Soft Cinnamon Rolls Vanilla Glaze

Last Christmas morning, my kitchen smelled like pure magic and butter. My little sister kept peeking into the oven every three minutes, asking if they were done yet. We ended up eating them straight from the pan with our fingers because waiting for plates felt impossible.

My grandmother taught me that patience is the secret ingredient here. She would sit by the bowl watching the dough rise like it was the most fascinating show on television. Now I catch myself doing the same thing, completely mesmerized by something so simple transforming into something so wonderful.

Ingredients

• 4 cups all-purpose flour: This creates the perfect structure for soft pillowy rolls that still hold their shape
• 1 packet active dry yeast: Make sure your milk is warm not hot or you will kill the yeast before it can work its magic
• 1 cup whole milk lukewarm: The temperature should feel like a comfortable baby bath about 110°F
• ⅓ cup granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself
• ¼ cup unsalted butter melted: Adds richness and helps create that tender texture we all love
• 1 large egg room temperature: Brings everything together and adds structure to the dough
• ½ tsp salt: Balances the sweetness and enhances all the flavors
• ½ cup brown sugar packed: The molasses in brown sugar creates a deeper caramel-like flavor in the filling
• 2 tbsp ground cinnamon: Do not skimp here this is what makes them taste like proper cinnamon rolls
• ¼ cup unsalted butter softened: Needs to be spreadable but not melted so it stays in place
• 1 cup powdered sugar: Creates that perfect drizzle consistency for the glaze
• 2–3 tbsp milk: Start with less and add more until you reach your desired glaze thickness
• ½ tsp pure vanilla extract: Always use the real stuff here it makes all the difference

Instructions

Wake up the yeast:

Combine the lukewarm milk and yeast in a small bowl letting it sit for about 5 minutes until it turns foamy and alive.

Make the dough:

Mix flour sugar and salt in a large bowl then add melted butter egg and that frothy yeast mixture stirring until everything comes together into a shaggy dough.

Knead it out:

Turn the dough onto a floured surface and knead for 8 to 10 minutes until it feels smooth and elastic like a nice stress ball.

Let it rise:

Place the dough in a greased bowl cover it up and let it hang out in a warm spot for about an hour until it has doubled in size.

Roll it out:

Punch down the dough gently and roll it into a rectangle about 16 by 12 inches trying to keep the thickness even throughout.

Add the filling:

Spread that softened butter all over the dough then mix brown sugar and cinnamon and sprinkle it evenly like you are tucking it in for a nap.

Roll and slice:

Tightly roll up the dough from the long side into a log then use dental floss or a serrated knife to cut it into 12 equal pieces.

Second rise:

Arrange the rolls in a greased baking dish cover them and let them puff up for another 30 to 45 minutes until they look happy and expanded.

Bake them:

Preheat your oven to 350°F and bake for 22 to 25 minutes until they are golden brown and you cannot resist anymore.

Glaze and serve:

While the rolls cool slightly whisk powdered sugar milk and vanilla until smooth then drizzle it generously over the warm rolls.

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These became my go-to for bringing to new neighbors. Something about warm homemade cinnamon rolls says welcome better than words ever could. Last month the family next door showed up with their own empty plate asking if I happened to have any more.

Making Ahead

You can prepare these the night before and refrigerate them after slicing into the pan. Let them come to room temperature and rise for about an hour before baking. This has saved me so many Saturday mornings when I want to impress but do not want to wake up at dawn.

Getting The Rise Right

Yeast is surprisingly picky about temperature. Too cold and it goes to sleep too hot and it dies. I learned this the hard way after three failed batches one winter. Now I use a thermometer for the milk and keep my dough away from drafty windows or cold countertops.

Storage And Reheating

These are best fresh but they will keep in an airtight container for about two days. When reheating I wrap individual rolls in foil and warm them at 300°F for about 10 minutes. This brings back that just baked texture without drying them out.

• Never microwave them unless you enjoy sad chewy cinnamon rolls
• Freeze unbaked rolls before the second rise for fresh baked goodness anytime
• The glaze can be made ahead and stored in the fridge

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There is something deeply satisfying about pulling a pan of these from the oven. Maybe it is the way they fill the whole house with warmth or maybe it is just that first bite when everything is still warm and perfect.

Recipe Q&A

→ How do I know when the dough has doubled in size?

Press two fingers gently into the dough about 1/2 inch deep. If the indentation remains and doesn't spring back, your dough has properly risen. This typically takes about 1 hour in a warm, draft-free area.

→ Can I prepare these the night before?

Yes! After slicing and arranging in the baking dish, cover tightly with plastic wrap and refrigerate overnight. Let them sit at room temperature for 30-45 minutes while the oven preheats, then bake as directed.

→ Why are my cinnamon rolls dense or heavy?

Dense rolls usually result from under-kneading, insufficient rising time, or using cold ingredients. Ensure your milk and egg are at room temperature, knead until the dough is smooth and elastic, and allow proper rising time in a warm spot.

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

Use unflavored dental floss or a sharp serrated knife. Slide the floss underneath the dough log, cross ends over the top, and pull through. This compresses the dough less than cutting and creates perfect rounds.

→ How should I store leftover cinnamon rolls?

Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat gently in the microwave for 15-20 seconds or in a 350°F oven for 5-10 minutes.

→ Can I make these without a stand mixer?

Absolutely! The dough can be mixed and kneaded entirely by hand. Mix ingredients in a large bowl until combined, then turn onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic.