Description
Delicious homemade sweet rolls featuring a soft, fluffy dough filled with a cinnamon and brown sugar mixture, baked to golden perfection and topped with a smooth vanilla glaze. Perfect for breakfast or a delightful dessert treat.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 2 large eggs
Filling
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, mix the active dry yeast with warm milk and a pinch of granulated sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut in the softened unsalted butter until the mixture resembles coarse crumbs.
- Add Eggs and Yeast Mixture: Beat the eggs separately and then add them to the flour mixture along with the activated yeast and milk mixture. Knead the dough thoroughly until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.
- Prepare Filling: While the dough is rising, combine the brown sugar and ground cinnamon in a small bowl to create the filling.
- Roll Out Dough: On a floured surface, roll the risen dough into a large rectangle, roughly 16×12 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
- Form Rolls: Starting from the long side, roll the dough tightly into a log shape. Use a sharp knife to cut the log into 12 equal-sized rolls.
- Second Rise: Arrange the rolls in a greased baking dish, ensuring they are spaced evenly. Cover them and allow the rolls to rise again until puffy and nearly doubled, about 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
- Prepare Glaze: While the sweet rolls are baking, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Once the rolls are out of the oven and still warm, drizzle the glaze generously over the top. Serve warm for the best flavor and texture.
Notes
- For a richer flavor, use whole milk and real butter.
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- You can substitute half the all-purpose flour with bread flour for a chewier texture.
- Sweet rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- Reheat gently before serving to refresh the soft texture.
