Cinnamon roll

Here’s a classic, soft, and fluffy Cinnamon Roll recipe, complete with a sweet glaze:

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Ingredients

Dough

• 1 cup warm milk (110 °F / 45 °C)

• 2 ¼ tsp (1 packet) active dry yeast

• ½ cup granulated sugar

• ⅓ cup unsalted butter, melted

• 1 tsp salt

• 2 large eggs

• 4 cups all-purpose flour

Filling

• ½ cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tbsp ground cinnamon

Glaze

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla extract

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Instructions

1. Activate yeast: In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit 5–10 minutes until frothy.

2. Make dough: In a large bowl, combine yeast mixture, melted butter, sugar, salt, eggs, and flour. Knead 8–10 minutes until smooth and elastic. (You can also use a stand mixer.)

3. First rise: Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.

4. Prepare filling: Mix brown sugar and cinnamon. Spread softened butter over the rolled-out dough, then sprinkle sugar-cinnamon mixture evenly.

5. Shape rolls: Roll dough into a rectangle (~16×12 inches). Starting from the long side, roll tightly into a log. Cut into 12–15 slices.

6. Second rise: Place rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.

7. Bake: Preheat oven to 350 °F (175 °C). Bake rolls 20–25 minutes, until golden brown.

8. Glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.

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Tips

• For extra fluffiness, brush tops with melted butter before baking.

• Add cream cheese to the glaze for a richer flavor.

• You can freeze unbaked rolls and bake later; just increase baking time slightly.

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I can also give a quick no-yeast cinnamon roll recipe if you want a faster version that doesn’t require rising. Do you want me to provide that?