Cinnamon Rolls
Soft, pillowy cinnamon rolls with loads of filling and a sweet vanilla glaze.
Servings: 6
Ingredients
Cinnamon Roll Dough
- 1/2 cup of whole milk, warm (about 110 degrees)
- 1 1/2 teaspoons of active dry yeast
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 3 tablespoons of butter, melted
- 2 cups of bread flour
- 1/2 teaspoon of salt
Cinnamon Roll Filling
- 3 tablespoons of butter, softened
- 1/2 cup of brown sugar
- 1 1/2 teaspoons of ground cinnamon
Vanilla Glaze
- 1 1/3 cups of confectioners sugar, sifted
- 3 tablespoons of heavy cream
- 1 teaspoon of vanilla extract
- a pinch of salt
Instructions
- In a small dish, whisk 1 1/2 teaspoons of active dry yeast and about 1/2 teaspoon of granulated sugar into 1/2 cup of warm whole milk. Set aside for about 5 minutes or until frothy
- In a large bowl, add 1 cup of the bread flour along with 1 large egg, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, 1/4 cup of granulated sugar and the yeast mixture and mix until smooth
- Add part of the remaining cup of bread flour and mix until a soft dough forms
- Transfer the dough onto a floured surface and knead until soft, smooth and elastic
- Transfer the dough into a lightly oiled bowl and roll it over a few times to ensure that the outer surface is lightly coated
- Cover the bowl and let the dough rest in a warm place for 60-90 minutes or until doubled in size
- Transfer the doubled dough onto a floured surface and roll out to a rectangle about 8”x12”
- Spread the softened butter over the surface and sprinkle a combination of 1/2 cup of brown sugar and 1 1/2 teaspoons of ground cinnamon over the surface
- Roll the dough tightly, starting on the shorter side and pinch the end seam closed
- Use a very sharp knife or dental floss to divide the roll into 6 equal portions about 2 inches wide
- Transfer the rolls into a greased and parchment lined 7”x11” baking dish
- Cover tightly with plastic wrap and a kitchen towel and let rest in a warm place for 45 minutes
- Preheat your oven to 350 degrees
- Uncover and bake the cinnamon rolls for 20-25 minutes
- Once the rolls are golden brown, transfer them onto a cooling rack to cool for 10 minutes before glazing
- Make the glaze by whisking 1 1/3 cups of sifted confectioners sugar, 3 tablespoons of heavy cream, 1 teaspoon of vanilla extract and a pinch of salt. Add additional confectioners sugar to thicken the glaze or additional heavy cream to thin it out, if desired
- Drizzle the vanilla glaze over the cinnamon rolls and serve warm
- Tightly cover the baking dish with plastic wrap and store leftovers at room temperature