into quarters, then cut each quarter into 3 equal pieces, creating 12 rolls total.
  12. 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.
  13. Preheat oven: Once risen, remove the rolls and preheat the oven to 350ºF (175ºC).
  14. Bake: Bake the rolls in the center of the oven for 20 to 25 minutes, or until golden brown on top and cooked through.
  15. Make icing: While the rolls bake, mix together the butter, powdered sugar, vanilla, and water or milk until smooth with a spreadable consistency.
  16. 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.

Find it online: https://marthatasty.com/homemade-cinnamon-rolls-with-vanilla-icing-recipe/