This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. It’s taken me some time to develop quick cinnamon rolls that maintain all the flavor of traditional overnight cinnamon rolls. I have the winner for you right here and I baked two batches just to be sure.

Ingredients Require For Cinamon Rolls

For Rolls 

  1. All Purpose Flour-350 Gram
  2. Sugar- 50 Gram 
  3. Salt – Half Teaspoon 
  4. Yeast- 3 Teaspoon 
  5. Whole Milk- Half Cu
  6. Water- 60 Ml Water 
  7. Unsalted Butter- 3 Tablespoon
  8. Egg- 2 Small 

For Filling

  1. Unsalted Butter- Three Tablespoon 
  2. Ground Cinnamon- One Tablespoon 
  3. Sugar- 50 Grams 

For Icing

  1. Confectioner’s Sugar- One Cup 
  2. Pure Vanilla Extract-Half Teaspoon 
  3. Strong Brewed Coffee-3 Tablespoon 

How To Make Cinamon Rolls

  1. Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F).
  3. Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  4. On a lightly floured surface using floured hands, knead the dough for 3 minutes.
  5. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
  6. After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top.
  7. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly.
  8. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  9. Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  10. After the rolls have doubled in size, preheat the oven to 375°F (190°C).
  11. Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  12. Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
  13. Cover leftover frosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.