Homemade Cinnamon Rolls

These homemade cinnamon rolls are delicious and fluffy. Filled with brown sugar and cinnamon and topped with a sweet glaze. Dough only needs to rise for 1 hour before baking. Perfect for Easter morning!

My family and I love cinnamon rolls, but I always fail to make the dough the night before so it can rise properly. However, this morning I came across a recipe from Divas Can Cook that could be made with only 1 hour advance. I changed the recipe a bit and am super happy with how they turned out!

Let’s Make Them Together!

Start by making the dough. Store it in an airtight container in a warm area and let double in size. Tip: I find it best to place the container on top of the cooktop and to turn the oven on for a few minutes. This creates a warm surface and helps the dough rise faster.

When the dough has doubled in size, lay it on a floured surface and roll to 1/4″ thick. Tip: I place a sheet of parchment paper on top of the counter and place the dough on top of that…way faster clean up!

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Spread melted butter over top of dough.

Sprinkle on brown sugar, cinnamon mixture.

Roll.

Slice into 1″ thick pieces. Tip: Between each cut, I dip my knife into my container of flour, this helps prevent the dough sticking to the knife and “squishing” your slices.

Place in a baking pan and bake at 350 degrees for 20 – 22 minutes.

While the rolls are baking, make the glaze. Just powdered sugar and a few drops of milk!

Pour the glaze over the baked rolls and devour!

I plan to serve these on Easter morning along with some of my other favorite Easter dishes!

• Crock Pot Ham
• Sunrise Mimosas
• Goat Cheese Scalloped Potatoes
• Easy Kale Salad
• Celebration Salad
• Easter Egg Sugar Cookies
• Easter Egg Sugar Cookies with Carrot Decorations

Here’s The Cinnamon Roll & Glaze Recipe!

Yeast Mixture

• 1/3 cup very warm water 110-115 degrees like a warm baby bottle
• 1 package active dry yeast 2 1/4 teaspoons
• 1/4 teaspoon sugar

Dough Mixture

• 1/2 cup sugar
• 1/3 cup buttermilk room temperature (I did just under 1/3 cup whole milk + 2 tsp vinegar)
• 1/2 cup whole milk room temperature
• 6 tablespoons butter melted
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• 2 eggs slightly beaten
• 1 teaspoon salt
• 1 teaspoon baking powder
• 4 cups all-purpose flour sifted (may need more or less)

Filling Mixture

• 1 tbs melted butter
• 1/2 cup brown sugar
• 1 tbs cinnamon

Glaze Mixture

• 1 cup powdered sugar
• A few tsp of milk (slowly add the milk and mix along the way, stop when you reach your desired thickness)

Instructions

• In a measuring cup stir together water, 1/4 teaspoon sugar, and yeast.
• Let mixture sit for a few minutes until it is puffy and foamy.
• Pour yeast mixture into a large bowl.
• Add in 1/2 cup sugar, buttermilk, whole milk, melted butter, canola oil, vanilla extract, and eggs.
• Mix until combined.
• Mix in salt and baking powder.
• Gradually mix in the flour a little at a time, using just enough so that the dough pulls from the sides of the bowl. It will be slightly sticky but shouldn’t stick to a clean fingertip.
• Once dough has formed, place into an air tight container in a warm location.
• Let sit for about 1 hour or until the dough has doubled in size. Can sit overnight as well.
• Gently punch the dough down a few times to release the air.
• Sprinkle a work surface lightly with flour and turn dough onto floured surface.
• Knead the dough gently a couple of times and then pat the dough into a rectangle that is about 1/4 inch thick.
• Brush the dough with half of the melted butter.
• In a small bowl mix together brown sugar & cinnamon.
• Sprinkle on the brown sugar mixture.
• Starting from the end furthest from you, begin tightly rolling up the dough.
• When done, place the roll seam-side down, and carefully slice the roll into 1″ sections, flouring your knife in between each cut.
• Place the rolls in a greased baking pan, sides touching.
• Preheat oven to 350 F.
• Bake for 20-22 minutes or until sides of cinnamon rolls are lightly golden.
• While rolls are cooking, prepare the glaze by combining the powdered sugar and milk.
• When cinnamon rolls come out of the oven, let cool for a few minutes and then spread on the glaze.
• Serve piping hot, warm or room temperature!

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