Cinnamon rolls with vanilla have many varieties it may look the same from the outside, but there are also several different types. Some have a base vanilla glaze, while others are topped with a creamy cheese coating. Some have raisins, and others simply add butter, cinnamon, and sugar for the perfect filling. Also, two cinnamon rolls can have similar ingredients, just completely different textures – one pliable, the other crumbly. As long as you start with a solid cinnamon roll recipe, you can change it up to your liking.
This recipe creates a classic and delicious cinnamon rolls with vanilla topping. It’s simple and the perfect base to try out new flavors and fillings. For the perfect fall flavor, add nutmeg, cloves and all to your filling. No matter how you customize this recipe, your kitchen will smell like your favorite bakery in no time.
Ingredients of Cinnamon Rolls With Vanilla frosting
- For Rolls:
- 3 1/4 teaspoons active dry yeast (about 1.38 packets)
- 1/4 cup warm water (about 105 F)
- 1/2 cup shortening or unsalted butter, softened
- 1 cup milk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 large egg, beaten
- 4 cups sifted all-purpose flour, or more or less as needed
- Cooking spray, for greasing
- For Filling:
- 1/2 cup unsalted butter, melted, or more or less as needed
- 1 cup packed light brown sugar, or more or less as needed
- 1 to 2 tablespoons cinnamon
- Raisins, optional
- For Vanilla Icing:
- 2 cups powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons milk or cream
- Coffee or hot chocolate, for serving, optional
Steps to Make cinnamon rolls with vanilla frosting
Note: while there are multiple steps to this recipe, these cinnamon rolls are broken down into workable categories to help you better plan for preparation and baking.
Make the Dough
Gather the ingredients.
Cinnamon rolls with vanilla frosting recipe step 1
- In a small bowl, sprinkle the active dry yeast into the warm water and let it sit until foamy, about 10 minutes.
- Pour the scalded milk over the shortening.
- Stir in the sugar and salt with a wooden spoon, and let the mixture cool for a few minutes.
- Stir in the dissolved yeast and the beaten egg.
- Add the flour cup by cup, mixing thoroughly after each addition. The dough should be soft but firm enough to handle.
Cinnamon rolls with vanilla frosting recipe step 6
- Knead the dough on a lightly floured board or surface until the dough is elastic and smooth. Avoid adding more than a few tablespoons of flour.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 90 minutes or until doubled in size.
Fill, Roll, and Bake the Rolls
Grease two 9-inch spring form pans or one 9 x 13-inch baking pan with shortening, butter, or nonstick cooking spray.
Turn the dough onto a lightly floured surface or board again. Pat or roll out into a 16 x 10-inch rectangle. Brush generously with the melted butter, then cover with brown sugar.
Sprinkle with cinnamon and raisins, if using, in an even layer over the butter and brown sugar.
Starting from one of the long ends, roll the dough into a tight spiral.
Use a sharp knife or dental floss to cut the log into approximately 14 pieces, each 1 to 1 1/2 inches thick.
Place the slices in the greased pan. Cover with plastic wrap and let it rise for another hour or until rolls have doubled in size. During this second rise, preheat the oven to 350 F.
Bake for 25 to 30 minutes. Check on the rolls after 15 minutes; if they are browning too quickly, tent with a piece of foil.
Let cool for 5 minutes, then transfer the rolls to a serving plate before frosting.
Make the Icing
Gather the ingredients.
Place the powdered sugar, butter, and vanilla in a medium bowl. Stir in milk 1 tablespoon at a time until the mixture has a thick, yogurt-like consistency.
Finish the Rolls
Spread the icing over the warm rolls.
Cinnamon rolls with vanilla frosting finish
Tips for making Cinnamon rolls with vanilla frosting
- Make sure that your milk cools down after scalding. Liquids that are over 110 F will kill the yeast.
- If you’d like to break up the steps of this recipe over several days, feel free to refrigerate the dough overnight during its first or second rise. This may even enhance the flavor of your cinnamon rolls.
- It is best to frost the cinnamon rolls while they’re still warm. This is a very thick frosting and the heat will allow the icing to spread evenly.
- For a more forward cinnamon flavor, use 2 tablespoons ground cinnamon (instead of 1) in the filling.
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