Soft Cinnamon Rolls with Vanilla Glaze

There's nothing quite like the aroma of freshly baked cinnamon rolls wafting through the house. These soft, fluffy spirals are the ultimate comfort food, filled with a sweet, buttery cinnamon-sugar mixture and drizzled with a decadent vanilla glaze. Whether for a special breakfast, a holiday brunch, or a cozy afternoon treat, this recipe guides you to perfectly gooey and irresistible cinnamon rolls every time.

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Making cinnamon rolls from scratch might seem daunting, but this step-by-step guide breaks it down into simple, manageable stages. From activating the yeast to rolling the perfect spiral, you'll find joy in every part of the process, culminating in a warm, delicious reward.

Ingredients

• Dough
• 4 cups (500 g) all-purpose flour
• 1 packet (7 g/2¼ tsp) active dry yeast
• 1 cup (240 ml) whole milk, lukewarm
• ⅓ cup (70 g) granulated sugar
• ¼ cup (60 g) unsalted butter, melted
• 1 large egg, room temperature
• ½ tsp salt
• Filling
• ½ cup (100 g) brown sugar, packed
• 2 tbsp ground cinnamon
• ¼ cup (60 g) unsalted butter, softened
• Glaze
• 1 cup (120 g) powdered sugar
• 2–3 tbsp milk
• ½ tsp pure vanilla extract

Instructions

Step 1

In a small bowl, combine lukewarm milk and yeast. Let sit for 5 minutes until frothy.

Step 2

In a large mixing bowl, mix flour, sugar, and salt. Add melted butter, egg, and the yeast mixture. Stir until a dough forms.

Step 3

Knead dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Step 4

Punch down the dough and roll it into a 16x12 inch (40x30 cm) rectangle.

Step 5

Spread softened butter evenly over the dough. Mix brown sugar and cinnamon, then sprinkle over the buttered dough.

Step 6

Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.

Step 7

Arrange rolls in a greased 9x13 inch (23x33 cm) baking dish. Cover and let rise for 30–45 minutes, until puffy.

Step 8

Preheat oven to 350°F (175°C).

Step 9

Bake for 22–25 minutes, or until golden brown.

Step 10

While rolls cool slightly, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over warm rolls before serving.

Zusatztipps für die Zubereitung

Für perfekt geschnittene Rollen, die ihre Form behalten, verwenden Sie ungewachste Zahnseide oder einen scharfen Wellenschliffmesser. Achten Sie darauf, dass die Milch für die Hefe lauwarm ist (nicht heiß!), um die Hefe richtig zu aktivieren. Ein gut gefettetes Backblech und genügend Platz zwischen den Rollen sorgen für gleichmäßiges Backen und Aufgehen.

Varianten und Anpassungen

Für eine reichhaltigere Füllung können Sie gehackte Nüsse wie Pekannüsse oder Walnüsse hinzufügen. Rosinen sind ebenfalls eine klassische Ergänzung. Wer es besonders cremig mag, kann die Hälfte der Milch im Teig durch Sahne ersetzen.

Serviervorschläge

Zimtschnecken schmecken am besten frisch und noch warm aus dem Ofen. Servieren Sie sie mit einem Glas kalter Milch oder einer heißen Tasse Kaffee zum Frühstück oder als süßen Nachmittagssnack. Reste können einfach kurz in der Mikrowelle erwärmt werden.

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Enjoy the satisfying process of creating these bakery-worthy cinnamon rolls in your own kitchen. The warm, comforting flavors are sure to bring smiles to everyone's faces. Happy baking!

Recipe Questions & Answers

→ Can I prepare these cinnamon rolls the night before?

Absolutely. After slicing and placing rolls in the baking dish, cover tightly and refrigerate overnight. Let them sit at room temperature for 30-45 minutes while preheating the oven, then bake as directed. The cold overnight rise actually develops wonderful flavor.

→ Why did my dough not double in size?

Several factors affect rising: ensure your milk is lukewarm (105-110°F), not hot, which can kill yeast. Check that your yeast is fresh—expired yeast won't activate properly. Also, find a truly warm, draft-free spot. An oven with just the light on creates an ideal proofing environment.

→ Can I use instant yeast instead of active dry?

Yes, instant yeast works perfectly. Skip the 5-minute activation step in milk and mix it directly with the flour. Reduce the amount by 25% if using rapid-rise yeast, though standard instant yeast can be used 1:1 with active dry.

→ How do I store and reheat leftovers?

Keep cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze individually wrapped. Reheat in the microwave for 15-20 seconds or warm in a 300°F oven for 5-8 minutes for that freshly baked texture.

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

Dental floss is surprisingly effective—slide a long piece underneath the log, cross ends over the top, and pull through cleanly. Alternatively, use a sharp serrated knife with a gentle sawing motion. Mark the log into 12 equal sections first for consistent sizing.

→ Can I make these without a stand mixer?

Definitely. Hand-kneading works beautifully for this dough. Flour your surface and hands, then knead by hand for 10-12 minutes until smooth and elastic. It's actually quite therapeutic and ensures you develop that perfect gluten structure for fluffy rolls.