Here’s a simple and tasty way to make cinnamon rolls from scratch:
Ingredients:
For the dough:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F / 43°C)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
For the filling:
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
For the icing (optional but delicious):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions:
- Make the dough:
- In a small bowl, dissolve yeast in warm milk. Let sit 5–10 minutes until foamy.
- In a large bowl, mix sugar, butter, salt, and eggs. Add the yeast mixture.
- Gradually add flour until dough forms. Knead 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
- Prepare the filling:
- Mix brown sugar and cinnamon in a bowl.
- Roll out dough on a floured surface into a rectangle (about 16×12 inches).
- Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly.
- Roll and cut:
- Roll dough tightly from the long side into a log.
- Cut into 12 equal rolls and place in a greased baking dish.
- Second rise:
- Cover rolls and let rise 30–45 minutes until puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake rolls for 25–30 minutes until golden brown.
- Add icing:
- Mix powdered sugar, milk, and vanilla to make a smooth glaze.
- Drizzle over warm cinnamon rolls before serving.
If you want, I can also give a quick no-yeast version that’s ready in 30 minutes—still soft and gooey! Do you want that version too?
