Bakery / Pastries
Glazed Cinnamon Rolls
Soft, fluffy yeast dough swirled with cinnamon sugar and topped with a sweet vanilla glaze.
Watch it madeemijuju · 1:02
Ingredients
- All-purpose flour450g
- Warm milk240ml
- Active dry yeast7g
- Sugar50g
- Butter (softened)75g
- Egg1
- Brown sugar150g
- Ground cinnamon2 tbsp
- Powdered sugar120g
Method
- Activate yeast in warm milk with a pinch of sugar, then mix with flour, butter, egg, and salt to form a dough.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Roll the dough into a large rectangle and spread softened butter, cinnamon, and brown sugar over it.
- Roll the dough into a tight log and slice into 12 even rolls.
- Place rolls in a baking dish, let rise again, then bake at 350°F (175°C) for 20-25 minutes.
- Whisk powdered sugar, milk, and vanilla to make a glaze and pour over warm rolls.
Common questions
Can I substitute instant yeast for active dry yeast in cinnamon rolls?
Yes. Use the same amount of instant yeast, but you can skip the initial proofing step and mix it straight with the flour. The dough may rise a little faster, so watch it closely during both rises.
How long should cinnamon roll dough rise, and how do I know when it’s ready?
The first rise usually takes about 1 hour, but go by size, not the clock. The dough should look roughly doubled and feel airy. The second rise is ready when the rolls look puffy and nearly fill the dish.
What are the most common mistakes when making cinnamon rolls?
The biggest mistakes are milk that’s too hot, which kills the yeast, and too much flour, which makes the rolls dry. Also avoid rolling the dough too loosely, or the filling will leak out and the spirals won’t hold.
How should I store glazed cinnamon rolls, and can I freeze them?
Store cooled rolls covered at room temperature for 1–2 days, or refrigerate up to 5 days. For freezing, wrap rolls tightly before glazing or freeze the baked rolls and glaze after reheating. Thaw overnight and warm gently.
What’s the best way to serve cinnamon rolls so they stay soft?
Serve them warm, just after glazing, for the softest texture and strongest aroma. If reheating, cover loosely and warm briefly in the microwave or oven. Add glaze after warming so it stays glossy and doesn’t soak in too much.