Soft Cinnamon Rolls with Vanilla Glaze

My tiny apartment kitchen smelled like a bakery that Sunday morning, the cinnamon aroma so strong it actually pulled my neighbor from across the hall to my door frame, asking what magic I was creating. I had attempted cinnamon rolls three times before with disappointing results, but this time something clicked when I learned to trust my hands for the kneading instead of watching the clock. The dough felt alive under my palms, transforming from shaggy to silky, and I knew this batch would be different before they even hit the oven.

My sister visited unexpectedly that weekend, arriving just as I was pulling the golden pan from the oven. We sat at my scratched kitchen table, steam rising from our plates, glaze dripping down our fingers, having the kind of conversation that only happens over something warm and homemade. She asked for the recipe before she even finished her first roll, and I knew this one was a keeper worth sharing.

Ingredients

• 4 cups all-purpose flour: Provides the structure for those fluffy, pillowy layers we all want in a perfect roll
• Active dry yeast: The magic ingredient that transforms simple dough into something that rises beautifully and bakes up tender
• Lukewarm whole milk: Temperature matters here, too hot kills the yeast, too cold slows it down, aim for bathwater warm
• Granulated sugar: Feeds the yeast for a good rise and adds just enough sweetness to balance the filling
• Melted unsalted butter: Creates a tender, rich crumb that stays soft even after cooling
• Large egg: Adds structure and richness, helping the rolls hold their beautiful spiral shape
• Salt: Enhances all the flavors and keeps the sweetness from becoming cloying
• Brown sugar: The molasses in brown sugar creates a gooey, caramel-like filling as it bakes
• Ground cinnamon: Use fresh cinnamon for the best aroma and flavor, older spices lose their punch
• Softened butter: Spreading easily over the dough ensures every bite has that perfect cinnamon sugar ribbon
• Powdered sugar: Creates that smooth, luscious glaze that makes these feel like a special occasion treat
• Milk and vanilla: Thin the glaze to your perfect consistency and add that classic bakery flavor

Instructions

Wake up the yeast:

Combine the lukewarm milk and yeast in a small bowl, letting it sit for about 5 minutes until you see a foamy layer on top, which tells you the yeast is alive and ready to work

Mix your dough:

Whisk together flour, sugar, and salt in a large bowl, then add the melted butter, egg, and that bubbly yeast mixture, stirring until everything comes together into a shaggy ball

Knead until smooth:

Turn the dough onto a floured surface and knead for 8 to 10 minutes, feeling it transform from sticky to smooth and elastic, bouncing back when you press it

Let it rise:

Place the dough in a greased bowl, cover it, and let it rest in a warm spot for an hour until it has doubled in size, pressing gently with your finger to see if the indentation stays

Roll it out:

Punch down the risen dough and roll it into a 16 by 12 inch rectangle, taking care to keep the thickness even so the rolls bake uniformly

Add the filling:

Spread the softened butter all over the dough, then mix the brown sugar and cinnamon and sprinkle it evenly, leaving a small border at the edges

Form the spirals:

Starting from the long side, roll the dough tightly into a log, then use dental floss or a serrated knife to slice it into 12 equal pieces

Second rise:

Arrange the rolls in a greased baking dish, cover them, and let them rise for 30 to 45 minutes until they are puffy and touching each other

Bake to golden:

Bake at 350 degrees for 22 to 25 minutes until they are golden brown and the filling is bubbling slightly around the edges

Glaze and serve:

Whisk together powdered sugar, milk, and vanilla until smooth, then drizzle generously over the warm rolls before serving

Save

These rolls became my go-to birthday breakfast after the year I made them for my brother and he told me it was better than anything he had ever ordered at a restaurant. Now whenever I walk past a bakery display, I know the homemade version is not only possible but somehow better for having made it myself.

Making Ahead

I have learned to prepare these rolls the night before, stopping right after placing them in the baking dish. Cover the dish tightly with plastic wrap and refrigerate overnight, then let them sit at room temperature for 30 minutes while the oven preheats before baking. This trick has saved me so many weekend mornings when I want fresh rolls but do not want to wake up at dawn.

Getting The Perfect Spiral

The secret to those gorgeous cinnamon swirls that hold their shape is rolling the dough tightly but not so tight that the filling squeezes out. Dental floss works better than a knife for cutting, slide it under the log, cross the ends over the top, and pull gently to slice through without squishing the delicate spirals.

Storage And Reheating

Fresh baked cinnamon rolls are best enjoyed the same day, but I have found they stay remarkably moist stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap cooled rolls individually and freeze for up to a month.

• Reheat refrigerated rolls in the microwave for 15 to 20 seconds
• Frozen rolls thaw overnight in the refrigerator then warm at 300 degrees for 10 minutes
• Add a fresh drizzle of glaze after reheating to restore that just baked quality

Save

There is something deeply satisfying about pulling apart a warm, sticky cinnamon roll you made yourself, the sweet scent filling the kitchen and the first bite confirming that yes, this was worth every minute of the process.

Recipe FAQs

→ How long do cinnamon rolls need to rise?

The dough requires two rising periods. The first rise takes about 1 hour until doubled in size. After shaping, the rolls need a second rise of 30-45 minutes until puffy before baking.

→ Can I prepare cinnamon rolls ahead of time?

Yes. Assemble the rolls the night before, cover tightly, and refrigerate. Let them come to room temperature and rise for 45-60 minutes before baking. The glaze can be prepared up to 3 days in advance and stored refrigerated.

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

Use unflavored dental floss or a serrated knife for clean cuts. Slide floss under the rolled log, cross ends over the top, and pull tight to slice through without squishing the dough.

→ Why did my cinnamon rolls turn out dense?

Dense rolls usually result from under-proofing, over-kneading, or using cold ingredients. Ensure milk is lukewarm (not hot) to activate yeast properly. Let the dough rise fully in a warm, draft-free spot.

→ How should I store leftover cinnamon rolls?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in a 350°F oven for 5-10 minutes.