Soft fluffy cinnamon buns (Printable)

Soft, fluffy buns swirled with cinnamon sugar and topped with a smooth vanilla glaze.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet (2¼ teaspoons) active dry yeast
03 - 1 cup whole milk, lukewarm
04 - ⅓ cup granulated sugar
05 - ¼ cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - ½ teaspoon salt

→ Filling

08 - ½ cup packed brown sugar
09 - 2 tablespoons ground cinnamon
10 - ¼ cup unsalted butter, softened

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tablespoons milk
13 - ½ teaspoon pure vanilla extract

# Directions:

01 - Combine lukewarm milk and active dry yeast in a small bowl. Let rest for 5 minutes until frothy.
02 - In a large bowl, whisk together flour, granulated sugar, and salt. Stir in melted butter, egg, and the yeast mixture until a dough forms.
03 - Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
04 - Punch down the risen dough and roll it into a 16 by 12 inch rectangle.
05 - Spread softened butter evenly over the dough. Combine brown sugar and cinnamon and sprinkle over the buttered surface.
06 - Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal pieces.
07 - Arrange rolls in a greased 9 by 13 inch baking dish. Cover and let rise until puffy, about 30 to 45 minutes.
08 - Preheat the oven to 350°F.
09 - Bake rolls for 22 to 25 minutes until golden brown.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over warm rolls before serving.

# Expert Advice:

01 -
  • They're soft and fluffy without requiring any fancy ingredients or techniques you don't already have.
  • The vanilla glaze drips down the warm rolls in the most satisfying way, and it honestly tastes like comfort in every bite.
  • You can make the dough ahead and let it rise slowly in the fridge, so fresh rolls are possible even on busy mornings.
02 -
  • Overbaking these even by a few minutes turns them from tender to dry, so set a timer and check them at 22 minutes rather than guessing.
  • Rolling too loosely creates rolls that spread into each other rather than staying distinct, while rolling too tightly can trap air and cause dense centers.
  • A cold oven is your enemy here; letting it fully preheat makes the difference between rolls that rise beautifully and ones that flatten slightly.
03 -
  • If your kitchen is cold, place the covered dough in a turned-off oven with just the light on, which creates a gentle, consistent warmth for rising.
  • The glaze works best when drizzled onto rolls that are still warm enough to soften it slightly but cool enough that it doesn't melt completely into thin puddles.
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