Easy Cinnamon Rolls with Strudel
Indulge in the ultimate comfort food with these Easy Cinnamon Rolls with Strudel—a delightful fusion of gooey cinnamon-sugar filling, a buttery strudel topping, and a luscious vanilla glaze. Perfectly soft and homemade, these cinnamon rolls are easier than they look, thanks to quick-rise yeast and straightforward prep steps. The secret to their irresistible charm lies in the crumbly strudel topping, made with cold butter, sugar, and flour, which adds a satisfying crunch to every tender bite. Ready in under an hour of active time and yielding 12 rolls, this recipe is ideal for weekend breakfasts, holiday brunches, or anytime you crave a sweet, bakery-style treat made from scratch. Serve warm and watch these cinnamon rolls disappear in moments!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter (melted)
- 1 large Eggs
- 0.5 cup Brown sugar
- 1.5 tablespoons Ground cinnamon
- 3 tablespoons Unsalted butter (softened)
- 0.5 cup All-purpose flour (for strudel)
- 0.25 cup Granulated sugar (for strudel)
- 3 tablespoons Unsalted butter (cold, cubed for strudel)
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
In a large bowl, combine 3 cups of the flour, granulated sugar, instant yeast, and salt. Stir to combine.
Warm the milk to about 110°F (43°C). Add melted butter and egg to the warm milk, whisking to combine.
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Gradually add the remaining 0.5 cup of flour as needed to make the dough less sticky.
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.
In a small bowl, mix together brown sugar and cinnamon for the filling.
Roll out the dough into a large rectangle (about 16x10 inches). Spread softened butter over the dough, then sprinkle the brown sugar-cinnamon mixture evenly on top.
Starting from the long edge, tightly roll the dough into a log and pinch the seams to seal. Cut into 12 evenly sized rolls and arrange them in a greased 9x13-inch baking dish.
Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
To make the strudel topping, combine the flour, granulated sugar, and cold cubed butter in a bowl. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
Sprinkle the strudel topping evenly over the cinnamon rolls.
Bake the rolls for 22-25 minutes, or until golden brown and cooked through.
While the rolls are baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
Remove the cinnamon rolls from the oven and let them cool for 5-10 minutes. Drizzle the glaze over the warm rolls before serving.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.5 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
