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Homemade Cinnamon Rolls with Vanilla Frosting Recipe

Homemade Cinnamon Rolls with Vanilla Frosting

These soft, buttery cinnamon rolls are filled with brown sugar and cinnamon, then topped with an easy vanilla frosting. The recipe makes 12 generously sized rolls.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 3 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup (240 ml) Whole milk, warmed to 105–110°F (40–43°C)
  • 2 1/4 teaspoons (1 packet) Active dry yeast
  • 1/2 cup (100 g) Granulated sugar
  • 1/3 cup (75 g) Unsalted butter, melted and slightly cooled
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Fine salt
  • 4 to 4 1/2 cups (480–540 g) All-purpose flour
Cinnamon Filling
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 to 1 cup (150–200 g) Packed light brown sugar
  • 2 tablespoons Ground cinnamon
  • 1/4 teaspoon Salt, optional
Vanilla Frosting
  • 2 cups (225–240 g) Confectioners’ sugar, sifted
  • 1/4 cup (57 g) Unsalted butter, softened or melted
  • 1 teaspoon Vanilla extract
  • 2 to 4 tablespoons Milk or heavy cream
  • 1 pinch Salt, optional

Method
 

Step-by-Step
  1. Warm the milk to 105–110°F (40–43°C), then stir in the yeast and a small portion of the sugar. Let it stand for 5–10 minutes, until foamy.
  2. Mix in the remaining sugar, melted butter, eggs, and salt. Add 4 cups of flour gradually, mixing until a soft dough forms.
  3. Knead the dough by hand for 6–8 minutes or with a dough hook for 4–5 minutes. Add the remaining flour only as needed; the dough should be soft and slightly tacky, not stiff.
  4. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
  5. Roll the dough into an approximately 15-by-20-inch rectangle. Spread it with softened butter, then evenly sprinkle over the brown sugar, cinnamon, and optional salt.
  6. Roll the dough tightly from the long side and cut it into 12 even pieces. Arrange the rolls in a greased 9-by-13-inch baking pan.
  7. Cover the pan and let the rolls rise again for 30–45 minutes, until noticeably puffy. Meanwhile, heat the oven to 350°F (175°C).
  8. Bake the rolls for 20–25 minutes, until lightly golden and the centers are set. Avoid overbaking so the interior stays soft.
  9. Whisk the confectioners’ sugar, butter, vanilla, optional salt, and 2 tablespoons of milk or cream together. Add more milk gradually until smooth and spreadable, then frost the warm rolls after they have cooled for 5–10 minutes.

Notes

Measure flour by weight when possible, or spoon it into measuring cups and level them. Store cooled rolls covered at room temperature for up to 2 days, or refrigerate them for longer storage. Reheat gently before serving.