Soft fluffy cinnamon buns (Printable version)

Fluffy spiraled buns filled with cinnamon sugar and topped with a creamy vanilla glaze.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (2¼ tsp)
03 - 1 cup whole milk, lukewarm
04 - 1/3 cup granulated sugar
05 - 1/4 cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - 1/2 tsp salt

→ Filling

08 - 1/2 cup packed brown sugar
09 - 2 tbsp ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tbsp milk
13 - 1/2 tsp pure vanilla extract

# Step-by-step guide:

01 - Combine lukewarm milk and yeast in a small bowl and let sit for 5 minutes until frothy.
02 - In a large bowl, stir together flour, sugar, and salt. Add melted butter, egg, and yeast mixture to form dough.
03 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise for 1 hour until doubled.
04 - Punch down dough and roll into a 16 by 12 inch rectangle.
05 - Spread softened butter evenly over dough. Combine brown sugar and cinnamon and sprinkle over buttered dough.
06 - Roll dough tightly starting from the long side into a log, then slice into 12 equal pieces.
07 - Arrange rolls in a greased 9 by 13 inch baking dish, cover, and let rise for 30 to 45 minutes until puffy.
08 - Set oven temperature to 350°F (175°C).
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 -
  • These rolls strike that perfect balance between tender and pillowy with just enough structure to hold together when you drag them through that extra puddle of glaze on your plate.
  • The dough comes together faster than you would expect and the rising time gives you a perfect window to brew coffee and catch up on morning reading.
02 -
  • Dental floss is actually the secret tool for cutting clean rolls. Slide a piece of unflavored floss under the dough log cross the ends over the top and pull straight through.
  • If your dough is not rising check that your kitchen is warm enough. I once made rolls in a drafty house and had to turn on the oven for a minute then turn it off and let the dough rise inside with the door cracked.
03 -
  • The temperature of your milk matters more than you might think. Too cold and the yeast will not activate. Too hot and you will kill it. Think bathwater warm.
  • Let the rolls cool for just 10 minutes before glazing. If they are too hot the glaze will melt right off. Too cold and it will not soak in properly.
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