Soft Cinnamon Rolls Vanilla Glaze

My tiny apartment kitchen smelled like a bakery that Sunday morning, cinnamon drifting through every corner. I had no business attempting homemade cinnamon rolls with my track record, but there I was, flour everywhere. The yeast actually bubbled, which felt like a small victory. Sometimes you just need warm dough rising on the counter to make a weekend feel complete.

The first batch I ever made turned into hockey pucks because I killed the yeast with too hot milk. Lesson learned. Now I treat that liquid like a baby bath barely warm and watch the foam form like magic. My roommate walked in, saw me staring at a bowl, and asked if I was okay. I was more than okay, I was watching science happen.

Ingredients

• 4 cups all purpose flour: This builds the structure, and bread flour makes them even chewier if you have it
• Active dry yeast: One packet does the trick, but check the expiration date first
• Whole milk: Lukewarm, not hot, or you will kill the yeast instantly
• Granulated sugar: Feeds the yeast and adds subtle sweetness to the dough
• Unsalted butter: Melted for the dough, softened for the filling control is everything
• Large egg: Room temperature helps it incorporate smoothly into the dough
• Salt: Just a half teaspoon balances all that sweetness
• Brown sugar: Packed tight creates those gooey caramelized pockets we all want
• Ground cinnamon: Two tablespoons might seem like a lot, but trust it
• Powdered sugar: Sift it first if you want a perfectly smooth glaze
• Milk: Two tablespoons usually works, but add the third if you need it thinner
• Pure vanilla extract: The real stuff matters when its the star of the glaze

Instructions

Wake up the yeast:

Combine the lukewarm milk and yeast in a small bowl, then walk away for five minutes until you see a frothy layer on top

Build the dough:

Whisk flour, sugar, and salt in a large bowl, then pour in melted butter, crack the egg, and add that yeast mixture until a shaggy dough forms

Knead it out:

Turn onto a floured surface and work the dough for eight to ten minutes until it feels smooth and elastic under your hands

First rise:

Place in a greased bowl, cover with a towel, and find a warm corner for one hour until it has doubled in size

Roll and fill:

Punch down gently, roll into a sixteen by twelve inch rectangle, spread softened butter everywhere, then shower it with brown sugar and cinnamon

Form the spirals:

Roll from the long side into a tight log, slice into twelve equal pieces, and nestle them into a greased baking dish

Second rise:

Cover and let them puff for thirty to forty five minutes until they look cozy and crowded

Bake until golden:

Preheat to 350F and bake for twenty two to twenty five minutes until the tops turn golden brown

Finish with glaze:

Whisk powdered sugar, milk, and vanilla until smooth, then drizzle over rolls while they are still warm

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My sister called midway through the second rise, asking what smelled so good. I told her she had twenty minutes to get over here or she would miss the window. She made it in fifteen, glaze still dripping down her chin. Some things are worth rushing for.

Getting The Rise Right

I have learned that yeast is basically a diva. It wants warmth, not heat. It wants time, not rushing. My oven with the light on has become my best friend for proofing dough in the winter. Just do not accidentally turn the oven on while your dough is inside. Ask me how I know.

Making Them Ahead

The best part about these rolls is that you can assemble everything the night before and keep them in the refrigerator. In the morning, pull them out and let them come to room temperature while the oven heats up. Fresh baked cinnamon rolls without the morning effort feels like cheating.

Serving Ideas

Sometimes I sprinkle chopped pecans over the filling before rolling, or add a handful of golden raisins if I am feeling nostalgic. My nephew likes when I hide a few chocolate chips in the center of each spiral. Do not be afraid to make them your own.

• Warm them for ten seconds in the microwave the next morning
• Pair with strong black coffee to cut through the sweetness
• Share them while they are still slightly warm

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There is something about pulling apart a warm cinnamon roll that feels like a hug from the inside out. Make them for someone you love, or just for yourself on a quiet Sunday morning.

Recipe Q&A

→ How do I know when the dough has risen enough?

Press two fingers gently into the dough about ½ inch deep. If the indentation remains and doesn't spring back, the dough has properly doubled and is ready for shaping. This usually takes about 1 hour in a warm environment.

→ Can I prepare these ahead of time?

Absolutely. After slicing and arranging in the baking dish, cover tightly and refrigerate overnight. Let them sit at room temperature for 30-45 minutes while the oven preheats, then bake as directed. The second rise happens slowly in the refrigerator.

→ What's the best way to slice the rolls evenly?

Use unflavored dental floss or a sharp serrated knife. Slide the floss or knife under the log, cross the ends over the top, and pull through gently. This cutting method compresses the dough less than pressing down with a knife.

→ Why did my rolls turn out dense?

Dense rolls usually result from not kneading enough, insufficient rising time, or killing the yeast with milk that's too hot. Ensure milk is lukewarm (about 110°F), knead for the full 8-10 minutes, and let dough double in size before rolling.

→ Can I freeze the finished rolls?

Yes, bake and glaze the rolls completely, then freeze individually wrapped in plastic for up to 2 months. Thaw at room temperature or reheat in the microwave. You can also freeze the unbaked shaped rolls and bake straight from frozen, adding 5-10 minutes to baking time.

→ How do I get the glaze to the perfect consistency?

Start with 2 tablespoons of milk and add more as needed. The glaze should be thick enough to hold its shape when drizzled but thin enough to pour easily from a spoon. Adding milk gradually prevents it from becoming too runny.