Weekend mornings are meant to be lazy, but weekend mornings in the winter are lazy on steroids. And the weekend mornings are lazier than ever. Especially Sundays. Sundays are for sleeping in, lounging in our PJs, making a second pot of coffee and enjoying Classic Cinnamon Rolls with Vanilla Frosting.
What’s the difference between cinnamon rolls and cinnamon buns?
I’ll admit, I’ve used these words interchangeably, but there really is a difference. Cinnamon buns are more sticky, heavier on brown sugar, and usually have nuts and/or raisins. Cinnamon rolls, on the other hand, are fluffier, less dense and are typically frosted with a vanilla or cream cheese frosting. So now you know!
How to make these Cinnamon Rolls
- The day before: make the dough. It’s a sweet, yeasted dough made from butter, sugar, flour, eggs and salt. After a quick rise in a warm oven, roll out the dough, slather it with cinnamon-sugar filling, and roll it up. Then, you can arrange the cinnamon rolls in a baking dish and refrigerate them overnight.
- The next morning: Pop the cinnamon rolls into the oven for a half hour.
Tips for Success
Making the Vanilla Frosting
For more sweet breakfast treats, try these:
For more make-ahead recipes, try these:
- Cinnamon Raisin Breakfast Bake
- Overnight Everything Bagel & Smoked Salmon Casserole
- Sausage, Egg & Cheese Strata
Classic Cinnamon Rolls with Vanilla Frosting
- 1 tsp. active dry yeast
- 3.5 cups all-purpose flour
- 1/2 cup warm water 100-115 degrees F
- 1/3 cup + 1/2 tsp. sugar divided
- 1/2 cup milk
- 3/4 stick unsalted butter melted
- 1 tsp. salt
- 1 eggs beaten
- 1 stick + 2 Tbsp. melted butter
- 4 cups confectioner’s sugar
- 2 tsp. vanilla
- 3-4 Tbsp. warm water
- 1 stick unsalted butter melted, divided
- 3/4 cups sugar divided
- 1.5 Tbsp. cinnamon
- Combine the yeast, 1/2 tsp. of sugar and warm water in a small bowl. Stir and set aside. In the bowl of a stand mixer, combine the milk, 1/3 cup sugar, melted butter, salt and eggs. Stir in the yeast mixture. Gradually add the flour, one cup at a time, and beat until a sticky dough forms.
- Preheat oven to 200 degrees. Dump the dough out onto a floured surface and knead 5-7 minutes, until smooth. Place in a buttered bowl and cover loosely with a damp towel. Turn the oven off. Place the bowl in the warm oven for 45 minutes, until the dough is doubled in size.
- Meanwhile, prepare the filling: Combine the cinnamon and 1/2 cup sugar and melt 1/2 stick of butter.
- Punch the dough down and roll out on a floured surface. Form a rectangle measuring 13×19 inches. Brush with melted butter and sprinkle generously with cinnamon-sugar mixture. Start rolling from the long end, jellyroll style. Cut into 15 pieces.
- Melt the other 1/2 stick of butter pour into a 9×13 baking dish. Coat well. Sprinkle the remaining 1/4 cup sugar. Place the rolls in the pan, making sure there is a little space between them. Cover with a dish towel and let rise for 45 minutes.
- Preheat oven to 350 degrees. Cover the pan loosely with foil and bake 25 minutes. Remove the foil and bake another 15-20 minutes.
- While the rolls are baking, combine all frosting ingredients except for the water in a small bowl. Add the water, one tablespoon at a time, until desired consistency is reached. Spread frosting over warm rolls.