Sunday Morning Cinnamon Rolls

Who doesn’t love cinnamon rolls? I don’t even like cinnamon all that much and they are one of my favorite baked goods. I’ve been making them for my family for a few years now.

Since we began practicing social distancing, I’ve been baking like crazy! It is a great way to pass the time and bond with family over yummy food. Here is my recipe:



In a measuring cup, heat the water to 110 degrees. If you don’t have a thermometer, heat the water for about 25-30 seconds in the microwave. Dissolve the package of yeast into the water and let stand until creamy. This will take roughly 10 minutes.

In a mixer bowl, combine the yeast mixture with 1/4 cup sugar, 3/4 teaspoon salt, 1 egg, and 1 cup flour. Mix well to combine the ingredients.

Slowly add the rest of the flour, 1/2 cup at time. Be sure that the mixture is well combined throughout.

On a well-floured surface, knead the dough until smooth and elastic. This will take about 8-10 minutes. Put the dough in a bowl and cover the bowl with a damp cloth for about 10 minutes.

Grease a baking pan. Personally, I use a pie dish because I think the presentation looks better, but any pan will do.

Once the dough has sat for 10 minutes under the damp cloth, roll it out on a floured surface. Roll it out 1/4″ thick.

In a separate bowl, combine the softened butter, 1/2 cup packed brown sugar, and 1 tablespoon of cinnamon. Once combined well, spread the mixture onto the rolled-out dough. Make sure that the butter is not melted. Keep the butter merely softened so that spreading is easy and stays in place.

Roll the dough along the edges until completely rolled and seal the edges.

Cut the dough into 12-16 equal pieces with a knife or dental floss. Personally, I use dental floss. (No, I don’t go into the bathroom and take it from the cabinet! I keep a dental floss in the kitchen for recipes such as this. Dental floss cuts through dough easily and smoothly without leaving messy edges.) Once cut, place the rolls in the greased pan. Cover the pan with plastic wrap and refrigerate overnight.

These look good enough to eat, even raw!

The next morning

Preheat the oven to 375 degrees. Take the rolls out of the refrigerator and place in the oven for about 20-30 minutes, or until golden brown.

For the glaze, mix 1 cup confectioners’ sugar with 1-3 tablespoons milk. Add the milk slowly. You may need more, or less. The consistency should be not too wet or too thick.

Be sure that your glaze is not too wet or too thick. If it is too wet, it will melt to the slides of the pan when it hits the rolls. If it is too thick, it will be clumpy.

Once out of the oven, drizzle the glaze over the rolls and serve warm.

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