These cinnamon swirl rolls are soft, fluffy, and packed with a delightful cinnamon-sugar filling, perfect for breakfast or brunch.
Activate the yeast by sprinkling it over the lukewarm water and letting it sit for 5 minutes.
Ensure the water is lukewarm, not hot, to properly activate the yeast.
In a mixer, cream together the butter and sugar until light and fluffy.
Use softened butter for easier mixing.
Add the yeast mixture, milk, salt, vanilla, eggs, and half of the flour to the mixer and combine.
Mix on low speed to prevent flour from spilling.
Gradually add the remaining flour until the dough forms a ball and is no longer sticky.
Add flour slowly to avoid over-drying the dough.
Knead the dough for 10 minutes until smooth and elastic.
Kneading develops the gluten, giving the rolls their structure.
Place the dough in an oiled bowl, cover, and let it rise until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Prepare the filling by mixing brown sugar and cinnamon in a small bowl.
Mix thoroughly to evenly distribute the cinnamon.
Roll out the dough into a rectangle, brush with melted butter, and sprinkle with the filling.
Roll the dough evenly for consistent rolls.
Roll the dough tightly into a log and cut into 1-inch slices.
Use a sharp knife or dental floss for clean cuts.
Arrange the rolls on a parchment-lined baking pan, cover, and let rise for 30 minutes.
Leave space between rolls to allow for expansion.
Bake the rolls in a preheated oven at 350°F for 20-25 minutes until golden brown.
Check the rolls halfway through to ensure even baking.
Mix the glaze ingredients and drizzle over the warm rolls before serving.
Adjust the glaze consistency by adding more water or sugar.
