Cinnamon Rolls

Directions

1. Mix Dry Dough Ingredients: In a large bowl or stand mixer, whisk together flour, yeast, and salt. Set aside.
2. Warm Butter & Milk: In a microwave-safe bowl, combine sugar, butter, water, and milk. Microwave in 20-second intervals until 120–130°F (49–54°C). Let cool if too hot and stir to combine.
3. Knead & Rest Dough: Add the egg to the flour mixture. Gradually stir in the warm liquid until a soft, sticky dough forms. Knead with a stand mixer on low (or by hand) until smooth and elastic, about 4–5 minutes. Cover and rest for 10 minutes.
4. Make the Filling: Mix brown sugar, granulated sugar, flour, and cinnamon in a medium bowl. Add softened butter and stir until smooth and spreadable.
5. Roll Out Dough: On a lightly floured surface, roll dough into a 16 x 9-inch rectangle.
6. Spread Filling: Spread the cinnamon-butter filling evenly over the dough, leaving a ¼-inch border. Roll tightly into a 16-inch log and trim ends. Cut into 12 even rolls.
7. Let Rolls Rise: Place rolls in a lightly greased 9 x 13-inch baking dish, spaced about ½ inch apart. Cover and let rise in a warm area until doubled, about 30 minutes.
8. Bake: Preheat oven to 375°F (191°C). Bake rolls uncovered on the lower-middle rack for 15–17 minutes until lightly golden. Cool slightly for 10 minutes.
9. Make Glaze: Whisk powdered sugar, warm milk, vanilla, and lemon juice until smooth. Drizzle over warm rolls and serve immediately.

Recipe Details

Prep time: 30 minutes
Rising time: 30 minutes
Cook time: 15–17 minutes
Total time: 1 hour 15 minutes
Servings: 12 rolls
Difficulty: Medium

Variations & Substitutions

• Swap brown sugar for coconut sugar for a deeper flavor.
• Add chopped nuts or raisins to the filling for extra texture.
• Use cream cheese glaze instead of powdered sugar glaze for a tangy finish.
• Make mini cinnamon rolls for a fun snack or lunchbox treat.

Serving Suggestions