Description
Soft, pillowy homemade cinnamon rolls with a gooey cinnamon center, designed for make-ahead convenience so you can enjoy a luxury brunch without the morning stress.
Ingredients
Scale
- 3 1/2 cups (450g) All-Purpose Flour
- 2 1/4 teaspoons (one packet) Instant Yeast
- 1/4 cup (50g) Granulated Sugar
- 1 teaspoon Salt
- 3/4 cup (180ml) Whole Milk, warm
- 4 tablespoons (55g) Unsalted Butter, melted
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1/2 cup (115g) Softened Butter (for filling)
- 3/4 cup (150g) Brown Sugar (for filling)
- 2 tablespoons Cinnamon (for filling)
- 1 cup (120g) Powdered Sugar (for glaze)
- 2–3 tablespoons Milk (for glaze)
- 1/2 teaspoon Vanilla Extract (for glaze)
Instructions
- In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
- In a separate cup, combine warm milk and melted butter. Add eggs and vanilla extract, then whisk well.
- Pour wet ingredients into dry ingredients and mix until a shaggy dough forms (about 2 minutes).
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour until doubled.
- Punch down the risen dough and roll it out into a 12×16 inch rectangle.
- Spread softened butter evenly over the surface, leaving a small border at the top.
- Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
- Roll the dough tightly from the long edge and cut into 12 equal pieces.
- Place cut rolls into a greased 9×13 inch baking pan, cover tightly with plastic wrap, and refrigerate overnight.
- The next morning, let the pan sit at room temperature for 30-60 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake rolls for 25-30 minutes until golden brown. Cover with foil if browning too fast.
- Remove from oven and let cool for 5 minutes.
- Whisk together powdered sugar, milk, and vanilla to make the glaze.
- Drizzle glaze over warm rolls and serve immediately.
Notes
Ensure milk is warm but not hot to avoid killing the yeast. Do not over-flour the dough; it should be slightly tacky. For clean cuts, dental floss can be used. Rolls can be frozen unbaked after shaping, or baked and frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: cinnamon rolls, make ahead, breakfast, brunch, yeast dough, comfort food, homemade baking