Cinnamon Rolls for Every Occasion: Soft, Gooey and Irresistible
There’s something magical about cinnamon rolls the sweet, warm, gooey treat that fills the house with an irresistible smell and pulls everyone into the kitchen. Whether it’s a warm weekend morning, a holiday gathering or simply something nice to pull out of the oven and enjoy, cinnamon rolls are always the answer. So what do they do that makes them so unforgettable? Well, it’s a perfectly pillowy-soft interior, a swirl of cinnamon sugar, and, of course, that sweet, creamy icing slathered on top. Here’s how to make deliciously gooey cinnamon rolls for any occasion!
Why You’ll Love This Recipe:
Soft & Gooey: These cinnamon rolls are so soft and fluffy with that perfect gooey melt-in-your-mouth texture that everyone loves!
Homemade Goodness: Store-bought rolls don’t hold a candle to their homemade counterparts — this recipe uses fresh ingredients so every bite is a flavor bomb.
Is Easy to Make: Don’t be daunted by the concept of making cinnamon rolls at home! Follow a few easy steps, and with just a bit of patience, you’ll have a fabulous treat.”
Customizable: Add some of your favorite extras (nuts, raisins or chocolate chips) to make theirs ours.
THEY'RE GREAT FOR ANY OCCASION: Are you celebrating a special moment or just a nice day?
Ingredients You’ll Need:
For the Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (about 110° F or 43° C)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 teaspoon salt
4 cups all-purpose flour
1/2 tsp vanilla extract (optional, for more taste)
For the Cinnamon Filling:
1/2 cup soft unsalted butter
3/4 cup brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon salt
For the Icing:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pinch of salt
Step-by-Step Instructions
Activate the Yeast
In a mixing bowl, whisk together the warm milk and granulated sugar. Add the active dry yeast on top, and whisk gently to combine. Allow the mixture to rest for about 5 minutes, until frothy. That means your yeast is activated and ready to help your dough rise!
Make the Dough
Add the yeast mixture, melted butter, and salt in a large mixing bowl. Stir until well combined. Add the flour in gradual increments of 1 cup each, mixing until a dough forms. It might require you to do this by hand. When your dough starts pulling away from the sides of the bowl, and is a smooth, elastic ball, it’s ready for rising.
Let the Dough Rise
Grease a large bowl lightly, and put your dough in. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size. This is the wonder of yeast — it gives you soft, fluffy cinnamon rolls!
Prepare the Filling
In a small bowl, combine the softened butter, brown sugar, ground cinnamon and salt while the dough is rising. Mix until smooth and spreadable. Then just set it aside for when the dough is ready.
Roll Out the Dough
After the dough has risen, gently punch it down to re-displace the air. Dump the dough onto a lightly floured counter and roll it into a rectangle about 16 x 12 inches.
Spread the Cinnamon Filling
Spread the cinnamon sugar filling evenly on the whole surface of the rolled-out dough, leaving a small border around the edges. Heavily — the more filling, the gooier and tastier your rolls!
Shape the Rolls
Begining at one long edge, roll the dough tightly into a log. You want to roll this up tight so the rolls hold but roll it tight. After you’ve rolled it all the way, pinch the edges to seal the seam. Cut the dough into 12 equal squares (about 1 inch each) using a sharp knife or dental floss.
Second Rise
Transfer the cinnamon rolls to a greased 9 x 13 inch baking dish, leaving a bit of space between each roll. Cover the dish with a clean towel and make the rolls rise for an additional 30 minutes, or until puffy and almost touching.
Bake the Rolls
Step 1: Preheat the oven to 350 F (175 C). Rolls are baked 25-30 minutes, until golden brown top and cooked through. Your kitchen will smell like cinnamon — it’s heaven!
Make the Icing
Whisk together the powdered sugar, milk, vanilla extract and a few pinches of salt in a bowl to make the icing while the rolls bake. You can also add less milk if you would like it thicker.
Glaze and Serve
When the cinnamon rolls are baked, take them out of the oven and allow them to cool for several minutes. Pour the sweet icing on the warm rolls. You can add more if you want it sweeter!
Expert Tips for Making the Best Cinnamon Rolls
Don’t hasten the rising: Letting the dough rise properly is the final key to achieving that soft, fluffy texture. Have patience and allow the yeast to perform its magic!
Use fresh yeast: If your yeast doesn’t go all volcano when it’s combined with the warm milk, chances are it’s expired and your rolls won’t rise properly.
Add-ins: Want to take your cinnamon rolls to the next level? Top with chopped nuts — walnut or pecan — or add raisins for a fruity flair.
Make-ahead: You can mix and shape the cinnamon rolls the night before and refrigerate overnight. During morning, allow to come to room temperature and bake.
For a goor center: Roll your dough tightly and don’t overbake, as this will keep the rolls soft.
Healthier Alternatives
Whole wheat flour: Minimize all-purpose flour by replacing half the amount with whole wheat flour for better nutrition with a little more fiber.
Coconut sugar: To lower the glycemic index of your cinnamon rolls, replace the brown sugar with coconut sugar.
To make these rolls dairy-free, replace the milk with plant-based milk and the butter with a dairy-free alternative.
Final Thoughts
These soft, gooey cinnamon rolls can be made any time of year holiday mornings, a cozy weekend treat. Whether you serve them with a cup of coffee or as a sugary treat after dinner, these rolls will wow. But best of all, you can feel good knowing you made them, from scratch! The melding of warm, spicy cinnamon and sweet, gooey icing will have your family reaching for seconds before you know it. So, grab your ingredients and prepare to enter cinnamon roll heaven!
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