Soft fluffy cinnamon buns (Printable)

Soft, fluffy cinnamon-sugar buns topped with vanilla glaze. Ideal for breakfast or a comforting treat.

# Ingredient List:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (2¼ tsp)
03 - 1 cup whole milk, lukewarm
04 - ⅓ cup granulated sugar
05 - ¼ cup unsalted butter, melted
06 - 1 large egg, room temperature
07 - ½ tsp salt

→ Filling

08 - ½ cup packed brown sugar
09 - 2 tbsp ground cinnamon
10 - ¼ cup unsalted butter, softened

→ Glaze

11 - 1 cup powdered sugar
12 - 2 to 3 tbsp milk
13 - ½ tsp pure vanilla extract

# Directions:

01 - Combine lukewarm milk and yeast in a small bowl. Let stand for 5 minutes until frothy.
02 - In a large bowl, mix flour, sugar, and salt. Add melted butter, egg, and yeast mixture. Stir until dough forms.
03 - Knead dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Punch down dough and roll into a 16 by 12 inch rectangle.
05 - Spread softened butter evenly over dough. Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
06 - Roll dough tightly from the long side into a log. 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 for 22 to 25 minutes until golden brown.
10 - While rolls cool slightly, whisk powdered sugar, milk, and vanilla extract to make glaze. Drizzle over warm rolls before serving.

# Expert Tips:

01 -
  • They're soft enough to eat with just a fork, yet substantial enough to feel like a real breakfast.
  • The filling-to-dough ratio is generous without being overwhelming, so every bite tastes intentional.
  • You can shape and refrigerate them the night before, then bake fresh in the morning.
02 -
  • Yeast temperature is everything—milk that's too hot kills the yeast, too cold and nothing happens, so use a thermometer or test it on your inner wrist like you're checking a baby's bath.
  • Resist the urge to skip the first rise or rush it; those two hours are when the flavor develops and the crumb becomes pillowy instead of dense.
  • Slice the rolls with confidence using a warm, damp knife or dental floss, since hesitation creates compression and uneven pieces.
03 -
  • If your kitchen is cold, let the dough rise in your oven with the light on—the warmth is just enough to create an ideal environment without cooking anything.
  • For deeper cinnamon flavor, toast the ground cinnamon briefly in a dry pan before mixing it with brown sugar; the heat wakes it up and makes it taste more assertive.
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