These sweet, cinnamon rolls drizzled in a glaze are super quick and easy to make!

Easy Cinnamon Rolls | Marsha's Baking Addiction

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…

Easy Cinnamon Rolls | Marsha's Baking Addiction

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!

Easy Cinnamon Rolls | Marsha's Baking Addiction

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.

Easy Cinnamon Rolls | Marsha's Baking Addiction

Easy Cinnamon Rolls | Marsha's Baking Addiction

Enjoy!

Easy Cinnamon Rolls | Marsha's Baking Addiction

Easy Cinnamon Rolls | Marsha's Baking Addiction
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Easy Cinnamon Rolls

Prep Time 4 hours 40 minutes
Cook Time 20 minutes
Total Time 5 hours
Yields 12 rolls

Ingredients

For the Dough

  • 1 cup milk 240ml, warm
  • 1/2 cup caster/granulated sugar 100g
  • 2 and 1/4 teaspoons instant yeast
  • 1/4 cup unsalted butter 56g, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups plain/all-purpose flour 500g

For the Cinnamon Filling

  • 1/4 cup granulated sugar 50g
  • 1/4 cup brown sugar 50g
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter 56g, melted

For the Glaze

  • 1/4 cup unsalted butter 56g, softened
  • 2 cups icing sugar 250g
  • 1 teaspoon vanilla extract
  • 3 - 6 tablespoons hot water

Instructions

For the Dough

  1. 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.
  2. 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.
  3. 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

  1. In a small bowl, whisk together the sugars, and cinnamon until combined.
  2. 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.
  3. 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

  1. 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.

Notes

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.

Easy Cinnamon Rolls | Marsha's Baking Addiction

36 Comments

36 comments on “Easy Cinnamon Rolls”

  1. OMG, NO I can NOT believe you never tried cinnamon rolls until now! What have you been waiting for, crazy lady?!! 😉 Too funny you are posting this, because I made my hubster cinnamon rolls yesterday to take to work! Yours look marvelous, my dear, and make me want to go make a batch of these! Warm wishes to a beautiful Holiday! Cheers! <3

  2. Love cinnamon rolls! I just made some the other day – and they are definitely one of my favourite recipes to make! Love this easy version, I’m going to give it a go! Have a great Christmas Marsha! 🙂 x

  3. I don’t exactly like cinnamon but I loooove cinnamon rolls. Weird I know. These look soft and fluffy and buttery. Yum yum yum!!! And how is it that you have never tried cinnamon rolls before? Even the tropical Asian girl me have tried em.

  4. Youve never made cinnamon rolls and they came out this well? They look so flaky and moist with just the right amount of sugar glaze on top of them…. Pinned this to give it a whirl soon!

  5. Cinnamon buns = happiness. It’s that simple 🙂 Who’d think it’s so easy to make them, I will definitely give this a try. Can’t wait for my whole house to smell like a bakery 😀

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