Description
These Lunch Lady Cinnamon Rolls are a delightful homemade treat featuring a soft, sweet dough rolled with cinnamon sugar and topped with a classic vanilla glaze. Perfect for breakfast or brunch, this recipe guides you through creating fluffy, golden-brown rolls with a rich, buttery cinnamon filling and a smooth, sweet glaze.
Ingredients
Scale
Dough
- 4 tsp dry active yeast
- 6 Tbsp warm water
- 3¼ cups all-purpose flour (or bread flour)
- ⅓ cup instant dry milk
- 3½ Tbsp sugar
- 1½ tsp salt
- 3½ Tbsp vegetable oil
- ½ cup plus 2 Tbsp water
Filling
- 2 Tbsp butter, melted
- 3 Tbsp sugar
- 1 Tbsp ground cinnamon
Glaze
- 2 cups powdered sugar
- 1½ tsp vanilla extract
- ¼ cup milk
Instructions
- Activate Yeast: In a small bowl, dissolve the dry active yeast in warm water. Let it stand for 4 to 5 minutes until foamy to ensure the yeast is active.
- Mix Dough Ingredients: In an electric stand mixer fitted with a dough hook, combine the flour, instant dry milk, sugar, and salt. Add vegetable oil and blend on low speed to incorporate.
- Add Liquids and Knead: Add the ½ cup plus 2 tablespoons of water and mix until combined. Pour in the dissolved yeast mixture and mix on low speed for 2 minutes, then knead on medium speed until the dough becomes smooth and elastic.
- First Rise: Cover the dough bowl with a kitchen towel or plastic wrap and set it in a warm place. Let the dough rise until it doubles in size, about 1 to 1.5 hours.
- Prepare Cinnamon Sugar: In a small bowl, mix together the ground cinnamon and sugar until well combined to create the filling.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 25 by 10-inch rectangle. If the dough is sticky, sprinkle with a little flour to manage sticking.
- Fill and Roll Dough: Brush the rolled dough evenly with melted butter. Sprinkle the cinnamon sugar mixture generously over the buttered surface. Starting from the long edge, roll the dough into a log and pinch the edges to seal.
- Cut Rolls: Using a serrated knife, slice the log into 12 even cinnamon rolls.
- Second Rise: Spray a 9×13-inch cake pan with cooking spray. Place the rolls cut side down into the pan. Cover loosely with plastic wrap or a kitchen towel, then set in a warm place to rise until doubled in size, about 45 minutes.
- Bake: Preheat the oven to 400ºF (204ºC). Bake the rolls for 15 to 20 minutes until they are golden brown and cooked through.
- Make Glaze and Serve: In a bowl, mix powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze over the warm cinnamon rolls before serving.
Notes
- Ensure the water used to activate the yeast is warm, but not hot, to avoid killing the yeast.
- For softer rolls, cover the dough during rising with a damp cloth to maintain humidity.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for thicker icing.
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- These rolls can also be reheated in the microwave for about 15 seconds for a fresh-baked taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
