Easy Cinnamon Hack

Ingredients

• 4 cups All-Purpose Flour (sifted)
• 1/3 cup Granulated Sugar
• 2 1/4 tsp Active Dry Yeast (1 packet (7 g))
• 1 tsp Salt
• 1/4 cup Unsalted Butter (melted, for dough)
• 1 cup Milk (warm (about 110°F / 43°C))
• 1 Egg (large, room temperature)
• 1/2 cup Unsalted Butter (softened, for filling)
• 1 cup Brown Sugar (packed)
• 2 tbsp Ground Cinnamon
• 1 cup Powdered Sugar (sifted)
• 2 tbsp Milk (for icing)
• 1 tsp Vanilla Extract

Instructions

1. Activate Yeast

   In a small bowl combine warm milk (110°F/43°C), a pinch of sugar, and the active dry yeast. Stir gently and let sit for 5‑7 minutes until frothy.

   Time: PT7M

2. Mix Dry Ingredients

   In a large mixing bowl whisk together flour, remaining granulated sugar, salt, and ground cinnamon.

   Time: PT3M

3. Combine Wet Ingredients

   Add the melted butter, beaten egg, and the frothy yeast mixture to the dry ingredients. Mix until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Knead the dough on a lightly floured surface for 8‑10 minutes until smooth and elastic, or use a stand mixer on medium speed for 5 minutes.

   Time: PT10M

5. First Proof

   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled, about 60 minutes.

   Time: PT1H

   Temperature: 75°F

6. Prepare Filling

   Mix softened butter, brown sugar, and ground cinnamon in a small bowl until a spreadable paste forms.

   Time: PT5M

7. Roll Out Dough

   Punch down the risen dough, turn it onto a parchment‑lined baking sheet, and roll into a rectangle about 12×16 inches, about ½‑inch thick.

   Time: PT5M

8. Spread Filling

   Evenly spread the cinnamon‑brown‑sugar butter over the rolled‑out dough, leaving a ½‑inch border around the edges.

   Time: PT3M

9. Cut Strips with Pizza Cutter

   Using a pizza cutter, cut the dough into long strips about 1‑inch wide (you’ll get roughly 10 strips).

   Time: PT3M

10. Roll Individual Strips

    Starting at one short end, roll each strip tightly into a cinnamon roll. Place the rolls seam‑side down on the baking sheet, spacing them about 1 inch apart.

    Time: PT7M

11. Second Proof

    Cover the rolls loosely with a towel and let them rise until puffy, about 30 minutes.

    Time: PT30M

    Temperature: 75°F

12. Bake

    Preheat the oven to 350°F (175°C). Bake the rolls for 18‑20 minutes, until golden brown and the tops are set.

    Time: PT20M

    Temperature: 350°F

13. Make Icing

    While the rolls bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.

    Time: PT5M

14. Glaze and Serve

    Remove the rolls from the oven, let cool on a rack for 5 minutes, then drizzle the icing over warm rolls. Serve immediately or store as directed.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

1g