Soft Classic Cinnamon Rolls with Vanilla Glaze

Name: Soft Classic Cinnamon Rolls with Vanilla Glaze
Total time: 2 min
Yield: 8 people
Ingredients: 3.5 cup All-Purpose Flour; 2.25 tsp Active Dry Yeast; 0.25 cup Brown Sugar (for dough); 0.25 cup Butter (melted, for dough); 1 count Egg; 0.5 tsp Salt; 0.25 cup Butter (softened, for filling); 0.5 cup Brown Sugar (for filling); 2 tbsp Cinnamon Powder; 1 cup Icing Sugar; 2 tbsp Butter (melted, for glaze); 0.5 tsp Vanilla Powder; 2 tbsp Canned Cream (for glaze)

VegetarianUnder 60 MinsBakingDessertComfort Food

Medium

410kcal

8people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Fluffy, bakery-style yeast cinnamon rolls filled with a warm brown sugar center and topped with a sweet, glossy vanilla butter glaze.

There is nothing quite like the aroma of freshly baked Soft Classic Cinnamon Rolls with Vanilla Glaze wafting through your kitchen. This timeless recipe uses a classic yeast-raised dough to give you that iconic, pillowy-soft bakery texture that everyone craves. We are swapping out the heavy cream cheese for a glossy, sweet vanilla butter glaze that melts perfectly into all the spirals of the warm rolls. These Soft Classic Cinnamon Rolls with Vanilla Glaze are the ultimate comfort food dessert. The combination of your rich brown sugar and warm cinnamon powder creates a sticky, caramelized filling that balances perfectly with the tender bread. Baking with yeast takes a little bit of patience while the dough rises, but the resulting fluffy texture is completely worth it, and it reheats spectacularly well! If you are baking these ahead of time for your mom, simply let them cool, cover them tightly, and warm them up for about 15 to 20 seconds in the microwave right before serving. The heat will soften the bread and make the vanilla glaze gooey all over again. Whether you enjoy them as a decadent breakfast, a cozy afternoon treat, or a late-night dessert, these soft cinnamon rolls are guaranteed to hit the spot. Grab your flour, butter, and yeast, and get ready to bake the best cinnamon rolls of your life!

Ingredients

420 g All-Purpose Flour
7 g Active Dry Yeast
50 g Brown Sugar (for dough)
60 g Butter (melted, for dough)
1 count Egg
3 g Salt
60 g Butter (softened, for filling)
110 g Brown Sugar (for filling)
15 g Cinnamon Powder
120 g Icing Sugar
30 g Butter (melted, for glaze)
2 g Vanilla Powder
30 ml Canned Cream (for glaze)

Instructions

1
Warm 1 cup of water (or milk if you prefer) to lukewarm. Whisk in the yeast and a pinch of the brown sugar (for dough). Let it sit for 5-10 minutes until frothy.
2
In a large bowl, combine the frothy yeast mixture, the rest of the brown sugar (for dough), melted butter (for dough), the egg, and salt.
3
Gradually add the all-purpose flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5-8 minutes until smooth and elastic.
4
Place the dough in a greased bowl, cover with a warm towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
5
Punch the dough down and roll it out into a large rectangle, about 1/4 inch thick.
6
Spread the softened butter (for filling) evenly over the dough. Mix the brown sugar (for filling) and cinnamon powder together, then sprinkle this mixture evenly over the butter.
7
Tightly roll the dough up into a log starting from the long edge. Cut the log into 8 to 10 equal slices.
8
Place the slices into a greased baking dish. Cover and let them rise for another 30 minutes until puffy.
9
Preheat your oven to 175°C (350°F). Bake the rolls for 20-25 minutes until golden brown on top.
10
While the rolls bake, whisk together the icing sugar, melted butter (for glaze), vanilla powder, and just enough canned cream to create a smooth, pourable glaze.
11
Let the baked rolls cool slightly, then drizzle the vanilla glaze generously over the top.

Chef's Tips

•Ensure your liquids are warm but not hot when mixing the yeast, otherwise it will kill the yeast.
•If reheating later, put a single roll on a plate and microwave for 15 seconds. The bread will soften up wonderfully and the glaze will melt.
•Use unflavored dental floss or a very sharp serrated knife to cut your dough log without squishing the spirals.