These sweet, cinnamon rolls drizzled in a glaze are super quick and easy to make!
Can you believe I have never tried cinnamon rolls until now?
My boyfriend absolutely loves cinnamon rolls, yet it has taken me this long to try them! I’ve been delaying making them for some time now, but I’ve finally got round to it. And I’m so happy I did – these are so good!
Cinnamon rolls for breakfast every day from now on…
This recipe is so quick and simple to throw together. There’s no leaving them overnight. These will literally only take 2 hours (60 minutes of that is leaving the dough to rise) of your time! In 2 hours, you’ll have warm, sweet cinnamon rolls, drizzled in a glaze.
The dough is so buttery, soft, fluffy, and ever-so-slightly chewy. The cinnamon sugar filling, and the glaze makes the rolls deliciously sweet, it will taste like dessert for breakfast!
These cinnamon rolls were a hit in my house, and will have been made again and again by this time next week. I wasn’t kidding when I said “cinnamon rolls for breakfast every day”!
This recipe is perfect if you are making cinnamon rolls for the first time (like me!), short on time, or just want a quick, warm, sweet snack.
In a small bowl, add the milk and sugar, and sprinkle the yeast over the top. Leave for 5 - 10 minutes until the mixture is foamy.
Using a stand mixer fitted with the dough hook attachment, mix together the butter, egg, vanilla extract, and salt. Add 2 cups (250g) of the flour, and the yeast mixture, and mix until combined. Gradually add the remaining 2 cups of flour, and mix until a soft dough forms - about 5 minutes.
Transfer the dough to a lightly floured surface, and knead for about 1 minute. Form the dough into a ball and place in a greased bowl. Cover with clingfilm and leave to rise (double in size) in a warm place for about 2 hours.
For the Filling
In a small bowl, whisk together the sugars, and cinnamon until combined.
Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a 15x9-inch rectangle. Using a spatula or pastry brush, spread the melted butter out evenly over the entire surface of the dough. Sprinkle the sugar and cinnamon mixture evenly over the top. Beginning at the 15-inch side, tightly role up the dough, then pinch the seam to seal. Cut into 12 even slices and place in a lightly greased 9" pie dish. Cover with clingfilm, and leave to rise again in a warm place for about 1 - 2 hours.
When the rolls have risen, preheat the oven to 350F/176C. Remove the foil, and bake for 15 - 20 minutes, or until the rolls are golden and cooked through. Let cool in the dish on a wire rack for 5 minutes.
For the Glaze
Whisk together the butter, icing sugar, and the vanilla. Add 1 tablespoon of hot water at a time until the glaze reaches desired consistency. Drizzle over the warm rolls, and serve.
Leftovers can be stored, covered tightly, in the fridge for up to 1 week. Baked rolls also freeze well for up to 3 months. Warm up before serving.