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LIGHT AND FLUFFY
CINNAMON ROLLS

Active Time: 25 Minutes

Start to Eat: 2.5 Hours (Including Rest Time)

Makes: 8 Rolls

INTRODUCTION

Personally, I was never a fan of cinnamon rolls or buns growing up, they were always so dense and doughy with soo much frosting. So I decided to make my own! There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. Also, feel free to change up the flavors! I've added nutmeg, cardamom, cinnamon, pumpkin spice, etc. to the center and even sometimes to the dough itself. Get creative, it's your time to rise and SHINE!

Yeasted Fluffy Cinnamon Rolls
Fluffy Cinnamon Rolls

JUST ROLL WITH
IT

INGREDIENTS

Dough:

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  • ¾ cup warm water

  • 2 ¼ teaspoons (1 package) active dry yeast

  • ¼ cup sugar

  • 1 egg, room temperature

  • ½ cup milk, room temperature

  • 1 teaspoon vanilla extract

  • 3 ½ cups all-purpose flour

  • ½ teaspoon salt

  • 2 tablespoons unsalted butter, room temperature

  • 1 teaspoon vegetable oil

 

Filling:

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  • ½ cup softened unsalted butter (plus more for the pan)

  • 6 tablespoons sugar

  • 3 tablespoons ground cinnamon

 

Glaze:

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  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk

  • pinch of salt (optional)

INSTRUCTIONS

  1. In a small bowl, combine the water, yeast, and sugar. Whisk it all together then let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth up. (if it doesn’t froth up, throw it out and start over). Add the egg, milk, and vanilla, and whisk to blend.

  2. In a large bowl, with a hand mixer or stand mixer with dough attachment, combine the flour and salt. Add the yeast mixture and butter to the bowl, mix until well incorporated. When the dough pulls away clean from the bowl. (you may need to add up to 2 tablespoons more of flour to ensure the dough isn’t sticking to the bowl)  remove the dough from the mixer and place it in an oiled bowl (oiled with a tablespoon of vegetable oil). Cover it with a kitchen towel or plastic wrap and place it in a warm place until doubled in size, 1 to 2 hours. (You can place the dough in the fridge at this point for up to 2 days).

  3. **If you don’t have a warm area, turn the oven on to 200°F, place the bowl in the oven with the oven door open a crack then turn the oven off.

  4. Roll out the dough in a long rectangle about ¾ of an inch thick (roughly 14 x 8). Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter. Roll up the dough starting at the long edge. Cut into even slices about 2-3 inches wide.

  5. Coat a muffin pan with butter or you can use muffin cups or parchment paper. Place 1 slice of cinnamon roll per muffin cup then let the dough rise (about 40 minutes). 

  6. Preheat the oven to 350°F. Bake for about 18-25 minutes or until the tops are slightly browned, err on the side of underbaking - you want them to be fluffy, not dried out. 

  7. While the rolls are baking, Let’s make the glaze! In a small bowl, whisk milk, powdered sugar, and vanilla until smooth. When the cinnamon rolls have cooled slightly, drizzle glaze over the tops.

BON APPETIT!

Loyal Olive Oil
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