Cinnamon Rolls with Vanilla Glaze

A tray of homemade cinnamon rolls, warm from the oven and dripping with vanilla glaze, is one of the great pleasures of baking — pillowy and soft, swirled with cinnamon sugar, gooey in the center. They take the patience of a proper yeasted dough, but the reward is a breakfast treat so good it turns an ordinary morning into an occasion. This is from-scratch baking at its most comforting, the kind that fills a house with warmth and draws everyone to the kitchen.

The Yeasted Dough and Cinnamon Swirl

Mix and prove a soft, enriched dough, then roll it out, spread it with cinnamon sugar, and roll it into a spiral. A full, patient rise is what makes the rolls pillowy, and a generous cinnamon sugar filling gives them their gooey, sweet swirl — roll them up snug so the spiral holds through baking.

Baking and the Vanilla Glaze

Bake the rolls until golden and puffed, then pour over a vanilla glaze while they are still warm so it soaks into every crevice. Glazing them warm lets the vanilla finish melt into the soft rolls, making them gooey and irresistible — serve them fresh, when they are at their pillowy, sticky best.

Jorj Morgan

Cinnamon Rolls with Vanilla Glaze

A in yeast-leavened dough structure and sugar fillings. These rolls achieve a superior, cloud-like crumb through a dual-rise process and are finished with a stable vanilla-bean glaze.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 14 rolls

Course: Breakfast, Dessert

Ingredients Equipment Method

Ingredients

  

The Yeast-Leavened Dough

• 1 cup whole milk
• 6 tablespoons unsalted butter chilled and cubed
• 3 large eggs
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 4 1/2 cups all-purpose flour
• 2 1/2 teaspoons active dry yeast

The Crystalline Filling

• 1 cup brown sugar firmly packed
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter chilled and cubed

The Final and Glaze

• 1 tablespoon half and half for brushing
• 1 1/4 cups confectioners’ sugar
• 1 teaspoon light corn syrup
• 1 teaspoon vanilla extract
• 2 tablespoons half and half

Equipment

• 1 Large rectangular ceramic baking pan
• 1 Heavy wooden rolling pin
• 1 Electric stand mixer
• 1 Professional pastry brush (for buttering)
• 1 Heavy-duty wire cooling rack

Method

 

Mix the Dough

1. Dissolve the active dry yeast in warm water and allow it to activate until foamy.
2. In a stand mixer, combine the milk, granulated sugar, cubed butter, salt, and eggs.
3. Integrate 2 cups of the flour and mix until a smooth, smooth foundation is achieved.
4. Add the activated yeast and gradually incorporate the remaining flour until a soft, pliable dough forms.

The Kneading and Primary Rise

1. Transfer the dough to a lightly floured surface. Execute a manual knead for 10 minutes to develop the gluten structure.
2. Place the dough in an oiled vessel, cover, and allow for a primary rise until the volume has doubled, approximately 40 to 60 minutes.

Fill & Roll the Cinnamon Rolls

1. In a food processor, pulse the brown sugar, granulated sugar, flour, cinnamon, and nutmeg until integrated.
2. Pulse in the chilled butter cubes until the mixture achieves a coarse, sandy crumb texture.
3. Roll the risen dough into a 10x14-inch rectangle. Distribute the filling crumb evenly across the surface.
4. Roll up tightly in a jelly-roll fashion, starting from the narrow edge. Pinch the ends to seal the seam.

Rise & Bake

1. Preheat the oven to 375°F. Slice the dough cylinder into uniform 1-inch pieces.
2. Arrange the rolls cut-side up in a 13x9-inch baking dish coated with vegetable oil.
3. Cover and allow for a secondary rise of 30 minutes.
4. Brush the rolls with 1 tablespoon of half and half to promote a beautiful golden crust.
5. Bake for 25 to 30 minutes until the crumb is set and the exterior is golden.

Drizzle the Vanilla Glaze

1. Whisk together the confectioners’ sugar, corn syrup, vanilla, and half and half until a smooth, glossy glaze is formed.
2. Drizzle the glaze over the warm rolls and serve immediately while still warm.