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Mary Batts

Greatest Cinnamon Rolls

There are two smells that can make my whole house feel like Christmas morning...fresh coffee and cinnamon rolls in the oven.
I’ve been baking these for years, usually with flour on my nose and someone asking if they’re done yet. They’re soft, buttery, and dripping with glaze, the kind of treat that makes you want to share, even if you secretly don’t want to.
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups all-purpose flour
  • 4½ tsp instant yeast
  • 1 tsp salt
  • ¼ cup sugar
  • 1½ cups warm water
  • 6 Tbsp butter
  • 1 egg
  • 2½ cups additional flour as needed
For the Filling:
  • 1 stick softened butter
  • 1 cup brown sugar
  • Ground cinnamon to taste
For the Glaze:
  • 2 cups powdered sugar
  • 2 Tbsp milk plus more if needed for thinner glaze

Equipment

  • Mixing bowl and spoon or mixer with dough hook
  • Rolling Pin
  • Baking pan
  • Dish towel or plastic wrap
  • Knife or dental floss (for cutting rolls)

Method
 

  1. Combine 2 cups flour, yeast, salt, and sugar in a mixing bowl.
  2. Warm water and butter for 30–45 seconds in the microwave (warm to touch, not hot).
  3. Add to the dry mixture, then add egg.
  4. Mix in remaining flour gradually to form dough.
  5. Turn onto floured surface and rest 10 minutes.
  6. Roll dough into a rectangle — thin for more swirls, thick for fewer.
  7. Spread softened butter, then sprinkle brown sugar and cinnamon evenly.
  8. Roll tightly into a log and cut into 12 pieces.
  9. Place rolls in greased baking pan; cover and rise 45 minutes.
  10. Preheat oven to 350°F.
  11. Bake for 25 minutes until golden brown.
  12. Mix glaze ingredients and drizzle over warm rolls.

Notes

Soft, sweet, and full of flavor:
perfect for holidays, Sunday mornings, or anytime you need a little joy (and frosting).

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