If there’s one smell that can instantly make any morning better, it’s the smell of cinnamon rolls baking in the oven. The warm, comforting scent of cinnamon and sugar reminds me of the quiet, slow mornings when everything feels a little softer and time moves a bit slower. I’ve come to associate cinnamon rolls with weekends, lazy brunches, and that rare feeling of having nowhere to rush off to.
But, honestly, making cinnamon rolls used to feel intimidating to me. The idea of working with yeast and waiting for dough to rise felt like such a commitment—like it was reserved for professional bakers or people who had way more patience than I did. I was more of a "quick and easy" baker, the type to go for recipes that offered instant gratification.
Then one day, on a whim, I decided to give cinnamon rolls a shot. It wasn’t a weekend or a special occasion—just a random Tuesday where I felt like slowing things down for a change. I realized that making cinnamon rolls wasn’t about speed or efficiency; it was about enjoying the process. Rolling out the dough, spreading the butter, and sprinkling the cinnamon felt almost meditative. It made me realize that sometimes, it’s worth it to take the extra time to create something from scratch, even if it requires a bit more effort.
Now, whenever I make cinnamon rolls, I appreciate the way they force me to slow down. It’s not just about the end result (though that first bite of a warm, gooey cinnamon roll is heavenly); it’s about enjoying each step along the way, knowing that good things take time. And in a world that’s always rushing, that’s a lesson I think we could all use every now and then.
Ingredients:
Dough:
3 1/4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup unsalted butter
1/4 cup water
1 large egg
Filling:
1/3 cup unsalted butter, softened
1/2 cup brown sugar, packed
2 tablespoons ground cinnamon
Glaze:
1 cup powdered sugar
1/4 cup cream cheese, softened
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2-3 tablespoons milk (adjust for desired consistency)
Instructions:
Make the Dough:
In a large mixing bowl, combine 2 cups of flour, yeast, sugar, and salt. Set aside.
In a small saucepan, heat the milk, butter, and water over low heat until the butter is melted and the mixture is warm (but not hot). Gradually add the wet ingredients to the dry ingredients, mixing until combined. Beat in the egg, then add the remaining flour, a little at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
In a small bowl, mix together the softened butter, brown sugar, and cinnamon until combined.
Assemble the Rolls:
Once the dough has risen, punch it down and roll it out into a rectangle (about 12x18 inches). Spread the cinnamon-sugar filling evenly over the dough. Starting from the long side, roll the dough tightly into a log and cut into 12 equal slices.
Place the rolls in a greased 9x13-inch baking dish, cover, and let them rise for another 30 minutes.
Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until golden brown and cooked through.
Make the Glaze:
In a medium bowl, whisk together the powdered sugar, cream cheese, melted butter, vanilla, and enough milk to achieve a smooth, pourable consistency.
Drizzle the glaze over the warm cinnamon rolls and serve.
Tips:
Let the dough rise in a warm, draft-free area—if your kitchen is cold, you can turn your oven to the lowest setting for a minute, turn it off, and let the dough rise inside.
For a richer filling, add a pinch of ground nutmeg or cardamom to the cinnamon-sugar mixture.
If you prefer your glaze thicker, add less milk, or for a lighter glaze, add a bit more until you reach the desired consistency.
Enjoy,
Lauren