Easy Cinnamon Rolls from Scratch

Combine milk, yeast, sugar, and egg.

Stir and set aside for 3 mins.

Combine flour and salt in a mixer bowl.

Add the yeast mixture.

Knead on medium speed for about a minute scraping the sides of the bowl.

Once all the flour is incorporated.

Knead the dough for three minutes until smooth.

The dough will be soft and slightly sticky (see video).

Next, add the soft room temperature butter.

Knead again for 2 minutes until smooth and elastic.

Remove the dough from the mixer bowl onto a lightly floured surface.

Form into a smooth ball. (see video)

Place in an oiled bowl and cover with plastic wrap.

Leave to rise in a warm place for about an hour until doubled in volume.

Combine both sugars, butter, cinnamon, and vanilla.

Set aside.

Transfer the dough to a lightly floured surface.

Roll into a 14 x 8 rectangle.

Drop spoonfuls of the cinnamon mixture then use a spatula to spread evenly making sure to get to all the edges too. (see video)

Roll up the dough and cut into 1 inch thick slices. I use a sewing thread instead of a knife. (see the video, read more above)

You should get about 16 slices.

Lightly grease a 9 x 14-inch sheet pan and place the cinnamon rolls in the pan.

Cover and let rise for 30 to 45 minutes.

Preheat the oven at 190 C / 375 F.

Once the rolls are doubled in volume, bake for about 25 to 28 minutes until the tops are lightly golden brown.

If necessary, tent the top with foil to prevent browning too much.

When done, remove from the oven and cool until just warm.

Just drizzle condensed milk over the warm cinnamon rolls.

Combine the powdered sugar, vanilla, and milk until it's a smooth pouring consistency.

Then, drizzle over the warm cinnamon rolls.