These homemade cinnamon rolls are the ultimate comfort food, featuring a tender, pillowy dough that rises perfectly before being filled with a generous layer of buttery cinnamon-sugar. The result is a spiral of warm spice and sweetness in every bite. Topped with a simple, smooth vanilla icing, these rolls are best enjoyed fresh from the oven while still warm. They make a delightful weekend breakfast, a cozy brunch centerpiece, or a sweet treat for holiday mornings. Simple ingredients come together to create a bakery-quality experience right in your own kitchen.
T.J. Cinnamon’s Cinnamon Rolls
Description
These homemade cinnamon rolls are the ultimate comfort food, featuring a tender, pillowy dough that rises perfectly before being filled with a generous layer of buttery cinnamon-sugar. The result is a spiral of warm spice and sweetness in every bite. Topped with a simple, smooth vanilla icing, these rolls are best enjoyed fresh from the oven while still warm. They make a delightful weekend breakfast, a cozy brunch centerpiece, or a sweet treat for holiday mornings. Simple ingredients come together to create a bakery-quality experience right in your own kitchen.Ingredients
Directions
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In a small cup, dissolve the active dry yeast in warm water with 1/2 teaspoon of granulated sugar.
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Let the yeast mixture stand for 5 minutes until frothy.
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In a mixer bowl, combine 3 cups of all-purpose flour, the remaining 1/3 cup granulated sugar, and the salt.
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At low speed, gradually beat in the cooled milk, salad oil, eggs, and the yeast mixture.
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Beat until the ingredients are well blended.
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Beat in additional flour (about 1 1/2 cups) until the dough pulls away cleanly from the sides of the bowl.
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Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
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Place the dough in a greased bowl, turning once to grease the top.
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Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
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For the filling, beat the softened butter, brown sugar, and cinnamon together until smooth; set aside.
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Grease two 9-inch round cake pans.
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On a lightly floured surface, roll the dough into an 18x10 inch rectangle.
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Spread the cinnamon-butter filling evenly over the surface of the dough.
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Roll the dough tightly up from the long side.
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Cut the log into fourteen 1 1/4 inch slices.
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Place 1 roll cut-side up in the center of each pan.
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Arrange the remaining rolls in a circle of 6 around the center roll in each pan.
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Cover and let rise until doubled in bulk, about 30 to 40 minutes.
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Preheat the oven to 350 degrees F (177°C).
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Bake for 25 to 30 minutes, until golden brown.
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Cool in the pans for 10 minutes.
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Invert the rolls onto wire racks, then invert them again to cool completely.
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For the icing, whisk the confectioner's sugar, warm milk, and vanilla extract in a medium bowl until smooth.
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Drizzle the icing over the cooled rolls.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 455kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Cholesterol 75mg25%
- Sodium 350mg15%
- Total Carbohydrate 60g20%
- Dietary Fiber 1g4%
- Sugars 35g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: These rolls can be made ahead. Wrap well and freeze for up to 1 month. To serve, thaw wrapped at room temperature.
Tip: Ensure the water and milk are not too hot (105-115°F for water, 110°F for milk) to avoid killing the yeast.
