Easiest Ever Cinnamon Rolls
These Easiest Ever Cinnamon Rolls are soft, buttery, and swirled with cinnamon sugar, then finished with a simple vanilla glaze that melts into every warm crack. The forgiving self-rising flour dough makes homemade cinnamon rolls feel cozy and manageable.
Ingredients
- 1 package yeast or 2 1/2 teaspoons yeast
- 1 cup warm water warm, not hot
- 1/4 cup powdered milk or buttermilk
- 1 1/2 cups sugar divided
- 1/4 cup cooking oil
- 1 large egg
- 4 cups self-rising flour you may not work every last bit into the dough
- 1/2 to 1 stick butter at room temperature
- 3 teaspoons ground cinnamon
- 3/4 cup finely chopped pecans optional
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 to 4 teaspoons warm water added very slowly
Instructions
- Dissolve the yeast in the warm water and let it sit for about 5 minutes, then stir to make sure the yeast is fully dissolved.
- In a large bowl, combine the yeast mixture with the powdered milk or buttermilk, 1/2 cup of the sugar, the cooking oil, and the egg, stirring until reasonably smooth.
- Slowly work in 1 1/2 cups of the self-rising flour until smooth, then gradually add another 2 to 2 1/2 cups flour just until the dough is easy enough to handle; cover the bowl and let the dough rest for 5 minutes.
- Turn the dough out onto a floured surface and knead it with steady folding and pressing until smooth.
- Place the dough in a large lightly oiled bowl, cover it, and set it in a warm place away from drafts until doubled in size.
- Once doubled, turn the dough onto a floured surface, knead it again until smooth, and roll it into a large rectangle.
- Spread the softened butter generously across the dough, combine the remaining 1 cup sugar with the cinnamon, sprinkle it evenly over the butter, and add the chopped pecans if using.
- Starting from the widest side, roll the dough up as evenly and tightly as you can without squeezing out the filling, then cut the roll into 1-inch pieces using kitchen twine or a serrated knife.
- Place the rolls in a greased baking dish or on a greased cookie sheet, cover them, and let them rise again in a warm, dry place until doubled; bake in a preheated 350°F oven for 20 to 30 minutes, until lightly golden and baked through.
- While the rolls cool just slightly, place the sifted confectioners’ sugar and vanilla in a small bowl, then add warm water very slowly, one teaspoon at a time, stirring after each addition until the glaze is loose enough to drizzle.
- Drizzle the glaze over the warm cinnamon rolls before serving.
Notes
Keep leftover cinnamon rolls covered at room temperature for a day or two. If your kitchen is especially warm, refrigerate them after the first day, though they may firm up slightly. Reheat one in the microwave for a few seconds until warm and soft, and hold back a little glaze to drizzle on after reheating if desired.
Nutrition
Calories: 420kcal
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