Soft Cinnamon Rolls with Icing

This cinnamon roll recipe transforms your kitchen into a bakery with its irresistible aroma and pillowy soft texture. The warm swirls of cinnamon sugar melt under a blanket of creamy vanilla icing creating the perfect weekend breakfast treat for your family.

I developed this recipe during a snowy weekend when my children were begging for something special for breakfast. After several attempts to perfect the dough texture, these cinnamon rolls have become our Sunday morning tradition, often with everyone still in pajamas gathering around the warm pan.

Ingredients

For the Dough

• Warm milk: at precisely 110°F activates the yeast without killing it
• Active dry yeast: provides the perfect rise for fluffy texture
• Granulated sugar: feeds the yeast and adds subtle sweetness
• Room temperature eggs: incorporate more easily into the dough
• Melted unsalted butter: creates richness and tender crumb
• All purpose flour: works perfectly no need for specialty flours
• Salt: enhances all flavors and controls yeast activity

For the Filling

• Brown sugar: offers deep caramel notes that white sugar lacks
• Ground cinnamon: use Saigon variety for more intense flavor
• Softened butter: helps the filling adhere to the dough

For the Vanilla Icing

• Powdered sugar: creates that silky smooth texture with no grittiness
• Softened butter: adds richness that plain glaze lacks
• Milk: thins the icing to perfect consistency
• Vanilla extract: use pure not imitation for best flavor

Step-by-Step Instructions

Activate the Yeast:

Combine warm milk around 110°F with yeast and sugar in your stand mixer bowl or large mixing bowl. The mixture should become frothy within 5 to 10 minutes indicating active yeast. If it does not foam start over with fresher yeast.

Form the Dough:

Add your room temperature eggs melted butter flour and salt to the yeast mixture. Mix initially with the paddle attachment until combined then switch to the dough hook. Knead for a full 6 to 8 minutes until the dough becomes smooth elastic and pulls away from the sides while still being slightly tacky to touch.

First Rise:

Transfer your dough to a lightly greased bowl preferably glass or ceramic. Cover with plastic wrap or a damp kitchen towel. Place in a draft free warm spot around 75°F for at least one hour. The dough should double in size and when poked gently with a finger the indentation should remain.

Prepare the Filling:

While the dough rises mix your brown sugar and cinnamon in a small bowl breaking up any lumps with your fingertips. The mixture should be uniform in color and texture. Having this ready streamlines the assembly process.

Roll and Fill:

On a lightly floured surface roll the dough into a rectangle precisely 16 by 12 inches for even rolls. Spread the softened butter over the entire surface leaving a half inch border along one long edge. Sprinkle the cinnamon sugar mixture evenly pressing it gently into the butter to prevent it from falling out during rolling.

Shape the Rolls:

Starting with the long edge that has filling all the way to the edge roll the dough tightly toward the border edge creating a firm log. Pinch the seam to seal it completely. For perfectly even rolls use unflavored dental floss or thread sliding it under the log and crossing it over the top to cut through without squishing the dough.

Second Rise:

Arrange the rolls in a greased 9x13 inch baking dish with slight space between each. Cover again and let rise for 20 to 30 minutes until puffy and touching. This shorter rise develops additional flavor while maintaining structure.

Bake to Perfection:

Bake in a preheated 350°F oven for exactly 22 to 25 minutes until the tops are golden brown but not too dark. The internal temperature should reach 190°F if you have a thermometer. The rolls will continue cooking slightly after removal.

Create the Icing:

While the rolls bake whisk together powdered sugar softened butter milk and vanilla extract until completely smooth with no lumps. Adjust consistency with additional milk if needed it should flow slowly from the whisk in a thick ribbon.

Finishing Touch:

Spread the icing generously over the rolls while still warm from the oven. The heat will partially melt the icing allowing it to seep into the crevices for maximum flavor in every bite.

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My absolute favorite part of making these cinnamon rolls is watching my children peek through the oven door as they bake. The anticipation builds as the kitchen fills with that unmistakable cinnamon aroma that seems to draw everyone from their bedrooms no matter how early in the morning. These rolls have become more than just breakfast they mark special occasions in our family.

Make Ahead Options

These cinnamon rolls offer incredible flexibility for busy schedules or holiday planning. After shaping the rolls and placing them in the baking dish you can cover them tightly with plastic wrap and refrigerate overnight for up to 12 hours. The next morning remove them from the refrigerator and allow them to sit at room temperature for 30 minutes while you preheat the oven. This slow cold fermentation actually develops more complex flavors in the dough making them even more delicious.

Perfect Substitutions

The beauty of this recipe lies in its versatility. For a dairy free version substitute plant based milk like almond or oat and use vegan butter in equal amounts. If you prefer a tangier frosting blend 4 ounces of softened cream cheese with 2 tablespoons of butter before adding the powdered sugar. Whole wheat flour can replace up to half of the all purpose flour though you may need to add an extra tablespoon of milk to maintain proper moisture. For a deeper flavor profile try dark brown sugar in the filling or add a tablespoon of maple syrup to the icing.

Serving Suggestions

These cinnamon rolls pair beautifully with other breakfast items to create a memorable spread. Serve alongside a fruit salad featuring seasonal berries and citrus for a refreshing contrast to the sweet rolls. For special occasions add a savory egg casserole or frittata to balance the meal. Coffee is the traditional beverage pairing but consider offering hot chocolate for children or a spiced chai tea that complements the cinnamon flavor profile. For an extra special touch warm maple syrup can be offered as an additional drizzle for those who prefer an even sweeter experience.

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Common Questions

→ Can I make these cinnamon rolls ahead of time?

Yes! After shaping the rolls and placing them in the baking dish (step 8), cover them tightly and refrigerate overnight. In the morning, allow them to sit at room temperature for about 30 minutes before baking as directed. This makes them perfect for holiday mornings or special brunches.

→ How do I know when the dough has risen enough?

The dough should approximately double in size during the first rise (about 1 hour). You can test if it's ready by gently pressing your finger into the dough - if the indentation remains, it's ready. For the second rise after shaping, the rolls should look puffy and slightly expanded after 20-30 minutes.

→ What's the best way to cut the cinnamon roll log?

For the cleanest cut, use unflavored dental floss. Slide the floss under the log, bring the ends up, cross them over the top and pull to slice through the dough without squishing it. Alternatively, use a very sharp knife with a gentle sawing motion.

→ Can I freeze these cinnamon rolls?

Yes, you can freeze them either before or after baking. To freeze before baking, prepare through step 8, cover tightly, and freeze. Thaw overnight in the refrigerator before continuing with the rest of the instructions. To freeze after baking, allow rolls to cool completely before freezing (without icing). Thaw and warm before adding fresh icing.

→ How can I make cream cheese icing instead?

For a tangier cream cheese icing, replace half the butter (1 tablespoon) with 2 ounces of softened cream cheese. Mix the cream cheese and butter together until smooth before adding the powdered sugar, vanilla, and just enough milk to reach your desired consistency.

→ Why did my dough not rise properly?

Several factors can affect yeast activation: milk that's too hot (above 115°F) can kill the yeast, while milk that's too cool won't activate it. Also check your yeast expiration date. The rising environment should be warm and draft-free - try placing the covered dough near a preheating oven or in a turned-off oven with just the light on.