Dr vanilla cinnamon roll icing

Rolls of cinnamon with vanilla icing

With vanilla frosting, this recipe creates a traditional and tasty cinnamon bun. It's simple and the ideal foundation for experimenting with fresh flavors and fillings. Alternatively, you can use jam, citrus curd, or chocolate in place of the cinnamon filling and any type of chopped nut in place of the raisins. 


3 1/4 teaspoon dried yeast that is active 

1/4 cup of warm (approximately 105 F) water 

1/2 cup softened unsalted butter or shortening 

1 cup of milk 

1/3 cup sugar, granulated 

kosher salt, 1 1/2 tablespoons 

1 big, beaten egg 

4 cups sifted all-purpose flour as necessary, more or less. 

using cooking spray for frying 

For Filling: 

1/2 cup (4 ounces) melted unsalted butter, 

1 cup packed light brown sugar;  

Cinnamon, 1 to 2 teaspoons 

raisins, if preferred 

Vanilla icing for: 

Confectioner's sugar, 2 cups 

1 teaspoon melted unsalted butter 

pure vanilla extract, 1 teaspoon 

2 to 4 teaspoons of cream or milk 


Make the dough  

Pour the warm water into a small basin, add the active dry yeast, and let it stand for 10 minutes or until frothy. 

The shortening should be put in a sizable heatproof bowl. Over medium heat, scald the milk in a heavy-bottomed pan. 

Over the shortening, pour in the hot milk. 

After adding the salt and sugar, stir the mixture with a wooden spoon and allow it to cool for a few minutes. 

Add the beaten egg and the dissolved yeast while stirring. 

By adding the flour in cups and thoroughly mixing after each addition. Although soft, the dough should be manageable. 

On a lightly dusted board or surface, knead the dough until it is smooth and elastic. Don't add more flour than a few tablespoons. 

The dough should be placed in a greased basin, covered with plastic wrap, and allowed to rise for 90 minutes, or until it has doubled in size, in a warm location. 

Fill, roll and bake the roll  

Use shortening, butter, or nonstick cooking spray to grease two 9-inch springform pans or one 9 x 13-inch baking pan. 

Return the dough to the board or surface after lightly flouring it. A 16 by 10-inch rectangle can be formed by patting or rolling. Brown sugar should be sprinkled on after a heavy brushing of melted butter. 

Over the butter and brown sugar, sprinkle the cinnamon and raisins, if using, in an even layer. 

Make a tight spiral with the dough by rolling it starting from one of the long ends. 

The log should be divided into around 14 pieces, each 1 to 1 1/2 inches thick, using a sharp knife or dental floss. 

Slices should be placed in an oiled pan. Rolls should double in size after another hour of rising. Cover with plastic wrap. Set the oven to 350 degrees Fahrenheit throughout this second rise. 

For 25 to 30 minutes, bake. After 15 minutes, check on the rolls; if they are browning too quickly, tent with some foil. 

Transfer the rolls to a serving platter and frost after 5 minutes of cooling. 

Make the icing  

In a medium bowl, combine the butter, vanilla, and confectioners' sugar. Once the mixture resembles thick yoghurt, add milk 1 tablespoon at a time and stir. 

Overtop the heated rolls with the frosting. 


The best way to keep cinnamon rolls soft is to store them in an airtight container because they have a tendency to dry out. They can be stored in the refrigerator for approximately a week and at room temperature for two to three days. 


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