Original Cinnamon Rolls
Dough Ingredients
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1 cup warm milk (about 110°F / 43°C)
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2¼ tsp active dry yeast (1 packet)
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¼ cup granulated sugar
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¼ cup melted butter
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1 egg
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½ tsp salt
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3½–4 cups all-purpose flour
Filling
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½ cup softened butter
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¾ cup brown sugar
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2 Tbsp ground cinnamon
Icing (Classic)
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1½ cups powdered sugar
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2 Tbsp melted butter
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1–2 Tbsp milk
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½ tsp vanilla extract
Instructions
1. Make the Dough
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Dissolve yeast in warm milk with a pinch of sugar; let foam 5–10 minutes.
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Mix in sugar, butter, egg, salt, and flour until a soft dough forms.
2. Knead & Rise
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Knead 8–10 minutes until smooth.
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Place in greased bowl, cover, and rise 1–1½ hours, until doubled.
3. Fill & Roll
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Roll dough into a 16×12-inch rectangle.
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Spread butter evenly.
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Mix brown sugar and cinnamon; sprinkle over butter.
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Roll tightly from the long side and cut into 12 rolls.
4. Second Rise
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Place in greased baking dish, cover, and rise 30–45 minutes.
5. Bake
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Bake at 350°F (175°C) for 22–26 minutes, until lightly golden.
6. Ice
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Mix icing ingredients and spread over warm rolls.
Tips for Classic Results
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Don’t overbake—soft centers matter
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Spread icing while warm so it melts in
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For extra softness, brush rolls with butter after baking
If you want, I can also give you a no-knead, overnight, or cream-cheese-frosted version.