Classic Cinnamon Rolls Vanilla Glaze

These classic cinnamon rolls bring you fluffy layers wrapped around a rich swirl of brown sugar and cinnamon all finished with a vanilla glaze that melts into every crevice. Making a pan of these on a lazy weekend has become a tradition in my home and nothing gathers the family faster than the smell of these baking.

The first time I made these was for a holiday breakfast and I still remember everyone gathering around the oven just waiting for the rolls to be done. Now these cinnamon rolls make any morning feel extra special.

Ingredients

• All purpose flour: Gives the rolls their classic tender crumb Use a high quality flour for best texture
• Granulated sugar: Sweetens the dough and helps it brown nicely Look for pure cane sugar if possible
• Active dry yeast: The key to pillowy rise Always check the expiration date for freshness
• Warm milk: Creates moisture and richness Whole milk will yield the softest dough
• Warm water: Works with the milk to activate the yeast Temperature should be just warm to the touch
• Unsalted butter: Adds richness and that classic bakery flavor Choose real butter never margarine
• Large egg: Binds the dough and gives a light golden color Use a fresh egg for best rise
• Salt: Rounds out the flavor and balances the sweetness
• Brown sugar: The star of the filling Gives classic gooey swirls Choose light or dark for your preferred flavor
• Ground cinnamon: Warm spice that defines these rolls Make sure it is fresh and fragrant for best aroma
• Powdered sugar: For the glaze Gives smooth sweetness Sift if yours is lumpy
• Milk: Thins the glaze and adds shine Whole milk or even cream gives the crémiest finish
• Vanilla extract: Adds warmth and depth to the glaze Use real vanilla for best flavor

Step-by-Step Instructions

Make the Dough:

Mix warm water warm milk granulated sugar and yeast in a large bowl Let it sit until the top looks foamy about ten minutes showing the yeast is alive and ready Add in the softened butter egg and salt Stir gently then begin adding flour half a cup at a time Mix with a sturdy spoon or dough hook Stop adding flour as soon as you get a soft slightly tacky dough Knead for five to seven minutes on a floured surface until the dough becomes springy and elastic A well kneaded dough should not stick heavily to your hands and will slowly bounce back when poked Place the dough in a greased bowl cover with a clean towel and let rise in a warm draft free spot until doubled about one hour Patience here means fluffier rolls later

Prepare the Filling:

Stir together brown sugar and cinnamon in a small bowl until evenly combined Use your fingers to break up any clumps for a fine mixture Roll out the risen dough onto a floured counter Aim for a fourteen by ten inch rectangle This gives even rolls with perfect spirals Spread the softened butter over every part of the dough with clean fingers or a spatula Make sure to get right to the edges Sprinkle the brown sugar cinnamon mixture evenly across the butter pressing lightly so it sticks

Shape the Rolls:

Starting from a long edge roll the dough up tightly into a log The tighter the roll the prettier the spirals Use a serrated knife or unflavored dental floss to cut the log into twelve equal slices A gentle sawing motion keeps them round Arrange the rolls barely touching in a parchment lined pan or baking dish Cover with a towel and let rise again until puffy about thirty minutes

Bake:

Heat your oven to three hundred fifty degrees Fahrenheit while the rolls have their final rise Set the pan in the center of the oven Bake eighteen to twenty two minutes until the tops are golden and the centers look set Avoid overbaking for soft moist rolls Cool just until warm before glazing This helps the glaze set but still melt beautifully

Glaze:

In a bowl whisk powdered sugar with milk and vanilla until silky smooth Adjust milk for pourable but not runny texture Use a spoon to drizzle the glaze over barely warm rolls letting it sink into every swirl

Save

Brown sugar has become my favorite ingredient here because it melts into a gooey ribbon that everyone fights for in the center of the rolls I still remember my younger sibling sneaking the center rolls when no one was looking because that is always the best bite

Storage Tips

Cinnamon rolls keep well covered at room temperature for a day or two For longer storage wrap them tightly and refrigerate for up to four days Gently reheat individual rolls in the microwave for about fifteen seconds for that fresh baked feel If freezing wrap cooled rolls well and glaze after reheating for best texture

Ingredient Substitutions

If you need a dairy free option try almond milk and vegan butter in both dough and glaze Instant yeast can be swapped for active dry just skip the first proof and mix everything together For a twist add orange zest to the filling or swap vanilla extract for almond extract in the glaze

Serving Suggestions

Serve these cinnamon rolls warm with a mug of coffee or chai for a comforting breakfast They make a lovely brunch addition alongside fresh fruit and eggs For a fun treat serve with extra glaze on the side so everyone can drizzle as much as they like

Cultural and Historical Context

Cinnamon rolls have roots in Swedish fika culture where spiced buns are a daily tradition The American style is fluffier and soaks up more glaze making it the ultimate indulgence Baking a tray at home brings together old world tradition and new world comfort

Recipe FAQs

→ How do I ensure the dough is soft and fluffy?

Knead the dough until smooth and elastic, and allow it to rise fully until doubled in size for the best texture.

→ What makes the filling so flavorful?

The combination of brown sugar, ground cinnamon, and plenty of softened butter ensures each swirl is rich and aromatic.

→ How should I apply the vanilla glaze?

Drizzle the glaze on while the rolls are warm, but not hot, so it gently melts and creates a glossy finish.

→ Can I prepare these ahead of time?

Assemble and slice the rolls, then refrigerate overnight. Let them rise at room temperature before baking in the morning.

→ What are some serving suggestions?

Serve these with freshly brewed coffee or tea for a comforting breakfast or sweet afternoon treat.

→ Is it possible to freeze the rolls?

Yes, bake and cool completely, then freeze. Warm gently before serving and add glaze fresh for best results.