Soft Fluffy Cinnamon Rolls (Printable)

Tender spiraled buns filled with cinnamon sugar and topped with a smooth vanilla glaze, ideal for breakfast or a sweet treat.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2¼ tsp) active dry yeast
03 - 1 cup whole milk, lukewarm
04 - ⅓ cup granulated sugar
05 - ¼ cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - ½ tsp salt

→ Filling

08 - ½ cup packed brown sugar
09 - 2 tbsp ground cinnamon
10 - ¼ cup unsalted butter, softened

→ Glaze

11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - ½ tsp pure vanilla extract

# Directions:

01 - Combine lukewarm milk and yeast in a small bowl; let sit for 5 minutes until frothy.
02 - In a large bowl, mix flour, sugar, and salt. Add melted butter, egg, and yeast mixture; stir until dough forms.
03 - Knead dough on lightly floured surface for 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise for 1 hour or until doubled in size.
04 - Punch down dough and roll into a 16x12 inch rectangle.
05 - Evenly spread softened butter over dough. Combine brown sugar and cinnamon; sprinkle over buttered dough.
06 - Roll dough tightly from long side into a log. Slice into 12 equal pieces.
07 - Arrange rolls in greased 9x13 inch baking dish. Cover and let rise 30–45 minutes until puffy.
08 - Set oven to 350°F.
09 - Bake rolls for 22–25 minutes until golden brown.
10 - Whisk powdered sugar, milk, and vanilla to create glaze. Drizzle over warm rolls before serving.

# Expert Tips:

01 -
  • They're forgiving enough for a beginner but impressive enough to feel like you've done something real.
  • The house smells so good while they bake that you'll forget you ever liked store-bought versions.
  • Warm rolls with glaze taste like comfort, and they're easier to make than people think.
02 -
  • Temperature matters more than you'd think—if your milk or egg is cold, the dough won't rise properly, so pull them out of the fridge a bit before you start.
  • Don't skip the second rise; underproofed rolls will be dense and tight, but properly risen ones are pillowy and soft, and you'll taste the difference immediately.
03 -
  • Use a serrated knife or, yes, even unwaxed dental floss to slice your rolls—it keeps them from squishing and compressing the dough.
  • If you want extra richness, replace half the milk in the dough with heavy cream, and your rolls will be noticeably more tender.
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