Homemade Cinnamon Rolls

These cinnamon rolls are light, fluffy, and packed with cinnamon flavor, making them a perfect breakfast or afternoon snack. Easy to make and perfect for a cozy gathering.

Ingredients

3 cups warm water
1/4 cup plus 2 T. granulated sugar
1 Tablespoon active dry yeast
2 1/2 cups all-purpose flour plus more as needed (You may need to add a little more flour depending on the dough’s consistency. The dough should be soft but not sticky.)
1 Tablespoon salt
2/3 cup powdered milk
1/3 cup shortening
1 large egg beaten

Cinnamon Sugar Filliing

1/2 cup granulated sugar
1 Tablespoon ground cinnamon
1/4 cup butter melted (for spreading on dough)

Instructions

Activate the yeast: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes, until the yeast becomes bubbly and frothy.
Mix the dough: Add 2 1/2 cups flour, salt, powdered milk, shortening, and beaten egg to the yeast mixture. Stir to combine. Gradually add more flour, about 1/4 cup at a time, until the dough is soft and smooth but not sticky.
Knead and let rise: Knead the dough for 5-7 minutes, then cover it with a cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the cinnamon sugar filling: In a small bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon. Set aside.
Roll out the dough: Punch down the dough, then roll it out on a floured surface into a 12x18-inch rectangle.
Spread butter and sprinkle with cinnamon sugar: Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the butter.
Roll up the dough: Starting from one of the long edges, carefully roll the dough into a log.
Slice into rolls: Using a serrated knife, slice the dough into 1-inch pieces and place them on a greased 9x13-inch baking dish.
Second rise: Cover the rolls and let them rise for 30 minutes, or until they’ve expanded and are touching each other.
Bake: Preheat the oven to 375°F and bake the rolls for 20-25 minutes, or until they are golden brown.
Make the glaze (optional): If desired, mix powdered sugar with a little milk and vanilla extract to create a simple glaze. Drizzle over the warm rolls before serving.

Notes

Flour: The amount of flour may vary, depending on the humidity and type of flour. Add flour until the dough is soft but not sticky.
Cinnamon Filling: If you like a stronger cinnamon flavor, you can increase the cinnamon amount in the filling.
Storage: These cinnamon rolls are best served fresh but can be stored in an airtight container for up to 2 days. Reheat in the microwave for a few seconds before serving.
Make-Ahead: You can prepare the dough the night before, let it rise in the fridge overnight, then roll, slice, and bake in the morning.