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There’s no time like the holidays to enjoy something warm, gooey, and totally indulgent. Enter: cinnamon rolls! Make these cinnamon rolls to impress guests, bring to your next holiday party, or just devour at home.
[10 servings]


For the Dough:

  • 1¼ cups milk, warmed
  • ½ cup sugar
  • 1 Tbsp. active-dry yeast
  • ½ tsp. salt
  • ½ cup butter, softened
  • 2 eggs
  • 4½ cups bread flour

For the Filling:

  • ½ cup of butter, softened
  • 1 cup sugar
  • 1 Tbsp. cinnamon

For the Glaze:

  • ½ cup browned butter
  • 3 Tbsp. whole milk
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 3½ cups confectioner’s sugar


  1. Pour the milk and half of the sugar (¼ cup) into a mixing bowl and stir together.
  2. Sprinkle in the yeast and allow the mixture to sit until the yeast starts to bubble and foam, about 5 minutes.
  3. Stir in the remaining sugar (¼ cup), salt, butter, and eggs. Mix until combined and begin adding the flour slowly to incorporate.
  4. Once the flour is mixed in, knead it on a clean, lightly floured surface. Knead until smooth, about 7 minutes.
  5. Place the dough in a lightly greased bowl, cover it with a clean, damp towel, and let it rest until the dough has doubled in size, about an hour.
  6. While the dough is resting, simmer both the butter for the glaze and butter for the filling (1 cup total) in a medium saucepan until brown, about 15 to 20 minutes.
  7. Divide the butter into two separate bowls and let them cool for about 20 minutes.
  8. In another bowl, mix together the sugar and cinnamon for the filling (1 cup sugar, plus 1 tsp. cinnamon).
  9. Once the dough has doubled in size, punch down the center and turn it onto a clean, lightly floured surface. Roll out the dough until it’s about ¼-inch thick.
  10. Brush the dough with browned butter from one of the bowls. Dust with the cinnamon-sugar mixture.
  11. Roll the rectangle of dough until it’s in the form of a log, and pinch the seam shut. With the seam side down, cut into 10 cinnamon rolls.
  12. Place the cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel. Let it rest until the rolls double in size, about an hour.
  13. Preheat the oven to 350° F and bake them for 25 to 30 minutes.
  14. For the glaze, stir the milk, vanilla, cinnamon, confectioner’s sugar, and remaining browned butter until combined. Slowly stir in the sugar.
  15.  Pour half the glaze over the cinnamon rolls as they cool for another 30 minutes, and save half for when they’re ready to serve.


Recipe adapted from Spoon Fork Bacon

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