Cinnamon Rolls
Classic homemade cinnamon rolls with a buttery cinnamon-sugar swirl and a sweet vanilla glaze, made from scratch with a soft yeasted dough.
- For the Dough
- 1 (1/4 oz) package active dry yeast
- 1/2 cup warm water
- 1 cup sugar, divided
- 1/2 cup milk, scalded
- 1/3 cup butter or shortening, melted
- 1 teaspoon salt
- 1 egg
- 3 1/2 cups (up to 4 cups) all-purpose flour
- For the Filling
- 2 tablespoons ground cinnamon
- 3/4 cup walnuts, pecans, or raisins (optional)
- 1/2 cup butter, melted, plus more for the pan
- For the Glaze
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 3 to 6 tablespoons hot water
- Dissolve the yeast in the warm water in a small bowl and set it aside to activate — it should look slightly foamy after a few minutes, which tells you the yeast is alive and ready to work.
- In a large bowl, mix the scalded milk, 1/4 cup of the sugar, the melted butter or shortening, salt, and egg. Add 2 cups of the flour and mix until smooth, then stir in the activated yeast mixture.
- Gradually mix in the remaining flour until the dough comes together and is easy to handle — you may not need the full 4 cups, so add it gradually and stop once the dough is soft but no longer sticky. Turn it out onto a lightly floured surface and knead for 5 to 10 minutes, until smooth and elastic.
- Place the dough in a well-greased bowl, turning to coat, and let it rise in a warm spot until doubled in size, usually 1 to 1 1/2 hours. This first rise is what builds the dough's structure, so don't rush it.
- Once doubled, punch the dough down to release the air, then roll it out on a floured surface into a 15x9-inch rectangle. Brush the melted butter evenly over the surface all the way to the edges.
- Mix the remaining 3/4 cup sugar with the cinnamon and sprinkle it evenly over the buttered dough, then scatter the walnuts, pecans, or raisins on top if using. Starting from the 15-inch side, roll the dough up tightly into a log and pinch the seam closed to seal it.
- Slice the log into 12 to 15 rolls. Coat the bottom of your baking pan with butter and a sprinkle of sugar, then arrange the rolls cut-side up, close together, in the pan.
- Let the rolls rise a second time until doubled, about 45 minutes, then bake at 350°F for 25 to 30 minutes, until nicely browned on top.
- While the rolls bake, whisk together the butter, powdered sugar, and vanilla for the glaze, adding the hot water a tablespoon at a time until it reaches a pourable consistency. Spread the glaze over the rolls once they've cooled slightly, while they're still warm.
Chef's Note: Two rises are what separate cinnamon rolls from a denser, less fluffy roll — the first builds the dough's structure before it's shaped, and the second, shorter rise after slicing gives each individual roll one more chance to puff up before baking. Rolling the dough into a proper rectangle and pinching the seam tightly matters more than it might seem, since a loose seam can cause the rolls to unravel in the oven.
Glazing the rolls while they're still slightly warm, rather than fully cooled, lets the glaze soak in a little at the edges instead of just sitting on top. The unbaked, shaped rolls can be covered and refrigerated overnight for their second rise, so you can prep everything the night before and just bake fresh in the morning.
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