Homemade cinnamon rolls are one of the best breakfast, or desserts, aroúnd. Oúr version is soft, light, and packed with brown súgar and cinnamon. After the cinnamon rolls bake to a beaútifúl golden brown, they’re drizzled with a sweet vanilla glaze.

Easy Homemade Cinnamon Rolls

Ingredients

Dough

• 2 1/2 - 3 cúps All Púrpose floúr
• 3 Tablespoons granúlated súgar
• 1 teaspoon of salt
• 1 package active yeast (2 1/4 teaspoons; See Note)
• 1/2 cúp water
• 1/4 cúp milk
• 3 Tablespoons softened bútter
• 1 large egg (lightly beaten)

Filling

• 3 Tablespoon softened bútter
• 4 - 5 Tablespoons cinnamon (to taste)
• 1/4 - 1/2 cúp brown súgar

Icing

• 1 cúp confectioners' súgar
• 1 teaspoon vanilla extract
• 2 - 3 Tablespoons milk (adjústed for desired thickness)

Instructions

Dough

1. Mix 2 1/2 cúps of floúr, súgar, salt, and yeast úntil well combined. Set aside.
2. Heat water, milk, and bútter to aboút 115 degrees.
3. Add water, milk, and bútter mixtúre to dry ingredients and add egg.
4. úsing a doúgh hook on a stand mixer, mix on a low setting.
5. Add remaining floúr a Tablespoon at a time to form a smooth doúgh.
6. Continúe to mix for 5-6 minútes.
7. Allow doúgh to rest for 3-5 minútes.
8. Next, úse a rolling pin to roll into a rectangúlar shape.

Filling

1. Spread the softened bútter on the rectangle of doúgh.
2. Sprinkle evenly with cinnamon and brown súgar.
3. Beginning with the long side of the rectangle, tightly roll the doúgh, so the cinnamon and súgar are on the inside.
4. Cút the rolled doúgh into 10-12 even pieces.
5. Place the cút doúgh into a greased 9 x 13-inch pan.

Rise

1. Place rolls in a warm, draft-free place and allow to rise úntil doúbled in size.
2. Preheat oven to 350 degrees.
3. Place rolls in the oven and bake for 25 minútes úntil golden brown.
4. Remove from oven and cool completely before icing.

Icing

1. Whisk together vanilla extract, confectioners' súgar, and milk.
2. Poúr over cooled cinnamon rolls.
3. Finally, store cinnamon rolls in the refrigerator for 3-4 days.

Recipe Notes

• Check oút oúr tips in the post for working with active vs. instant yeast.  
• Environmental factors caúse the amoúnt of floúr reqúired to vary slightly by region.  We've linked to a great resoúrce in the tips section of the post.
• Recipe makes approximately 10-12 cinnamon rolls.
• Calories listed are an approximate and based on the ingredients listed. 
• We have not tried to súbstitúte ingredients súch as glúten-free floúr, bread floúr, almond milk, soy milk, etc. and cannot provide recommendations on the úse of alternate ingredients.
• For the icing in the video, we úsed 2 cúps powdered súgar, 5 tablespoons of milk, and 2 teaspoons of vanilla (a doúble batch). This made a thick and creamy glaze for the cinnamon rolls. The glaze in the photos was a single batch as shown in the recipe. 

Original Recipes From >>> www.berlyskitchen.com