Description
Impossibly light, pillowy soft cinnamon rolls soaked in a vanilla glaze. This recipe uses a specific technique with warm liquids and proper rising times to create a cloud-like texture that is perfect for brunch.
Ingredients
Scale
- 450g (3 ½ cups) Bread Flour
- 50g (¼ cup) Granulated Sugar
- 7g (1 packet or 2 ¼ teaspoons) Instant Yeast
- 5g (1 teaspoon) Salt
- 240ml (1 cup) Warm Milk
- 55g (¼ cup) Melted Unsalted Butter
- 1 Large Egg (room temperature)
- 5ml (1 teaspoon) Vanilla Extract
- 115g (½ cup) Unsalted Butter (softened for filling)
- 200g (1 cup) Brown Sugar
- 15g (2 tablespoons) Ground Cinnamon
- Pinch of Salt (for filling)
- 200g (1 ½ cups) Confectioners’ Sugar (sifted)
- 30–45ml (2-3 tablespoons) Heavy Cream or Milk
- 5ml (1 teaspoon) Vanilla Extract (for glaze)
- Pinch of Salt (for glaze)
Instructions
- If using active dry yeast, mix with warm milk and a pinch of sugar; let sit for 5-10 minutes until foamy. If using instant yeast, skip this step.
- In a stand mixer fitted with a dough hook, combine flour, sugar, salt, and instant yeast. Add warm milk, melted butter, egg, and vanilla. Mix on low speed for 2 minutes until a shaggy dough forms.
- Knead on medium-low speed for 5-7 minutes until smooth, elastic, and slightly sticky. The dough should pass the windowpane test.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- While dough rises, mix brown sugar, cinnamon, and a pinch of salt. Ensure the ½ cup butter for filling is softened.
- Punch down risen dough and roll out on a floured surface into a 12×16 inch rectangle.
- Spread softened butter over the dough, leaving a small border. Sprinkle cinnamon-sugar mixture evenly and press gently.
- Tightly roll dough into a log from the long edge, pinch seam to seal, and cut into 12 equal rolls using dental floss or a sharp knife.
- Place rolls cut-side up in a greased 9×13 inch baking pan.
- Cover pan loosely and let rolls rise for 30-45 minutes until puffy and touching.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- While rolls bake, whisk confectioners’ sugar, vanilla, salt, and heavy cream until drizzle-able.
- Let rolls cool in pan for 5-10 minutes, then drizzle with glaze. Serve warm.
Notes
Ensure milk is warm (110-115°F) but not hot to avoid killing yeast. Do not skip the second rise as it ensures fluffiness. Use dental floss for clean cuts without squishing the dough. Glaze while rolls are warm, not hot or cold. For gluten-free option, use a 1:1 gluten-free flour blend. For vegan version, use plant-based milk/butter and a flax egg.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 375
- Sugar: 25
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 6
Keywords: cinnamon rolls, fluffy cinnamon rolls, TikTok recipe, brunch ideas, easy baking, yeast dough, vanilla glaze, homemade pastries