Classic Cinnamon Rolls Vanilla Glaze (Printable Version)
Fluffy cinnamon rolls with rich cinnamon filling and smooth vanilla glaze, ideal for sweet, comforting moments.
# What You'll Need:
→ Dough
01 -
430g all-purpose flour
02 -
50g granulated sugar
03 -
2¼ teaspoons active dry yeast
04 -
120ml warm milk
05 -
60ml warm water
06 -
60g unsalted butter, softened
07 -
1 large egg
08 -
½ teaspoon salt
→ Filling
09 -
100g brown sugar
10 -
2 tablespoons ground cinnamon
11 -
60g unsalted butter, softened
→ Glaze
12 -
120g powdered sugar
13 -
2–3 tablespoons milk
14 -
½ teaspoon vanilla extract
# Steps To Follow:
01 -
Combine warm water, warm milk, granulated sugar, and active dry yeast in a large bowl. Allow the mixture to rest for 5–10 minutes until foamy.
02 -
Add softened butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a soft dough forms. Knead for 5–7 minutes until the dough is smooth and elastic.
03 -
Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm environment for 1 hour, or until doubled in size.
04 -
Mix brown sugar and ground cinnamon in a small bowl. Roll out the dough on a lightly floured surface into a 35x25cm rectangle. Spread softened butter evenly across the surface, then sprinkle with the cinnamon-sugar mixture.
05 -
Starting from the long edge, roll the dough tightly to form a log. Slice evenly into 12 rolls and arrange on a parchment-lined baking pan, leaving minimal space between each. Cover loosely and set aside to rise again for 30 minutes.
06 -
Preheat oven to 175°C. Bake rolls for 18–22 minutes until the tops are lightly golden. Remove from oven and allow to cool slightly.
07 -
Whisk together powdered sugar, milk, and vanilla extract in a bowl until a smooth glaze forms.
08 -
Drizzle vanilla glaze evenly over warm rolls. Serve fresh for optimal softness and flavor.
# Notes and Tips:
01 -
Ensure yeast is not expired and liquids are warm, not hot, to promote proper activation.
02 -
Room temperature butter yields a smooth filling and prevents tearing the rolled dough.
03 -
Rolls are best enjoyed the same day but can be reheated gently to refresh texture.