Perfectly fluffy, super soft homemade cinnamon rolls with vanilla glaze. The PERFECT cinnamon roll recipe!
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Homemade Cinnamon Rolls

Perfectly fluffy, super soft homemade cinnamon rolls with vanilla glaze. The PERFECT cinnamon roll recipe!
Course Breakfast
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 3 hours 2 minutes
Servings 10 buns
Calories 277kcal
Author Fiona Dowling

Ingredients

For the Dough

  • 2 and 1/4 cups all-purpose flour , plus 1/4 cup more as needed
  • 1 package instant yeast , about 2 and 1/4 teaspoons
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2 and 1/2 tablespoons melted butter
  • 1 large egg, room temperature
  • Flour for kneading the dough

For the Filling

  • 1/4 cup unsalted butter , very soft
  • 1/4 cup granulated sugar
  • 1 and 1/2 tablespoons cinnamon
  • 1 tablespoon brown sugar

For the Vanilla glaze

  • 1/4 cup cream or milk
  • 1 cup icing sugar
  • 1/2 teaspoon vanilla

Instructions

  • In a large bowl whisk together 2 and 1/4 cup flour, yeast, sugar and salt. 
  • Warm the buttermilk to the temperature described on your yeast package (likely about 115F degrees to 125F degrees - it should be warm but not scalding) - then stir the buttermilk, melted butter and egg into the flour mixture using a large rubber spatula or wooden spoon.
  • Once the batter starts to form and pull away from the edges of the bowl, turn it out of the bowl onto a floured surface/kitchen top. If the mixture still appears very wet stir in the additional 1/4 cup flour, 1 tablespoon at a tim
  • Knead the dough with floured hands for about 4 minutes until the dough becomes smooth and forms a ball. You may need to flour your hands a few times in between. Then place the dough into a lightly greased bowl to rest for 10 minutes.
  • While the dough is resting, stir together granulated sugar, brown sugar and cinnamon to make the filling.
  • Then on a flat lightly floured surface or a silicone baking mat roll the dough into a rectangle shape about 14 by 9 inches in size. Spread the 1/4 cup of very soft butter over the rectangle and sprinkle the cinnamon sugar mixture over top, leaving an border of about 1/2 inch on each side.
  • Then starting at the short edge of the rectangle, roll the dough into a roll and pinch the side closed. Using unflavored dental floss or a very sharp knife cut the roll into about 8-10 slices, each about 1 inch thick.
  • Line a 9-inch springform pan with parchment paper, or lightly grease a 9 inch pie plate and place the rolls inside. Allow to rise for 60 to 90 minutes in a warm, draft free environment - such as inside an oven (that's turned off).
  • If your rolls are in the oven to rise, remove them. Then preheat the oven to 350F degrees and bake the rolls for 20-25 minutes in the preheated oven until the tops are just starting to brown.
  • Remove the cinnamon rolls from the oven.
  • As they're cooling make the glaze. In a medium sized bowl whisk together all the glaze ingredients. Once smooth and no sugar lumps remain, drizzle on top of the cinnamon rolls.

Nutrition

Calories: 277kcal