Introduction

These Absolutely Sinful Cinnamon Rolls are soft, gooey, and packed with a warm cinnamon-sugar filling. Perfect for a cozy breakfast or a sweet treat any time of day, they are sure to impress both your family and guests.

The image shows a close-up of soft cinnamon rolls arranged in a 2 by 2 pattern on a white square plate. Each roll has a golden-brown outer layer with swirls of dark brown cinnamon filling visible inside. A shiny white icing is drizzled thinly but evenly on top, coating the soft dough and cinnamon spirals lightly. The rolls' texture looks fluffy and moist with a slight gloss from the glaze. The plate rests on a white marbled surface, adding a clean background to the warm baked goods. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (For the dough)
1 packet (2 ¼ teaspoons) active dry yeast (Ensure it’s fresh)
¾ cup warm milk (To activate yeast)
¼ cup granulated sugar (For the dough)
½ cup unsalted butter (melted) (Adds richness)
2 large eggs (For texture)
½ teaspoon salt (Enhances flavor)
1 cup brown sugar (For sweetness)
2 tablespoons ground cinnamon (For that classic cinnamon flavor)
½ cup unsalted butter (softened) (Helps in spreading filling)
1 cup powdered sugar (For drizzling)
2 tablespoons milk (To thin the glaze)
½ teaspoon vanilla extract (For added flavor)

Instructions

Step 1: In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until the mixture becomes foamy.
Step 2: In a large mixing bowl, whisk together melted butter, granulated sugar, eggs, and salt. Gradually add the foamy yeast mixture.
Step 3: Slowly incorporate the flour until a soft dough forms. Knead for 5 to 7 minutes until smooth. Cover with a damp cloth and let it rise in a warm place for about 1 hour until doubled in size.
Step 4: In a separate bowl, mix brown sugar and ground cinnamon to make the filling.
Step 5: Once the dough has risen, punch it down and roll it out into a rectangle about ½-inch thick on a floured surface.
Step 6: Spread softened butter evenly over the rolled dough, then sprinkle the cinnamon-sugar mixture on top.
Step 7: Roll the dough tightly from one end to the other. Slice into 12 equal pieces and place them in a greased baking dish.
Step 8: Cover the rolls with a cloth and let them rise for another 30 minutes.
Step 9: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes, or until they turn golden brown.
Step 10: While the rolls bake, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze.
Step 11: Remove the rolls from the oven, drizzle with the glaze, and let them cool for a few minutes before serving.

Tips & Variations

For extra richness, use whole milk or add a tablespoon of cream to the glaze.
Try adding chopped nuts or raisins to the filling for added texture and flavor.
Make the dough the night before and refrigerate it after the first rise for a fresh batch in the morning.
Brush the rolls with melted butter right after baking to keep them moist.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave or oven to refresh their softness.

How to Serve

The image shows three cinnamon rolls close together on a white marbled surface, each roll layered in a spiral with a golden brown outer crust and a soft, light beige inner dough. The tops of the rolls have a shiny glaze and are drizzled with white icing, which pools slightly on the surface beneath. The texture of the dough looks soft and fluffy, while the cinnamon filling is a darker brown, visible in the layers of the swirl. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but skip the step of activating it in warm milk. Mix it directly with the dry ingredients for best results.

How do I know if the dough has risen enough?

The dough should roughly double in size and look puffed. You can gently press it with your finger; if the indentation stays, it’s ready to proceed.