Homemade Cinnamon Rolls

Homemade Cinnamon Rolls

from southernliving.com

These cinnamon rolls serve as the perfect homemade breakfast treat. Whip up a batch to enjoy with a cup of coffee, or serve them for a brunch with friends and family.

Ingredients

  • 1 cup warm milk
  • 3 Tbsp. granulated sugar
  • 1 (1/4-oz.) pkg. active dry yeast
  • 1 egg
  • 5 Tbsp. unsalted butter, softened
  • 1 tsp. salt
  • 4.75 cups all-purpose flour, divided
  • Cooking spray
  • 0.66 cup granulated sugar
  • 2 Tbsp. ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 2.5 cups powdered sugar
  • 2 Tbsp. milk
  • 2 tsp. vanilla extract

Directions

  1. 1

    Activate yeast: Place milk and sugar in a bowl of a stand mixer fitted with a dough hook attachment; add yeast, whisking until combined. Let stand until foamy, 5 to 10 minutes.

  2. 2

    Make Cinnamon Roll Dough: Add egg, butter, salt, and 3 2/3 cups of the flour to yeast mixture in bowl. Beat on low speed of mixer just until combined, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Beat on medium-low speed until dough is smooth, tacky, elastic, and pulls away from sides of bowl but still sticks to bottom of bowl, 8  to 12 minutes, adding remaining 1/3 cup flour, 1 tablespoon at a time, if dough is too soft or sticky.

  3. 3

    Let dough rise: Transfer dough to a bowl coated with cooking spray; cover with a kitchen towel or plastic wrap. Let stand in a warm place (75°F) until doubled in size, 1 hour, 30 minutes to 2 hours.

  4. 4

    Roll out dough: Preheat oven to 350°F. Punch down dough; cover and let rest 10 minutes. Roll dough on a clean work surface into a 18- x 10-inch rectangle (very lightly flour work surface only if dough starts sticking).

  5. 5

    Prepare the filling: Stir together sugar and cinnamon in a small bowl until well combined. Spread butter evenly over rolled dough using a small offset spatula. Evenly sprinkle sugar mixture over butter, pressing lightly to help adhere.

  6. 6

    Make rolls: Roll dough into a log, starting with 1 long side. Trim ends just slightly, and cut log crosswise into 10 even slices using a serrated knife.

  7. 7

    Let rolls rise: Place slices, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray. Cover and let rise in a warm place (75°F) until doubled in size, 1 hour to 1 hour, 15 minutes.

  8. 8

    Bake rolls: Bake in preheated oven until lightly golden brown and cooked through, 20 to 22 minutes. (Any butter bubbling in bottom of baking dish will absorb into rolls.) Let cool in baking dish on a wire rack for 15 minutes before glazing.

  9. 9

    Prepare the Glaze: Whisk powdered sugar in a large bowl to eliminate any large clumps. Whisk in milk and vanilla until smooth and combined. Drizzle Glaze over cinnamon rolls using tines of a fork or a small whisk. Serve with any additional Glaze.