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Soft and Fluffy Homemade Cinnamon Rolls with Thick Icing

A close-up of a single, soft Cinnamon Rolls piece showing fluffy interior, cinnamon swirl, and dripping white icing.
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Bring bakery-style comfort to your next gathering with these soft and fluffy homemade cinnamon rolls. This recipe yields a large batch perfect for teacher appreciation or any crowd.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened for filling
  • 1/2 cup packed light brown sugar for filling
  • 2 tablespoons ground cinnamon
  • For the Icing: 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, melted butter, and egg to the yeast mixture. Stir well. Gradually add the flour and salt. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until well combined.
  5. Shape the rolls: Punch down the risen dough. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12 by 18 inches.
  6. Spread the filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough.
  7. Roll and slice: Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal pieces.
  8. Second rise: Arrange the rolls, cut side up, in a greased 9×13 inch baking pan. Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy.
  9. Bake the rolls: Preheat your oven to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown.
  10. Make the icing: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  11. Ice and serve: Drizzle the thick icing generously over the warm cinnamon rolls. Serve immediately for the best texture.

Notes

  • For extra soft and fluffy cinnamon rolls, ensure your milk is warm, not hot, to properly activate the yeast.
  • If you need a quick teacher appreciation breakfast idea, you can assemble the rolls the night before, cover them, and let them rise slowly in the refrigerator (overnight cinnamon roll recipe method). Bake them first thing in the morning.
  • This recipe makes classic breakfast sweets that taste just like the best homemade cinnamon rolls you can find.

Nutrition

Find it online: https://purecookingjoy.com/soft-fluffy-cinnamon-rolls-recipe/

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