Cinnamon Rolls Recipe
Warm, gooey cinnamon rolls with a sweet icing drizzle that melts in your mouth.
Imagine waking up to the inviting aroma of freshly baked cinnamon rolls wafting through your home. These rolls, with their soft, pillowy dough and luscious cinnamon-sugar filling, are the ultimate comfort treat. The icing, draped over each roll like a silk ribbon, adds just the right amount of sweetness to every bite. Cinnamon rolls have a special place in my heart, hailing from Sunday mornings spent baking with my grandmother. She taught me that the key to a perfect roll is patience in the rise and a generous hand with the butter. This recipe embraces her wisdom, with a twist: a touch of cardamom in the filling that elevates the flavor to something truly special. Serve these rolls straight from the oven for breakfast, or as a cozy afternoon snack with a hot cup of tea or coffee.
Step-by-Step
- 01Step 1 / 6
In a large bowl, mix the flour, sugar, yeast, and salt.
In a separate bowl, whisk together the milk, melted butter, and eggs.
Combine the wet and dry ingredients until a dough forms.
- 02Step 2 / 6
Knead the dough on a floured surface for about 6-8 minutes, until it's smooth and elastic.
Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1.5 hours, or until doubled in size.
- 03Step 3 / 6
Roll out the dough into a rectangle, about 1/4 inch thick.
Spread the softened butter over the surface.
Mix the brown sugar, cinnamon, and cardamom, then sprinkle evenly over the buttered dough.
- 04Step 4 / 6
Starting from a long edge, carefully roll the dough into a tight log.
Cut into 12 equal pieces and arrange them in a greased baking dish.
Cover again and let rise for 30 minutes.
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- 05Step 5 / 6
Preheat your oven to 350°F (175°C).
Once risen, bake the rolls for 20-25 minutes, or until golden brown and the centers are set.
- 06Step 6 / 6
While the rolls are baking, whisk together the powdered sugar, milk, and vanilla to make the icing.
Drizzle over the warm rolls before serving.
Chef Tips
- •For a richer flavor, use half-and-half instead of milk in the icing.
- •Try adding raisins or chopped nuts to the filling for added texture.
- •Make sure your yeast is fresh for the best rise.
- •If the dough is too sticky, add flour a tablespoon at a time while kneading.
- •Cover your rolls with aluminum foil midway through baking if they're browning too quickly.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can prepare the rolls up to the second rise, then refrigerate overnight. Let them come to room temperature before baking.
What can I substitute?+
You can use almond milk instead of whole milk for a dairy-free option, and coconut sugar in place of brown sugar for a different sweetness profile.
How do I store leftovers?+
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
