Homemade Cinnamon Rolls

Some recipes you make because you have to. These are the ones you make because you want to — because there's something special about taking the time to do it right. Generously filled with a double-sugar cinnamon swirl and finished with a silky vanilla-butter glaze spiked with coffee, these are the rolls you make for the people you love.

Yield: 16

Author: Kelli Bowman

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Original Cinnamon Rolls

Prep time: 2 HourCook time: 25 MinInactive time: 12 H & 30 MTotal time: 14 H & 55 M

Some recipes you make because you have to. These are the ones you make because you want to — because there's something special about taking the time to do it right. The dough is rich and tender, built on a buttery, lightly sweetened base and slow-risen to a perfect, cloud-like texture. Each roll is generously layered with a double-sugar cinnamon filling — brown sugar and cane sugar swirled together with a bold hand of cinnamon and a flood of melted butter — so every slice is packed with that gooey, caramelized center everyone fights over.

The finishing touch is a silky vanilla-butter glaze spiked with a splash of hot brewed coffee, adding just a hint of depth that keeps the icing from being one-note sweet. A pinch of salt throughout ties it all together, balancing the richness and making the flavors shine.

These are the rolls you make for the people you love.

Ingredients

Dough

• 4 c milk of choice
• 1 c butter
• 1 c cane sugar
• 1 Tbsp active dry yeast
• 9-10 c all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp salt

Filling

• 1 c butter, melted
• 1 c brown sugar
• 1 c cane sugar
• ¼ c ground cinnamon

Icing

• 4 c powdered sugar
• 2 tsp vanilla extract (or 1 vanilla bean, scraped)
• hefty pinch of salt
• 2 Tbsp hot brewed coffee
• 3-4 Tbsp milk of choice
• 4 Tbsp melted butter

Instructions

1. In a large stockpot, combine the milk, butter, and sugar. Heat until it reaches a scalding temperature, but do not let it boil. Remove from heat and allow the mixture to cool until warm to the touch.
2. Stir in the yeast and mix well. Let it sit for about 10 minutes to activate. Then add 7 cups of the flour and combine.
3. Mix until well combined, then cover the pot with a lid and let the dough rise for about an hour. It should become bubbly and noticeably expanded in size.
4. Once the dough has risen, add 1–2 more cups of flour along with the salt, baking powder, and baking soda. Mix in well, I always use my hands for this. The dough should be soft and slightly tacky, but not overly sticky. Add a little more flour if needed to reach the right consistency.
5. You can use the dough right away or refrigerate it for up to 3 days. For best results, I recommend chilling it for at least 12–24 hours before baking.
6. When you’re ready to use the dough, lightly flour your countertop and place the dough on top. Using a rolling pin, roll it into a long rectangle. It will be quite large, so make sure you have plenty of space. If needed, divide the dough in half and roll it out in two batches.
7. Roll the dough to about ¼–⅓ inch thick. Lightly flour your work surface as needed to prevent sticking or tearing.
8. Once the dough is rolled out, mix together the filling ingredients and spread evenly over the surface. Leave a small border around the edges to make rolling the dough up easier.
9. Starting at the top of the rectangle, gently tuck and roll the dough toward you to form a log. Take your time, especially since it’s a large piece of dough. Once you reach the end, pinch the seam along the bottom to seal the log and keep the filling from spilling out.
10. I like to slice the cinnamon rolls about 1½ inches wide for a larger roll. You can adjust the thickness to your preference.
11. Once sliced, generously butter a few 9x13-inch pans, a sheet tray, cast iron skillets—whatever you have on hand. Arrange the rolls in the prepared pans, then cover with a tea towel and let them rise for about 30 minutes.
12. Bake at 350°F for 20–25 minutes for regular size, until lightly golden on top.
13. Remove from the oven, prepare the icing, spread it generously over the warm rolls, and enjoy!

Notes

You can prepare the cinnamon rolls all the way through slicing and placing them in the pan. Cover tightly and freeze for up to 2 months.

When you’re ready to bake, let them thaw overnight on the counter the night before, then bake at the same temperature as directed.

This is a wonderful make-ahead option for holidays, gatherings, or hosting guests!

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