Here’s a classic, soft, and gooey Baked Cinnamon Roll recipe — perfect for breakfast or dessert.
🌀 Baked Cinnamon Rolls
Ingredients (8–12 rolls)
Dough:
- 1 cup warm milk (110°F / 45°C)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 3 ½ cups all-purpose flour
Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
Glaze / Frosting:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Optional: cream cheese frosting instead of glaze
Instructions
1. Make the dough
- In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix melted butter, remaining sugar, salt, and eggs.
- Add yeast mixture and gradually stir in flour until a soft dough forms.
- Knead 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise 1–1.5 hours, until doubled in size.
2. Prepare the filling
- Mix brown sugar and cinnamon in a small bowl.
- Soften butter separately for spreading.
3. Shape the rolls
- Roll dough into a rectangle (~16×12 inches).
- Spread butter evenly over the dough.
- Sprinkle cinnamon-sugar mixture over the butter.
- Roll dough tightly from the long side.
- Cut into 8–12 equal rolls.
4. Second rise
- Place rolls in a greased 9×13 pan.
- Cover and let rise 30–45 minutes until puffy.
5. Bake
- Preheat oven to 350°F (175°C).
- Bake 25–30 minutes until golden brown.
6. Glaze
- Whisk powdered sugar, milk, and vanilla.
- Drizzle over warm rolls.
- Optional: use cream cheese frosting for extra richness.
✨ Tips & Variations
- Extra gooey: add a handful of raisins or chocolate chips in the filling.
- Nutty twist: sprinkle chopped pecans or walnuts over the filling.
- Caramel sauce: drizzle caramel over the glaze for indulgence.
- Make-ahead: assemble rolls, cover tightly, refrigerate overnight, then bake in the morning.
If you want, I can also give you a quick no-yeast version that’s ready in under 30 minutes.
