Soft Cinnamon Rolls Vanilla Glaze

The smell of cinnamon wafting through the house on a lazy Saturday morning is something that just pulls everyone out of bed. I started making these rolls when my youngest begged for cinnamon buns but we wanted something softer than the bakery kind that tends to be dry. These became our weekend ritual, the kind of recipe that makes the whole house feel warm and cozy before anyone even takes a bite.

Last Christmas Eve, I made three batches of these because my sister threatened to cancel Christmas if I didnt. My niece sat on the counter watching them rise, asking every five minutes if they were ready yet. When they finally came out of the oven, she burned her fingers trying to grab one before Id even poured the glaze.

Ingredients

• 4 cups all-purpose flour: This creates the perfect structure for pillowy soft rolls that still hold their shape
• Active dry yeast: Make sure your milk is warm but not hot, or you will kill the yeast before it even starts working
• Whole milk: The fat content makes such a difference in texture, producing the most tender crumb possible
• Granulated sugar: This feeds the yeast and adds just enough sweetness to balance the intense filling
• Unsalted butter: Use melted butter in the dough for even distribution, but softened butter works best for spreading
• Large egg: Room temperature eggs incorporate better and help create that rich, tender structure
• Brown sugar: Pack it down into the measuring cup for that deep molasses flavor and caramel notes
• Ground cinnamon: Do not be shy with this, it should be generously dusted across the buttered dough
• Powdered sugar: Sift it first to avoid any lumps in your silky smooth glaze

Instructions

Wake up the yeast:

Combine lukewarm milk and yeast in a small bowl and let it sit for about 5 minutes until you see a foamy layer on top

Mix the dough:

Whisk flour, sugar, and salt in a large bowl, then add melted butter, egg, and that bubbly yeast mixture until everything comes together

Knead until smooth:

Work the dough on a lightly floured surface for 8 to 10 minutes until it feels silky and bounces back when you press it

Let it rise:

Place the dough in a greased bowl, cover it, and find a warm corner of your kitchen for an hour until it has doubled beautifully

Roll it out:

Punch down the risen dough and roll it into a 16x12 inch rectangle, keeping the thickness even so all your rolls bake at the same rate

Add the filling:

Spread softened butter all over the dough, then sprinkle the brown sugar and cinnamon mixture like you are tucking it in for a nap

Shape the rolls:

Roll the dough tightly from the long side into a log and slice it into 12 equal pieces

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 happy and risen

Bake to golden:

Slide them into a 350 degree oven for 22 to 25 minutes until they are golden brown and the filling is bubbling slightly

Glaze and serve:

Whisk powdered sugar, milk, and vanilla until smooth and drizzle it over the rolls while they are still warm

Pin It

These cinnamon rolls have become the thing my friends request for birthdays instead of cake. There is something about pulling apart that warm, glazed spiral that feels like being hugged from the inside out.

Making Them Ahead

You can assemble the rolls the night before and refrigerate them before the second rise. Let them sit at room temperature for about an hour while your oven preheats, then bake as directed. The overnight rest actually develops even more flavor in the dough.

Freezing Instructions

Wrap baked and cooled rolls individually in plastic wrap, then freeze them in a resealable bag for up to a month. Thaw overnight in the refrigerator and warm them in the microwave for 30 seconds before glazing.

Serving Suggestions

Serve these alongside a pot of strong coffee and maybe some fresh berries if you want to pretend it is a balanced meal. They are also incredible with a scoop of vanilla ice cream for dessert.

• Make a double batch because the first one disappears faster than you expect
• Leftovers reheat beautifully in a 300 degree oven for 10 minutes
• The glaze sets as it cools, so pour it while the rolls are still warm

Pin It

There is nothing quite like pulling a pan of these from the oven and watching everyone gravitate toward the kitchen like moths to a flame.

Recipe FAQs

→ How do I know when the dough has risen enough?

Press two fingers gently into the dough. If the indentation remains and doesn't spring back, the dough has properly doubled in size and is ready for shaping.

→ Can I prepare these the night before?

Yes. After arranging rolls in the baking dish, cover tightly and refrigerate overnight. Let them sit at room temperature for 30-45 minutes before baking, or until puffy.

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

Use unflavored dental floss or fishing line. Slide it under the dough log, cross ends over the top, and pull through cleanly. This prevents squishing the spirals.

→ Why did my rolls turn out dense?

This usually happens if the yeast didn't activate properly, the dough didn't rise enough, or the rolls were underbaked. Ensure milk is warm (not hot) and allow adequate rising time in a warm spot.

→ Can I freeze these rolls?

Bake and cool completely, then wrap individually in plastic and freeze for up to 2 months. Thaw overnight and reheat gently. You can also freeze unbaked rolls; thaw and rise before baking.

→ How do I get the glaze to the right consistency?

Start with 2 tablespoons of milk and add more as needed. The glaze should pour easily but hold its shape when drizzled. Warm rolls help the glaze melt beautifully into the crevices.