Description
This Warm Glazed Baked Cinnamon Roll recipe offers soft, fluffy homemade cinnamon rolls filled with a sweet cinnamon-brown sugar mixture, baked to golden perfection and topped with a smooth vanilla glaze. Perfect for breakfast or brunch, these cinnamon rolls combine classic flavors with an inviting, gooey texture that will delight any crowd.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/3 cup granulated sugar
- 3/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
Glaze Ingredients
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients. In a large mixing bowl, combine 2 cups of flour, instant yeast, and granulated sugar thoroughly to prepare the base of the dough.
- Add wet ingredients. Gradually incorporate the warmed milk, melted butter, eggs, and salt into the dry mixture, stirring until the ingredients are combined smoothly.
- Form dough. Slowly add the remaining flour in small portions; mix continuously until a soft, slightly sticky dough forms that starts to pull away from the bowl.
- Knead dough. Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until it becomes smooth and elastic, which develops the gluten structure.
- First rise. Place the dough in a greased bowl, cover it with a damp cloth to retain moisture, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
- Prepare filling. While the dough rises, blend together the softened butter, brown sugar, and cinnamon in a small bowl until you have a creamy, spreadable filling.
- Preheat oven. Set the oven to 350°F (175°C) to prepare for baking the rolls once shaped.
- Roll out dough. After rising, roll the dough on a floured surface into a rectangle approximately 15 inches by 9 inches in size to create a flat base for the filling.
- Spread filling. Evenly spread the cinnamon-brown sugar butter mixture over the rolled-out dough, leaving a small border around the edges to prevent leaking during rolling.
- Form rolls. Starting from the long side, carefully roll the dough into a tight log, then slice it into 12 equal pieces to create individual rolls.
- Second rise. Place the rolls spaced in a greased 9×13-inch baking dish, cover them, and let rise for another 30 minutes to become fluffy before baking.
- Bake rolls. Bake the cinnamon rolls in the preheated oven for 25 to 30 minutes, or until their tops are golden brown and cooked through.
- Prepare glaze. While the rolls bake, whisk together powdered sugar, milk, and vanilla extract until smooth and creamy for a sweet finishing touch.
- Glaze and serve. Allow the baked rolls to cool slightly before drizzling the vanilla glaze over them, adding a warm, sweet finish to this classic treat.
Notes
- Use warm milk when mixing the dough to activate the yeast properly, but avoid overheating it to prevent killing the yeast.
- Kneading the dough thoroughly develops gluten which is essential for fluffy and chewy rolls.
- Allowing proper rising time ensures light and airy cinnamon rolls.
- For an extra gooey center, slightly underbake the rolls and finish with the glaze while warm.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
