Save to Pinterest The smell of cinnamon wafting through the house on a lazy Saturday morning became my favorite weekend tradition. I started making these rolls when my daughter asked why store-bought ones never tasted as good as the ones from that bakery downtown. After some failed attempts and a few kitchen disasters, we finally cracked the code to pillowy soft centers and that perfect spiral.
Last Christmas, I made three batches back to back because neighbors kept dropping by and somehow the platter kept emptying. My brother who usually skips dessert actually went back for thirds, and now he texts me every time he smells cinnamon anywhere to ask when Im making them again.
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Ingredients
- 4 cups all-purpose flour: This creates the foundation for that cloudlike texture we are after
- Active dry yeast: The magic ingredient that makes everything rise and become impossibly fluffy
- Whole milk, lukewarm: Temperature matters here too cold and your yeast will nap instead of working
- Granulated sugar: Feeds the yeast and adds just enough sweetness to balance everything
- Unsalted butter, melted: Adds richness and keeps the dough tender and soft
- Large egg, room temperature: Helps create structure and gives the rolls that beautiful golden color
- Salt: Essential for flavor balance, otherwise they will taste flat and doughy
- Brown sugar, packed: The molasses in brown sugar creates that gooey caramel like texture we love
- Ground cinnamon: Use fresh cinnamon for the best flavor, older containers lose their punch
- Unsalted butter, softened: Spreads easier and creates those delicious cinnamon sugar pockets
- Powdered sugar: Creates that smooth pourable glaze that makes everything look professional
- Milk: Adjust the amount to get your glaze to the perfect pouring consistency
- Pure vanilla extract: Do not use imitation, the real stuff makes all the difference in the glaze
Instructions
- Wake up the yeast:
- Combine lukewarm milk and yeast in a small bowl, watching for that beautiful foamy layer that tells you it is alive and ready to work
- Mix the dough:
- Stir together flour, sugar, and salt in your largest bowl, then add melted butter, egg, and that bubbly yeast mixture until everything comes together into a shaggy dough
- Knead until smooth:
- Work the dough on a floured surface for 8 to 10 minutes, feeling it transform from sticky to silky and elastic under your hands
- Let it rise:
- Place dough in a greased bowl, cover it up, and find the warmest spot in your kitchen for an hour of rising time
- Roll it out:
- Punch down the puffy dough and roll it into a 16x12 inch rectangle, keeping it as even as you can
- Add the filling:
- Spread softened butter all over, then sprinkle that cinnamon sugar mixture like you are tucking it in for a nap
- Make the spiral:
- Roll from the long side into a tight log, then slice into 12 equal pieces using a serrated knife or even dental floss for perfect rounds
- Second rise:
- Arrange the rolls in your baking dish and let them puff up for another 30 to 45 minutes until they look cozy and ready
- Bake to golden:
- Slide them into a 350F oven for 22 to 25 minutes, watching for that gorgeous golden brown color
- Glaze and serve:
- Whisk powdered sugar, milk, and vanilla until smooth, then drizzle generously over the warm rolls
Save to Pinterest My youngest now asks to help with the rolling and sprinkling, creating their own special cinnamon memory. Watching their little hands work the dough reminds me that cooking is really about passing down love through recipes.
Making Ahead
You can prepare these rolls the night before and refrigerate them after the second rise. Let them come to room temperature while the oven preheats, then bake as directed. The texture stays just as wonderful, and you will look like a morning genius.
Freezing Instructions
Baked rolls freeze beautifully for up to a month. Wrap them tightly in plastic and foil, then thaw overnight in the refrigerator and warm them briefly before serving. Add the glaze fresh for that just made taste.
Serving Suggestions
These are perfect alongside scrambled eggs and crispy bacon for a complete breakfast spread. They also make an incredible dessert served warm with a scoop of vanilla ice cream melting into the cinnamon sugar spirals.
- Serve them within an hour of baking for that ultimate fresh from the oven experience
- Reheat leftovers in the microwave for 15 seconds to bring back that soft texture
- Store in an airtight container for up to two days, though they rarely last that long
Save to Pinterest There is something deeply satisfying about pulling a tray of these from the oven, watching the glaze melt into every warm crevice. Hope your kitchen fills with the same cinnamon scented joy that mine always does.
Common Questions
- → Why did my dough not rise?
Your yeast might have been inactive, the milk was too hot, or your kitchen was too cold. Always test yeast in warm milk (105-110°F) and find a warm, draft-free spot for rising.
- → Can I make these ahead of time?
Absolutely. Prepare rolls through step 6, cover tightly, and refrigerate overnight. Let them come to room temperature and rise for 45 minutes before baking.
- → How do I get perfect spirals?
Roll the dough tightly and evenly. Use dental floss or unflavored thread to slice—slide it under the log, cross ends, and pull through for clean cuts.
- → Why are my rolls dense?
Over-kneading can make dough tough, while under-kneading prevents proper gluten development. Also ensure the first rise completes fully until doubled in size.
- → Can I freeze these?
Bake and cool completely, then wrap individually and freeze up to 2 months. Thaw overnight and reheat gently. Alternatively, freeze unbaked rolls before the second rise.
- → What's the best way to reheat leftovers?
Wrap individual rolls in foil and warm at 350°F for 10-15 minutes. For quicker results, microwave for 20-30 seconds covered with a damp paper towel.
