Glazed Cinnamon Rolls
Warm, fluffy, and irresistibly indulgent, these Glazed Cinnamon Rolls are the ultimate treat for breakfast or brunch. Made from scratch with a buttery, soft dough and a rich cinnamon-sugar filling, each roll is baked to golden perfection and drenched in a creamy vanilla glaze. The secret to their melt-in-your-mouth texture is a pour of heavy cream just before baking, ensuring they stay moist and tender. With just 30 minutes of prep time and simple techniques like hand-kneading or using a stand mixer, this recipe is approachable for home bakers while delivering bakery-quality results. Perfectly spiced and decadently sweet, these cinnamon rolls are best enjoyed warm, fresh from the oven, and are sure to become a family favorite.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 85 g Unsalted butter
- 50 g Granulated sugar
- 2.25 tsp Active dry yeast
- 480 g All-purpose flour
- 1 tsp Salt
- 2 pcs Large eggs
- 150 g Light brown sugar
- 2 tbsp Ground cinnamon
- 60 ml Heavy cream
- 120 g Powdered sugar
- 1 tsp Vanilla extract
- 15 ml Milk (for glaze)
Instructions
In a small saucepan, warm the milk until it's lukewarm (37–43°C). Avoid overheating, as it can kill the yeast.
Add the butter to the warm milk and stir until melted. Stir in the granulated sugar and mix well.
Transfer the warm milk mixture to a large mixing bowl and sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes until the yeast is foamy.
Add the flour, salt, and eggs to the yeast mixture. Mix until a sticky dough forms. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8–10 minutes until it's smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Once risen, roll the dough out on a floured surface into a rectangle (about 35x25 cm).
Spread softened butter evenly over the dough, leaving a 1-cm border around the edges. Sprinkle the brown sugar and cinnamon evenly over the buttered surface.
Starting on the long side, tightly roll up the dough into a log. Pinch the seam shut to seal.
Using a sharp knife or dental floss, cut the log into 12 equal pieces. Arrange the rolls cut-side up in a greased 23x33 cm baking pan, leaving a little space for expansion.
Cover the pan with plastic wrap and let the rolls rise again for 30–40 minutes, or until puffed.
Preheat your oven to 190°C (375°F).
Pour heavy cream evenly over the risen rolls (this keeps them moist and tender during baking).
Bake the rolls in the preheated oven for 18–20 minutes, or until lightly golden on top.
While the rolls bake, prepare the glaze by whisking together the powdered sugar, vanilla extract, and milk until smooth. Adjust the consistency with more milk or powdered sugar if needed.
Once the rolls are out of the oven, let them cool for 5–10 minutes before drizzling the glaze generously over the top.
Serve warm and enjoy!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 28.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 113 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.
