Vanilla Glazed Cinnamon Rolls

Bakery Style Glazed Cinnamon Rolls

Ingredients:

Dough:

• 3/4 cup (180ml) warm milk
• 2 1/4 tsp (1 sachet) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature
• 1/4 cup (60g) unsalted butter, melted
• 3 cups (375g) all purpose or bread flour
• 1/2 tsp salt

Cinnamon Filling:

• 1/3 cup (75g) unsalted butter, softened to room temperature
• 1/2 cup (100g) dark brown sugar, packed
• 1 1/2 tbsp ground cinnamon

Vanilla Glaze:

• 1 cup (120g) icing sugar
• 2 tbsp unsalted butter, melted
• 2–3 tbsp milk or heavy cream
• 1 tsp pure vanilla extract

Preparation:

• In a large bowl, whisk together the warm milk, instant yeast, and granulated sugar. Let sit for about 5 minutes until the mixture turns frothy and bubbly.

• Whisk in the egg, melted butter, and salt until combined. Add the flour and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Transfer to a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.

• Punch down the dough and roll it out on a floured surface into a 30×40 cm (12×16 inch) rectangle. Spread the softened butter evenly over the dough. Mix the brown sugar and ground cinnamon in a small bowl, then sprinkle it evenly across the buttered dough.

• Roll the dough up tightly starting from the long edge to form a log. Cut into 9 to 12 even slices using a sharp knife or unflavored dental floss. Place the rolls in a greased baking dish, cover, and let rise for 30 minutes until puffy.

• Preheat your oven to 180°C (350°F). Bake the cinnamon rolls for 20 to 25 minutes until light golden brown on top and cooked through in the center.

• While the rolls are baking, whisk together the icing sugar, melted butter, vanilla extract, and milk until completely smooth and glossy.

• Remove the warm rolls from the oven and immediately pour the vanilla glaze generously over the top, allowing it to drip into the warm cinnamon swirls. Serve warm!

. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁..

Key Tips:

• For extra pillowy rolls: pour 2–3 tbsp warm heavy cream over the rolls right before baking
• For clean cuts: use unflavored dental floss slid underneath the roll and crossed over the top to slice cleanly
• Do not overbake, remove as soon as golden so the centers stay soft and gooey
• Optional: add 2 tbsp cream cheese to the glaze for a richer flavor!

. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁.. ݁₊ ⊹ . ݁ ⟡ ݁ . ⊹ ₊ ݁..