Description
Evelyn’s Homemade Cinnamon Rolls are soft, fluffy, and packed with a classic cinnamon sugar filling, topped with a rich vanilla glaze. Perfect for breakfast or a sweet treat, these cinnamon rolls are made from scratch with a yeast-based dough that rises twice to achieve the perfect tender texture. The recipe yields 12 delicious rolls that fill your kitchen with a delightful aroma.
Ingredients
Scale
Dough Ingredients
- ¼ cup yeast
- 2 cups warm water
- 6 Tbsp sugar
- 6 Tbsp butter, melted
- 1 Tbsp salt
- ½ cup powdered milk
- 2 eggs
- 6 cups all-purpose flour
Filling Ingredients
- ½ cup butter, melted
- 1½ cup sugar
- 1¼ tsp cinnamon
Glaze Ingredients
- 1 (32-oz) bag powdered sugar (approximately 8 cups)
- 1 Tbsp vanilla extract
- 1 cup milk
Instructions
- Activate yeast: In the bowl of a heavy-duty stand mixer, combine the yeast, warm water, sugar, and 6 tablespoons of melted butter. Let the mixture sit until it becomes foamy and bubbly, about 3 minutes, indicating the yeast is active.
- Make dough: Add the salt, powdered milk, eggs, and all-purpose flour to the yeast mixture. Using the dough hook attachment, mix until all ingredients are thoroughly combined and form a cohesive dough. Cover the bowl loosely and let the dough rise until it doubles in size, about 45 minutes.
- Divide dough: Remove half of the risen dough from the bowl to work with.
- Roll out dough: On a floured surface, roll the dough into a 24 by 14-inch rectangle. This large rectangle will make rolling tight cinnamon rolls easier.
- Prepare filling and spread: In a separate bowl, combine 1½ cups sugar with 1¼ teaspoons cinnamon. Spread ¼ cup of melted butter evenly over the rectangle of dough, then sprinkle half of the cinnamon sugar mixture over the buttered surface.
- Roll dough: Starting on the long edge, roll the dough tightly into a jelly-roll style log, ensuring it is snug to create distinct rolls.
- Cut rolls: Slice the rolled dough into 1-inch pieces and place them into greased baking pans, arranging them evenly. Repeat the rolling and cutting process with the remaining dough and filling.
- Second rise: Let the cinnamon rolls rise again until they double in size, approximately 45 to 60 minutes. This step ensures a fluffy, airy texture.
- Bake rolls: Preheat your oven to 350ºF (175ºC). Bake the cinnamon rolls for 20 to 25 minutes, or until golden brown on top and cooked through.
- Make glaze and serve: While the rolls bake, prepare the glaze by mixing powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Once the cinnamon rolls are warm from the oven, drizzle the glaze generously over the top and serve.
Notes
- Ensure the water used to activate yeast is warm, about 110°F, to properly activate it without killing the yeast.
- Powdered milk gives the dough a richer flavor and tender crumb but can be substituted with regular milk if unavailable.
- For best results, cover the dough loosely with a clean kitchen towel during rising phases to allow airflow.
- Use greased or parchment-lined baking pans to prevent sticking.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Glaze consistency can be adjusted by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
