These classic cinnamon rolls are drizzled with a brown sugar glaze. If a baked good could be a comfort food, this would be it.
Cinnamon Rolls have become a tradition in recent years in my house. I’ll make these early on Thanksgiving morning for the family to enjoy while we are busy in the kitchen getting everything else going for our feast.
This year, I am thankful for my family all being together. We moved over 6,000 miles this year without any issues arriving safely in our new home. Our family is healthy and settling into our new home. I’ve made some new, wonderful friends here in Alabama and have even found a great local group of bloggers.
Give thanks to the LORD, for He is good;
For His lovingkindness is everlasting. Psalm 118:29
How to Make Homemade Cinnamon Rolls
To begin, warm a cup of milk. You want this nice and warm, but not too hot.
Pour the warm milk into your mixing bowl and sprinkle in 2 1/2 teaspoons of yeast. Let that sit about 8-10 minutes or until bubbly.
Add in 1/2 cup of sugar.
1/3 of a cup of soft butter
and 2 eggs. Mix together and add in a teaspoon of salt and 4 cups of bread flour. Mix well.
Knead it for a couple minutes on a lightly floured surface until smooth. Place it in a bowl, cover, and let it rise for an hour in a warm place until it has doubled in size.
After it has risen, preheat your oven to 400 degrees.
In a small bowl, stir together a cup of brown sugar and 2 tablespoons of cinnamon.
Turn the risen dough out onto a lightly floured surface.
Gently roll it into a rectangle that is about 21 by 16 inches.
Spread 1/4 cup of soft butter all over the surface.
Sprinkle the cinnamon sugar all over the top from edge to edge.
Carefully roll it up from a short end.
Pinch the edges together to seal it.
You’ll need to slice this into 9 – 10 slices. Here’s a tip I learned in my 9th grade cooking class – take a piece of thread and slide it up under the end of the dough. Criss-cross the ends over the top like you are about to tie it closed and pull tight. The thread will cut straight through and give you a perfect slice! (I used dental floss so you could see it better.)
Place the slices in a greased 9×13 baking dish. Bake for 17-20 minutes, or until the rolls are golden.
Meanwhile make the brown sugar glaze. In a saucepan, combine 1/3 cup each of sugar, brown sugar, butter, half & half, and a pinch of salt.
Bring it up to a rolling boil and boil for a minute.
While stirring, add in a teaspoon of vanilla. Cook for another minute. Cool.
Beautiful, hot cinnamon rolls!
Pour the glaze over the top of the rolls.
Enjoy! While you celebrate Thanksgiving or Hanukkah this year, please remember those who have been sent to far away lands by Uncle Sam and can’t be with their families for the holidays. We’ve been there too many times.
Homemade Cinnamon Rolls
For the Dough
- 1 c warm milk
- 2 1/2 teaspoon yeast
- 1/2 c sugar
- 1/3 c butter, soft
- 1 teaspoon salt
- 2 eggs
- 4 c bread flour
For the Filling
- 1 c packed brown sugar
- 2 Tb cinnamon
- 1/4 soft butter
For the Glaze
- 1/3 c butter
- 1/3 c sugar
- 1/3 c brown sugar
- 1/3 c half & half
- pinch of salt
- 1 teaspoon vanilla
- To begin, combine the warm milk and yeast in your mixing bowl. Let it sit 8-10 minutes or until bubbly.
- Add in the sugar, butter, salt, and eggs. Mix well.
- Add in the flour and mix well.
- Knead the dough for a couple minutes on a lightly floured surface until smooth.
- Place the ball of dough in a clean bowl, cover, and let it rise an hour in a warm location or until doubled in size.
- Preheat your oven to 400 degrees.
- Combine the cinnamon and brown sugar for the filling in a small bowl.
- Gently roll the risen dough out on a lightly floured surface into a rectangle about 21 x 16 inches.
- Spread the butter over the dough. Sprinkle with the cinnamon sugar, edge to edge.
- From a short side, roll the dough up and pinch the edges closed to seal.
- You’ll need to slice this into 9 – 10 slices. Here’s a tip I learned in my 9th grade cooking class – take a piece of thread and slide it up under the end of the dough. Criss-cross the ends over the top like you are about to tie it closed and pull tight. The thread will cut straight through and give you a perfect slice!
- Place the slices in a greased 9×13 baking dish.
- Bake for 17-20 minutes, or until the rolls are golden.
- Meanwhile make the brown sugar glaze.
- In a saucepan, combine the sugar, brown sugar, butter, half & half, and salt.
- Bring it up to a rolling boil and boil for a minute.
- While stirring, add in a teaspoon of vanilla. Cook for another minute.
- Cool a few minutes. Pour the warm glaze over the top of the rolls.
Nutritional information is auto-generated and the accuracy is not guaranteed.