These cinnamon rolls serve as the perfect homemade breakfast treat.
Whip up a batch to enjoy with a cup of coffee, or serve them for a brunch.
Gooey, buttery, flavorful cinnamon rolls are the perfect fit.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cinnamon rolls are a timeless breakfast treat, made with a yeast dough and sticky-sweet glaze.
Learn how to make homemade cinnamon rolls, and try them for your next holiday brunch or weekend breakfast.
Craving cinnamon rolls but don’t have time for a yeast dough?
Credit: Caitlin Bensel; Food Styling: Torie Cox
Try theseSouthern Butter Rolls.
The process is made even easier with the help of a stand mixer and dough hook.
However, the topping you choose to use for cinnamon rolls is entirely up to you.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The glaze can also be altered to switch up the flavor.
That’s when the texture of these rolls is at its best.
However, if you have leftovers, there’s no need to throw them away.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store leftover cinnamon rolls in an airtight container or individually wrap them in plastic wrap.
Leave them out at room temperature for two days, or in the fridge for four days.
)unsalted butter, at room temperature
Glaze:
2 1/2cups (about 10 oz.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let stand until foamy, 5 to 10 minutes.
Roll out dough:
Preheat oven to 350F.
Punch down dough; cover and let rest 10 minutes.
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Prepare the filling:
Stir together sugar and cinnamon in a small bowl until well combined.
Spread butter evenly over rolled dough using a small offset spatula.
Evenly sprinkle sugar mixture over butter, pressing lightly to help adhere.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Make rolls:
Roll dough into a log, starting with 1 long side.
Trim ends just slightly, and cut log crosswise into 10 even slices using a serrated knife.
(Any butter bubbling in bottom of baking dish will absorb into rolls.)
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Let cool in baking dish on a wire rack for 15 minutes before glazing.
Prepare the Glaze:
Whisk powdered sugar in a large bowl to eliminate any large clumps.
Whisk in milk and vanilla until smooth and combined.
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Drizzle Glaze over cinnamon rolls using tines of a fork or a small whisk.
Serve with any additional Glaze.
Frequently Asked Questions
Cassia cinnamon is the cinnamon you probably have in your pantry right now.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s warm and spicy with a strong flavor.
Ceylon cinnamon is also popular in cinnamon rolls because it’s milder with a bit more sweetness.
Either work in this recipe.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
