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Cinnamon Rolls

Name: Cinnamon Rolls
Prep time: 40 min
Cook time: 28 min
Total time: 3 h 30 min
Yield: 12 rolls
Cuisine: American
Ingredients: 480 g / 4 cups all-purpose flour; 50 g / 1/4 cup granulated sugar; 6.8 g / 2 1/4 tsp instant yeast; 6 g / 1 tsp table salt; 227 g / 1 cup warm milk; 56 g / 1/4 cup unsalted butter, melted; 50 g / 1 large egg; 160 g / 3/4 cup packed brown sugar; 1 tbsp ground cinnamon; 56 g / 1/4 cup unsalted butter, very soft; 113 g / 1 cup powdered sugar; 28 g / 2 tbsp milk, plus more as needed; 2.3 g / 1/2 tsp vanilla extract

Soft, fluffy cinnamon rolls with a buttery brown sugar swirl and a simple vanilla glaze.

Makes: 12 rolls · Pan: 9 × 13-inch pan · Oven: 350 °F (175 °C)

⚖ Scale this recipe Print

Ingredients

Volume	Grams
Dough
4 cups all-purpose flour	480 g
1/4 cup granulated sugar	50 g
2 1/4 tsp instant yeast	6.8 g
1 tsp table salt	6 g
1 cup warm milk	227 g
1/4 cup unsalted butter, melted	56 g
1 large egg	50 g
Filling
3/4 cup packed brown sugar	160 g
1 tbsp ground cinnamon	—
1/4 cup unsalted butter, very soft	56 g
Glaze
1 cup powdered sugar	113 g
2 tbsp milk, plus more as needed	28 g
1/2 tsp vanilla extract	2.3 g

Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

Mix the flour, sugar, yeast and salt in a large bowl. Add the warm milk, melted butter and egg and stir into a soft dough.
Knead 6–8 minutes until smooth, then cover and let rise until doubled, about 1 to 1 1/2 hours.
Stir the brown sugar and cinnamon together for the filling. Grease the pan.
Roll the dough into a rectangle about 16 × 12 inches. Spread with the soft butter and sprinkle evenly with the cinnamon sugar.
Starting from a long side, roll up snugly. Cut into 12 even slices with a sharp knife or dental floss and arrange them cut-side up in the pan.
Cover and let rise until puffy and touching, 30–45 minutes. Heat the oven to 350 °F.
Bake 25–30 minutes, until golden brown on top.
Whisk the powdered sugar, milk and vanilla into a thick but pourable glaze and drizzle over the warm rolls.

Tips

To bake in the morning, refrigerate the shaped rolls overnight, then let them sit at room temperature about an hour before baking.
Cinnamon isn't on our weight chart, so measure it by the spoon.

Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.

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