Soft Fluffy Cinnamon Buns (Printable)

Soft, fluffy buns filled with sweet cinnamon sugar and a smooth vanilla glaze topping.

# What You’ll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1 packet active dry yeast (2¼ teaspoons)
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 teaspoon salt

→ Filling

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

→ Glaze

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

# How-To Steps:

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 to form dough.
03 - Knead dough on a floured surface for 8 to 10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in a warm spot 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. Combine brown sugar and cinnamon; sprinkle over buttered dough.
06 - Roll dough tightly from long edge into a log. Slice into 12 equal pieces.
07 - Arrange rolls in greased 9 by 13-inch baking dish. Cover and let rise for 30 to 45 minutes until puffy.
08 - Set oven to 350°F.
09 - Bake rolls for 22 to 25 minutes until golden brown.
10 - Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over warm rolls before serving.

# Expert Tips:

01 -
  • They're soft enough to tear apart with your fingers, yet sturdy enough to hold all that cinnamon sugar without falling apart.
  • The entire process, while it takes time, has chunks where you can step away and do other things, making it far less demanding than it sounds.
  • One batch disappears almost instantly, which is either a victory or a gentle reminder to double the recipe next time.
02 -
  • The dough should feel soft and slightly sticky after kneading—if it's dense and tight, you've overdone it and your rolls will be tough instead of tender.
  • Underbaking by two minutes is better than overbaking by one; the residual heat keeps cooking them as they cool, and you want the centers barely set when they come out.
03 -
  • For rolls with a richer interior, brush the rolled dough with a mixture of melted butter and a pinch of salt before cutting—this creates a buttery flavor that penetrates every layer.
  • If your kitchen is cold, create a warm proofing box by turning on the oven light for a few minutes, then turning it off; the residual heat creates an ideal environment for rising.
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