Soft Cinnamon Rolls Vanilla Glaze

My apartment building always had this cinnamon Sunday tradition where someone would bake cinnamon rolls and the entire hallway would smell like butter and sugar for hours. I remember making my first batch alone in my tiny kitchen, yeast bubbling away on the counter, feeling like I was part of some secret club of people who could actually make dough rise. Now I understand why those mornings felt so special there is something genuinely magical about pulling golden, spiraled rolls from the oven that makes even the most chaotic morning feel peaceful.

Last Christmas morning I woke up before everyone else and started a batch of these rolls. By the time my family stumbled into the kitchen, rubbing sleep from their eyes, the whole house smelled like cinnamon and warmth. We stood around the counter, picking at the warm rolls and getting glaze on our fingers, forgetting about gifts and schedules for a while. That is the thing about really good cinnamon rolls they make people pause and gather and just be together for a few minutes.

Ingredients

• All purpose flour: This creates the structure and I have learned that measuring by weight gives the most consistent results
• Active dry yeast: Make sure it is fresh and watch for that frothy layer which tells you it is alive and ready to work
• Whole milk: Lukewarm is key here too cold and the yeast will go dormant too hot and you will kill it completely
• Granulated sugar: Feeds the yeast and adds just enough sweetness to the dough itself
• Unsalted butter: Melted for the dough creates tenderness and that rich flavor we all want in a cinnamon roll
• Large egg: Room temperature incorporates better and adds structure and richness to the crumb
• Salt: Do not skip this it balances the sweetness and actually enhances all the flavors
• Brown sugar: Packed tight creates that gooey caramelized filling we are all here for
• Ground cinnamon: Use fresh cinnamon for the best flavor because older spices lose their potency over time
• Softened butter: Spreads more evenly than melted creating distinct buttery layers in the swirl
• Powdered sugar: Makes that smooth glossy glaze that drips beautifully down the sides
• Milk and vanilla: Adjust the milk to get your preferred glaze consistency and use real vanilla extract for the best flavor

Instructions

Wake up the yeast:

Combine that lukewarm milk with yeast in a small bowl and give it about 5 minutes to get foamy and alive

Mix the dough:

Whisk flour sugar and salt in a large bowl then pour in melted butter egg and that happy yeast mixture stirring until everything comes together into a shaggy dough

Knead it smooth:

Turn the dough onto a floured surface and knead for 8 to 10 minutes until it feels smooth and elastic under your hands

Let it rise:

Place the dough in a greased bowl cover it up and let it hang out in a warm spot for an hour until it has doubled in size

Roll it out:

Punch down that puffy dough and roll it into a 16 by 12 inch rectangle aiming for even thickness throughout

Layer the filling:

Spread the softened butter all over then sprinkle the brown sugar and cinnamon mixture evenly right to the edges

Roll and slice:

Starting from the long side roll the dough into a tight log then cut it into 12 equal pieces using a serrated knife or even dental floss

Second rise:

Arrange the rolls in a greased baking dish cover them and let them puff up for 30 to 45 minutes until they look cozy and risen

Bake golden:

Preheat your oven to 350°F and bake for 22 to 25 minutes until they are beautifully golden brown and cooked through

Add the glaze:

While the rolls are still slightly warm whisk powdered sugar with milk and vanilla until smooth then drizzle it generously over the top

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These rolls have become my go to for bringing to new neighbors or friends who need a little pick me up. There is something about a warm homemade cinnamon roll that says you care without needing words.

Make Ahead Magic

I have discovered you can assemble these rolls the night before cover the pan tightly and refrigerate. In the morning let them sit at room temperature for about 30 minutes while the oven preheats then bake as directed. This trick has saved me so many times when I want fresh rolls but do not want to wake up at dawn.

Perfecting Your Technique

After making these dozens of times I have learned that rolling the dough tightly creates those beautiful distinct swirls we all want. Also letting the rolls cool for just 10 minutes before glazing means the glaze drapes perfectly instead of melting completely into the warm bread.

Serving Ideas

These are incredible alongside a cup of strong coffee or even crumbled over vanilla ice cream for an unexpected dessert. I have also added chopped pecans or raisins to the filling when I want to switch things up.

• Recover leftovers with foil before reheating so they do not dry out
• The glaze can be made thicker or thinner depending on your preference
• Room temperature ingredients blend more smoothly into the dough

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There is nothing quite like the smell of these rolls baking to make a house feel like home.

Recipe FAQs

→ Can I prepare the dough ahead of time?

Yes, prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature before rolling and filling.

→ Why didn't my dough rise?

Ensure your milk is warm (110°F/43°C) but not hot, and check that your yeast is fresh. A warm, draft-free spot helps activation.

→ How do I store leftover rolls?

Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave.

→ Can I freeze these before baking?

After slicing and placing in the baking dish, wrap tightly and freeze for up to 3 weeks. Thaw overnight, let rise, then bake.

→ What's the best way to slice the rolls evenly?

Use unflavored dental floss or a sharp serrated knife with a sawing motion. Mark the dough first to ensure equal sizes.