Discover a world of homemade recipes designed to inspire your culinary journey and help you fall in love with cooking, one dish at a time.
As the weather turns colder, my kids are in and out of the house, enjoying playing outside. After all of their adventures, it is always a fun treat to warm up with a comforting cup of hot chocolate. A rich and creamy beverage that is…
Irresistible Cinnamon Sugar Snickerdoodles are the ultimate comfort cookie. They are soft, chewy, and rolled in a generous layer of warm cinnamon sugar that creates a lightly crisp exterior. Each bite delivers a buttery, melt-in-your-mouth center balanced perfectly with a cinnamon flavor. These classic cookies…
With family visiting and the house buzzing with noise, I wanted something warm and comforting to make the day feel a little extra special—so I baked a batch of cinnamon rolls. The smell of cinnamon and sugar filling the kitchen while the kids grab bites as I’m frosting them? Pure chaos, pure magic. Soft, gooey, and sweet without being over-the-top, these cinnamon rolls are perfect for lazy weekend mornings, casual brunches, or just a midweek treat when you need a little comfort. And the best part? You can make them any time of year—no holiday required, just a craving for something warm and delicious.
Dough:
Milk (Warm): Makes the dough soft and helps the yeast grow so the rolls rise.
Butter (Warm): Adds richness and tenderness, making the dough soft and flavorful.
Yeast: The key ingredient that makes the dough rise and become fluffy.
Flour: Provides structure so the rolls hold their shape and have a soft, chewy texture.
Eggs: Add richness, help hold the dough together, and give it a slightly tender, fluffy texture.
Sugar: Feeds the yeast for a good rise and adds a touch of sweetness to the dough.
Filling:
Brown Sugar: Sweet and sticky, it melts during baking to make the rolls gooey and flavorful.
Cinnamon: Gives the classic warm, spicy flavor that cinnamon rolls are known for.
Butter: Helps the sugar and cinnamon stick to the dough and melts to make soft, gooey layers.
Icing:
Powdered Sugar: Makes a smooth, sweet glaze that’s easy to drizzle or spread.
Butter (Room Temp): Adds richness and makes the icing creamy.
Heavy Whipping Cream: Helps adjust the icing’s consistency so it’s not too runny or too thick.
Vanilla: Adds flavor and depth, making the rolls taste even more delicious.
Stand-Up Mixer: Makes kneading the dough easier and faster, giving smooth, elastic dough.
Cookie Sheet (17 in × 11.5 in): Holds the rolls while baking and allows them to cook evenly.
Icing Spatula: Helps spread the filling and icing evenly without tearing the dough.
Mixing Bowls: Used for mixing the dough, filling, and icing, and for letting the dough rise.
Rolling Pin: Rolls the dough into an even rectangle for uniform rolls.
Parchment Paper (Optional): Prevents the rolls from sticking and makes cleanup easier.
Silicone Mat (Optional): Provides a non-stick surface for rolling or baking and protects the cookie sheet.
1. Warm the Milk and Butter
Heat the milk and butter together in a microwave-safe container until lukewarm, about 110–115°F.
2. Combine Yeast with Milk and Butter
Pour the warm milk and butter into the bowl of your stand mixer. Sprinkle in the yeast and whisk gently to combine. Let it sit 1–2 minutes to bloom—it should get slightly foamy.
3. Add Eggs and Vanilla
Crack in the eggs and add the vanilla extract. Mix with a paddle attachment or spoon until fully incorporated.
4. Incorporate Dry Ingredients
Gradually add the flour and sugar. Switch to the dough hook and knead on medium speed for 5–7 minutes until the dough is smooth, elastic, and slightly sticky.
5. Let the Dough Rise
Cover the bowl with plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size.
6. Roll Out the Dough
On a lightly floured surface, roll the dough into a 12 x 18-inch rectangle, about ¼ inch thick.
7. Make the Cinnamon Filling
In a small bowl, mix brown sugar, room-temperature butter, and cinnamon until creamy.
8. Spread the Filling
Using an icing spatula, spread the cinnamon mixture evenly over the dough, leaving a ½-inch border along the top edge.
9. Roll the Dough
Starting from the long side, roll the dough carefully toward the opposite edge, keeping even pressure. Pinch the seam on the bottom to seal.
10. Cut the Rolls
Slice the log into 1–1.5-inch-thick pieces with a serrated knife. Place them on a greased or parchment-lined baking sheet, leaving about 1 inch between rolls.
11. Bake
Bake in a preheated oven at 350°F (175°C) for about 30 minutes, until golden brown.
12. Make the Icing
While the rolls bake, whisk together powdered sugar, heavy whipping cream, and vanilla extract until smooth. Adjust consistency as needed—add more cream if too thick, or more powdered sugar if too thin. It should be pourable but thick enough to coat the rolls.
13. Finish and Serve
Let the rolls cool for 5–10 minutes, then drizzle or spread the icing on top. Serve warm and enjoy!
Make Ahead:
You can prepare the cinnamon roll dough in advance! Store the shaped rolls in an airtight container in the refrigerator for up to 24 hours. When ready to bake, let them sit at room temperature for 15–20 minutes before baking.
Freeze Now, Bake Later:
Place unbaked cinnamon rolls on a parchment-lined baking sheet to prevent sticking. Once frozen, transfer to a freezer bag or airtight container. Thaw in the refrigerator for 24 hours before baking.
Storage Tips:
Room Temperature: Keep baked rolls in an airtight container for 2 days.
Refrigerator: Store in an airtight container for up to one week.
Freezer: Baked or unbaked rolls can be frozen for up to 2 months—just thaw and warm before serving.
Follow me on Pinterest