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Cinnamon Rolls

Soft, fluffy cinnamon rolls layered with sweet brown sugar and cinnamon, baked until golden, and topped with a smooth vanilla glaze perfect for brunch or holidays.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12
Course: Breakfast, brunch, Dessert
Cuisine: American
Calories: 216
Ingredients Equipment Method Notes

Ingredients
  

For the Yeast
  • ½ cup warm water 110°F
  • 1 ¼-ounce package active dry yeast or instant yeast
  • 1 teaspoon granulated sugar
For the Dough
  • ⅓ cup melted butter plus more for brushing
  • ½ cup milk room temperature
  • ⅓ cup granulated sugar
  • 1 teaspoon sea salt
  • 2¾ cups all-purpose flour plus more for kneading
  • For the Filling
  • ½ cup dark brown sugar
  • 1½ tablespoons cinnamon
For the Glaze
  • 1½ cups powdered sugar sifted
  • 3 –4 tablespoons milk
  • ½ teaspoon vanilla extract
  • Alternative: Cream cheese frosting instead of glaze

Equipment

  • Baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rolling pin
  • Knife or dough cutter
  • Pastry brush
  • Plastic wrap
  • Oven

Method
 

  1. Grease an 8×11-inch or 9×13-inch baking dish and set aside.
  2. In a small bowl, mix warm water, yeast, and 1 teaspoon sugar. Let sit for 5 minutes until foamy.
  3. In a medium bowl, combine melted butter, milk, sugar, and salt. Stir in the yeast mixture.
  4. Place flour in a large bowl and add the wet ingredients. Stir until combined; the dough will be sticky.
  5. Turn dough onto a floured surface and knead for 3–4 minutes until smooth, adding flour as needed. Shape into a ball.
  6. Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
  7. Mix brown sugar and cinnamon in a small bowl for the filling.
  8. Punch down the dough and roll it into a 20×14-inch rectangle on a floured surface.
  9. Brush with 2 tablespoons melted butter and sprinkle evenly with cinnamon sugar, leaving a ½-inch border.
  10. Starting from the short end, roll tightly into a log.
  11. Slice into 12 equal rolls and place cut-side up in the prepared baking dish.
  12. Cover and let rise for 1 hour.
  13. Preheat oven to 350°F.
  14. Bake for 25–30 minutes until lightly golden on top.
  15. Whisk together powdered sugar, 3 tablespoons milk, and vanilla to make the glaze. Add more milk if needed.
  16. Let rolls cool for 10 minutes, then drizzle glaze or frosting over the top and serve warm.

Notes

These banana muffins are proof that simple ingredients can create something truly special.
The ripe bananas provide natural sweetness and moisture, while the cinnamon adds warmth and the walnuts bring just enough crunch to keep every bite interesting.
One thing I particularly like about this recipe is how forgiving it is. Even if your bananas are extra ripe or slightly different in size, the muffins still turn out soft, flavorful, and satisfying.
They're the kind of muffins that disappear quickly from the cooling rack, so don't be surprised if you find yourself making a second batch sooner than expected.