Ingredients
Yeast Mixture
- ½ cup warm water (110°F)
- 1 (¼-ounce) package active dry yeast or instant yeast
- 1 teaspoon granulated sugar
Dough
- ⅓ cup melted butter or coconut oil, plus more for brushing
- ½ cup milk, at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon sea salt
- 2¾ cups all-purpose flour, plus more for kneading
Filling
- ½ cup dark brown sugar
- 1½ tablespoons cinnamon
Glaze
- 1½ cups powdered sugar, sifted
- 3 to 4 tablespoons milk
- ½ teaspoon vanilla extract
Other Frosting Options
- 1 recipe Cream Cheese Frosting (optional instead of glaze)
Instructions
- Prepare the baking dish: Grease an 8x11 or 9x13-inch baking dish with butter or oil to prevent sticking.
- Activate the yeast: In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until the yeast becomes foamy, indicating it's active.
- Make the dough: In a medium bowl, mix melted butter, milk, sugar, and salt. Stir in the foamy yeast mixture. In a large bowl, place the flour. Add wet ingredients to the flour and stir just until combined; the dough will be sticky. Knead roughly by hand, then transfer to a floured surface and knead for 3 to 4 minutes until smooth, adding flour if necessary. Shape into a ball.
- First rise: Butter a large bowl and place the dough inside. Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling: In a small bowl, mix together dark brown sugar and cinnamon.
- Shape the rolls: Punch down the risen dough. Roll it out on a floured surface to a 20x14-inch rectangle. Brush it evenly with 2 tablespoons melted butter. Sprinkle the cinnamon sugar filling over the dough, leaving about ½ inch border on all sides.
- Form the log and slice: Starting from one of the short 14-inch ends, roll the dough tightly into a log. Using a sharp knife, slice the log into 12 equal rolls.
- Second rise: Place the rolls cut-side up into the prepared baking dish. Cover and let them rise for another hour until puffed and nearly doubled.
- Preheat oven: Preheat your oven to 350°F (175°C) while rolls are undergoing the second rise.
- Make the glaze: In a medium bowl, whisk together powdered sugar, 3 tablespoons milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency. Alternatively, prepare cream cheese frosting to use instead of glaze.
- Bake the rolls: Remove cover and bake rolls for 25 to 30 minutes until the tops are lightly golden and cooked through.
- Cool and glaze: Let rolls cool for 10 minutes after baking. Drizzle the prepared glaze or spread cream cheese frosting over the warm cinnamon rolls before serving.
Notes
- Ensure the water used to activate yeast is warm but not hot to avoid killing the yeast.
- Kneading time is short to keep the dough soft and tender.
- For a dairy-free version, substitute coconut oil for butter and use a plant-based milk.
- Cinnamon rolls can be stored covered at room temperature for up to 2 days or refrigerated for 4–5 days.
- Reheat before serving for the best texture and flavor.
- Use cream cheese frosting for a richer, tangier finish instead of the powdered sugar glaze.
- Allow sufficient rising time for fluffy rolls.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
