Homemade Cinnamon Rolls

These are the soft, fluffy cinnamon rolls I made with the simple vanilla icing. The icing is honestly so good on these, especially when you pour it over while they’re still a little warm. Easy to reheat and enjoy!!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Start the dough. Add the warm milk, yeast, and a little bit of the sugar to your mixing bowl. Let it sit for about 5–10 minutes until the yeast gets nice and foamy.

Step 2

2. Add the rest of the sugar, egg, egg yolk, and melted butter. Mix everything together.

Step 3

3. Add the flour and salt. Using the dough hook on your KitchenAid, knead for about 7–8 minutes until you have a soft, smooth dough. It should be slightly tacky but not a sticky mess.

Step 4

4. Put the dough into a lightly greased bowl, cover, and let it rise somewhere warm for about 1–1½ hours, or until doubled in size.

Step 5

5. Make the filling. Mix the softened butter, brown sugar, cinnamon, and little pinch of salt together.

Step 6

6. Roll the risen dough out into a large rectangle, roughly 14 x 9 inches. Spread that cinnamon butter mixture ALL over it, basically right to the edges.

Step 7

7. Starting from the long side, roll it up tightly into a log. Cut into about 9 cinnamon rolls and place them in a greased baking dish.

Step 8

8. Cover again and let them rise for another 30–45 minutes. They should look noticeably bigger and fluffy.

Step 9

9. Bake at 350°F for about 22–27 minutes, until the tops are lightly golden. Don’t overbake

Step 10

10. Now the best part — the icing. Whisk together the powdered sugar, melted butter, vanilla, salt, and 2 tablespoons of milk. Add another splash of milk if needed until it’s thick but still pourable.

Step 11

11. Let the cinnamon rolls cool for about 5–10 minutes, then pour that icing all over while they’re still warm. It’ll melt down into all the little cinnamon layers and it’s literally perfect.