Warm milk is crucial—too hot kills yeast; too cold won’t activate it.
Don’t skimp on cinnamon—real bakery rolls are generously spiced.
Roll dough evenly—aim for a 16×20-inch rectangle for perfect swirls.
Step-by-Step Instructions (Soft, Swirled, Foolproof)
1. Make the Dough
In a large bowl, whisk flour, sugar, yeast, and salt.
In a separate bowl, mix warm milk, melted butter, egg, and vanilla.
Pour wet into dry. Stir until a shaggy dough forms.
Turn onto floured surface. Knead 5–7 minutes until smooth and elastic (or 4 mins in stand mixer with dough hook).
Place in greased bowl, cover, and let rise in a warm spot 1–1.5 hours, until doubled.
2. Shape the Rolls
Punch down dough. Roll into a 16×20-inch rectangle.
Spread softened butter evenly over surface.
Mix brown sugar, cinnamon, and salt. Sprinkle evenly over butter.
Starting at the long end, roll tightly into a log. Pinch seam to seal.
Cut into 12 even slices (use dental floss for clean cuts!).
3. Second Rise
Place rolls in a greased 9×13-inch pan or 10-inch cast-iron skillet, cut-side up.
Cover and let rise 30–45 minutes, until puffy.
4. Bake to Golden Perfection
Preheat oven to 350°F (175°C).
Bake 20–25 minutes, until golden brown and cooked through.
Cool 10 minutes before glazing.
5. Glaze & Serve
Whisk powdered sugar, milk, vanilla, and salt until smooth.
Drizzle generously over warm rolls.
Serve immediately—the glaze will melt into every crack!
Make-Ahead Magic: Overnight Cinnamon Rolls
After shaping rolls in the pan, cover tightly and refrigerate overnight (up to 16 hours).
Next morning, let sit at room temp 30–45 minutes while oven preheats.
Bake as directed—fresh-baked rolls with zero morning effort!
Serving Suggestions
☕ Classic: With black coffee or cold milk
🧈 Extra decadent: Add a pat of butter on top while warm
🍓 Brunch upgrade: With fresh berries and whipped cream
🎄 Holiday touch: Sprinkle with toasted pecans or orange zest
Storage & Reheating Tips
Room temp: Keep covered up to 2 days.
Freeze: Un-glazed rolls freeze well up to 2 months. Thaw, warm in 300°F oven, then glaze.
Revive stale rolls: Microwave 10 seconds with a damp paper towel.
❤️ The Heart of a Retro Classic
These cinnamon rolls aren’t just dessert—they’re edible memory. They’re what your grandma pulled from the oven on Sunday mornings, what bakeries sold for a nickel, and what still says “you matter” better than words.
So warm that milk, bloom that yeast, and roll with care. Because the best things in life aren’t modernized—they’re made the old-fashioned way, with time and love.
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